Answers from Our Experts (1)
Executive chef Matt Zubrod, who runs the kitchen at Element 47 in Aspen, has a food philosophy that’s focused on featuring the best local and seasonal produce and ingredients in his menu. At all times of day, whether its breakfast, brunch, lunch or dinner, guests of Element 47 will find a menu that highlights local ingredients, sustainable seafood, organic vegetables and artisan cheeses. The menu tends to change often depending on what’s best at the market that week. The dinner menu is decidedly Coloradan with global touches, such as Thai spices paired with locally grown seasonal vegetables, a Japanese miso dashi or farm potatoes prepared in French Lyonnaise style. The dinner and lunch menus are arranged by small, medium and large plates; side dishes to accompany entrées are also offered. The cheese course features cheeses from local artisans while desserts range from light sorbets to a playful s’mores cheesecake. The wine menu is literally a book, as the restaurant’s collection features 20,000 bottles.