From cocktail-lounging at The Little Nell to shopping at new boutiques downtown, winter’s second act promises to be a lovely ride.
Welcome to the perfect mountain living room. Shortly before the holidays, The Little Nell hotel unveiled the complete makeover of its main public space by Spain’s acclaimed architectural and interior design firm Luis Bustamante. Patrons will see a lair of luxe touches, with new carpeting, sofas, sconces, artwork and tables and chairs. It’s the perfect spot to grab a cocktail and watch the winter world go by. 675 E. Durant Ave., 970.920.4600, thelittlenell.com
Nearly 25 years aft er opening Chrome Hearts, a free-standing shop in a three-story townhouse on the Upper East Side of Manhattan, the Stark family opens one in Aspen—another spot the family calls home. Th e 1,400-square-foot Aspen boutique, lined with black-and-white wood floors with mountain-chic touches, features one-of-a-kind illustrated apparel, a vintage Rolex collection, the latest Baccarat capsule and even a bespoke leather pants service. 208 S. Mill St., 970.369.9979, chromehearts.com
Iyengar Yoga, led by Aspen native Trishka Lemos, is the latest option for physical and spiritual health in town. Lemos, who has been teaching for more than 20 years (including stints in Italy), participated in the Iyengar Yoga Teacher Training program under the guidance of world-renowned instructor Gabriella Giubilaro. AABC 305, Ste. M, 970.618.4856, iyengaryogaaspen.com
Ball and Buck, the celebrated brand for sporting enthusiasts, hosts a pop-up at Th e St. Regis Aspen Resort this winter. In addition to shopping for elevated outdoor apparel, patrons can book an excursion with Aspen Outfitting Company while enjoying Tincup Whiskey, which celebrates Colorado’s rich history. 315 E. Dean St., 970.920.3300, ballandbuck.com
Plato’s restaurant, located at Aspen Meadows Resort, recently added two new, heated igloos for the winter season—available for families or groups of up to six. In addition to a unique spot to stay cozy (we love the faux fur-lined seating) while dining safely, the translucent structures offer spectacular views of Aspen Mountain and Aspen Highlands ski areas. Plato’s winter harvest menu favorites include Colorado striped bass with uni risotto, winter citrus and fennel; and Hammersley oysters with apple, lemon grass and parsley. 845 Meadows Road, 970.544.7824, aspenmeadows.com
What began as an ambitious fundraiser for the local restaurant industry reeling from the pandemic has turned into a delicious guide for home chefs. Th e Aspen Cookbook (Anam Cara Publishing), an initiative launched by the Aspen Board of Realtors and its Young Professionals Network, features a collection of favorite dishes from the local food industry. Award-winning food columnist Amanda Rae Busch has assembled a brilliant array of more than 100 main courses, sides, desserts, cocktails and even dog treats. Gourmands will love recipes like black cod with miso (Matsuhisa Aspen), Moroccan vegetable tagine (Mawa’s Kitchen), smoked beef brisket and sweet red barbecue sauce (Caribou Club) and banana chocolate chip muffins (Paradise Bakery).
Forward thinking, indeed: Snowmass Base Village recently announced Electric Pass Lodge, an all-electric slopeside development. The 53 ski-in, ski-out residences will be 100% powered by renewable energy—a bold, encouraging move to make an impact on climate change and help preserve natural resources and the environment in the Roaring Fork Valley. Located east of One Snowmass and across Wood Road from the Viceroy Hotel, these Scandinavian-inspired two- and three-bedroom residences start at $1.4 million. electricpasslodge.com
The Aspen Art Museum has teamed up with American artist Jonathan Berger to completely transform its museum store. Th e new vision isn’t merely a retail environment, but rather a blend of exhibition and commerce—and a social space. More than 350 objects will be on display, all of which will be on sale in the store or online, with prices up to $50,000. 637 E. Hyman Ave., 970.925.8050, aspenartmuseum.org
Photography by: BY DANE WETTON