Katie Coakley

1 week ago | coloradoexpression.com | Katie Coakley

Escape to the mountains and soak up the Eagle River Inn’s unique blend of centuries-old charm and contemporary design Those who have sipped a margarita at the Minturn Saloon or completed the Minturn Mile ski run may have noticed the large adobe property to the west of the saloon. Formerly shrouded in mystery (Was it a home? A hotel? A special event space?), new owners and a recent renovation of this historic property have brought new life to the 1892 building.

2 weeks ago | vaildaily.com | Katie Coakley

It might be easy to think of El Segundo as a Mexican restaurant, but its culinary identity isn’t limited by borders or country. “We’re a globally-inspired restaurant,” said chef and co-owner Dimitri Souvorin.

3 weeks ago | vaildaily.com | Katie Coakley

Ideally situated by the Eagle Bahn Gondola and Born Free Express in Lionshead Village, Tavern on the Square is an ideal location to unwind, fuel, indulge and linger during or after a day on the slopes or another of outdoor adventure. Featuring an eclectic sampling of gastropub fare, Tavern has achieved the dining sweet spot of offering something for almost any palate.

4 weeks ago | vaildaily.com | Katie Coakley

The next time you drive through gates at Beaver Creek, look left and you’ll see one of the quintessential restaurants in the Eagle River Valley. There’s no signage, but Mirabelle has been providing unforgettable culinary experiences for 40 years, and 25 years with Chef Daniel Joly at the helm. Mirabelle occupies a historic farmhouse built in 1898, one of the original buildings in the Beaver Creek area.

1 month ago | vaildaily.com | Katie Coakley

Firmly ensconced like a particularly tenacious barnacle on the Vail dining scene, Montauk has been taking guests under the sea for more than three decades. With its unwavering commitment to freshness and flavor, Montauk celebrates seafood by not committing to any particular genre or style of cooking. “We’re a seafood grill,” said Montauk Executive Chef Dimitri Souvorin. “Think steakhouse, but with seafood as the star.”This approach allows Montauk to spotlight the quality of its ingredients.