Executive Chef Robert McCormick recreates Italian farmhouse dishes with ingredients from his own fields.
Domaine de la Romanée-Conti 1929 Richebourg
Giacomo Conterno 1961 Monfortino Riserva (Barolo)
Domaine de la Romanée-Conti 1988 Montrachet
Paul Jaboulet Aîné 1964 La Chapelle (Hermitage)
The 2,100-item wine list is focused on Burgundy, but it offers plenty of variety in selection and price.
For more information about this Aspen, CO, restaurant, click here.
For more restaurants perfect for a meat lover, visit Baires Grill, Bern’s Steakhouse, Cut By Wolfgang Puck and Pappas Bros. Steakhouse.
Hot Recipe: Milagro Ranch Burger
The Little Nell is the only ski-in/ski-out hotel in Aspen, with convenient access to the slopes as well as tennis, golf and fly fishing. Montagna offers great burgers (made from locally raised, organic beef from nearby Milagro Ranch) and a 20,000-bottle wine cellar.
Master Sommelier Jonathan Pullis stocks wines from throughout the world, but chef McCormick says that the perfect match for his burger is the 2008 Pintia from Toro, Spain. “It’s composed entirely of Tempranillo [and] has the perfect blend of richness to complement savory meat and sharp cheese.” —Ben Weinberg
For the pickled red onion:
1 pound sliced red onion
6 ounces red wine
3 ounces red Port
3 ounces red wine vinegar
1 ounce granulated sugar
Salt and pepper to taste
For the burger:
3 ounces butter
8 ounces yellow or white onion, finely diced
1 pound grass-fed Milagro Ranch beef (can substitute Wagyu beef, coarsely ground)
2 ounces dried fine breadcrumbs
1 egg, lightly whisked
2 teaspoons grapeseed oil
4 slices Carr Valley aged cheddar
4 brioche rolls, split Peppercorn Blend [equal parts crushed Sarawalk (black), Madagascar (black), Szechuan, Muntok (white), Indian (green) and pink] and smoked salt to taste
Cheddar Cheese, sliced
Make the pickled red onion: Combine all ingredients and set aside.
Make the burger: Melt butter in a frying pan over medium heat. Add yellow or white onion and stir frequently until lightly caramelized. Place cooked onions in a bowl and add ground beef, breadcrumbs and whisked egg. Mix to combine and season to taste. Form into four patties, place on a tray, cover and refrigerate until ready to grill.
Season patties with peppercorn blend and smoked salt. Oil grill and place patties on the hottest part for the initial searing (1–2 minutes per side), then move the seared patties to a lower flame. Cook until the center of the patty is slightly warm (or to desired doneness) and add slices of cheddar.
While the meat is cooking, lightly toast the cut side of rolls on the grill (high heat) and spread with mayonnaise. Top roll with lettuce, burger and pickled red onion. Serve immediately. Serves 4.