Aspen Meadows unveils new dining concept West End Social to replace Plato’s
Jack Hollingsworth/Courtesy photo
Aspen Meadows Resort kicked off the new year and its partnership with Salamander Collection, with a redesign and the opening of West End Social located in the former Plato’s space.
The redesigned West End Social features 270-degree views of Aspen’s mountains, and the interiors play off the scenery. With an unobstructed view, the large outdoor deck is ideal for après drinks and dining, and plans for seasonal live entertainment are in the works.
“It is my goal to connect with people on a personal level and for each Salamander property to feel like a home,” said Salamander Collection Founder and CEO Sheila Johnson in a prepared statement. “The conclusion of the latest enhancements marks the perfect time to launch this iconic property with Salamander Collection. We have enjoyed working collaboratively with the Aspen Institute to elevate what’s special about Aspen Meadows, and we look forward to welcoming new and returning guests to enjoy the improvements.”
The resort’s reception area and bar were also renovated.
Aspen Meadows engaged restaurant design powerhouse Bentel & Bentel to re-imagine each space while honoring the legacy of Herbert Bayer, the artist, sculptor, and architect who designed the campus in the Bauhaus style between 1953 and 1973.
Peter Bentel and his team approached the redesign as a research project on Bayer himself – noting that he was not just an architect, but also a graphic designer and an artist whose work spanned decades. Taking inspiration from a photo of Bayer at ease in his home, Bentel observed him surrounded by his architecture and art in a way that wasn’t strict or modernist — wood was heavily featured, along with chairs playfully inspired by snowshoes.
As a result, Aspen wood plays a significant role in the redesign. The stone in both the restaurant and bar is Colorado marble sourced from the Roaring Fork Valley.
Color has been introduced, with Bayer’s 1949 painting “Untitled (Formation)” serving as the palate source, both in the furniture as well as on the ceiling in the form of colored panels. These panels are tucked under concrete T-beams as an homage to Bayer’s belief that art was not something to just hang on the walls — he thought of art as the entire space — giving Bentel license to apply color directly to the architecture itself.
The reconceptualized menu was designed by Chef de Cuisine Rachel Saxton and focuses on shareable, Colorado-forward plates. To appeal to all types of dining experiences, the same menu will be served in the dining room, at the bar, and outdoors.
She found her way to the Roaring Fork Valley after graduating from the Culinary Institute of America (CIA) and externing at Chef Daniel Humm’s 3 Michelin-starred restaurant Eleven Madison Park in New York City.
She began her culinary journey in Aspen as a cook at The Little Nell, quickly working her way up to Sous Chef. After three years at the Nell, she went on to help open Bosq with Chef Barclay Dodge, where she worked for four years before taking over Plato’s at the Aspen Meadows three and a half years ago.
The love of food has always been a big part of her life, falling in love with it at a young age.
“Throughout my childhood, food always played a big part”, Saxton said. “My mother grew up on a family farm that is now run by my cousins. My parents always had a huge garden, and we would spend weekends fishing and tromping through the woods for mushrooms on my parents’ property. I always knew it would be a part of my life.”
She said that West End is focused on a mountain bistro share-plate concept, with each dish composed of high-quality ingredients made simply and deliciously. The shareable plates are meant to encourage conversation and interaction between diners.
New menu highlights include dry-aged, Maple Leaf duck glazed with blood orange and fennel pollen served with caramelized pear puree and charred turnips, hazelnuts, and a black licorice duck jus as well as a Wagyu tartare with a gochujang sauce, garlic crema, pickled kumquats, sesame seeds, scallions, and chips with scallion salt.
“My philosophy towards food is keeping things simple and delicious while honoring the products,” she said. “I firmly believe in using the highest-quality products with care and showcasing the flavors as best as possible. Great products can speak for themselves when cooked with love, passion, and care.”
JAS June Experience returns June 20-23 with a diverse lineup
Jazz Aspen Snowmass (JAS) announced the full artist and venue line-up for the JAS June Experience, taking place June 20-23 in downtown Aspen. The Experience will consist of multiple staggered shows daily, taking place at twelve different venues highlighting diverse music genres and settings.
