Make tracks to our favorite new après-ski spots this season.

An avalanche of crudos, ceviches, aguachiles, and bivalves fills the raw-bar menu at Clark’s Oyster Bar. This offshoot of the Austin original is housed in a classic Aspen cabin whose interior has been given a nautical overhaul.

Clark’s Oyster Bar’s cioppino. Photo courtesy of Matt Harrington

Deer Valley
After a $14 million renovation, Stein Eriksen Lodge has debuted the family-friendly Champions Club, which serves the famed Stein’s Burger (an established hit in the hotel’s Troll Hallen Lounge) plus nachos and pizza in a game room with Skee-Ball, pool, pinball, and reportedly the world’s largest Pac-Man.

In addition to Steamboat Resort’s new snowcat-based street-food purveyor Taco Beast, the ski area has introduced Timber & Torch, opposite the gondola, which offers an outdoor barbecue pit, heated patio, two bars, and a crew-pleasing menu serving the likes of beer-steamed mussels and steak sandwiches. 

Whistler Blackcomb
Toptable Group, owner of British Columbia standouts such as Blue Water Grill in Vancouver, has acquired the classic Il Caminetto, remodeling it with a stone fireplace and bringing in Araxi chef James Walt to update the menu with house-made pastas, bistecca alla Fiorentina, branzino, and more.

Il Caminetto’s fresh pasta. Photo: Leila Kwok.

Top photo: Matt Harrington