Tucked in the Rocky Mountains, Black Iron Kitchen & Bar pairs elevated après-ski fare and wine with a casual atmosphere at the Madeline Hotel & Residences in Telluride, Colo. These luxurious accommodations, part of the Auberge Resorts Collection, offer ski-in, ski-out access in the winter and are conveniently close to hiking trails that lead into the backcountry.
With interests in sustainability and foraging, chef Bill Greenwood sets out to satisfy visiting adventurers with mountain cuisine dishes like elk chili, San Luis Valley trout with mushrooms, Colorado lamb chops with roasted kohlrabi, buffalo tenderloin with wild mushroom–stuffed squash blossoms and a 32-ounce dry-aged, bone-in Wagyu ribeye—with much of the fare sourced seasonally from nearby Western Slope Farms.
Meanwhile, wine director Danielle Benton strives to create a personalized wine experience for Black Iron’s guests, helping them find the right pairings for their meals from the list, which earned an Award of Excellence for the first time this year. The list’s main strengths are in California and France, and there are more than 300 selections for guests to enjoy, whether they’re at a table in the dining room or outside in the cobblestone-lined arcade, where fire tables and a fire pit keep guests cozy.