Sweet Basil & Mountain Standard
The story of the family owned and operated Sweet Basil and Mountain Standard restaurants began in 1987, when now-owner Matt Morgan began working at Sweet Basil as a 23-year-old bus boy. Like so many, Matt had moved to Vail “just for the season” and ended up staying… for life! In 1897, Jana Morgan moved to Vail to become a ski instructor and race coach. After spending one summer in Vail, she vowed never to leave.
In 1998, Matt became the first-ever Managing Partner of Sweet Basil. Jana joined the team, helping with the marketing for the fine-dining restaurant. In 2000, Sweet Basil expanded its seating to 160, added a private dining room and overhauled the kitchen. Sweet Basil’s menu is a creative take on New American eats, incorporating seasonal items, along with long-time favorites the Butter Poached Lobster and Colorado Lamb Tagine.
In 2012, Matt opened Mountain Standard. The relaxed, casual and tavern-like concept became an instant success. And, the creek-side location fits the high energy vibe of the dynamic experience. The majority of the menu is prepared over an open and live wood fire, (the only restaurant cooking in this age-old way), which brings out the rustic, bold and honest flavors of dishes like the Wood Roasted Mahi Mahi, Wagyu steak, and Corned Pork Shank.
In 2017, Matt and Jana Morgan became the sole owners of both Sweet Basil and Mountain Standard. Today, the two live in Edwards with their teenage twins, Jack and Grace. They are both active in the community and charity events. And, of course, they can be found at either family restaurant most days and/or evenings, welcoming guests to incredible, tasty meals.
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