Mountain standard, which opened in december of 2012, is a shining star in the vail food scene. The rustic but chic space is filled with natural wood finishes, moody lighting, a beautiful bar and a open-air kitchen complete with a live wood fire. Many of the small plates and entrees are cooked using the rustic fire to add smoke and charcoal flavors to the food. However, I was most impressed with the combination of ingredients in executive chef, paul anders, mixed baby greens salad.
Thinly sliced aromatic fennel is tossed with fresh baby greens, segments of sweet citrus, slivers of rich avocado and spiced pumpkin seeds. The salad is then gently tossed in a key lime dressing for some additional brightness. A surprising twist to this dish is the spiced pumpkin seeds which are prepared similar to a brittle, bringing hints of spice and sweetness to every crunchy bite.
My next trip to vail will now undoubtedly include a meal at mountain standard and I cannot imagine dining here without ordering the this salad to start things off.