Panzanella salad with fresh mozzarella, cucumbers, asparagus, capers, Sweety Drop peppers, olives, sunflower sprouts and balsamic vinaigrette.
Barry Eckhaus/EAT Magazine
You can tell a lot about a person by reading his or her menu. Peruse the one at Vista, and you can discern that Chef-Partner David Collins is an organized individual but he’s not a control freak. He prefers solid technique over trendiness. And he loves both flavors and textures in equal measure. He trusts himself in the kitchen, so we should, too.
“It’s a menu anyone can relate to,” said Owner-Operator Daryl DeYoung. And he’s right.
Vista at Arrowhead is a little off the beaten track for those new to the area, but once you find it you don’t forget it. Tucked into the golf course at the base of Arrowhead, the summertime patio views are outstanding, though there’s really no need to look past the comfortable dining room, convivial bar and, Tuesday through Saturday, Micky Poage at the piano.
There are a couple dishes that would cause a riot if removed from the menu: the grilled trout piccata served with spinach and fettuccini, or the seared rare yellowfin tuna with wasabi mashed potatoes, stir fry vegetables and a soy ginger butter sauce. But still, Chef Collins rolls out updated menus a couple times a year, in celebration of what’s in season. Local ingredients are prevalent.
“It’s a menu anyone can relate to.” Daryl DeYoung, owner-operator of Vista at Arrowhead
Halibut ceviche with pico de gallo, mango aioli and taro chips.Barry Eckhaus/EAT Magazine
Delightful first courses include the lobster ravioli with a lemon-saffron sauce, the curried mussels and the halibut ceviche with mango aioli, but it would be a shame to miss out on the panzanella salad, a chopped bread and tomato salad that incorporates Mediterranean flavors with cucumbers, capers and Sweety Drop peppers. It is assertive and sexy in ways you don’t expect.
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“It’s a Mediterranean accompaniment to anything you want to have,” DeYoung suggested. “The panzanella salad is one of my favorites, because when I’m eating dinner at the end of the night it’s something light and refreshing.”
In a bold move, Vista has added a pretzel-crusted pork chop to the menu. The 14-oz brined Duroc pork chop’s tender meat plays against the savory pretzel crust. Served with black pepper spatzle, the accompanying sauteed warm apple and cabbage slaw brings some sweet warmth to the dish, while the honey mustard gives a zippy flair.
Bone-in Colorado elk chop with truffle gnocchi, snap peas and blueberry demi.Barry Eckhaus/EAT Magazine
The Colorado elk chop is a stunner. The large portion finds excellent companions in the truffled gnocchi and crisp-tender snap peas.
“We picked these dishes because we like them all,” explained DeYoung.
When pressed, he admits that the tuna dish, served since the restaurant opened its doors, is probably his favorite. But he’s particularly excited by the Chilean sea bass they’ve been bringing in.
Though all of the composed entrees are beautifully orchestrated, customers are welcome to sit in the driver’s seat and create their own plates, drawing from the extensive list of proteins, vegetables, starches and sauces. Go ahead: Be in charge of your own fate. Just make sure you save room for dessert. Pastry Chef Daniel Vazquez has a well curated menu for both chocolate fiends and fruit lovers. Sure, you can choose one and order a full-sized portion — but Vista allows for variety even here. Order a sampler of a couple of the dessert options in demure little portions. Key lime pie with coconut and lavender whipped cream, chocolate molten cake with raspberries or caramelized peach crepes with bourbon sauce are all delightful options. A sweet ending to encourage sweet dreams.
Coconut Key Lime Pie with lavender whipped cream, a creation by Pastry Chef Daniel Vazquez, is one of Vista at Arrowhead’s many delightful desserts, which can be ordered as a full serving or part of a trio of smaller sizes.Dominique Taylor