34-year-old wunderkind chef Ryan Hardy, a southwest finalist for the 2008 James Beard Awards, lists his olive oils on the menu like wine, and cooks up his delicacies with produce and meat—for instance a juicy lamb sausage with rapini and mustard—from his own nearby organic farm. The dinner menu changes nightly (rather than twice a year, as before), house-cured salumi is a standard, and pastas made with Hardy’s own farm-raised eggs approach transcendence. Even the wine list is superb. Gems such as Napa’s 1991 Dominus ($375) cost less than elsewhere and are worth the indulgence.
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From Food & Wine , OCT 2008
Chef Ryan Hardy’s poolside menu at the Little Nell is a greatest-hits list of casual food...MORE
From Food & Wine , FEB 2010
At Aspen's newly renovated The Little Nell hotel, frozen skiers thaw themselves with drinks like the Snow White...MORE
From Food & Wine , JUN 2006
I love his farmhouse cooking: bruschetta topped with silky serrano ham, grilled asparagus and anchovies, and extra-crispy chicken with favas, radishes and pecorino shavings...MORE