Tucked away behind the kitchen doors of Flame, the steak-centric restaurant in the Four Seasons, is a single paper-topped table where, on nights when no one has booked the more formal chef’s table back in the kitchen, chef Jason Harrison and his merry band offer a menu of four decadent burgers and an array of milkshakes for $25 per person. Choices lately have included a house-made Wagyu patty, a Skuna Bay salmon burger, a fried chicken burger on a bacon-green onion-cheddar waffle, and a remarkably succulent black bean veggie burger. Shakes can be upgraded to become “adult”, spiked with a variety of liquors. All this, and you get to chat up the chefs while they prep and cook.

This hip hangout proves that bowling alleys can be both sophisticated and cool. With a good restaurant, a fun bar and kid-friendly distractions on the lanes, it’s no wonder Bōl has become a popular evening destination for both families and singles. When you reserve, make sure to specify that you want to eat and bowl as they are separate reservations.

Dinner and a movie? Sure, and while you’re at it, why not enjoy both at the same time? You order from a surprisingly broad menu—mezze platters, tuna tacos, seared salmon—then take your seat in the theater while the food is prepared and delivered. Seats resemble first-class airline seats, and they can be booked in advance online. Cocktails are also available as are, of course, Milk Duds and Raisinets, and popcorn.

Owned by the legendary Denver Broncos quarterback, John Elway, this restaurant serves exactly what you would expect from an NFL player (think: steak, lamb and seafood), but with a delightfully high level of quality. The lush yet modern atmosphere and excellent service make this a must-visit restaurant.

The gourmet restaurant at the Four Seasons Vail, Flame bills itself as a modern steak house, and it certainly delivers decadent meals. The atmosphere is refined but casual so kids can join their parents for fine dining. The menu focuses on hearty American classics like plum tomato bisque with aged cheddar toast and elk corn dogs to start and hay-roasted pork chops, Colorado lamb chops, and prime steaks, including locally-raised Kobe beef, in many cuts for main courses. A variety of house-made spice rubs and sauces are available at no extra charge. Sides range from truffled fontina mac and cheese to lobster mashed potatoes and crispy Brussels sprout kimchi. Save room for dessert, though, because the molten chocolate cake is unforgettable.

For reasonably priced Italian food, stop by La Bottega, which is a good option for either lunch or dinner. There’s a large patio for outdoor seating as well as a good bar scene at night.

In the mood for lobster bisque, wild Burgundy escargot, or a perfect apple tart? The cozy La Tour offers classics as well as modern spins on French-accented dishes, and lately a tilt towards classy American cooking, from Colorado beef short ribs to seared Hawaiian kampachi. Owner-chef Paul Ferzacca is one of Colorado’s most talented and likable chefs, mentor to scads of other top local chefs and a certified sommelier to boot, meaning it’s no surprise that La Tour has held a Wine Spectator award for its list virtually since the day it opened, in 1998. Tip: If you see wild mushrooms on the menu, look no further; Ferzacca is a wizard with them.

After more than a decade of excelling at big-city style, attentive service, a great wine list (including boutique California Pinot Noirs, Syrahs, etc.) and perfectly executed, straightforward dishes, Larkspur owner Thomas Salamunovitch shut down his sleek restaurant for a thorough updating. In its new incarnation, expect to see old favorites like the veal scaloppini and the roast chicken tweaked and made new. For lunch, don’t miss the lobster sandwich with big chunks of lobster and applewood-smoked bacon.

After debuting as Block 16, this stylish, warmly modern dining room in the Sebastian lodge morphed into Leonora, named in honor of the late, legendary surrealist painter (and Mexico City resident) Leonora Carrington. Now dubbed a “tapas bistro”, the restaurant features a menu ranging from exceptional small plates in the Spanish style—fried olives, wild mushrooms, salmon crudo—to pork belly with sweet potato gnocchi and some excellent risottos. The glass-enclosed, thousand-bottle “wine tower” sits in the center of the room, and it’s full of temptations. Plush banquets and cozy lighting makes Leonora an ideal dinner spot after a day on the slopes. Tip: don’t miss the terrific, crusty, breads made with the chef Sergio Howland’s private sourdough starter.

Some people contend that the Matsuhisa restaurants (the four owned by the Matsuhisa family) have better food than those named Nobu (which are owned by Nobu Matsuhisa and various partners, including Robert DeNiro). The new Vail Matsuhisa is the perfect place to test the theory: All the classic dishes are here, including the yellowtail jalapeno, “New Style” seared tuna, broiled black cod with miso, and so many more. The setting is equal to the food, with a towering wall of glass facing the ski slopes, dramatically lit stone walls, and a 25-foot long bar made of a single piece of walnut. Not surprisingly, this place is hugely popular; Matsuhisa takes reservations 30 days in advance, and they are crucial.

This spot, whose motto is “where the oceans meet the mountains,” is great for the first night for guests who are staying in Lionshead area and don’t want to shuttle over to the Vail village. What they’ll quickly discover is why this place has been packed with locals and visitors for years: an excellent assortment of fresh fish at reasonable (for Vail, anyway) prices. The list from the raw bar and grilled fish change constantly, but Hawaiian ahi is a constant, with its soy-ginger vinaigrette. The crispy Rohde Island calamari, with avocado mousse and gazpacho vinaigrette, is also a perennial. A good kids’ menu is another plus.

Opened by the owners of Sweet Basil, directly upstairs, Mountain Standard has quickly become one of the most popular restaurants in Vail. The décor is Rocky Mountain Moderne where rough-hewn beams meet steel beams; there are cozy wooden booths with spot lighting and sleek banquettes. The menu focuses on the freshest ingredients and most dishes are prepared over an open fire. Appetizers include wood grilled artichokes, Three Little Pigs (a tasting of three great hams), shrimp and grits and possibly the best flatbread I have ever tasted with fresh mission figs, La Quercia ham, gorgonzola dolce and balsamic. So, yes it is the perfect blend of casual fun with serious foodie know-how. There’s a raw bar, a great selection of grilled meats and “Sides for Sharin’” but even the salads are so innovative (the green salad is served with citrus, fennel, avocado, spiced pumpkin seeds and key lime dressing), that you will want to return time and again. Oh, and don’t miss the “stout float” dessert, made with chocolate stout and a scoop of vanilla ice cream.

Bringing a taste of Bavaria to Vail, Pepi’s serves excellent German/Austrian food along side great beers. The outdoor seating and views of the Vista Bahn lift make it an ideal stop on a sunny winter day or after a summer hike.

Home base for upscale modern American cooking, Sweet Basil has just kept getting better for over 30 years. A thorough remodel a few years ago resulted in an airy, contemporary space. With stone walls and sleek lighting, it’s also even sexier than before. And when the waiter says the inevitable “everything’s good”, he isn’t kidding: the kitchen uses impeccably sourced ingredients, like Anson Mills polenta and Colorado lamb to delicious effect. (Even the wildflower honey is local). The formidable wine list has a nice selection of half bottles.

Vail has plenty of eateries where the kids can tuck into nachos and chicken fingers, but why not give the whole family a treat with some authentic fondue? The Swiss Chalet, part of the Sonnenalp complex, offers the classic cheese version; an even more grown-up variation, with wild mushrooms; and raclette, which is almost as much fun to prepare and eat as fondue. Dessert? What else but chocolate fondue…

Formerly known as Centre V, this sprawling dining hall in the Arrabelle has taken on a more casual cast. The rear section with a long bar is now done up in dark woods and subway tile floors to evoke a pub-like atmosphere, while up front the beautiful white vaulted arches still recall its earlier incarnation. Out front in the sunshine, just steps from the gondola, is a big terrace, a perfect place for a midday ski lunch break or après skiing people watching. The single menu for lunch and dinner now stretches across the globe, and surprisingly, a lot of it works. Starters include local Eagle River smoked salmon and a grilled elk quesadilla; the peppered venison steak salad would make a fine light entrée, perhaps washed down with a Dale’s Pale Ale from Oscar Blues Brewery. Farro risotto with wild mushrooms is another tasty option. Kids will love the build your own pasta choices.

Long before restaurants billed themselves as “farm to table” or “health-conscious,” Terra Bistro was turning carefully sourced and largely organic ingredients into sophisticated breakfasts, lunches and dinners. After two decades, Terra Bistro sails on, the sleek, black and white dining room crowded with both visitors and locals. Long-time favorites that still prove to be winners include the coriander-rubbed ahi with tamari vinaigrette and the sweet potato ravioli with blue cheese and walnuts. Fish are always nicely prepared here, from cobia to steelhead and lemonfish. Intriguing desserts, like chocolate and zinfandel pudding, are always on hand, too.

Vail’s plushest on-mountain restaurant for lunch (or dinner) is located at Mid-Vail just below Look Ma run and with great views of the Gore Range. Tables are set under soaring beamed ceilings and diners are invited into a spacious boot room to peel off layers and trade ski boots for slippers during their meal. Stone fireplaces add a cozy atmosphere to the bustling dining room, where reservations are strongly recommended. The lunch menu consists of hearty choices like tuna or kobe burgers, chicken and pheasant pot pie, brick oven pizzas as well as salads. At dinner, the short ribs and rack of lamb are favorites; and gluten free options are always available.

For great Mexican food at the base of the mountain, stop by the Cantina. Its back porch overlooks the Vista Bahn chair lift and is a fun place for lunch or to enjoy the après scene as skiers take their last run of the day.

This bistro-style eatery has great food as well as outdoor seating and a kids’ menu. It’s a bit pricey, but locals and visitors agree that a meal here is worth it.

This casual pizzeria at the base of the mountain is popular with locals for its great view and fun après ski scene. It also doubles as a bar and dance club on weekend nights, occasionally with live bands

Tucked away on the ground level of the Solaris complex is this charmingly funky coffee bar, the perfect place for a quick breakfast (the homemade oatmeal is very nice) or a mid-morning pastry (the cupcakes are killer). The coffee, happily, is every bit as good, from a single espresso to a creamy latte.

For a special evening, book a dinner at Zach’s Cabin, Bachelor Gulch’s private dining cabin situated high on the mountain. Snowcat-drawn open-air sleighs transfer guests from the Ritz-Carlton Bachelor Gulch, and the traditional European-style menu is excellent. Zach’s is also open for lunch. Reservations are essential.