This article explores the reasons behind the expansion of Denver-based restaurant groups, Frasca Hospitality Group and Avanti, into Vail, Colorado. It highlights the successful partnerships, shared values, and the unique aspects of the new Tavernetta and Avanti locations in the ski town.
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From 3 to 5 p.m. daily, the slopeside restaurant also offers an Après-tivo menu featuring Italian wines and signature cocktails. With the exception of caviar service, the small plates closely mirror those of Tavernetta Denver’s happy hour — think creamy burrata atop Sicilian tomato pesto, crispy arancini, and comforting cacio e pepe sprinkled with pecorino Romano. “I think the recipes are magic for the location,” says Arribas.
But that didn’t deter Avanti from signing a lease on its new, 10,000-square-foot location. “In Vail, you really can't beat that space, with the patio at the base of the mountain — it’s essentially ski-in, ski-out,” says Christ, who is also Avanti's director of operations. This time, Boychik was the chosen one. The Middle Eastern and Mediterranean concept debuted at Avanti Boulder when the food hall first opened and has since launched aBoychik’s Avanti stalls offer similar menus, but Vail has a larger selection of small, sharable bites. Options like marinated feta, turmeric pickled cauliflower and urfa biber-spiced nuts can be ordered individually or as a full mezze platter.
According to Teigland, Vail's ramen offerings are limited and Avanti aimed to fill that need. The deal came about quickly: O'Neill and his wife dined atrestaurant will recognize some items on the truncated Vail menu, such as its umami-rich shoyu chicken broth and flavorful pork broth, which take 48 hours to prepare. But dish components have been reworked to create what is largely a brand-new menu.
RESTAURANT EXPANSION VAIL COLORADO FRASCA HOSPITALITY GROUP AVANTI PARTNERSHIPS FINE DINING
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