ZEST: A new element in dining | SteamboatToday.com
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ZEST: A new element in dining

Aurum Food and Wine is dedicated to creating a new element in dining within Steamboat Springs featuring wide variety of food and drinks on its seasonal menus.
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— The tagline for Aurum, located at 811 Yampa St., is “A new element in dining.”

It’s all that and more, especially this fall and winter, with a completely redesigned menu, bar and new, three-season awning on the elevated riverside deck upstairs, creating a new private event space and wine loft.

Owner Phil Armstrong describes the atmosphere — including its namesake gold motif — as fun and energetic with a serious emphasis on food and service.



Aurum prides itself on everything from its all-night, every day happy hours and 50-percent off select entree pricing throughout the fall to its fine dining menu and wines by the glass, custom blended by Colorado winemaker Joe Buckel, of Sutcliffe Vineyards. Other wines are organized by region and change with a seasonal menu throughout the year.

Headed by executive chef Chase Wilbanks, who has cooked at Vail’s La Tour and Denver’s Shanahan’s Steak House, the menu includes such favorites as the local duroc pork chop to more casual fare. Top sellers include its 80 percent Jumbo Lump crab cake, served with Cajun whole grain mustard sauce and grilled lemon; curried cauliflower, feauring tempura-batter cauliflower with shishito peppers, golden raisins, pine nuts topped with a sweet and sour reduction; tube-only calamari, flash fried and tossed with arugula and lemon-parsley vinagrette; and its ever popular mushroom fondue. A “local’s hour” menu augments its offerings, lounge, Colorado liquors, beers and a specialty drink list.



Above all, it’s the restaurant’s relationship with customers that keeps people coming back. “We’re continuing to redefine our dining experience and reinvest in our space,” says Armstong, adding that most of his staff has been there since the restaurant’s inception. “We’re committed to be here for the long term and want to keep giving people something new to come back to.”


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