Aspen Peak - Niche Media - Aspen living at its peak
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PHOTOGRAPHY BY JODIE LOVE (DRINK, NEWSPAPER) SO MANY DINNERS (SO LITTLE TIME) The tasty TY-KU Colada. At the bar at Cache Cache, ski bunnies sidle up next to Texas oil titans. A press darling, Nobu Matsuhisa in The New York Times. Summer alfresco dining at Cache Cache Bistro. continued from page 100 little inside information is key. Here's what, and whom, to know before you go. Matsu Mania I t can be a tough call—whether to sit upstairs Matsuhisa Lounge in the (which doesn't accept reservations) or secure a coveted seat downstairs for the full-on Matsu experience. Both have their advantages: If in the mood to get to know locals, they are most often found in the lounge, navigating a more moderately priced bar menu (the yellowtail jalapeño is a must), and a decidedly laid-back scene, with oversize flat- screens displaying favorite sport and ski channels. However, dinner in the main dining room is an unforgettable experience, with a well- heeled crowd and specific menu items —such as the incredible oshitashi (spinach) salad—only offered downstairs. Better yet, plan on a night at both, because if one thing's for certain, you'll be returning to this Aspen mainstay. When upstairs, Matsuhisa Lounge bartender Pat Ryan (aka "Uncle Pat") shakes up specialty cocktails exclusively featuring a selection of for the Nobu restaurants sake made by Hokusetsu brewery on Sado Island (dubbed "Sake The upstairs sushi bar at Matsuhisa Lounge. Island" by Nobu's business partner, Robert De Niro) in Niigata Prefecture, Japan. Also in his shaker are drinks made with shochu ("fiery spirits" in Japanese), a clear, distilled vodka- like spirit made from high-starch grains (barley, 102 ASPENPEAK-MAGAZINE.COM wheat, sesame) or vegetable (corn, sweet potatoes) that's lighter in alcohol and calories than whiskey and vodka, and outsells sake in Japan. Cache Cache Cachet K nown for it's fabulous fine dining, with classic French fare crafted by übertalented chef Chris Lanter, Cache Cache is also the original creator of an Aspen dining trend that has since permeated nearly every local eatery: the bar menu. A bevy of locals can be found at the Cache Cache bar on any given night, noshing on smaller portions of the main dinner menu. Here, ski bunnies sidle up next to Texas oil titans, while a local architect and a musician are a bar stool away, too. The restaurant's curb appeal has recently been updated with a sexy new lounge and a stylish wine wall. The restaurant draws connoisseurs with an eclectic 106-page, 1,000-label list that represents the world's major wine regions. It's also been a regular recipient of the Wine Spectator Best of Award of Excellence. Anticipation is heightened by a showcase 4,000-bottle, temperature-controlled wine cel- lar set behind a wall of glass in the restaurant's busy bar. "Guests are into our culture as a wine destination," says Cache Cache co-owner and notable oenophile Jodi Larner. "The wine cellar is visual, but it's functional, too." Should pressure to select prove daunting, Sommelier Alex Harvier is more than happy to continued on page 104