After an Early-Summer Opening, Chef C. Barclay Dodge's Bosq Is Already Bustling

Inside the Ute City native's new 40-seat "dream laboratory."

By Amanda Rae August 3, 2016 Published in the Midsummer/Fall 2016 issue of Aspen Sojourner

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Left: dove-gray timber lines the sleek space; Center: C. Barclay Dodge; Right: sweet-and-sour crispy eggplant

Image: Ryan Dearth

Of any local chef, restaurateur, or industry multihyphenate, chef C. Barclay Dodge might just boast the purest of Aspen pedigrees. A Ute City native, Dodge climbed the kitchen totem pole starting as a teenager, then traveled the globe to work under multiple Michelin-starred luminaries (including Ferran Adrià at El Bulli in Catalonia), returning home to helm kitchens at restaurants reminisced about to this day.

Some say Dodge was ahead of his time at Mogador, home of his nightly 10-course tasting menu; others that he fell prey to real-estate politics with the abrupt closure of Pacifica, where he was executive chef. In mid-June Dodge, 47, unveiled his dream laboratory, a place where he can express his innate understanding of a valley both magical and fickle—where diners expect signature dishes year after year yet demand envelope-pushing fare, too.

Bosq, a 40-seat spot awash in dove-gray timber on the Mill Street pedestrian mall—its name a riff on the Spanish word for “woodlands”—showcases a progression of bright, bold, Mediterranean flavors guided by seasonality and with obvious nods to Dodge’s recent obsession with modern Chinese cuisine. (Oxtail dumplings, Shanghai-style Colorado striped bass, and traditional Peking duck are all on the summer menu.)

Heft and pomp—you won’t find that here. Instead, savor Dodge’s signature crudo and foraged mountain edibles on shareable plates for lunch and dinner, plus a shaded patio upon which to toast one local’s success in finding his own culinary nirvana.

312 S. Mill St., Aspen

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