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.

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.

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.

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.