Review: Mountain Standard in Vail, Colorado

One and a half years ago, the team behind Sweet Basil introduced a new restaurant concept in Vail: Mountain Standard. Serving up rustic American dishes cooked primarily over an open flame, Mountain Standard has quite literally become the standard for innovative comfort food in Vail.

The owners, husband and wife team Matt and Jana Morgan, opened Mountain Standard because they saw a need in Vail for a restaurant that offered casual upscale dining in a modern space. They wanted to eliminate the fuss, smoke and mirrors and simply serve good food with honest, from the heart service. The 95-seat spot, located by Gore Creek, is the perfect place to catch the sunset and enjoy craft cocktails and a plate of coal roasted olives.

Mountain Standard strives to include locally-sourced ingredients, such as Olathe Sweet Corn and vegetables from Borden Farms in Delta, Colorado. They also offer “tap takeovers,” where a local brewery comes in and takes over all six taps (grab a test flight for $20).  If you enjoyed your meal, you can even thank the kitchen staff by ordering the “Kitchen Sauce” for dessert – for $15, you’re buying them a six pack.

So how did this new concept in Vail come to be? I chatted with the Morgans to find out….

Q: How did the idea for “Mountain Standard” come to be?

It’s been a long time coming.  We’ve been looking for an opportunity to open a more casual rustic concept for years but didn’t want to just rush into another restaurant off the success and laurels of Sweet Basil.  We waited for the perfect space – the perfect staff – and the perfect concept.  That all came together in 2012 when the opportunity opened up just under our feet…literally…the space is below Sweet Basil!  The ancient concept of open flame cooking was not offered in the Vail Valley so we wanted to create a menu of approachable eat-every-day food with real ingredients and rustic flavors.

Q: How do you find inspiration for menu items?

Our menu is consistently evolving with ideas from sous chefs and chefs.  First we follow the seasons and use the best, freshest ingredients. We then inspire our culinary team with annual trips to cities like New Orleans, Chicago and New York to see what other top restaurants are doing.  We bring it all back and create our own twist on new trends and concepts.  Same goes for our amazing cocktail program.  Bar Manager Donovan Sornig is so passionate about what he does and is always looking for what’s new.  He reads, studies, travels and concocts constantly.

Q: What is the biggest challenge of running a restaurant? And Biggest Reward?

The biggest challenge is never taking your eye “off the ball.”  Even though Mountain Standard is casual, we wanted to keep the high standards Sweet Basil is known for, so consistently providing the highest quality of food and service every day, every hour is a challenge.  Another challenge goes along with our vision and commitment of getting and keeping the right team on board.  The biggest reward comes from our customers. Leaving with a smile on their faces raving about our food and talking about the next time they’ll be back.

Q: What is something readers would be surprised to know about you or your business?

Guests are always amazed that we have over 150 staff between the two restaurants.  It takes a lot of committed people to achieve what we want to accomplish day in and day out.  Another interesting fact is that I started out as a bus boy in 1987 and moved through positions to become the owner of Sweet Basil and Mountain Standard.  That also takes a lot of commitment.

Mountain Standard and Sweet Basil are located at:

193 E. Gore Creek Dr Vail, CO / 970-476-0123

Don’t miss Carri’s Catch at Mountain Standard on Nov. 21!