When you’re not hitting the Aspen slopes, you’re eating and drinking — and chances are you’ll find yourself at W Aspen, perfectly positioned at the base of the destination town’s namesake mountain. Like all global W Hotels, this property is inspired by its location, with vibrant culinary experiences and signature happenings. For drinks, they have an agave bar concept, called Hidalgo (led by Dushan Zarić), and for dinner, HaSalon offers an innovative approach to Mediterranean cuisine (led by Chef Eyal Shani). Fresh off our own trip to the snowy getaway, PAPER caught up with the aforementioned experts at W Aspen for their recommendations on what to indulge in after a long day of skiing and snowboarding.
What to Drink at Hidalgo Agave Cocktail Lounge
Improved Margarita (Photo courtesy of Nikki Hausherr)
This is my take on a margarita, using a double base spirit. I do this because I strongly believe it's crucial to have a solid foundation in any cocktail. – Dushan Zarić
Sangrita (Photo courtesy of Nikki Hausherr)
One of the unique and interesting things about Hidalgo is that we're the only tequila bar in the US that I know of serving three different types of sangaritas. – Dushan Zarić
Mayahuel Milk Punch (Photo courtesy of Nikki Hausherr)
The Mayahuel Milk Punch is a wonderful drink — one I believe will sell well and become a signature expression. It’s made as a milk punch, a pre-made cocktail that we strain and clarify for a smooth, refined finish. – Dushan Zarić
Cosmic Drops (Photo courtesy of Nikki Hausherr)
However, the Cosmic Drops will likely be a standout and a favorite among guests. – Dushan Zarić
What to Eat at HaSalon Mediterranean Restaurant
Beetroot Carpaccio (Photo courtesy of Nikki Hausherr)
The origin of this carpaccio is beets that Miri, my wife, accidentally burned in a pot. She added water, added beets, left the house, and in the end the whole house was covered in smoke after 12 hours. The pot was new, from Le Creuset. The next morning, the whole house was filled with the smell of soot. I opened the pot and saw the beets. I took a knife and saw something unbelievable – they had the color and touch of prosciutto. I cut a thin slice and another, and it was the most delicious thing I had ever eaten. – Chef Eyal Shani
Avocado Diamonds (Photo courtesy of Nikki Hausherr)
There is not a single word on the menu that is not true, but our truth is an experiential truth, as we experience and create the dish. We take Atlantic sea salt crystals and olive oil, cut the avocado into chunks and start mixing them. The process in our hands creates a polishing effect for the raw material. You can feel each piece so much. It is distinct and resembles a diamond. – Chef Eyal Shani
Skirt Steak (Photo courtesy of Nikki Hausherr)
There's nothing like seeing dresses through tomato ovaries. – Chef Eyal Shani
Malabi (Photo courtesy of Nikki Hausherr)
Malabi is about magic — suddenly water can coagulate. To do it perfectly, as we do it, the person has to be focused and precisely directed towards themselves. It shows the person doing it the path and the subtlety that are needed for the dish to succeed. – Chef Eyal Shani
(Pictured above) Butterflied Grilled Branzino (Photo courtesy of Nikki Hausherr)
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