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The Vail Valley has long been known for its storied ski resorts, posh shopping, buzzy après scenes, and lofty lodging. But until recently, sleepy Edwards—an unincorporated town with a little more than 11,000 residents—has been overlooked when Eagle County tourists went to make restaurant reservations.
Today, however, eateries off the stretch of highway just west of Vail and Beaver Creek are enjoying a heyday. Whether you’re waiting out traffic after a day on the slopes or staying the night (may we suggest the “super yacht of vacation rentals,” the Chateau Grande at Casteel Creek?), here are the destination-worthy tables locals can’t get enough of in Edwards.
Craftsman Brew Co.
- Where: 105 Edwards Village Blvd., Edwards
- Go for: A smashburger and Parmesan fries
Just down the boulevard from his pizza shop, Il Mago (see below), Craftsman Brew Co. chef-owner Chris Schmidt—who hails from Denver’s now-closed Squeaky Bean as well as Vail’s Sweet Basil and Mountain Standard—helms the open kitchen and chats up regulars at his eight-year-old elevated brewery and eatery. With help from his wife, Janelle, and the crew over at Frisco’s Outer Range Brewing Co. (where he created Bird Craft, a self-described Thai-ish fried chicken food window), Schmidt grew Craftsman from humble sandwich shop beginnings.
Now, Schmidt comforts the masses with caramelized onion and vadouvan butter Parmesan fries and sprinkles a fried chicken bánh mì with refined dashes such as chicken liver pâté and soy caramel. Having trouble deciding? Craftsman’s Colorado beef smashburgers, which spill over with griddled onion and special sauce, are a waitlist-worthy hit; wash one down with a Schmidt House lager.
Drunken Goat
- Where: 56 Edwards Village Blvd., Suite 104, Edwards
- Go for: Wine, charcuterie, and live music
Continue your culinary tour down Edwards Village Boulevard and experience the town’s diehard dedication to a good happy hour (daily, 3:30 to 5:30 p.m.). The fromage and vino gurus at the Drunken Goat will point you to $8 glasses of wine and $2 oysters best enjoyed on the sunny patio with live music (Tuesday, Wednesday, and Thursday from 5 to 8 p.m.). Ask to see the day’s happy hour cheese list, and don’t skip the truffled and deviled egg salad bruschetta with Worcestershire aïoli.
Hovey & Harrison
- Where: 56 Edwards Village Blvd., Unit 120, Edwards
- Go for: Scratch grab-n-go, breads, and baked treats
Post-hike and -bike crowds know to hit Hovey & Harrison’s counter-service cafe, bakery, bar, and market for clean fuel and seasonal provisions. In 2017, Gretchen Hovey and Molly Harrison pooled their respective small farm and high-end culinary connections to bring fresh produce, honey and flowers, and seed-to-harvest-inspired menus to the high country. The morning and afternoon meet-up hot spot beams golden yellow from its plaza perch, luring in regulars with a bee pollen Greek yogurt bowl, juicy Fitch Ranch burgers, sourdough culture breads, and a solid dose of community.
Read More: Seasonally Inspired Eats Rule at Hovey & Harrison in Edwards
Il Mago
- Where: 56 Edwards Village Blvd., Suite 112, Edwards
- Go for: Purist Italian food
The crew at chef Chris Schmidt’s Il Mago (Italian for “the wizard”) makes pizza magic at this industrial-chic, Edison-bulb-bedecked hangout. Freshly milled organic flour is naturally leavened with a house sourdough starter—a fermentation process that takes a minimum of 36 hours—and organic Bianco di Napoli tomatoes are at the root of the rich red sauce. Fold a slice of the happy hour (4 to 5:30 p.m.) margherita pizza, laden with mozzarella that’s hand-pulled daily, and savor the Neapolitan influence. Try the buttery garlic knots and a spritzer, too.
The Rose
- Where: 97 Main St., Suite W 102B, Edwards
- Go for: Ramen and Buddha bowls
This laid-back bistro spins Colorado ingredients into global bites that celebrate the current season. Look for the aspen-lined patio, woven yarn antelope and deer head decor, and a bakery case beckoning with pastel macarons at this quirky, contemporary Main Street darling. The Rose’s menu is rich with Knapp Ranch high-altitude produce and Gypsum’s Green Wagon Farms CSA shares. Find freshly plucked goods (like broccoli, brussels, and beets) swimming in the Buddha bowls and in the pork belly tacos’ pickled veggies.
