We had heard good things about The 10th (at Mid-Vail on Vail, Mountain, 970-754-1010)and had been meaning to try it. We went on a day that we wanted to have a late lunch (because we were going to the Vilar early that evening). We made a reservation at 2:15 p.m. and then called from the very long lift line at Chair 11 to tell them we would be late. The last reservation they take is at 2:30 p.m. We slid in a little after 2:30 but they were gracious and seated us without any fuss. The General Manager, George Bigley, was at the reception desk and we like to see that. We put our stuff away in the ample cloakroom. We used the restrooms and then we were seated in the main dining room. It has a lovely view of the Gore Range. Our server, Juliana, was professional and personable. This was to be our main meal of the day and we shared everything, as usual. We didn’t have wine. The 10th describes its cuisine as “modern alpine”. We started with the “Wood Roasted Mussels Frites with Parsley & Shallot Broth, Spicy Aioli” ($18). We were first brought bread and butter and it tasted (and the texture was) better than it looked. The mussels were good, the frites were very good but the aioli wasn’t spicy nor did it taste like aioli. All in all, it was a good dish. For our main we had the “Rosemary Basted Colorado Striped Bass with Arugala, Pastina, Saffron Tomato-Fennel Broth” ($24). It was a very good dish. We had not had pastina in recent memory and it was very good; the texture was great. For dessert, we had the “Meyer Lemon Crème Brulée with alpine berries and little cookies” ($11). The crème brulée was delicious, the berries were blueberries and the cookies were good. The meal was delightful. There was no feeling of being rushed even though it was late in the afternoon by the time we had finished. George Bigley was still walking around the restaurant so we were able to chat and compliment him. This restaurant is a fine addition to Vail Mountain and we recommend it.