Avon's Westin Unveils Colletta Italian Restaurant

The air inside The Westin Riverfront Resort and Spa has shifted. It’s no longer the sharp, bracing chill of the Vail Valley winter that seeps through the lobby glass, nor is it the heavy, steak-house silence of its predecessor, Stoke & Rye. Instead, there is a warmth to the space now, a low hum of conversation and the clatter of ceramic plates being passed from hand to hand. On June 22, Colletta opened its doors, replacing the old menu with something that smells of yeast, wood smoke, and intention.

It’s easy to dismiss a new restaurant in Avon as just another slot in the hospitality machine, another way to extract dollars from tourists who’ve already paid a premium for their lift tickets. But look closer at what’s happening on the lobby level. This isn’t just a menu swap; it’s a deliberate pivot toward community, toward the kind of gathering that doesn’t require a reservation booked six months in advance. Colletta, which means “collection” in Italian, is part of The Indigo Road Hospitality Group, a chain that has already planted flags in Atlanta and Cary, North Carolina. But here, in this valley, the execution feels different.

Sarah Grasseschi, the assistant director of food and beverage for The Westin, says the goal was to create an experience that feels “elevated and approachable.” That’s a tricky balance in a town where “approachable” often gets buried under layers of white-tablecloth pretension. Yet, standing in the dining room, you can feel the attempt. The menu is built around sharing. Executive chef Angel Muñoz, who has been with the Westin for years, designed Colletta to be rooted in Italian-American traditions, specifically the family-style dining that invites larger groups to break bread together.

“Italian cuisine reminds us that behind every dish there is history, territory, family and a very clear philosophy: respect the ingredient and cook with intention,” Muñoz said. He’s not just throwing pasta on a plate; he’s honoring a global culinary conversation while adding his own voice to it. The menu boasts scratch-made tagliatelle, radiatori, spaghetti, ravioli, and agnolotti, alongside wood-fired pizzas that will change with the seasons. It’s a commitment to freshness that locals, who know the difference between imported and local, might actually appreciate.

Steve Palmer, the founder and chief visionary officer of The Indigo Road Hospitality Group, noted that opening a restaurant is never just about the space or the menu, but about the relationships built along the way. “We look forward to getting to know our neighbors and offering everyone a seat at the table,” he said. It’s a nice sentiment, but does it hold up when the dinner rush hits?

The drinks menu offers a hint. Try the Peachie Spritz, featuring Italicus, peach, grapefruit, bitters, and sparkling wine. It’s bright, it’s complex, and it cuts through the richness of the robust dishes meant for sharing. For couples or smaller groups who might find family-style dining a bit overwhelming, there is an a la carte option, too. It’s a thoughtful inclusion, acknowledging that not everyone wants to order a dozen plates to split.

There’s a rough edge to this new venture, of course. The Westin is a large entity, and large entities move slowly. The transition from Stoke & Rye to Colletta means some of the old guard might miss the heavier, more traditional fare, while others might find the Italian focus a bit too light for their tastes. But the lightness is the point. It’s about gathering, celebrating, and enjoying exceptional hospitality in an atmosphere that doesn’t demand you straighten your tie.

As you leave, stepping back out into the Avon evening, the scent of wood-fired pizza lingers on your coat. It’s a small thing, but it’s a reminder that for now, at least, the valley is tasting something new. The lights in the lobby are warm, the glasses are clinking, and for the first time in a while, the space feels alive with a different kind of energy — one that doesn’t just serve the visitor, but welcomes the neighbor.