Zest: Carl’s Tavern keeps focus on fresh
June 23, 2016
One of Steamboat Springs' most popular restaurants and bars, Carl's Tavern is named after Carl Howelsen, the Norwegian who brought skiing to Steamboat. Its fare flies out of the kitchen just as Howelsen did off the ski jumps he built a stone's throw away.
Owned and operated by Collin and Noella Kelley, Carl's focus is on fresh, every step of the way. A graduate of Johnson and Wales University's culinary arts school in Denver, Collin's background includes chef stints at Denver's Ruth's Chris Steakhouse and Del Frisco's Double Eagle Steakhouse. It all shows in mouth-watering meals designed to replenish those lost carbs from the day's adventure.
"It's all about creating really good food," Collins says, touting everything from homemade wing batter to pot roast marinated for two days. "We make everything from scratch."
The atmosphere keeps visitors coming back, as well.
Voted best bar in town for several years running, its large, circular bar lets patrons socialize and watch the day's games on 14 HD TVs, with beer and food specials served all day.
Large windows keep the atmosphere open and airy, as does "The Antler Room," the adjoining 880-square-foot space that includes booths, pool tables, a shuffleboard table and even more HDTVs. With plenty of space for private and semi-private dining, Carl's is a great place for large parties.
Throw in a great daily happy hour from 4 to 6 p.m., featuring $2 oysters, half-price orders of "The Business" and the "Sticky Chicken", 50-cent wings, $1 PBRs and $2 draft beers, $2 off all wines by-the-glass, $3 domestic bottles and $5 premium well drinks, as well as 180 types of whiskey from around the world and a full array of draft beers, and you have a place Carl himself would be happy to call home.
ZEST is a sponsored feature in Explore Steamboat magazine. The magazine publishes in the summer and winter each year. Advertisers can purchase a one or two-page spread in the ZEST section of the magazine. The purchase includes a photo shoot, a write-up and then the layout of their pages. As an added benefit, each story is published in one edition of Steamboat Today’s Friday Explore section during the same season and also online.