Clark’s Oyster Bar
Oysters are getting their own billing in Aspen, with Clark’s Oyster Bar, which already has an Austin, Texas, location. The restaurant opens in June in the former Little Annie’s space, bringing an abundance of seafood to Hyman Avenue. Besides more than a dozen types of oysters and clams on the half shell from places like Rhode Island’s Salt Water Farms and Massachusetts’ Pickle Points, the menu features dishes such as a signature cioppino, shrimp toast, and a caviar and roe selection. Can’t wait for lunch or dinner? On the weekends, Clark’s will serve brunch; go for the lobster and farm eggs en cocotte. 517 E. Hyman Ave., clarksoysterbar.com
Aspen Public House
After a controversial unseating of Justice Snow’s from the Wheeler Opera House, Aspen Public House will take over the throne. Potential tenants for the City of Aspen-owned space had to go through an extensive application process, and city council eventually awarded the lease to Bill Johnson, who also owns Basalt’s Capitol Creek Brewery, which opened in 2017. The restaurant, open for breakfast, lunch and dinner, will serve salads, soups, hearty burgers and sandwiches, such as the Elk Mountain pork Cubano, along with draft beer including Capitol Creek’s Green Drake IPA. 328 E. Hyman Ave.
Oakville Grocery Aspen
A taste of Napa will soon be available in the Roaring Fork Valley, when Oakville Grocery Aspen opens its Main Street doors. Oakville Grocery is the longest-running grocery store in California, having been founded in 1881, and in Aspen, the business inhabits a historic structure from the 1880s. (Surprises during renovation and preservation of the building have prolonged the outpost’s debut.) Once it does open, reportedly this summer, the hybrid shop will feature high-end specialty foods, artisan condiments, locally made bread, cheese and an indoor-outdoor cafe. 201 E. Main St., oakvillegrocery.com
How has no one named a restaurant after the town’s elevation yet? All eyes are on 7908, which opens this summer in a completely renovated 6,000-square-foot subterranean space that’s equal parts bar, lounge and formal dining room. The concept comes from Roger Wilson, a New Orleans transplant with years of experience in the entertainment and hospitality industry. Elevated comfort food (lobster potpie, for example) meets sophisticated alpine design and both turn into a late-night hot spot. Come for dinner and stay for the frosted-glass silhouette dancing later on. 415 E. Hyman Ave.
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