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105 S. Mill St
Tel: +1 970-920-2021
Although Pinons isn't new, it remains the hardest reservation to get in Aspen. No reservation, no chance during winter or summer. The serious Colorado-Western theme and the extensive wine list are just two of the draws, but ultimately the creative kitchen keeps people coming back. For example, the pheasant quesadilla with herbed goat cheese and peperonata is a casual but Colorado-based starter, while the baked Prince Edward Island mussels in puff pastry smack of a more European tradition. The entrees return to Colorado in the form of elk tenderloin, Colorado striped bass, grilled rack of lamb, and sauteed pheasant breast, but other entrees include a grilled New York steak, blackened pork tenderloin, and the ubiquitous ahi tuna. Sometimes Pinons slides under the weight of its popularity, occasionally seating parties fifteen-to-thirty minutes after their reservation, or by handing out a small dose of attitude, but it's usually worth turning the other cheek and remembering that the hardest reservation in town is hard to get for a reason.
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