Heather's Snowmass, Heather's Savory Pies and Tapas Bar
Irrefutably, the golden-brown hued, ethereal-flaked, baked-to-perfection savory pot pies continue to solidify Heather’s Savoy Pies and Tapas Bar as an elite Basalt restaurant. But it ain’t just about the pies. Instead, Roaring Fork foodies also encounter this evocative bliss when they bite into Heather’s heavenly 8-ounce beef tenderloin.
Placed on a lovely bed of blue-cheese coleslaw and fried potato, each slice of tenderloin orchestrates the delicacy of the meat, complemented with a delightfully, delightfully crunchy texture. Once you factor in the cascade of bordelaise sauce created by Heather’s head chef, German Mendrano, then presto, a fine creation is born.
“We use all fresh ingredients, we don’t pre-make any of our food, everything is made from scratch,” said Rene Lujan, fellow proprietor and Heather’s partner. “We’ve been very adamant in maintaining that philosophy.”
This Basalt staple got its auspicious start after Heather began making pies out of her home. Heather was a local caterer before opening the Mayberry café, their first brick-and-mortar location, a small café in the Basalt gas station. Heather’s reputation grew over the next two years, and she became known for community and fine food. In 2011, the Lujans journeyed to Heather’s current location, a quaint bungalow encased by a summer patio, adorned with flower beds, shaded by tall table umbrellas. It’s the perfect place to sip one of their eponymously named cocktails — like Heather’s 57 gin concoction, Rene’s
After Dark tequila special, the Basalt Old Fashioned, the Riverside Royale martini (Rene’s favorite), or the Magaverita — while enjoying a nice summer afternoon in Colorado’s majestic High Country. A mixologist’s dream, these creations perfectly accent Heather’s diverse, delicious menu.
The Table d’hôte, of course, all began with Heather’s Famous Chicken Pot Pie. “When we started Heather’s on the corner of the gas station, the pot pie was one of the staples for Friday Pie Day, and the chicken pot pie was part of that, and a fresh pie of the day,” Rene said. “She had two pies, a chicken pot pie and the dessert pie.” Expanding beyond pies, the kitchen has come to master a palette of signature dishes. For lunch, you can’t go wrong with the Cubano sandwich, consisting of panini style French bread cradling delicate, slow roasted pork butt, dill pickles, Swiss cheese, and yellow mustard. “I’ve had this recipe forever,” said Heather, who’s typically darting back and forth between her restaurant and the local grocery, on a never-ending mission to keep things fresh. Then there’s the turkey and brie panini, a sourdough sandwich consisting of brie cheese, fresh turkey slices, cranberry mayo, avocado, arugula and — the kicker — red apple. Amid the sandwiches and entrees, which includes its signature Colorado Rack of Lamb and its mushroom soup, Heather’s is also well-known for its fish. Flown in fresh, this includes Alaskan cod, barramundi, red snapper, trout, striped bass, or the walleye. “We always have a fresh-fish special,” Rene said. “And one of our favorites is our walleye.” Added Rene, “The Scottish salmon topped with house made Chinese Five Spice sauce is a popular menu staple” Heathers Snowmass is the new place for Great food and cocktails on the deck. Music five days a week. Located in the Stonebridge Inn.
