ZEST: Carl’s fare flies out of the kitchen just as Howelsen did | SteamboatToday.com

ZEST: Carl’s fare flies out of the kitchen just as Howelsen did

At Carl's Tavern the Ruben and Moscow Mule are local favorites.

— One of Steamboat’s most popular summertime restaurants and bars, Carl’s Tavern, is named after Carl Howelsen, the Norwegian who brought skiing to Steamboat. Its fare flies out of the kitchen, just as Howelsen did off the ski jumps he built a stone’s throw away.

Owned and operated by Collin and Noella Kelley, the focus is on fresh every step of the way. A graduate of Johnson and Wales University’s culinary arts school in Denver, Collin’s background includes stints as chef at Denver’s Ruth’s Chris Steakhouse and Del Frisco’s Double Eagle Steakhouse. It all shows in mouth-watering meals designed to replenish those lost carbs from the day’s adventure.

“It’s all about creating really good food,” he Collin Kelley said, touting everything from homemade wing batter to pot roast marinated for two days. “We make everything from scratch.”

The atmosphere keeps visitors coming back as well. Voted best bar in town for several years running, its large, circular bar lets patrons socialize and watch the day’s games on nine HD TVs, with beer and food specials served all day. Large windows keep the atmosphere open and airy, as does the The Antler Room, a game room including booths, pool tables, a shuffleboard table, Touch Tones jukebox and twelve HD TVs.

Throw in a great daily happy hour from 4 to 6 p.m., featuring $2 oysters, 50-cent wings, $2 draft beers, $3 domestic bottles and $5 premium well drinks, as well as more than 160 types of whiskey and a full array of draft beers, and you have a place Carl himself would be happy to call home.

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