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Cook your own Colorado wagyu on a hot stone at Slope Room. Photo courtesy of Gravity Haus Vail
Eat and Drink

Vail’s Sleek Slope Room Is A Stop-Worthy Mountain Steakhouse

Specialties like Colorado wagyu cooked on a DIY hot stone and bison ribeye are on the menu at the five-month-old restaurant inside Gravity Haus hotel.

Inside Gravity Haus Vail’s boutique hotel, lies an ode to the chic side of mountain living. Fur, fireplaces, plush indigo half-moon booths, opulent chandeliers, and an artful Gore Range topographic entice diners into Slope Room for a sexy après scene.

The 126-seat restaurant—named for Vail’s legendary 1960s Slope Bar—opened in December 2020 along the Gore Creek steps from Gondola One. The stylish décor is a prelude to the polished mountain steakhouse experience where must-tries include Asian-inspired Colorado wagyu ($26) cooked on a DIY hot stone and Alamosa striped bass with pepper relish ($26).

Pan-seared scallops and Colorado wagyu at Slope Room. Photo courtesy of Gravity Haus Vail

Slope Room executive chef Alberto Rogelio Soto builds seasonal menus shaped around refined ingredients and clean flavors. Soto’s resume includes Restaurant Kevin Taylor and Guard and Grace, where he perfected balanced, coursed pairings. Transcending long-time relationships with Colorado ranchers and organic produce purveyors, he keeps a steady eye on Slope Room’s pasture-to-table concept.

The term “farm to table,” Soto says, has lost its luster after loosely being thrown around over the past decade. He digs deeper, meeting farmers on their soil, seeing where and how animals are sustainably raised. Favored suppliers include Christiensen Ranch, Mountain View Pork, Superior Farms, Keen One Quinoa, Stare Farms, Stem Ciders, River Bear American Meats, Red Bird Farm, Strohauer Farms, Elevation Charcuterie and Artisan Meats, and many more.

Slope Room regulars rave about seared Maine scallops in celery root mousse ($46)—the dish Soto claims landed him the job—and cauliflower chilies en nogada ($34), a hardy vegan take on a Mexican classic. Specialty à la carte sauces (think: triple peppercorn and local whiskey) wait to cloak bison ribeye ($62) while sticky toffee pudding ($14) with orange segments satisfies sugar cravings.

Pre- and post-meal Haus cocktails and a spoil-yourself wine list have guests happily sinking into the moody, mod velvet booths. Sip the delicate Smoking Rose ($16) made with vodka, grapefruit, lemon, rose, mezcal, and a dried cherry blossom or top off your visit with an ice wine or vintage port.

The restaurant also offers an extensive menu of elevated coffee and tea drinks and breakfast fare during the morning hours and a small selection of lunch items. The Malabar-black-peppercorn-kissed latte ($5) and eggs Benedict with ham and poblano hollandaise are delicious fuel worth waking up early for.

Slope Room at Gravity Haus Vail is open Monday–Tuesday, 7 a.m.­­–5 p.m., and Wednesday–Sunday, 7 a.m.–10 p.m.; 352 E. Meadow Dr., Vail

 

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