Featuring contemporary Colorado Cuisine, The Cabin provides a cozy, fireside meal just a few steps from the slopes. An upscale restaurant that makes a diner feel right at home and shoos away the cold, The Cabin is in the Steamboat Grand Resort Hotel.
The restaurant prides itself on using local products whenever it can, a practice that gives vacationers an authentic Colorado experience and supports local the economy, said The Cabin’s Executive Chef Chris Wyant. The restaurant serves Colorado lamb, potatoes and mushrooms.
“We use indigenous, Colorado ingredients, and then apply tried and true techniques to put them together with a new twist,” Wyant said.
Between 50 and 70 percent of the restaurant’s menu changes each season, Wyant said, which gives him ample opportunity to offer unique Colorado creations.
An example is the Rocky Mountain Lamb Shank, which is slowly braised and served in its own juices with wintergreens over creamy lemon-mascarpone polenta and rosemary gremolatta.
The restaurant offers Utah red trout, a dish of a hazelnut encrusted filet, sauteed and served with root vegetables, wild rice cake and finished with Beurre Noisette.
Local wild game is featured on the menu. The venison tenderloin with drunken mushroom and wild berry compote is a succulent choice.
Even some of the dishes where the main ingredient is obviously not from Colorado have a local flare to them.
One of the most popular starters, Ragout of Blue Crab, offers chunks of backfin crabmeat sauteed with shitake mushrooms and served with a rich butter and chive sauce. It is a dish that combines sweet shellfish and earthy mushrooms from Colorado.
“I think most people coming here love to have dishes from Colorado,” Wyant said. “When you go visit a place, everyone likes to sample the local fare.”
The restaurant’s ambiance is uniquely Western. The rustic, hand-hewn cabin is accented with artistic stands of Aspen trees, wooden chandeliers, metal panels carved with elk and colorful paintings of outdoor scenes with dazzling mountains and small hunting cabins.
The restaurant uses only Midwestern corn-fed beef and offers a variety dishes for beef lovers.
“It’s the best quality beef available on the market,” Wyant said. “Diners are definitely getting the best of the best.”
Meats are seasoned with kosher salt and cracked pepper, then branded over open flame and slowly oven cooked to ensure tenderness.
Selections include a prime New York Steak in a London Porter and horseradish jus served with Swiss chard and crispy straw potato cakes and a prime Filet Mignon, a thyme-scented filet of beef, served with onions, mashed potatoes and Port Demi.
There are few places in Steamboat that offer as complete a wine selection as The Cabin, which has won the Wine Spectator’s Award of Excellence for the past three years. The restaurant offers more than 300 handpicked selections. The wait staff is trained to guide diners through the list to find a perfect complement to their meal.
Before a main course arrives, diners can indulge in several flavorful appetizers including the Prince Edward Island Mussels. The mussels are sauteed with garlic, tomatoes, white wine and shallots.
For those who love seafood and want to sample it all, The Cabin Seafood Appetizer Platter is a great choice. Served for two, the platter offers four mussels, two jumbo shrimp with martini sauce and the restaurant’s signature Ragout of Blue Crab.
Another mouth-watering starter is the beef short ribs with an Asian accent. The ribs are braised for six to eight hours for fall-off-the-bone tenderness, Wyant said. The braised short ribs are covered in a five-spice sauce with peanut sesame noodles, snap peas and mizzuna.
For a romantic end to a delicious meal, diners can order the house specialty dessert, the chocolate fondue. A warm pot of rich, melted chocolate is served for two with fresh strawberries, filling pound cake and other assorted items for dipping.
“I think the fresher the ingredients, the fresher the plate, the more flavor it’s going to have and the more style it’s going to have,” Wyant said.
For diners looking for a cozy place for aprÃs ski and live music, Chaps — the bar just around the corner — offers several excellent selections. It’s a great place to relax with a pint of beer and appetizer, a burger, a sandwich or an even larger entree. Some of the favorite aprÃs apps are spinach artichoke dip, the house made guacamole, chicken wings and quesadilla. The bar features local guitar player Steve Boyten five nights a week from 4 to 7 p.m.
The Grand Cafe, a coffee shop a few steps away, offers the opportunity to pick up a hot cup of freshly brewed coffee or other specialty coffee and tea drinks, along with fresh pastries and juices. The shop proudly brews Starbucks Coffee.
Support Local Journalism
Support Local Journalism
Readers around Steamboat and Routt County make the Steamboat Pilot & Today’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.
Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.
Each donation will be used exclusively for the development and creation of increased news coverage.
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
User Legend: Moderator Trusted User
The divisions we are seeing across the country seem to be affecting us here in Routt County, and it has to stop. We have a common enemy, COVID-19. At the moment, the virus is winning.