Fill Your Summer With These Three Popular Steamboat Restaurants
Visit Steamboat Springs and explore all the foodie spots to check-off your summer bucket list
Photo courtesy of Mambo Italiano’s
From Steamboat Springs’ Food & Wine Festival, to the iconic Strawberry Park Hot Springs, to hundreds of miles of hiking and biking trails, there are so many reasons to visit Steamboat Springs, Colo. outside ski season.
For people planning their summer travel out West, here are three reasons from three restaurants on why Steamboat should be at the top of a foodie bucket list:
Photo courtesy of Mambo Italiano’s
Best patio in Steamboat to enjoy Colorado’s 300+ days of sunshine
With tables full of beloved Italian-American classics like Chicken and Eggplant Parmigiano to chef creations like Crispy Artichokes, Espresso & Ricotta Agnolotti and fresh house made pastas, Italian-inspired spritzes, an enviable wine list, a generous happy hour, a Tuscany-inspired mural, and in the heart of downtown, Steamboat Springs Mambo Italiano’s gorgeous patio is one of Colorado’s very best al fresco dining spots at 6,900’.
Photo courtesy of Besame
Best summer drinks in Steamboat
Yampa Valley Kitchen with an all-day cocktail and mocktail menu, rotating daily mocktail special and 12+ seasonal lattes.
Alongside biweekly “dress to impress” salsa nights, Bésame has 40+ Spanish wines and curated cocktails, such as the best-seller Tipsy Carrot with tequila, fresh pressed carrot juice, lime, hellfire bitters, fresno chili syrup, cilantro.
An Italian-inspired cocktail menu at Mambo’s.
Photo courtesy of Yampa Valley Kitchen
Best farm-to-table summer dining
Yampa Valley Kitchen sources everything it can from Colorado. When they aren’t sourcing from their own backyard garden, they use Front Range and local Steamboat producers. Some of YVK’s purveyors include Bee Grateful Farm, Diamond Heart Ranch and 7X Ranch. Summer menu items have included California Dreamin’ Benedict with Hayden Farms’ poached eggs, brioche toast, smoked salmon, trout roe; Duck à L’Orange with Hayden Fresh Farm peking duck breast and a bitter orange puree and tarragon lentils; and a Soda Creek BLT with kale, yuzu pickle, and truffle sherry aioli on brioche.
