Summit

Curated daily by the chefs, the five- or six-course tasting menu is the best way to get a range of Rocky Mountain delights. Not only are the exclusive items not served on the regular menu, but the sommelier can add on specialized wine pairings to round out the meal.The interior motif comes thanks to designer Adam Tihany, whose work includes Per Se and Daniel in New York. His inspiration for the space came from visiting Colorado Springs and going up to Pikes Peak, whose elevation of 14,115 feet makes it one of the state’s tallest mountains. Tihany added movement and fluidity to the restaurant, which wraps around the building. Take a look at the rotating wine tower, too — it's the centerpiece of the restaurant and holds 1,400 bottles.The 1918 resort grows some of its own food onsite, sustainably harvests honey from its 40 hives and uses wagyu beef raised specifically for The Broadmoor at Eagle’s Nest Ranch near Greeley, Colorado. For the items that can't be sourced on the vast property, the team has fostered relationships with local purveyors to provide the finest epicurean products in the region. Chef de cuisine Rocio Neyra Palmer uses these ingredients to make dishes such as the Colorado asparagus with roasted tomatoes and the wilted farm greens accompanying the slow-roasted veal chop.For dessert, choose one of the after-dinner cocktails, such as the Summit Express with vanilla vodka, Kahlua, espresso and cream; or the Black Forrest Alexander, a brandy libation enhanced with housemade chocolate ice cream, cherry liqueur and amaretto. There's also a solid list of dessert wines, digestives, sherries, ports and Madeiras.Look for Peruvian highlights in the menu, a nod to Palmer's heritage. For example, yucca fries accompany beef skewers, and there's a ceviche trio among the starters, and while the flavors may change with the season, the dish remains consistent.