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Flame Steakhouse Debuts Summer Menu at Four Seasons Resort and Residences Vail

Partner Press Release from Four Seasons Resort and Residences Vail


Four Seasons Resort and Residences Vail announces the debut of the reinvigorated Flame Steakhouse for the 2023 summer season. Under the leadership and culinary vision of Executive Chef Simon Purvis, the newly revitalized Flame restaurant offers an elegant new menu featuring locally sourced meat and fish from Rocky Mountain ranches and rivers, a broad new selection of vegetarian dishes, and the addition of tableside service.

“We are absolutely delighted to present all aspects of Flame’s dramatic new enhancement to Resort guests and Vail residents,” says Executive Chef Simon Purvis. “The new menu, exquisitely curated wine list, and a more artfully conceived dining experience both indoors and on the terrace represent several months of intense and creative collaboration. I’m really proud to see our team’s passion shining through like never before.”

The addition of tableside service and dishes such as the Grass Fed Steak Tartare, Sea Salt Baked Golden Beet Tartare, and Flame Caesar for Two also represent the Resort’s renewed commitment to luxury through exceptional dining experiences and the desire to surprise and delight guests at every turn during their visit to the restaurant.

“Executive Chef Simon Purvis and his team have done an incredible job elevating the entire Flame experience and we are thrilled to welcome guests and local residents back to the restaurant for the summer season,” says Meredith Macfarlane, General Manager at Four Seasons Resort and Residences Vail. “I am also particularly excited about the addition of tableside service where guests will have a front row seat in watching these mouthwatering dishes come to life, and the opportunity to witness the finely honed crafts of the culinary team.”

Flame’s freshly expanded menu also represents an exciting new step in a vegetarian direction, offering a broader range of dishes for guests interested in lighter dinner fare. In addition to the Golden Beet Tartare, the culinary team is pleased to offer Glazed Trumpet Mushrooms with Scallion-Green Pea Jasmine Fried Rice and Miso Vinaigrette and Tempura Cauliflower Steak with Mint and Sumac Labneh and Pomegranate Molasses, in addition to a variety of flavourful vegetable sides.

For the locavores, signature dishes with ingredients provided by local farming partners include the Rocky Mountain Elk Loin, Mountain States Lamb Chops, and Cross Creek Colorado Wagyu Burger and fish entrees sourced in Colorado include the Crispy Skinned Colorado Trout with Palisade Onion Soubise and Whole Roasted Alamosa Bass with Hand Cut Chimichurri.

Flame Steakhouse now also boasts significantly modernized interiors that more faithfully adhere to the traditional spirit and aesthetic appeal of the celebrated European-style alpine chalet. Notable enhancements to the interiors include the addition of sheepskin throws to the restaurant’s already generously sized armchairs, hand-stencilled rafter ceiling, new flooring, and a freshly painted wall-to-wall mountain landscape inside Elk Bar, the restaurant’s private dining room, that serves as an homage to the work of American artist Thomas Moran, a member of the Hudson River School in New York whose work often featured the Rocky Mountains. Flame Terrace serves as a year-round destination all on its own for its stunning mountain views and lively après scene.

Flame is open daily from 5:00 to 9:30 pm. Dinner reservations are available through OpenTable and the Resort’s Concierge by calling 970 477 8610. Private dining reservations in Elk Bar can be made also by calling the Concierge.