Aspen Peak - Niche Media - Aspen living at its peak
Issue link: http://digital.greengale.com/i/310878
WINE FILE The youngest master sommelier in the country, Carlton McCoy of The Little Nell lists top summer sips. Grüner Veltliner. It's the perfect complement to spring—and spring veggies—like radishes, haricot verts, and fiddlehead ferns, which can be difficult to pair with wine. Sancerre. Super fresh and aromatic, it nicely complements après snacks. Chablis. Premier Cru Chablis is probably the best value drinking in the world. Super minerally, drier, and with amazing structure, Chablis is my favorite type of white wine. Chenin Blanc. It's the unsung hero of the Loire. A dry Chenin is a structure powerhouse. It has great acid and ripe fruit. Rosé, Rosé, Rosé! My affinity for any rosé has more to do with the tradition of patio drinking than the flavor of the wine itself. No one has ever had just one glass of rosé. Drink as often as possible! 675 E. Durant Ave., 970-920- 4600; thelittlenell.com Summer Lovin' WHETHER YOU'RE ROMANCING A DATE OR JUST DINING WITH THE KIDS, TRY THE CASUAL HAUTEASPEN HAUNT MEATBALL SHACK ONCE THE TEMPERATURE RISES. BY LINDA HAYES D on't be fooled by the name. Rough-hewn timber walls and all, this snug little restaurant is more chic than shack. And though meatballs of all sizes and types (beef, chicken, pork, shrimp) are definitely front and center on the menu, there's plenty more to whet your appetite. A few steps up off the Mill Street Mall and overlooking its mountain street fair-style scene, the place is generally packed from the moment its doors swing open for lunch until long after the sun dips behind Ajax Tavern. "It's a real Aspen niche," says general manager Aidan Wynn, who runs the restaurant along with owner Michael Gurtman. "Casual, no dress code, come as you are, with the best food made with the freshest ingredients possible." Day or night, the action centers around a wood-topped bar, where mostly Colorado native bartenders pour a river of local and international beers, shake up "Shack-hattans" and jalapeño-spiked margaritas, and pop bottles of "Baller Bubbles" (that's Champagne to you). Corazón tequila aged in American whis- key barrels from Pappy Van Winkle's and Buffalo Trace are a bonus if you're so inclined. Windowside tables are another option for a more intimate experience or if the kids (or your entourage) are in tow. Lunch and dinner menus vary, but there are standouts: a ball of creamy Burrata plated with Pio Tosino prosciutto and cherry tomatoes in a balsamic-basil-olive oil vinaigrette, a trio of mini Berkshire pork balls with a fiery pepper sauce, and a supersize risotto-mozzarella ball with homemade tomato sauce. Shrimp fra diavolo and local Harris Ranch filet mignon are tasteful diversions. The cheesy jalapeño and bacon-stud- ded Shack Mac topped with crisped tater tots is plain delicious fun. Kids can stick with what their folks order or create their own meatball, sauce, and side concoctions. For dessert, polish off some fried Oreos, and you'll roll out satisfied. The Meatball Shack, 312 S. Mill St., 970-925-1349; themeatballshack.com AP Master Sommelier Carlton McCoy helms The Little Nell's wine program. One of the savory dishes on the summer menu is chicken meatballs served alongside a Greek salad. PHOTOGRAPHY BY JOHN LUKE (SALAD) GOURMET Mountain Meatballs 106 ASPENPEAK-MAGAZINE.COM BEST EATS 099-110_AP_ST_BestEats_V2_SUM_FALL_14.indd 106 5/6/14 6:58 PM