Our fabulous four-day visit to The Broadmoor Resort in Colorado Springs, Colorado was a food lover’s paradise.  Here is an overview of our culinary experiences at The Broadmoor restaurants …

LUNCH AT NATURAL EPICUREAN ~ HEALTHY AND PACKED WITH FLAVOR

Lunch at the Natural Epicurean followed our visits with Chefs Adam and Max (read our article Culinary Excellence at The Broadmoor Resort). The ambiance and flavor of the Natural Epicurean restaurant can best be described as a cross between Napa Valley and many of the Mediterranean coastal destinations.  We sat outside in the sunshine, with gentle breezes blowing, and amidst Renoiresque dappled sunshine, we enjoyed a delightfully healthy and organic lunch created by Chef Brian Wallace.  After having devoured the pâté and cheese platter offered earlier that morning by Chef Robbins, a farm fresh vegetarian meal of gazpacho for me and Buddha Bowl of roasted veggies and tofu for Denis accompanied by freshly squeezed lemonade was simply perfection.

DINNER AT RISTORANTE DEL LAGO ~ AUTHENTIC AL FRESCO ITALIAN

Dinner that first night was at Ristorante Del Lago where Chef or “Capocuoco” Mark Musial offered to prepare a special Tasting Menu for us.  But after the day’s culinary experiences prepared by Chefs Thomas and Robbins, plus lunch at the Natural Epicurean, we unfortunately needed to decline.  Still, we had a thoroughly enjoyable meal!

Our table … located right by the wall of glass doors which were all fully opened, permitting the delightful fresh mountain air to permeate the restaurant and offering charming views over the lake and artistic landscaping, was waiting for us upon our arrival.  So was a beautiful charcuterie platter accompanied by warm just out-of-the oven Italian bread and the freshest of olive oils for dipping, not to mention a bottle of one of our favorite wines, Vino Nobile de Montepulciano.  Plus, Ristorante del Lago offers a stunning old-world ambiance.  Culinary heaven.

Treading relatively lightly for the evening, I ordered a salad of purple and yellow beats enlivened with toasted hazelnuts and gorgonzola followed by a Bucatini Puttanesca which featured a house-made pasta and a sauce with what else … but layers of flavor.  Denis enjoyed a bold Bucatini Cacio e Pepe and then Chef Musial’s awesome take on a classic Porchetta dish of rolled and roasted suckling pig stuffed with fennel and apple.  House-made gelato was the perfect finale for us both.

IN-ROOM DINING FOR BREAKFAST and DINNER & DANCING AT THE AWARD-WINNING PENROSE ROOM

Come Saturday, our second day, we enjoyed a delightful breakfast in our room with prompt and excellent Room Service and then went off the main resort for lunch.  Later that evening, we were treated to a remarkably superb and creative dinner at the Penrose Room thanks to the talents and creativity of Chef Maxwell Robbins (read our article Fine Dining at The Broadmoor ‘s romantic Penrose Room).

BRUNCH AT LAKE TERRACE DINING ROOM ~ FROM COLORADO TO INTERNATIONAL DISHES

Sunday, we oohed and aahed over the fabulous Broadmoor brunch at the Lake Terrace Dining Room.  We took in the elegant décor, the impressively adorned buffet tables, and relaxed to the music of the talented pianist.   There was an irresistible array of fresh and smoked seafood, all the classic breakfast favorites, plenty of fresh fruits and organic salads such as a Roasted Bok Choy and Corn Salad with Ginger Soy Dressing, and an an impressive assortment of fabulous main courses.  Here are some my other favorites from this magnificent brunch …

• Belgian Waffles with Grand Marnier Caramel Sauce
• Cheese Blintzes with Blueberry Sauce and Sour Cream
• Grilled Shrimp with Sweet Potato Noodle, Cucumber, Scallions & Sweet Chili Sauce
• BBQ Crusted Brisket with Bacon Braised Collard Greens and a Honey BBQ Sauce … so satisfying that I requested the recipe!

And there were desserts galore, one more attractive than the other. But I was expecting this awesome display after my sojourn with Chef Adam and his assistant, Amanda.  My indulgences included a Mango-Banana Ganache Tart, a Lemon Lavender Entremet, and a Blueberry Tart.

Freshness, flavor, innovative takes on the classics, a true panoply of Sunday brunch favorites combine with the ambiance to lead to this simple conclusion … don’t miss Sunday brunch at The Broadmoor!  It’s an elegant and delicious culinary experience well worth the calories.

DINNER AT THE SUMMIT ~ REGIONAL AMERICAN CUISINE

Dinner that evening was at Summit, a multiple-award winning contemporary bistro serving regional American cuisine under the direction of Chef de Cuisine Luis Young.   Like all the chefs at The Broadmoor, Luis has an impressive pedigree, including a stint working with Thomas Keller at French Laundry which helped Luis hone his professional and innovative skills.  The vibe at Summit is trendy, the music in the background is light jazz, the cocktails are a must, and the food in this contemporary foil to the European elegance of the resort is – not too surprisingly – very flavorful.

Here is what we enjoyed for our last dinner at The Broadmoor…

Cocktails … Desperado composed of Tequila Reposado, Blood Orange, Vermouth, Lemon Juice & Vanilla Bitters for me and The Consigliere with Johnny Walker Red Label Scotch, Amaretto, Orange Bitters & Lemon for Denis

Wine … Big Table Farm Pinot Noir 2015 from Willamette Valley, Oregon

Appetizers/Salads … Phillips Salad of Belgian Endive, Roma Tomato & Blue Cheese in a Dijon Parmesan dressing for me and Summit Caesar Salad with Romaine Hearts, Baby Arugula and White Anchovies for Denis

Seconds … Lobster Mac & Cheese with Roasted Mushrooms and Colorado Goat Cheese for me and Cured Iberico Ham & Summer Melon Salad for Denis

Main Courses … Angry Trout with Braised Swiss Chard, Lardons, Pine Nuts & Sauce Grenobloise for me and Colorado Striped Bass with Charred Eggplant Puree and Caponata Agrodolce for Denis

Dessert …  Profiterole with Vanilla, Chocolate & Pistachio Ice Creams & Chocolate Sauce

Everything we ordered spoke of freshness and flavor.  In addition to the innovative mixology, the most memorable and striking dish in terms of presentation and flavor was also a Summit classic and the most appropriately named, Angry Trout.  The trout’s Sauce Grenobloise, with its lemons and capers, was the perfect counterfoil to the richness of the dish.  But speaking of “rich” — the Lobster Mac & Cheese takes first place.  It melted in my mouth thanks to the lightness and tanginess of the goat cheese in combination with the sizable chunks of fresh lobster, and the entire dish was enormously satisfying.  As for Denis, he was particularly taken with his superb Striped Bass dish and nothing elevates a Caesar Salad like white anchovies!  The perfect ending to the evening was sharing the profiteroles for dessert.

ROOM SERVICE ON OUR BALCONY WITH BREATHTAKING VIEWS

Monday morning was warm and glorious, so we decided to pamper ourselves with a leisurely open-air breakfast on our balcony overlooking Cheyenne Lake, the immense infinity pool and the majestic Rockies.  After two mornings of in-room dining, I can confirm that the food arrives beautifully prepared, freshly cooked and … on time with a smile!

PUB LUNCH AT THE GOLDEN BEE

Our four-day getaway culminated at The Golden Bee which we clearly saw was very popular with the locals as well as with the guests of the resort.  Given The Broadmoor’s focus on exceptionalism and authenticity, it’s perhaps not too surprising that the pub was impressively painstakingly transferred from England to The Broadmoor, panel by panel.  Plus, the beer selection at The Golden Bee is notably extensive, and of course includes The Broadmoor’s own custom delicious craft beer, Prospector’s Pick, which is absolutely delightful with just the right amount of tartness.

For lunch, Denis’ classic fish and chips was fresh and perfectly deep-fried while my Reuben sandwich was filled with corned beef rich in flavor and my salad was gloriously fresh.

A RESTAURANT AND LOUNGE FOR EVERY TASTE

Culinary experiences are an outstanding part of The Broadmoor visit.  On the main resort alone we saw more than a dozen restaurants and cafés, each with its own type of cuisine and view, as well as charming ambiance and smiling staff who are eager to serve.  The lounges and bars scattered throughout the resort feature creative mixologists and offer stunning views of the majestic mountains and the natural beauty of the resort’s magnificent landscaping.  And then there are the Executive Chefs and Chefs de Cuisine, more than a dozen of them … speaking of personality, excellence, innovation, and desire to satisfy!    Eating well is a refined art at The Broadmoor and the culinary scene is one of the most top-notch we have ever experienced.  There’s no doubt we shall return.

Many thanks to The Broadmoor for this spectacular visit.   As always, our focus at BonVoyageurs is on the joie de vivre we experience when we travel, and all opinions expressed in our articles are our own.

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