16 FEBRUARY 6-12, 2025 westword.com WESTWORD | MUSIC | CAFE | CULTURE | NIGHT+DAY | LETTERS | CONTENTS | and urfa biber-spiced nuts can be ordered individually or as a full mezze platter. The Vail location also features a vertical rotisserie with lamb gyro while another spins chicken shawarma, adding to the selection of proteins served in pita wraps and hummus bowls. Although Boychik had an existing relation- ship with Avanti, this expansion hinged on a crucial factor: Who could be trusted to run the show while the co-owners, Charles Troup and Joel Chase-Devitt, remained in Denver? Fortunately, a close friend in the food and beverage industry, Joey Woodwell, happened to be keen on moving to Vail. Following three months of training at the Stanley Marketplace restaurant, he’s now the operating partner and executive chef at the Vail outpost. “With him as the core, we felt comfort- able moving forward. We really believe that a business doesn’t work without great people involved,” says Troup. “If you treat people re- ally well, invest in their success and act with integrity, you build a network of people who want to continue to do business with you.” Those principles have brought about sev- eral growth opportunities for Boychik. Often, Troup and Chase-Devitt graciously pass — but not in the case of Avanti Vail. Ariana Teigland, who co-owns Glo Noodle House with her husband, Chris, mirrors this sentiment. “A lot of opportunities come our way. We don’t take all of them. This one just made a whole lot of sense. After a long day of skiing, you want a big, hot bowl of soup,” she says, noting that even Glo’s Denver location on Tennyson Street draws an après crowd. According to Teigland, Vail’s ramen offer- ings are limited and Avanti aimed to fi ll that need. The deal came about quickly: O’Neill and his wife dined at Glo this past fall, she recalls, and after just a couple of conversa- tions, paperwork was in progress. Those familiar with the Michelin Bib Gourmand restaurant will recognize some items on the truncated Vail menu, such as its umami-rich shoyu chicken broth and fl avorful pork broth, which take 48 hours to prepare. But dish components have been re- worked to create what is largely a brand-new menu. Warm up with an order of tonkotsu ramen topped with chashu pork or opt for the spicy vegetarian bowl made with roasted mushrooms and bok choy. Glo at Avanti Vail also has a larger selection of temaki — sushi- like hand rolls fi lled with yuzu salmon, yel- lowtail and other seafood options. Surprisingly, Teigland says that compared to its Denver location, prices are a bit lower in Vail. “There’s much less overhead that we have to deal with,” she explains, adding that the approachable price point will hopefully draw locals and the ski resort’s lunch crowd. But Avanti aims to attract visitors at all hours. It’s open from 11 a.m. to 10 p.m. Sunday through Wednesday, and 11 a.m. to 11 p.m. Thursday through Saturday. “People weren’t thinking of Golden Peak as a nighttime destination,” comments Christ. But with major sports on multiple screens, live DJ sets and a slopeside bar serving late into the night, Avanti is set to become one of the state’s best après-ski spots. Email the author at [email protected]. Cafe continued from page 15
