Flame, One Vail Rd. at the Four Seasons, Vail, CO 81657, tel. 970-477-8650, e-mail:firstname.lastname@example.org. We had a perfect meal even though we didn’t “take to” our server, John; he’s a little too casual and overly friendly.
The room was nice and the big windows, overlooking the swimming pool and outdoor fire place with the snow falling, were entertaining. We hadn’t been there before because we thought it was a steak restaurant—you know, the name is Flame. We went, however, because they were having a 3-course meal for $40. When I made the reservation, Steven at the front of the house, said there would be no problem if we shared one menu. Flame’s menu had much more than just meat—it had very interesting selections on it and we could chose any three courses from the regular menu. We started with the “Pan Roasted Foie Gras, house made granola, grilled apple, calvados caramel” (regularly $14). It was exquisite. We had two glasses of Cypress Point cabernet sauvignon ($9 each) that were good. For our main, we shared the “Milk fed 12 oz. Veal Chop, truffle tempura haricot verts, thyme aioli, cabernet jus” (regularly $27). The chop was huge, tender and tasty. The bone was great to gnaw. The truffle tempura haricot verts were fabulous. They were crunchy and actually had some pieces of truffle in them. One of the chefs, Jay Sturtz, came to our table to talk and he was engaging and interesting. We suggested that the name of the restaurant be changed because it’s so much more than a grill restaurant and he agreed. He suggested that we speak with Hans Willimann, the GM of the hotel, about that. We shared the “Sweet Potato Pie, smoked honey dip with marshmallow and cream cheese ice cream” (regularly $9) for dessert. It was yummy. We thought that they were more like beignets than pies. The meal was a great success. We spent $73.71 plus tip.