Taking a sleigh ride to a log cabin may feel touristy, but when that cabin features the contemporary culinary creations of Beano's, it's hardly a tourist trap. Take the Snowcat-powered sleigh on a 20-minute journey (about as long as one wants to be exposed to a Rocky Mountain winter evening) and warm up by the hearth before sitting down to chef Steven Topple's five-course prix-fixe menu. While the seasonal dishes may sound familiar (Colorado rack of lamb, almond-crusted Rocky Mountain trout), the flawless preparation (like the braised short rib that barely clings to the bone) and unique accompaniments (saffron mashed potato, white cheddar mac and cheese) make the Beano's experience truly unique.
Tip: Bring the kids. The children's menu is a thoughtful selection of regular menu items toned down for smaller palates.