“Clark’s: I like the vibe. You can sit at the bar and eat a bunch of oysters by yourself and not feel awkward. Meat & Cheese: the rotisserie chicken with brown-butter jus is my go-to. After work, Zane’s cheesesteak eggrolls! I’d say most chefs would agree with that.”
—Ryan Brooks, executive chef, Catch Steak Aspen 

 “We’re always with the kids; that changed our whole dining-out game. Molly and I live a block from The Monarch; they always put us at the floating island banquette, in the middle on the bar side, and it’s perfect. We go at 5:30 before anyone gets there. We get the rib eye cap, my all-time favorite, which is never on the menu but available. I love the Monarch Salad, good dressing. And always mac and cheese for the kids. Their mac and cheese is so good parents want to eat it.”
—C. Barclay Dodge, chef-owner, Bosq Aspen

“Izakaya Carbondale: I always sit at the sushi counter, and I like trying their specials. Definitely nigiri and the Blake and Carbontail rolls—great quality seafood and flavors. It’s consistent, good pricing for the valley, and friendly staff.”
—Ross Kilkenny, executive chef, Hotel Jerome

“At White House Tavern, I start lunch off with the dip duo, which for me is all about the cheese dip—outstanding. I love their fries and the chicken sandwich is to die for. I like that it’s cozy and prefer to sit in a corner booth. Go between 2 to 3 p.m. and your wait time is usually shorter. At night I enjoy Meat & Cheese takeout for homey comfort dishes, like the bo ssam pork board and spicy rice dumplings. I love Wendy [Mitchell] and what she has made; her staff always seem to be enjoying themselves. They also have an excellent cheese selection in the Farm Shop. Sometimes for my appetizer I will order a piece of cheese, a meat or two, and enjoy that, because I’m French!”
—Mawa McQueen, chef-owner, Mawa’s Kitchen

“Matsuhisa delivers the highest quality for such a large restaurant; it’s always lively, and the food never disappoints. I order lamb lollipops, toro and caviar, Wagyu new-style sashimi, eggplant nasu den, and always a Gardener cocktail.”
—Lucas Rocca, assistant F&B director, The Little Nell

“Cache Cache: I order the veal osso buco. I hired [executive chef-partner] Chris Lanter as a pastry cook back at The Ritz-Carlton at Aspen Highlands over 20 years ago. He’s very talented and I love seeing him grow. Home Team for chicken wings. We had a competition fundraiser to benefit the Aspen Homeless Shelter six years ago; those wings won the competition, and I’ve been eating them ever since. Get the Death Relish!”
—Matt Zubrod, culinary director, The Little Nell