WineInk: West End Social

Aspen is filled with great places to experience a sensational glass, or bottle, of wine. Your options simply depend on what you are looking for. If you want a Wine Spectator Award list, Element 47 may be your go-to. Want to spray Champagne and sip Entourage Rosé at altitude? Cloud 9 is tailor-made for your high-country aspirations. How about pairing Carne Asada tacos with an earthy Barolo? You might slip into a seat at the bar at Ellina.

But if contemplating the beauty of a Rocky Mountain sunset as you indulge in a glass, or bottle, of fine wine hits your sweet spot, then there are few places in Aspen better than West End Social.

“What’s that?” you ask. “West End Social?”

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Well, if you have not yet heard, West End Social is the re-imagined incarnation of the space formerly known as Plato’s in the Aspen Meadows Resort. This season, the restaurant has undergone a metamorphosis, subtly shifting its identity under the auspices of the Salamander Collection group that now operates the hotel, while maintaining its soulful connection to Aspen artist Herbert Bayer and the Bauhaus legacy.  

Of the great restaurants in Aspen, I would argue that none show off the splendor of the local mountains like West End Social. The cantilevered windows virtually frame the majesty of the area’s ski mountains from Aspen to Highlands to Tiehack at Buttermilk. The bird’s eye view of Castle Creek is breathtaking as the water rushes with spring runoff. And the sun setting in the West is unforgettable. All this is amplified for those with, call it, 6:30 dinner reservations. Now that the time change has moved sunset back an hour, your magic hour will extend into the darkened evening.

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Beyond the view itself, West End Social has become a more welcoming and focused environment. The redesign – imagined by Bentel + Bentel, a New York-based James Beard Award-winning firm (which also worked on the creation of Element 47 in The Little Nell hotel) – ties the three elements of the space – the bar, restaurant, and patio – into a more cohesive ecosystem. The works of Herbert Bayer adorning the walls and a living room rug marrying primary colors and geometric designs help to define a room that is dedicated to an artist whose relationship with Aspen goes back to 1946. The clean lines, classically-clean art, and use of Aspen wood on the walls and ceiling feel contemporary yet comforting.

West End Social’s Chef de Cuisine Rachel Saxton, a graduate of the Culinary Institute of America, has worked in some high-powered kitchens ,including Eleven Madison Park in New York City and The Little Nell hotel under executive chef Matt  Zubrod; she also helped open Bosq in Aspen working with owner and Michelin-starred chef Barclay Dodge. Her new menu offerings feature an emphasis on Colorado-sourced ingredients and are designed to be share-plates.

“Our brunch, après, and dinner menus have been designed to be not just interesting, but also interactive,” Saxton said. “Each dish is approachable and shines a light on our local farmers and Colorado products.”

Under the direction of Juan Carlos Santana, the Aspen Meadows Director of Outlets, the wine and cocktail programs are also changing direction. The wine program currently features about 100 bottles of wine, many from the previous list at Plato’s. It is simple, focused, and affordable with many selections, both red and white, selling for under $100 a bottle. The by-the-glass program features a Domane Wachau Federspiel Terrassen Gruner Veltliner 2022 from Austria for $13 and Cabernet Sauvignon from Delille Cellars in Washington for $16. Both work well with Chef Saxton’s newly-developed menus.

But there are plans afoot to direct the program towards wines from high altitude and mountain vineyards.

“Considering the high-altitude nature of the ingredients that the chef is working with, we decided to adopt an approach that focuses on wines from high-altitude regions,” said Santana in a statement. “Think Pinot Bianco from the Alto-Adige region of Italy, Nerello Mascalese from the Volcanic region of Mt. Etna in Sicily, Malbec from the Valle de Uco at the foothills of the Andes Mountains in Argentina, and yes, even wine from here in Colorado.”

Indeed, many love wines from high-altitude mountainous regions as they are often more concentrated and lush due to smaller berries and lower yields. Acidity in mountain wines makes them reliable for pairing with food, and the aromas and tannins are often accented.

“All selections have been made to bring you a sense of familiarity while providing a journey to a destination perhaps less traveled,” he says.

The cocktail program has also been creatively updated to take advantage of products from Colorado distilleries.

“The cocktail menu takes a culinary approach when re-imagining classics from around the world. In stride with the path carved by the culinary team, local and seasonal ingredients are the heartbeat of these libations,” he explains.

The Highland Orchard (Clarified bourbon, applejack, apples, toasted pumpkin seed, lime) is a savory concoction that tasted like a fall afternoon to me, and the Paradise Hotel (vodka, elderflower, Gewurztraminer poached pears, lime, cava) took me to high noon on a hot summer day.

For years, Plato’s was a second thought for many Aspenites. Just a little too far away for a dinner or perhaps locals perceived it to be a more private venue for the guests at the resort – especially those who are affiliated with the Aspen Institute. But with the new remodel, the folks from the Salamander Collection plan to appeal to the community as well as those who have the good fortune to stay in one of the most unique hotels in Colorado.

Since the re-opening of West End Social just before the New Year, the space has been filled nightly with a combination of Aspen residents eager for a new option in a familiar space and out-of-town guests who come for the ambiance and have heard about the new room and inspired cuisine.  

And it’s a delightful destination for a glass, or a bottle, of wine.