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Writer/Photographer | Creationize.com

Richard Sandoval's Newest Restaurant | Cima in Vail Valley

Dec. 8th, 2011 | Comments 0 | Make a Comment   
Photo Credit: Brian Klingbail/Westin Riverfront
Cima Restaurant is spicing up the mountain food scene in Beaver Creek. The inspired Latin flavorings of Richard Sandoval, the genius behind New York's Maya, join a culinary empire that spans from the East Coast to the Middle East. Cima, Spanish for "peak" or "summit," is heating things up at the Westin Riverfront in Beaver Creek and is a welcome addition to the Vail Valley.


The stylish and mountain-sophisticated property is now home to Sandoval’s newest edition to the Richard Sandoval Restaurants group. Cima overlooks the scenic Beaver Creek Mountain and Eagle River. With outdoor patio space, indoor firepit, and delicious food and beverages all around, the esteemed restaurateur has elevated the already lofty culinary scene of the Vail Valley. Utilizing ingredients from local suppliers and an on-site garden for Asian-sourced ingredients, the reinterpreted Latin food has flair to spare without skimping on savory sips and flavorful bites.

Cocktails are a must at Cima. With options such as the Blackberry Sage Spritz with vodka, blackberry garnish, sage and lemon prosecco, or the Strawberry Basil Mojito with Appleton Rum, strawberries, fresh basil and balsamic vinegar, the creative concoctions are refreshingly simple and a perfect blend of flavors. Even the mocktails, which include a Nohito with cucumber, mint, ginger simple syrup and lime soda or the Strawberry Lemonade with rosemary simple syrup are a must-try.

Whether whetting the palate before dinner or just coming in for a light bite, the fluffy Chicken Empanadas are out of this world. Created with whipped batter instead of the traditional pie-crust-like dough, the flavors are balanced, the consistency exquisite, and the plates licked clean. Seafood Ceviche made from responsibly sourced seafood is also a Cima specialty — even for those who aren’t huge fish fans, the tropical undertones and orange citrus make for a splendid dish.

Courses are best thought of as two meals in one — a lot is going on in the entrée creations. The Peanut Crusted Ahi Tuna is served with Berkshire Pork Belly, which is beautifully paired with a mole negro; the tuna played off of the winter vegetables without being swallowed whole by the mole’s flavor. The Angus New York Strip is a wonderful rendition of a surf and turf, the strip pairing well with the truffle chimichurri and the lobster matching with the chipotle hollandaise atop a cloud of potato puree. A ying and yang complementing each other in each course, the flavors are full and the presentation colorful.

Desserts include selections of Sticky Toffee Cake with banana fennel ice cream and Mexican Chocolate Cake with dulce de leche mousse and cinnamon marshmallows amongst other tempting delights. House made gelatos and sorbets may be the desired palate cleanser or the large selection of dessert wines and ports.

Chef Sandoval’s newest addition is right at home in the Westin Riverfront. Whether visiting the property on a vacation or stopping by Cima for happy hour or a light bite, Cima is a new culinary force of the Vail Valley and well worth checking out. Open year-round, the main dining room and patio space are perfect for lounging for a drink or enjoying either breakfast, lunch or dinner — Cima will leave guests coming back for more time and again. For reservations, visit WestinRiverfrontBeaverCreek.com, or call 970.790.5500. 
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