Every year is hard-won in the restaurant industry, making Sweet Basil all the more impressive. This Michelin recommendation in Vail Village has hosted generations of guests for nearly 50 years. Few of the state’s dining destinations can claim such a legacy.
So what’s the secret behind its enduring success? Jessenia Sanabria, managing partner of operations, shares insight into the past and present of Sweet Basil. Here’s what you can expect on today’s new American menu and a glimpse at how far this fixture has come.
The Legacy
Kevin Clair opened the doors to his intimate bistro back when Vail lift tickets cost less than $10 a day. The ski town looked a lot different in 1977, as did Sweet Basil. Once limited to just 47 seats, its space has seen 12 remodels over the decades. Many were to increase capacity, which now totals to 130. Others improved acoustics and updated the atmosphere to include outdoor dining areas, a stunning glass wine room, and contemporary decor.
Since its inception, Sweet Basil aimed to offer a more inviting ambiance than other local options, being one of the first to ban smoking indoors and serve wines by the glass. Early renditions of the menu featured Monte Cristo sandwiches and chilled pasta salads, but culinary visionaries soon took residence.
To date, 43 former employees have gone on to open their own restaurants and several are located in Denver. These include Señor Bear from Blake Edmunds, as well as Mercantile and Chook from Alex Seidel.
In general, tastes have also evolved over the years. Today’s chefs are in tune with trends, yet continue to innovate on the concept of fine dining. Sanabria notes, “A lot of people have moved on from white tablecloths, et cetera.” But its elevated American fare remains true.
The Food
Seldom do guests receive the same selection at Sweet Basil. Sanabria explained, “We always have a set summer menu and a set winter menu, but our menu changes several times throughout the spring and fall to get to that point.” Next week on August 24, the transition into dishes featuring squash and other autumn ingredients will begin.
Frequent shifts are necessary as the kitchen relies heavily on locally-sourced goods. “We try to make sure that we are helping our community, first and foremost, and getting the most fresh products that we can get,” said Sanabria.
She added that entrees are especially dependent on the season, as well as the availability of environmentally-conscious proteins. Though few mains have persisted on the menu, its Iberian Duroc Pork ($58) is an exception. Inspired by Southern cuisine, the dish is served alongside a Taleggio spoonbread soufflé, bourbon-grilled Palisade peaches, broccolini, and red-eye jus.
Sweet Basil also has a few signature small plates that seldom leave the rotation. Appearing similar to a giant mushroom at first glance, the Whipped Feta ($20) is particularly popular. Diners often pull out their phones to record the crack of its crisp carta di musica. Use the shards of this traditional Sardinian flatbread to scoop up creamy, salty cheese and currently, a heavenly ginger-hibiscus honey. Sanabria said that, while the sweetener rotates, the core aspects of this dish have long remained the same.
Before summer’s tomato season ends, diners will also want to order the Heirloom Tomato Salad ($22). Sink your fork into vibrant slices garnished with citrus labneh, grilled zucchini, mint, and a toasted peanut and walnut salsa macha. It’s simple, yet so satisfying.
The same can be said of its Caesar Salad ($18). Sanabria joked that anytime she and executive chef Paul Anders dine out for research, he always orders the Caesar salad, “because if it’s on the menu, it has to be good.” Indeed, the version served at Sweet Basil is very good with the additions of white anchovy, kohlrabi, and a garlic bread crunch.
For their final course, most diners opt for the Sticky Toffee Pudding Cake ($16) crowned with Myers’s Rum sauce, brown sugar-rum ice cream, and crisp peanut brittle. But this Thai iced tea-loving writer couldn’t pass up on the namesake dessert ($15). This not-too-sweet treat features Thai tea panna cotta and bubbles, black sesame crumble, fresh papaya, and tahini rice crispies. Its suggested pairing is The Lawman cocktail ($16).
The Cocktails
“Right now, I’m a huge fan of The Lawman,” said Sanabria, noting the spirit-forward and smoky qualities. The latter comes from tobacco bitters and Famous Grouse Scotch. Though this base spirit may be warm, the additions of Velvet Falernum and Giffard Banane du Brésil evoke a summertime essence.
This also holds true for Me So Honey ($17), a seasonal cocktail starring Mars Iwai Japanese Whisky, miso honey, and a velvety layer of sesame foam. Canton ginger liqueur and Licor 43 balance the umami notes.
While these offerings won’t be around for much longer, guests can always expect the Perfect Margarita ($16) to be on the menu. Made from lime, Family Jones triple sec, and Grand Marnier, its recipe has stayed consistent for years. However, the tequila rotates with a yearly barrel selection. At this time, guests can upgrade to Maestro Dobel Reposado.
“It’s a delicious tequila,” said Sanabria, adding that the smooth spirit was aged in Hungarian white oak. “We sat down and did a tasting with Maestro Dobel and chose that barrel for ourselves. We absolutely love it.”
Sipping booze is part of Sanabria’s job description and last year, Michelin confirmed her keen taste. She was honored as an Exceptional Cocktails Award-Winner but said definitively, “That was not my award to receive, that was the team’s award, 100-percent.”
While she and beverage manager Bru Phillips aim to influence and share new techniques, the bartenders curate the cocktail menu.
“We do a tasting before the season starts and everyone brings forward their best cocktails, explained Sanabria. “Then, we sit for an hour and delegate. ‘We like this one, but there’s something missing. There’s a component that we need to fix.’ We will work on that cocktail and make six versions of it before we get to the final edit.”
This careful refinement extends beyond the menus, evident in the restaurant’s ambiance, attentive service, and all other aspects. Though often saved for celebrations, places like Sweet Basil should be enjoyed more freely. Sanabria concludes, “It’s not just a place for occasions. It’s a place to make memories.”
Visit Sweet Basil Monday and Tuesday from 3 to 10 p.m., and Thursday through Sunday from 11:30 a.m. to 10 p.m. 193 Gore Creek Dr., Vail, sweetbasilvail.com
