April 21, 2017
By Amanda Rae | May 22, 2015 | Food & Drink
After an auspicious winter start, Meat & Cheese Restaurant and Farm Shop has high hopes for the Colorado summer.
The namesake: the famed meat and cheese boards, served with the proper accoutrement.
Come to Aspen for the winter.… and stay for the summer. Nowhere does this town truism resonate more aptly than at new valley favorite Meat & Cheese. Wendy Mitchell, founder of Avalanche Cheese Company in Basalt, opened her new “restaurant and farm shop” on Restaurant Row last October to rave reviews. No doubt, the farmhouse-chic eatery and grocer will shine even brighter during our beloved—and long-awaited—summer season of abundant produce, farmers markets, and alfresco dining.
On one side, a cozy 40-seat restaurant serves globally influenced fare—soups, salads, and sandwiches for lunch, small plates and entrées for dinner. It’s all paired with fresh-pressed juices, Rock Canyon coffee, eight revolving beers on tap, and a dynamic list of gently priced wines. On the other side, a curated marketplace features provisions fit for the most discerning foodie: artisanal oils, Japanese noodles, small-batch honey, and hearty breads baked daily. Anchoring both spaces is a rotisserie oven showcasing roasting chickens and porchetta, a marble butcher station flaunting organic meats and seafood, and a showpiece display case packed with cut-to-order artisanal cheeses and domestic and imported charcuterie—including, of course, Avalanche’s own award-winning goat’s milk wheels and smoked and cured meats, made right down the road in Basalt.
Chef David Wang.
Along with summer comes tons of seasonal produce and flowers from the fertile Roaring Fork Valley, overflowing from vintage fruit crates set outside on the patio beside 40 additional café seats. Best of all, says Mitchell: “We’re on the shady side of the street. In the summer it’s a plus since you can sit without baking in the sun.”
It is a prime spot to sample chef David Wang’s inventive and ever-changing taco creations—such as lamb barbacoa with chile de arbol hot sauce, or Korean barbecue brisket with kimchi and tomatillo salsa, or others—as well as refreshing cocktails mixed from Colorado spirits. Meat & Cheese might be the coolest, most colorful new kid on the block—but it isn’t just a summer fling. It came during the winter, and now it’s here to stay. 319 E. Hopkins Ave., 970- 710-7120
PHOTOGRAPHY BY C2 PHOTOGRAPHY (MEAT & CHEESE)