Margie’s Haas – The Hythe, a Luxury Collection Resort, Vail’s signature restaurant – debuts its summer dining menu. With a convivial atmosphere, Margie’s Haas serves as the must-visit destination in Vail. Recently debuted following The Hythe’s $40 million transformation, Margie’s Haas is helmed by Executive Chef Patrick Dahms and offers guests a taste of the Austrian and Italian alps, infused with Colorado’s finest ingredients. Stand-out summer dish highlights include St Jakobmuschel Scallop and Crab Dip, Tyrolean Speckknoedel with Wild Mushrooms, Bison Gulaschsuuppe, Huckleberry and Wild Boar Schnitzel, Margie’s Braised Colorado Lamb Shank, Apple Strudel with Huckleberry Ice Cream, and many more unique and delicious dishes sure to delight any diner.
Margie’s Haas is a tribute and celebration of the World War II local home cook, Margie Haas, who welcomed soldiers from the 10th Mountain Division into her home. While training at Camp Hale in Leadville, just 27 miles south of Vail, troopers from the 10th Mountain Division often visited the Haas’ home to enjoy one of Margie’s home-cooked meals. After training at Camp Hale in Leadville, the 10th Mountain Division was dispatched to Northern Italy and fought its way north toward the border of Austria, a region called “South Tyrol.” After major fighting was over, the 10th spent time in the South Tyrol border region guarding roads and towns, as well as experiencing the unique Alpine culture, its people, and most certainly, its distinct cuisine.
Inspired by the resort’s Après All Day spirit, Margie’s Haas infuses an air of celebration into every meal, creating lasting memories for all visitors. Lit by modern chandeliers accompanied by long farmhouse tables, wood and earth tones with pops of metallic bronze, Margie’s Haas is an atmosphere of effortless sophistication that serves both locals and guests alike. Additionally, for those diners looking for a more exclusive experience, Margie’s Haas offers two private dining rooms. As The Hythe celebrates its first summer open, Executive Chef, Patrick Dahms, brings a modernized concept of his 35 years of experience in Alpine cuisine to the menu. Inspired by his upbringing in Germany and his travels in South Tyrol and the Austrian Alps, Chef Dahms creates contemporary Alpine cuisine with a refreshed take on classic recipes and ingredients.
Along with the new summer menu at Margie’s Haas, the resort has several exciting and unique summer experiences, inclusive of dining, outdoor activities and more, awaiting travelers amidst its first summer open. One-of-a-kind experience, Pedal & Pour, allows guests to partake in a self-guided bike tour followed by a mixology class with award-winning bartender, Sean Kenyon. Travelers can also look forward to experiencing outdoor pop-up bar, The Spritz Stop, to refresh themselves with a signature Hythe Spritz at the Après Deck or pool. In addition to experiencing Margie’s Haas for both dinner and its extensive breakfast buffet, guests can dine at one of three additional brand-new culinary concepts, or indulge in a day of wellness at the signature Well & Being Spa. Located just steps away from Lionshead and Vail Village, travelers can also explore the cobblestone streets lined with hundreds of shops, boutiques and art galleries.
For more information on The Hythe, a Luxury Collection Resort, Vail, visit https://www.thehythevail.com.
Image credit: Michael Kleinberg
