Bosq
Colorado
At Bosq, chef Barclay Dodge turns the forests, high meadows and farms around Aspen into a tasting menu with a strong sense of place. Local growers and foragers supply the kitchen, while wood, wild leaves and seasonal herbs can become part of the cooking itself. Guests choose between a five-course menu with selections and a longer chef’s tasting. Dishes might include rabbit grilled in wild leaves, duck with dark mole, or lobster cooked over juniper branches with buttermilk and dill. These combinations connect the surrounding landscape with influences gathered further afield. Sommelier pairings accompany both formats. The restaurant also offers a more informal seasonal bar menu, giving diners another way to explore the kitchen’s approach.