The scene at Snowmass Village—one of three ski resorts in the Aspen area—grows more lively every year, especially since the recent opening of the Kelly Wearstler-decorated , and this winter’s debut of the 254-room . I like to spend a day at Snowmass skiing the wide groomed trails (there’s also snowshoeing and cross-country skiing), and then have lunch on the slopes, at the new, ultra-modern , whose walls are lined with art installations from the Aspen Art Museum. Don’t miss the homemade potato chips.
There are two things to do after a day of skiing in Aspen: grab a massage, and then get a cocktail. For the best treatments in town, head to at the St. Regis hotel. Newfangled services include the “farm-to-massage table” treatment, but a simple, 60-minute sports massage is my idea of heaven.
For drinks, this winter’s hot spot for après-ski is the retro-cool bar at the , an old, down-at-the-heels ski lodge that’s just been vividly and whimsically rejuvenated with a 1960s vibe by of the New York design firm Reunion.
When the Hotel Jerome opened in 1889—built by Jerome Wheeler, an owner of Macy’s—it brought Victorian luxury (including electric lighting) to the Rockies. Now an Auberge Resort property, the Jerome has just re-opened, after a major restoration by the Las Vegas-based designer . While the furnishings pay homage to 19th-century splendor—custom paisley wallpapers, opulent chandeliers, deep leather sofas to sink into after skiing—the spacious guest rooms, with floor-to-ceiling windows overlooking the town and the mountains beyond, offer 21st-century comforts.
All the finest skiwear brands—and by finest I mean seriously stylish, mostly European labels—can be found at Performance Ski, at the foot of Aspen Mountain. Shop owner Lee Keating has finally launched her own collection, designed for the famous Swiss ski maker , and everything’s a winner: camo-print parkas in silvery hues, fitted flannel plaid shirts ingeniously lined with insulation, and cashmere Fair Isle sweaters hand-knitted in Italy. 970-925-8657
Combine the talents of Food & Wine’s best new chefs with a handsomely decorated, convivial dining room, and you have Chef’s Club. It may sound like a gimmick to have celebrated guest chefs on rotation throughout the year but the food—grilled venison with beet ember, lamb tartare with wild watercress—is anything but.