Ski Trip: Chef Tim Goodell Hits the Snowmass Slopes

By Ruth Tobias | December 5, 2013 By Ruth Tobias  |  December 5, 2013

Orange County-based culinary luminary Tim Goodell became a household name on the Southern California dining scene some two decades ago, upon the opening of Aubergine in Newport Beach. Under the Domaine Restaurants banner, he’s since gone on to found a series of popular spots, including Public Kitchen & Bar and its sibling in LA's Hollywood Roosevelt Hotel, the burger-centric 25 Degrees (which has a few far-flung siblings of its own). Now Goodell has formed Brush Creek Hospitality Group aims to make a mark on Snowmass Village: in a partnership with real-estate development group Related Colorado, he’s putting his stamp on two adjacent but distinct newcomers.

True to the name, Ricard Brasserie & Liquor Bar, which opened just before Thanksgiving, channels the spirit of traditional French taverns; boasting an in-house bakery, it’s open all day to serve everything from omelets and pain perdu to raw-bar and charcuterie platters to classics like choucroute garni and sole meunière. Naturellement, craft cocktails, an all-French wine list and beers - Belgian-style and otherwise - also flow freely, especially among the après-ski crowd. The smaller Bia Hoi, meanwhile, opens tomorrow Saturday, December 14, to offer locally sourced, contemporary spins on pan-Asian cuisine for lunch and dinner: think hoisin deviled eggs, pork-belly buns and hanger steak with broccoli. Here too, beer and cocktails enjoy pride of place, with tableside condiments giving a spontaneous edge to the latter.

Given yesterday’s snowfall, Goodell’s timing couldn’t be better. (That said, UPDATE: the opening date of Bia Hoi has just been changed to 12/14.)

Ricard Brasserie & Liquor Bar
110 Carriage Way, Ste. 3106, Snowmass Village; 855-303-4465

Bia Hoi
110 Carriage Way, Ste. 3101, Snowmass Village; 855-303-4466

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