Vail Resorts Upgrades Mountain Food with New Ice Bar and Brewery Ties

Aspen —Will the new food at Vail Mountain actually taste better, or is it just marketing? That is the question locals are asking after Vail Resorts announced its "largest investment in food to date." The company plans to upgrade quick-service staples — chili, burgers, pizza, and mac and cheese — with higher-quality ingredients across 15 resorts, including Vail and Beaver Creek.

Greg Sullivan, Vail Resorts’ executive vice president of retail-rental, hospitality, and food & beverage, insists the upgrade is about consistency, not novelty. “An exceptional guest experience isn’t about a single standout moment, it’s high-standard service delivered at every turn that makes the whole ski trip unforgettable,” Sullivan said in a company release. He argues that great food is now a "critical part" of a memorable ski day, positioning dining as a core product feature alongside the lifts themselves.

The changes extend beyond the cafeteria. At Vail Mountain, the resort is launching a new outdoor Vail Ice Bar near the Legendary Back Bowls Gate. The 10th restaurant is bringing back its Two Martini Lunch, while Bistro 14 gets a retro redesign with a specialty Spritz menu. Outer Range Brewing Co., a Frisco-based brewery, will sponsor a season-long après series at the Vail Express Lift Bar and host events across Vail, Breckenridge, Beaver Creek, Keystone, and Crested Butte.

Over at Beaver Creek, the focus is on atmosphere. The resort is introducing Spruce Saddle Cabin Corner, a casual on-mountain spot serving cabin-inspired dishes on select dates. For those wanting a sit-down meal, the Alpine Table Series returns with chef-curated menus and sommelier-selected wine pairings in an intimate alpine setting. Epic Pass holders can stack 20% off dining and lodging through the Epic Mountain Rewards program, adding another layer of incentive to try the new fare.

While the Vail Daily reported these announcements, the real test happens on the mountain. The question is whether the "elevated" ingredients justify the price tag for skiers who are used to grabbing a quick bite between runs. To hear them tell it, the goal is to make the entire trip feel premium. But for the folks in the valley, the verdict will come from the first few weeks of the season, when the lines form and the plates are empty.

Sullivan left the final word to the guests. “We want our guests to know that when they choose to visit our resorts, they aren’t only getting world-class skiing, they are also gaining access to high-quality food, differentiated dining experiences and incredible après scenes to enjoy with friends and family,” he said.