More snow due today...
Come in for a delicious and hearty meal before you take to the slopes
or after when you need to replenish.

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January 17, 2012 / Telluride Inside... and Out
FRESHIES: TELLURIDE’S NEW FLAVOR  by Emily Brendler Shoff in Foodies

"Trying a new restaurant can be as intimidating as trying a new pair of skis: you hope for greatness,
yet you fear disappointment. But make no more excuses — head straight on over to Telluride’s latest restaurant, Flavor, and sink into the good stuff. Flavor lives up to its namesake.

The New Orleans-inspired cuisine is fresh and fun without being overdone.
One glance at the menu, and it’s clear that Eric has met his goal. Breakfast items range from classic fare
such as buttermilk pancakes and omelettes to more eclectic fare such as shrimp and grits and pain perdu, a bourbon French toast.
The dinner menu has great dishes like poboys, sashimi salads, and pan-seared fish.

Flavor’s menu is refreshing in other ways as well. The ingredients are local, primarily Colorado based.
This summer, Eric plans to shift the menu to reflect what’s in season at the Telluride Farmers’ Market.

Flavor’s interior is rustic, cozy, and hip.

Flavor is in many ways a reflection of Eric’s favorite places. “I love hole-in-wall restaurants,
and I love fancier places. What’s important to me is quality.”

Just the thing you want after a day of powder skiing."

(Full article at )

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January 9, 2012 / Telluride Daily Planet
New restaurant opens in Dahl Haus on Oak Street  by Katie Klingsporn

When Eric Eckert was in the process of opening a restaurant in the Dahl Haus,
a historic building in downtown Telluride, he didn’t want to pigeonhole his establishment into a specific discipline of cooking.

Instead, he focused on fresh and seasonally inspired ingredients, a sophisticated approach
to classic dishes and an emphasis on care and craftsmanship in the kitchen.

The result is Flavor Telluride, an eclectic new dining establishment that offers classic breakfast dishes,
salads and sandwiches and gourmet interpretations of comfort foods.

The restaurant held its soft opening on New Year’s Eve. It’s now open seven days a week
and is serving breakfast, lunch, an après-ski menu and dinner.

The restaurant, which has been completely renovated since it housed Fat Alley, sits somewhere
between casual and upscale. It offers sit-down service at tables with folded cloth napkins,
but diners can grab a cheeseburger and fries for $9. Its menu includes foodie-friendly ingredients
such as organic loch duart salmon, lardons and crispy pancetta, but it also features laymen’s favorites
like French fries covered in cheese; eggs, potatoes and toast; and grilled cheese sandwiches.

“I’ve been kind of calling it casual upscale,” he said.

Though Eckert didn’t want to back himself into a specific genre of food, there is a
distinct New Orleans-inspired thread running through the menu — and an epicurean slant
to classic comfort food dishes.

The shrimp and grits, for example, comes with manchego cheese, gulf shrimp
and house-made tasso lardons.The cochon de lait sandwich is prepared
with Snake River Farms kurobuta pork that is smoked in house, braised in root beer and served
with apple slaw on a Cindybread bun.There is a seared polenta cake topped with ratatouille, and the fried chicken plate comes with two pieces of buttermilk fried chicken with rosemary infused maple syrup and fries. For those looking for something lighter, the house salad is prepared with artisanal mixed greens, watercress, chevre, toasted hazelnuts and sherry-agave vinaigrette. Or there is a smoked salmon, pancetta, lettuce and fried green tomato sandwich on multi-grain bread.

“We’re very unpretentious here,” Eckert said. “We’re just about taking good quality ingredients
and making good quality products.”