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Sweet Basil Restaurant Review: Executive chef Paul Anders creates original renditions of contemporary American cuisine at this warm Colorado fine dining bistro in Vail Village that has been pleasing locals and tourists for more than 30 years. An expansion resulted in more seats along the large back window overlooking Gore Creek, although sociable diners might prefer the view of the bar in front "après-ski." The kitchen is upstairs, but Anders and chef de cuisine Brian Brouillard turn a negative into a positive by finishing the soups tableside, including a filling French onion made from Gruyère and white cheddar. Fresh fish is flown in daily and transformed into interesting dishes such as sesame-and-cumin-dusted Hawaiian ahi and sautéed Mediterranean loup de mer. Anders takes top-quality meats, such as Niman Ranch organic products and Kobe beef short ribs, and prepares them well, with lots of accompaniments that accent but don’t overwhelm the natural flavors. Sommelier Wade Vizena offers able assistance in pairing selections from the notable cellar that holds more than 500 wines with the menu items that change monthly.