Where's the Really Exceptional Beef? By James Coope | Contributing Editor Russell’s Steakhouse Vail, Colo.
I n ski towns all over the world, opening day is a special event. For locals and guests in Vail, Colo., the reopening of the ski mountain after a long off-season signals not only the return of winter, but also the people, energy and excitement that the town is famous for. Vail will welcome more than 2 million guests over the winter, many of whom are return visitors. Vail pairs its famous ski mountain experience with a unique and innovative village en- vironment that makes you feel as if you’ve been dropped into an idyllic Swiss town. Vail is known as one of the top ski re- sorts in the world, and the town is known for being one of the most festive and fun destinations for getaways and vacations. The “apres-ski” culture is real, and the town attracts some of the best hospitality and culinary talent around. Ski towns provide a balance of old and new, classic and mod- ern, tradition and innovation. On the mountain you will meet the experienced mountain guide who has taught generations of guests, and on the flipside, you will also meet a lot of newbies who have decided to take an experimental gap year hoping to find their passion. The same can be said for what you find in town, with a blend of timeless “go-to” restaurants and, of course, the up-and-coming new concepts that are trying to break new ground. Sometimes, you run into a place that is working to do both – Russell’s Steakhouse is precisely one of those places. Russell’s Steakhouse has been welcoming Vail guests since 1989. If you have ever visited Vail, you have likely walked past it – the restaurant is located just steps from Vail’s iconic covered bridge, which takes visitors into the main pedestrian walkway (Bridge Street). Russell’s location is a perfect spot for those taking in a show, wrapping up a big ski day or for those looking for a memorable evening in Vail Village. As you pass through the restaurant’s doors, you immediately walk into the bar area, which on this opening day was packed with many familiar faces. Many restaurants and businesses close for a few weeks during Vail’s shoulder seasons, and this was opening day for the Russell’s staff, too. On this evening the local crowd was strong, as most tourists won’t start descending on the town for a few more weeks. Most had skied at least a few runs that day, and you could tell that everyone was excited to be back at Russell’s. I always like to eat at the bar, and Russell’s is an ideal place to do that. Russell’s is home to Tommy D’Errico, also known as Vail’s favorite bartender. Tommy is a Vail Valley veteran who has worked with some of Vail’s best-known chefs, and he had a big and lively crowd the night I dined there. Russell’s has always been a classic steakhouse, known as “Vail’s neighborhood steakhouse.” While the bar can be lively, the restaurant itself provides a quiet respite from the busy and fes- tive Vail Village. Guests will return year after year to enjoy the
food, ambience and experience. Russell’s has enjoyed decades of success by providing guests with memorable moments, but they have also progressed over time to ensure a timeless experience. Chef Jason Bayle arrived at Russell’s in 2022 and pioneered some new concepts that have differentiated them from so many of the other restaurants in the area. Recognizing that guests were becoming more aware of where their food was coming from, Chef Jason decided to focus on providing lighter fare options and sourcing from local farms and ranches. During the off-season, Chef Jason spends time visiting his suppliers and sharing ideas. His goal is to find suppliers that can help him maintain the high standards of quality, consisten- cy and sustainability the business requires to be successful. For my dinner, I chose a delicious 18-oz. ribeye with borde- laise sauce, paired with Russell’s famous scalloped potatoes and broccoli. It was delicious, especially accompanied by a nice Cabernet at Tommy’s recommendation. The ribeye was sourced from the Lazy T Ranch in Ten Sleep, Wyo. The Lazy T Ranch is a story in itself – a fifth-generation ranch, cattle are raised in the area’s canyons and grasslands and spend their summers in the higher elevations. Lazy T Ranch does their own processing and aging, and their beef products are shipped directly to their customers. My experience at Russell’s capped off a memorable opening day of the 2025-26 ski season. I enjoyed a modern meal at one of Vail’s classic restaurants and caught up with some old acquaintances while meeting some new ones, as well. When you find yourself in Vail this winter, be sure to visit Russell’s. Tommy will be sure to take good care of you.
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