Dining out can be so much more than just going out to eat because you’re hungry.
“We’re not just providing dinner. We’re providing dinner and a show. We’re providing the best experience that we can,” says Slope Room Executive Chef Alberto Rogelio Soto.
The carefully curated Slope Room winter menu rolls out December 18 when the 126-seat restaurant opens inside of the new Gravity Haus Vail. Modeled after a traditional mountain steakhouse — with apps, soups, salads and composed dishes of pork, chicken, leg of lamb and steaks paired with specialty sides and sauces — the pasture-to-table restaurant in the center of Vail Village calls on refined ingredients and simple, clean flavors.
Chef Alberto’s full-service dinner menu promises to be elevated, not pretentious, approachable and polished with a healthy balance of thoughtfully sourced proteins, vegan and gluten-free offerings.
While building out menus this fall, chef and team would ask three foundational questions:
Is it good for you?
Is it good for the environment?
Does it provide an experience?
“When you’re spending your money with us, you know all your dollars are being spent in a conscious and environmental way,” says Chef Alberto. Slope Room is forming true partnerships with farmers, meeting them and seeing how and where animals are sustainably raised. The term “farm to table,” chef says, has lost its luster and true significance after being thrown around loosely over the past decade. Slope Room’s pasture-to-table concept aims to dig deeper and get back to clean ingredient-sourcing basics.
Chef Alberto’s impressive Denver résumé includes Restaurant Kevin Taylor and Guard and Grace where he perfected balanced courses and pairings. His seasonally inspired Slope Room menus source proteins from Colorado ranchers and produce from trusted organic purveyors that he has partnered with for years.
Slope Room — named for Vail’s legendary 1960’s Slope Bar — sits along the Gore Creek just steps from Gondola One. The restaurant will also serve fast-casual breakfast and lunch menus.
WHAT TO ORDER THIS SEASON
Three must-try Slope Room Dishes
Appetizer | Beef Tartare: Locally sourced beef, diced and dressed with a caper miso dressing, egg yolk jam, pickled mustard seeds that pop in your mouth and a nori rice puff to elevate the clean flavor.
Entrée | Seared Scallops: A chef favorite, plump scallops are served with a Yukon and sweet potato layered galette with brown butter and sage, celery root mouse, tasso ham and apples brightly pickled in anise and tarragon.
Vegan Delight | Chiles en Nogada: A nod to chef’s heritage, this Mexican dish is comprised of stuffed poblanos covered in a vegan almond sauce. Cauliflower, chiles, a haus-made mushroom tofu chorizo, almonds and pomegranate have chef pronouncing this as “fall on a plate.”
“We want guests to feel really satisfied,” Chef Alberto says. “When you pick up your napkin and wipe your mouth for the last time, you’re thinking ‘damn, that was good.’ You’re not uncomfortably full. You’re purely satisfied.”
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