The Culinary Renaissance of Steamboat Springs

April 27th, 2015

steamboatdiningblogFor the foodies out there (or, frankly, for those who simply enjoy a good meal), you’ll be in for a treat on your next visit to Steamboat Springs.

Several new restaurants look like they are here to stay, and for good reason, alongside some oldies-but-goodies that are still hitting it out of the park.

New Steamboat Dining Gems

Aurum
Recently featured in The New York Times, Aurum features seasonal new American cuisine in a refined yet relaxed space with a chic bar, dining room and spacious deck seating.

AURUM

E3 Chophouse
From range to restaurant, the all-natural beef served at the E3 Chophouse comes straight from the family-owned E3 Ranch, located in Fort Scott, Kansas. The ranch is owned by the LaRoche family, who prides itself on raising hormone, steroid and antibiotic-free E3 Black Angus cattle and is excited to bring its healthy beef to the locals and visitors of Steamboat Springs, Colorado.

Eureka
Fresh. Seasonal. Local. Eureka’s “Mediterranean Street Food” will take you on a culinary journey around the Mediterranean Sea.

Yama
Offering modern Japanese sushi and ramen bar in Ski Time Square, Yama is a satisfying, refreshing treat after an active Steamboat day.

Old Favorites

The Laundry
Offering new American cuisine in a variety of small and large plates, The Laundry “Kitchen & Cocktails” is a Steamboat favorite among locals and visitors alike.

Café Diva
Chef Kate surpasses herself through dishes of hearty comfort in harmonious coexistence with light, healthful preparation. Premium cuts from locally sourced ranches, sustainably harvested seafood, and fruits, vegetables and herbs from family farms are deftly transformed by Kate’s culinary team into plates pleasing to eye and the palate.

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Bistro CV
Bistro C.V. is a constantly evolving artistic expression of Brian Vaughn’s culinary experience and unbridled enthusiasm. Wanting to provide a new style of rocky mountain cuisine, he opened bistro in 2007 to create locally-inspired dishes in a sophisticated setting…much like his mentor, Norman van Aken. It was van Aken who transformed southern Florida and Caribbean cuisine into the globally popular “new world” cuisine. And while bistro continues to evolve over the years, it remains focused on the very best indigenous ingredients available through all four seasons and provides abundant hospitality and attention to detail.

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