INSPIRED BY AN APRÈS ALL DAY SPIRIT, THE HYTHE HAS A CULINARY EXPERIENCE FOR EVERY TASTE AND ANY TIME.
10th Mountain at The Hythe. PHOTO COURTESY OF THE HYTHE, A LUXURY COLLECTION RESORT, VAIL
THE HYTHE, a Luxury Collection Resort, Vail (thehythevail.com) has four brand-new culinary concepts helmed by executive chef Patrick Dahms. Together, they are designed to reimagine the revelry, camaraderie and hospitality that define Swiss après culture.
Margie’s Haas. PHOTO COURTESY OF THE HYTHE, A LUXURY COLLECTION RESORT, VAIL
Margie’s Haas, the hotel’s signature restaurant, was created as a tribute to the woman who made home-cooked meals for 10th Mountain Division troopers as they were traveling through the valley in the 1940s. Inspired by Dahms’ upbringing in Italy’s South Tyrol and the Austrian Alps, the menu offers a fresh, modern approach to classic alpine cuisine. With a cozy array of seating vignettes, Revel Lounge is the perfect gathering space for a craft cocktail or a glass of vino. In summer, Revel will host live music and DJs. Order the provisions board with artisanal cured meats and European cheeses, or the bison poutine with an Asiago-raclette bechamel sauce, but only if you’re famished. It’s hearty.
The hotel partnered with local distillery 10th Mountain Whiskey & Spirit Company to create an intimate lobby bar tucked inside a space that once served as the former hotel’s check-in desk. 10th Mountain at The Hythe employs the eponymous brand’s Colorado-crafted whiskey and spirits, but with a menu of original cocktails curated exclusively for The Hythe by renowned barman Sean Kenyon of Denver’s William & Graham. And for adventurers on the move, Mountain Ration has a curated selection of freshly made items for grab and go.