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Outlaws the Restaurant and Panichelli’s Italian Restaurant

1965 Ski Time Square

879-6348

Outlaws offers a breakfast buffet from 7:30 to 10:30 a.m. daily. It re-opens for dinner at 5:30 p.m. and continues serving until 9:30 p.m.



OUTLAWS and Panichelli’s

It takes a little bit of looking to find Outlaws the Restaurant and Panichelli’s Italian Restaurant, but the search is well worth it.



Outlaws is tucked in the back of Thunderhead Lodge, just past Torian Plum Plaza in Ski Time Square. Diners walk through the lobby to get to the restaurant. Panichelli’s is located just down a flight of steps from Outlaws.

It’s not street-side dining, to be sure – it is slope side dining that can be enjoyed in the comfort of a cozy dining room, next to a fire roaring the large stone fireplace, looking out on Mount Werner through a wall of floor-to-ceiling windows.

Diners get the convenience of using the lodge’s private parking lot (ignore the no parking signs when you’re a guest of the restaurant you’re a guest of the hotel) rather than fighting crowds to search for a spot on the street and walk a block to dinner.

Outlaws

Once inside, Outlaws proves that “family friendly” and “fine dining” aren’t mutually exclusive. The restaurant boasts creative cuisine in a casual atmosphere. It is as welcoming to couples enjoying a cozy dinner for two as it is for families looking for a breakfast experience that everyone will enjoy.

Co-owners Joe Walker and Ted Brown, who combined have more than 35 years of experience in the restaurant business, and their staff of longtime locals, including chefs Dave Demos and Mike Torello and service manager Skip Meier, offer a true Steamboat dining experience.

Outlaws is open for breakfast and dinner, featuring a menu and recipes designed by nationally known consulting chef Dee Conner.

The creative breakfast buffet is offered from 7:30 to 10:30 a.m. daily for $8.50 a fast, fresh and affordable start to the day.

“People can come in and get a big, hearty breakfast before a day on the mountain, then they can walk right over to the slopes,” Walker says.

When Outlaws reopens for dinner at 5:30 p.m., it provides a dining experience free of the rowdy aprÃs-ski crowd. And with the huge windows offering expansive views of the See Me, Voo Doo and Vogue ski runs, a table at Outlaws is a prime place to watch one of Steamboat’s wintertime fireworks displays or nighttime torch parades down the mountain.

The appetizer menu, with offerings in the $5 to $9 price range, includes such treats as shrimp sauteed in a creamy Alfredo sauce and served over puff pastry.

The dinner-sized salads include the Spinach and Strawberry Salad – spinach, Gorgonzola cheese, toasted pecans and strawberries tossed in a homemade toasted pine nut and white balsamic vinaigrette.

When it comes to the main course, Outlaws can accommodate most tastes and price ranges.

Outlaws’ steak menu offers some of the most reasonable prices in town, and all involving choice cuts of meat.

The buffalo rib eye and porterhouse are delicious, but one of the most popular items is the Gorgonzola Beef Wellington – a prime cut of filet mignon topped with Gorgonzola cheese and wrapped in a puff pastry. It is served with a homemade Merlot and caramelized shallot sauce, along with sauteed fresh vegetables and homemade garlic mashed potatoes.

If steak isn’t your preference, the restaurant also offers pasta, chicken, pork and seafood dishes.

The Cedar Plank Salmon gets its name because it is baked on a cedar shingle and finished with a raspberry-maple glaze, served with risotto.

“The raspberry and salmon flavors are fantastic, and the toasted cedar comes up through the plank,” Walker says. “It’s a fantastic dish.”

The Roasted Mountain Sage and Lemon Chicken is another popular choice. It is a French boned half-chicken marinated for 24 hours in a garlic, lemon and sage blend before being roasted with a flavorful broth and served with a sun-dried cranberry sauce.

The full children’s menu includes staples such as burgers and hot dogs along with modified items from the adult menu, such as children’s sized filet mignon or shrimp.

All of Outlaws’ desserts are made in house so save room!

Panichelli’s

Panichelli’s, a new Italian restaurant located just downstairs from the Outlaws main dining room, is the only Italian restaurant at the base of the ski area.

The dining room is intimate and inviting with a warm country Italian feel.

Chef Torello’s menu is fresh and authentic. Starters include cheese stuffed calamari or Italian fondue topped with a port soaked pear in a rustic bread bowl.

Diners then may enjoy a Rome-style Caesar salad of halved baby romaine heads with a garlic Parmesan crisp.

Pasta dishes include potato gnocchi served with sauteed broccoli raab, gourmet sausage and pine nuts.

The open ravioli is a unique twist on an Italian favorite.

“We wanted the shrimp and scallops to be cooked fresh so we place them on pasta rounds with cheese and top them with another pasta round to form the open ravioli, which is cooked to order,” Torello said.

The restaurant uses fresh, not dry pasta.

Dinner entrees are equally creative and include Pork Osso Bucco, scaloppini of veal topped with wild mushrooms and smoked mozzarella or an herb crusted filet mignon.

Kids will enjoy the spaghetti and giant meatball or chicken finger Parmesan.

A nice selection of affordable Italian and California wines are available to complement the menu.

“Wine is as much a part of Italy as breathing so I like to make it easy and fun to order a wine and not be worried,” Brown said. “My approach is that if you don’t like the wine that’s O.K. I’ll bring you something else and drink the rest of the bottle myself!”

The service in both restaurants is friendly and food is creative, flavorful and finished to the last detail making them “must visits” during your stay in Steamboat.


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