It is easy to get lost in the ever-present glamour of the shops that line Aspen’s streets. From fashion to art galleries, the beauty is everywhere—especially with some of the area’s finest restaurants.
Between two stunning jewelry stores is an unsuspecting black awning that covers the double doors of Piñons. Over 30-years-old, Piñons is the spot to go to Aspen when in town. This is because of their attention to the season’s best offerings and their efforts to make sure the menu always reflects that.
Piñons welcomes guests with a white tablecloth aesthetic mixed with a modern-comfort feel for an approachable upscale spot. It’s easy to get cozy sitting in their huge booths in the winter. This mountain town is beloved for nature’s glow, and there’s no better way to feel that woodsy breeze than on the Piñons back patio.
Looking at the menu can take a while, but Piñons makes sure to have Colorado reflected in their menu. It is the inspiration driving all their dishes forward. This Aspen staple has a heart dedicated to its homeland.
It is easy to think of American cuisine as expressed solely in terms of burgers, hot dogs and fries. However, Piñons draws influence from beyond the 50 states, which makes their menu a melting pot that reflects American diversity.
The evening starts on the coast of Greece with their Mediterranean meatballs. This dish skips the tomato sauce and brings all the flavors of a gyro into a shareable appetizer. Colorado lamb is freshly ground in-house to make it tender. The pops of pomegranate give it an extra bit of excitement, adding a fruity, acidic touch.
They keep the sea breeze going with more appetizers by adding their rendition of poke to the menu. Usually, a deep soy sauce dresses fish, rice and a rainbow of vegetables to make for a refreshing meal. Instead, Piñons adds an additional layer of creativity to this well-known dish by adding poke-marinated tuna to the inside of a crisp fried wonton. They combine the classic sushi flavors with a Mexican flair by creating a wasabi crema to add richness and spice.
Piñons maintains their artistry in their main courses by elevating dishes that might be featured on someone’s family dinner table. The half chicken might not draw people’s attention from the name, but the slightly charred skin creates an addictive crunch factor. Concealed beneath the outer layer of herbaceous skin lies the real attraction. Both the dark and white meat are featured in this dish to satisfy every palate. The jus beneath has a citrus note. It glazes the fingerling potatoes for a better version of typical meat and potatoes.
Pork tenderloin is not always the first pick for what to have for dinner. However, Piñons gives theirs a pepper coating that balances out the sweetness from the onion jam dressing. It is as tender as a rare steak, which is no easy feat. The simple accompaniment of broccolini and whipped potatoes allow the pork to be the star.
To top the meal off, their rendition of a banana cream pie is intertwined with Nutella for a chocolatey, nutty combination. The smooth cream filling is as silky as it should be. To give it a modern spin, there are slices of banana coated in chocolate and rolled in nuts for a deconstructed version of the diner classic.
For a lighter alternative, they have a flight of sorbets displayed on a glass plate that create a mosaic of color. The Piet Mondrian, or modern abstract aesthetic, fits the town perfectly. Their flavors rotate seasonally, yet each glows with a pure fruit flavor. Blindfolded, any of the scoops could be mistaken for frozen fruit.
Piñons has become a staple of Aspen’s food scene, reflecting the diversity and natural beauty that defines Colorado. Its awning should not be missed when walking by.
