The Minturn Saloon

Upscale Old West with nostalgic touches

This article was published in the Winter 2024 edition of EAT magazine.

Connie Mazza’s family started making memories at The Minturn Saloon when she was 4 years old, so when the opportunity came last year for her and her husband, Executive Chef Anthony Mazza, to take the reins of the historic restaurant and bar, they pounced on it.

“It’s a resurrection,” Connie says. “We wanted to bring it back to its original glory, what it was before I was born. We tried to incorporate the old with the new and updated.”

They started by gutting the space, installing new plumbing, electrical and kitchen exhaust systems; exposing and restoring original brick along the walls and around the iconic fireplace; and adding hand-carved millwork. The 1830s-era bar that lay dormant in the dining room has been reanimated in its intended space, and much of the memorabilia that was collected over the past century The Saloon has been in operation has been restored to its walls.

Anthony has reinterpreted the restaurant’s long-time Tex-Mex theme with an ingredient-driven menu that features simple, recognizable dishes accented by powerful, fresh flavors. More than half of the list is devoted to appetizers, soups, salads and sides, meant to be communally enjoyed around one of The Saloon’s large tables or booths.

“You can share almost everything,” Anthony says. “The entrees aren’t gigantic, so you can order fries, a couple of apps and share them with your friends.”

Start with Petra’s Poppers, crisp jalapenos loaded with Hatch green chile schmear and poblano crema and wrapped in bacon, named for Petra Pena Sinaloa, who’s been a staple in The Saloon kitchen since 2008, or snack on flaky Baja fish tacos or tajin- seasoned, hand-cut fries.

A local’s favorite entree is the pork cheek tostada, a crispy blue corn tortilla layered with slow-braised pork cheek, slaw, cotija, cilantro, and asadero cheese. Or, choose from natural Colorado-grown chicken, oversized shrimp, seared steak, or a combination of proteins, for The Saloon’s classic fajitas, seasoned in a proprietary spice blend.

“We go to these boutique-style vendors, and they replicate in large batches our spice blend for our fajitas and other dishes,” Connie says. “We stick with old fashioned ingredients, simple, as they were intended to be enjoyed. It’s true of our food and our beverage program.”

A Saloon-specific barrel of Maestro Dobel blanco tequila forms the backbone of the Minturn Mile Margarita, finished with fresh lime juice, Cointreau and sugar, and tap selections include local beers from Vail Brewing Co., Craftsman and Eagle River Brewing.

The bar opens daily at 3 p.m., with a new sound system and live music for apres to welcome skiers fresh off the Minturn Mile. The Saloon is also an ideal venue for private events and weddings, particularly for those who, like Connie, have decades of memories here.

“The way I feel about The Saloon is the way the majority of our customers feel about The Saloon,” Connie says. “It’s a shared nostalgia.” •

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