Estes Park Trail Gazette’s

Dining Guide

Estes Park

www.eptrail.com
 63 Years
Best Food,
Drink and Service
Under the Sun.

Full Bar
Breakfast ‘till Noon
Lunch and/or Dinner ‘till Close

Fresh Trout
Homemade Soups • Prime Rib
Chili • Viennese Goulash
Hot Jalapeno Chili Rellenos
Steaks • Buffalo
We carry wines from the Award Winning Boulder Creek Winery

970-586-9832
www.SundeckRestaurant.com
At the Junction of Moraine Ave. (36 west) & Marys Lake Road
Coming home to Estes 66.
“To us, it‘s like coming
home, “ said Andy. Having
Owners of the lived in Estes since he was in
fifth grade, Andy grew up in
Dunraven feel Estes while his father, Ed
Morgan was the Episcopal
they have priest for St. Bartholomew‘s
for many years. Cindy is the
‘come home’ daughter of Dr. Jim and Judy
Serino, and she too had lived
By Debbie Holmes here all of her life attending
Estes Park Trail-Gazette the Estes Park school‘s since

S
aying that the keys
were handed over
and they hit the
floor running would
be an understatement. With
the keys to one of Estes
Park’s most popular restau-
rants now firmly in their
hands, new owners Andy and
Cindy Morgan are officially
DEBBIE HOLMES / ESTES INSIDE & OUT the new owners of the Dunra-
Guests asking to add their dollar to the wall of memories after ven Inn, located out on Hwy
enjoying their meal.
kindergarten.
These high school sweet-
hearts now have three beauti-
ful daughters who will begin
school in Estes next Fall; Kae-
lynn (12), Molly (10) and Sa-
die (5). The family hopes that
their Denver home will sell
quickly so that Cindy and the
girls can move up to Estes as
soon as possible.
See DUNRAVEN, pg. 7

~ House Specialties ~
Filet Mignon • Lobster • Elk • Ruby Red Trout
New York Strip • Ribs • Salmon • Duck • Pastas
All this and much more, complimented by an array of
fine wines, delectable desserts and a unique mountain atmosphere
Fine Dining in the rustic ambiance of a 1920’s log homestead

Completely Smoke-Free

Open Daily at 5 p.m.

Reservations & Information
970-586-9344
www.TwinOwls.net

Located at the Black Canyon Inn

800 MacGregor Avenue
Just One Mile from Downtown

Wedding & Banquet Packages Available

2011 — Trail Dining Guide. 1

A touch of old west atmosphere
Located on the south side of Elkhorn, The Grubsteak is a long standing restaurant with a lot of
Estes original history.
Grugbsteak
Restaurant
makes its mark
in downtown
Estes Park
By Debbie Holmes
Estes Park Trail-Gazette
I
f you are looking for his-
tory of a building, discov-
ery of treasured photo’s,
a truly “old west” atmos-
phere and a delicious meal,
then you must be looking for
the Grubsteak Restaurant.
The Grubsteak has been in
Estes Park since 1990 and is
currently owned by Allie
Jones. Jones had previously
owned a deli in the Denver
Tech Center for a number of
years when deciding that she
wanted to move to a smaller
mountain community. That’s
how she and her husband
Charlie Leonard discovered
the Grubsteak in Estes Park
and in 1994 they decided to
make it their own.
“When we were renovating
for our Pub Room, we were
taking down an old shed that
2 2011 — Trail. Dining Guide
DEBBIE HOLMES / ESTES INSIDE & OUT
was on the back corner of the
property. Inside the shed we
discovered boxes full of old
photos and negatives taken by
L.E. Grace (Grace Kraft Pho-
tos) between the years of
1904-1935, “ said Jones. “Part
of this building used to be
their home and they owned
the photo store just next
door.” It was a real treasure to
find.
The history of the Grub-
steak building begins with it
being Estes Park’s first hospi-
tal, the first bowling alley,
Mame’s beauty parlor for 20
years, Granny’s Grubstake
Restaurant (during the flood),
Isabella Bird’s Mexican Res-
taurant and then the Grub-
steak since 1990.
“The discovery of the old
photos was great. We did get
them back to their rightful
owners after we found them,
and we were given permission
to reproduce a bunch of them
which you’ll find hanging all
over the restaurant, “ said
Jones. Along with the discov-
ered photos, the Grubsteak is
also loaded with other collect-
ible treasures from all around
Estes Park and the Rocky
Mountain National Park.
Making it her own is exact-
ly what’s been done. The
Grubsteak staff has become a
family after working together
in the restaurant for a number
of years.
“Most everyone here has
been with us between four
and eight years.” Abel, who
works as the main chef for
the Grubsteak has been with
Jones for over nine years and
is one of the masterminds be-
hind creating the delicious
dishes that the Grubsteak
continues to offer.
“We’ve really become
known for our perfectly char-
broiled steaks. We do a fan-
tastic job with all of our beef,
buffalo and elk menu items.
Our number one seller is our
ribeye, “ said Jones. “We slow
roast several items; we’ve got
a great brisket and very popu-
lar tender ribs.” Looking at
the menu, you’ll find a buffalo
New York strip, elk sirloin,
baby back ribs, buffalo meat-
loaf and buffalo ravioli.
Something else that is
unique to the Grubsteak is
that they make several home-
made desserts daily, some-
thing that Jones enjoys.
Homemade doesn’t stop
there; most everything on the
menu is homemade. “One of
our signature appetizers are
what we call ‘Shrimp-Cigars’
which are very popular and
another homemade, unique
dish.” Chef Abel also makes
every sauce to order, so when
you choose one of their deli-
cious pasta dishes the sauce
will be made especially for
you.
In May 2004, the Grubsteak
added on a large, family
friendly “Pub Room” to the
back of the restaurant. It is a
beautiful, bright and fun room
that expanded the seating ca-
pacity and social options of
the original restaurant.
“The best addition was add-
ing our Pub Room in the
back. We use that room for
anything and everything that
our guests need. It’s available
all year, and it really works
well for those big parties and
large groups that want to so-
cialize and enjoy a meal or cel-
ebration together.” It’s great
for families too. The Pub-
room is adjacent Estes Park’s
largest out-door shaded patio
which is a favorite summer
and fall place to enjoy a meal.
The Grubsteak also offers a
full bar selection, along with a
large variety of local micro-
brews and a great selection of
wines.
During the remaining of
February, the Grubsteak is of-
fering two-for-one dinners for
locals who dine with them
over the weekends, Fridays
through Sundays, which gives
you extra incentive to head
downtown for lunch or din-
ner. The Grubsteak is open
on Thursdays for lunch and
over the weekends for lunch
and dinner throughout the
rest of the winter. Check out
www.grubsteakestespark.com
to see their menu and call if
you’d like to find out more
about their schedule and spe-
cials (970) 586-8838.
Dining with Central American flair
Ties to Sister Estes Park.

Cities program Delgato and his wife

owned and operated a family
entices owner restaurant for 20 years called
Daiquiri’s and still has busi-
to Estes Park ness connections back
home, despite living in Estes
By Debbie Holmes Park for six years. The Del-
Estes Park Trail-Gazette gato family thought that

D
ining at Pura Vida
includes home-
made recipes, tra-
ditions and a lot of
“Sister-City” connection to
Estes Park. Serving as a trus-
tee and even the Mayor of
Monteverde, Costa Rica, the
founder of the restaurant,
Carlos Delgato was part of
the committee that set up
the “Sister City” relationship
The dining room at Pura Vida is brightly colored and between his hometown and
welcoming.
their days in Estes Park
would only be on a part time
basis, until the opportunity
to open “Pura Vida” came
into their lives. Prior to open-
ing the restaurant, Delgato
and his wife worked in other
restaurants in Estes Park in-
cluding Marys Lake Lodge
and Penelopes.
Bringing their 20 years of
restaurant experience to
See PURA, pg. 5

• Succulent Steaks - Beef, Buffalo & Elk

• Juicy Burgers - Beef, Buffalo & Elk • Trout
• BBQ Baby Back Pork Ribs
• Chicken • Pastas • Sandwiches • Salads
• Cocktails & Colorado Microbrews
Summer Hours: 11am-9:30pm
Call for Winter Hours
www.Grubsteakestespark.com
Parking lot in the rear
134 W. Elkhorn 970-586-8838

2011 — Trail Dining Guide. 3

The history of Twin Owls Steakhouse
DEBBIE HOLMES / ESTES INSIDE & OUT
The bar area in Twin Owls continues hosts a full bar and a
long list of specialty wines.
Steakhouse has one of the
most beautiful bars in Estes
By Debbie Holmes
Estes Park Trail-Gazette
W
hen was the last
time you trav-
eled down Mac-
Gregor Ave. and
enjoyed a meal at the Twin
Owls Steakhouse? This mag-
nificent restaurant is off the
beaten path but not off the
registry of one of Estes
Parks best restaurants in
town. Most locals enjoy the
Twin Owls Steakhouse when
a special event brings them
4 2011 — Trail. Dining Guide
into the restaurant. Well, not
any more! Twin Owls is a
special event all in itself and
you need absolutely no spe-
cial occasion to enjoy a won-
derful meal with them.
Originally the home of the
Stacey family and built in
1929, the original log build-
ing is what brings the steak-
house its continued ambi-
ance and beauty.
“I love the history that this
building has and the beauty
of the log cabin feel, “ said
owner Jim Edwards. “It‘s got
such a warm, candlelit ambi-
ance to the restaurant. It just
always feels wonderful
here.”
The home became the
Black Canyon Inn in 1965
when Dr. Meyers purchased
the property and developed
the Meyers 3M Guest
Ranch. Meyers named the
restaurant after the views
that are enjoyed while visit-
ing the guest ranch and din-
ing in the restaurant.
After several owners, it
was Ed Grueff who took over
the Black Canyon Inn in
1999 and brought his magic
into developing it along side
his daughter and her new
husband into the Twin Owls
Steakhouse.
“I had just finished my de-
gree in marine biology and
then moved to Estes Park in
1998 with Jennifer. Yes, I
married into the restaurant
business,” said Jim.
Now with two beautiful
daughters and his wife, he is
completely enjoying the res-
taurant life. “Every day is dif-
ferent, the challenges that
arise daily always keeps us
on our feet.”
They host around 150
events a year, ranging from
large events to simple par-
ties.
“One of the great things
about Twin Owls is the won-
derful staff that has been
with us for a long time,” said
Edwards.
Their events manager has
been with the restaurant for
11 years and their chef be-
hind the scenes, Brant Price
has been with them for 6
years.
Price and Edwards togeth-
er have developed the menu
into what it is today. Togeth-
er they offer daily specials
along with the menu that has
many favorite dishes.Their
most popular item continues
to be the Filet MacGregor,
which has been on their
menu since it became Twin
Owls Steakhouse. They have
also added a bunch of new
items all priced under $15 to
enjoy.
“We really wanted to add
some more casual dinner
items to our menu,” said Ed-
wards.
Now you‘ll find some deli-
cious burgers, sandwiches
and pizzas. “These new
menu items have been well
received.” If you want a treat,
then save room for one of
their flambé desserts also of-
fered every night.
“We tend to stay local and
organic as much as possible.
We then prepare our dinner
specials according to what
we are able to get,” said Ed-
wards. Which is another way
that the job and challenges
are always fresh for the Twin
Owls staff.
Twin Owls Steakhouse has
one of the most beautiful
bars in Estes. With the ambi-
ance of the log cabin feel,
Edwards has brought one of
his side hobbies into the res-
taurant and bar. “I enjoy
good wines and I have fun
studying wines. Yes, we have
a great selection here for
people to enjoy too, “ said
Edwards. So if you are look-
ing for a great location for a
simple meal, great drink and
fun dessert, then Twin Owls
just might be what you are
looking for.
Twin Owls will be open ev-
ery night during the Holiday
season and is available to
host your special occasions
or parties. Reservations are
requested, but not necessary
and they can be made on line
at www.twinowls.net or by
calling (970) 586-9344.
pura from page 3
Estes Park the family cele-
brated many of the Costa Ri-
can traditions with their ev-
er-growing population of
friends and customers that
they’ve met through the “Sis-
ter-City” organization and
their Pura Vida restaurant.
What’s the difference be-
tween Costa Rican cuisine
and other international cui-
sine’s? It’s cooked with a lot
with rice and beans, and the
food is not spicy,
awards for two of their menu
items in a Longmont “Diabe-
tes Friendly Recipe Competi-
tion” in November of 2009.
They submitted their sea
bass and pumpkin flan and
won first place with both.
If you’d like to order a
meal or to check in on their
winter and spring specials
give them a call at (970)
586-3686.
Pura Vida also has an on-
line newsletter, which you
can subscribe to at www.pu-
Estes Park
restaurant nuggets
Dining out in Estes Park? Here’s what
to look for at these fine restaurants
The Sundeck Restaurant
915 Moraine Ave., Estes Park, 970-586-9832, www.sundeckrestaurant.com
Restaurant Details: Open 7:30 a.m. until 9:00 p.m., seven days a week from the middle of
May until the end of September. Family owned for over 62 years. Reservations are
recommended.
Dining Experience: Specialize in fresh Rocky Mountain Trout and serve a variety of Mexican.
American, and German foods. Always guaranteed a quality meal with superb views. Families
welcome.
Recommended Dishes: You must try their Rocky Mountain Trout, Forelle Blau, Viennese
Goulash, Prime Rib or Chilies Rellenos. You can‘t go wrong with any of their breakfast menu
items with fresh fruit options too. Soups are homemade.

Pura Vida has a complete ravidaestes.com. Last, but Hunters Chop House
menu that is exactly like the certainly not least, Pura Vida 1690 Big Thompson Ave., Estes Park, 970-586-6962, www.hunterschophouse.com
Restaurant details: Open every day at 7 a.m. for breakfast, lunch and dinner begins at 11
platters and meals you’d find is currently collecting books a.m. and serves until 10 p.m. Located east on Hwy 34, directly next to the Estes Park Marina.

on any given night at the
Delgato home.
Another one of their most
recent brags includes Pura
Vida winning two-first place
for their “Sister-City” inter-
change for a school in Mon-
teverde. Check in on their
website or give them a call
for details on the book col-
lection.
Wonderfully unique rustic atmosphere with open, bright dining area and a more private full
service bar.
Dining experience: it‘s more than just a Steak House. Premier experience with affordable
prices, families and large groups are welcome. Patio seating available with beautiful lake and
mountain views.
Recommended dishes: Chop House Platter, House Chops, Maple crusted Trout or their catch
of the day. Their burgers are great, particularly with their string french fries. Save a lot of room
for one of their abundant desserts.

The Rome Locally

of the Owned &
Rockies Operated

THE DUNRAVEN INN GREAT FOOD! GREAT SERVICE!

Come and enjoy our friendly, warm and relaxed atmosphere. See why we STANLEY
HOTEL

are a favorite of the locals! We proudly serve fresh fish, classic Italian 34 34

cuisine, and prime-grade steaks. We also offer several vegetarian entrees. ELKHORN AVE
DOWNTOWN
36
Homemade sauces, soups and awesome desserts! 7
36
E.
AV
We have added a private room that accommodates up to 30 people. MORA
INE

To RMNP

Enjoy a cocktail from our copper-topped bar, or perhaps

MA
RYS

The
a bottle of wine from our excellent wine list! 66
LA

Dunraven Inn
KE R
OAD

Reservations are appreciated. Open all year.

Children are welcome.
Dinner served nightly at 5 p.m. YMCA
20-50028

2470 Hwy. 66 • 970-586-6409 • www.DunravenInn.com

2011 — Trail Dining Guide. 5
Crags Lodge has the ‘View’
The warm and welcoming feeling of the lodge.
Restaurant known for
fine dining, unparalleled
views of Estes Park
By Debbie Holmes
Estes Park Trail-Gazette
Y
ou just get that
warm, welcoming
feeling when you
walk into the Crags
Lodge. That‘s exactly what
grabbed Kathy Kadlecek the
first time she walked into the
lodge. “I was a micro-biolo-
gist and had come to Estes
Park to visit. I basically
walked into the Crags Lodge
and never left,” said Kadle-
cek. “We moved to Estes
when my kids were young, I
really wanted them to live in
a small town and be in a
small town school district.”
6 2011 — Trail. Dining Guide
Kadlecek has been with
the Crags Lodge and The
View Restaurant since 1993,
working in various capaci-
ties. She started as the man-
ager of the restaurant,
moved into the being the
GM for the lodge which led
to eventually owning the res-
taurant. Today, she and co-
owner Mike Miller are back
into owning The View Res-
taurant and enjoy having
only the restaurant to worry
about.
Joel Mills built the Lodge
in 1914 and the restaurant
was added seven years later.
“We are extremely fortunate
that this lodge is still the
original, “ said Kadlecek.
The lodge and restaurant
still have so much original
stuff from when it was built
and furnished in the early
1900‘s, which is really excit-
ing. The furnishings and
windows are two of the first
things that catch your eye
the minute you walk into the
lodge.
An interesting story has
come from the furnishings
that the Crags Lodge has al-
ways had. In fact, there are
pictures of the chairs and ta-
bles being driven up to the
lodge on an old Model-T by
Mills himself. Four years
ago, Kadlecek saw an article
from the Old Hickory Furni-
ture Company and discov-
ered that all the chairs and
tables in the restaurant were
original furnishings from
this company. Today they
are extremely valuable. Kad-
lecek was invited to visit the
company and to help start a
specific line called “The
Crags Line.” “It was really
exciting to see that all the
chairs in the lodge were
hand made by this company
and they are still as strong as
ever, “ said Kadlecek. The
Lodge will be putting the
new “Crags Line” of hickory
furniture into all of its guest
rooms.
The View Restaurant con-
tinues to be one of the most
beautiful locations to dine in
Estes Park. The View is open
from May 1st through Octo-
ber to the public for dining.
Even though they close their
doors to nightly dinners, the
View Restaurant continues to
stay busy with parties and
group functions throughout
the Winter and Spring. “We
just had a ‘Frat Party‘ hosted
here and today we are set-
ting up for an afternoon
baby-shower, “ said Kadle-
cek. “We have it all, but real-
ly specialize in weddings, re-
hearsal dinners, holiday
parties, conferences, family
reunions, birthday parties
and simple dinner parties
amongst friends.” It‘s really a
great place to call your own
for the evening with any cel-
ebration.
The View Restaurant is
going to host some social
evening events for locals
throughout the winter, with
music and food. “We‘re
thinking of bringing a ‘La-
dies Night‘ to the Crags
and/or a ‘Couples Night, ‘”
said Kadlecek. Dick Orleans
is on board to arrange live
music for these events and
they hope that they will be
well attended and a lot of
fun.
If you are interested in
finding out more about the
Crags Lodge or arranging
your holiday party or event,
give them a call at (970)
586-6066.
dunraven from page 1
Andy has been in restau-
rants all of his working life.
While growing up in Estes he
worked in Poppy‘s, at the malt
shop and Mama Roses. For
the past 16 years, he has been
working at the Rio Grande
Mexican Restaurant in Den-
ver, serving as the general
manager the last six of those
years. Cindy is currently a pe-
diatric intensive care nurse
and nurse educator at Chil-
dren‘s Hospital in Denver.
She hopes to utilize her skills
here in Estes when their
move is complete.
“We want Estes Park to
know that we are not chang-
ing anything. Dale and Laurel
had a great thing going and
have done an unbelievable job
with the Dunraven Inn, “ said
Andy. You will still find the
same delicious menu and
added over a year ago, is the
best spot to have a large
group dinner or a party. It‘s
they will continue to have beautifully lighted and a little
their fresh fish, the melt-in- more private for those special
your-mouth steaks and all the functions. The Hatchers had
favorite Italian dishes. The recently completed remodel-
fantastic staff that the Dunra- ing the restrooms, which are
ven is known for is still with a wonderful addition to the
the Morgan‘s and the same new Dunraven.
cooks continue to work their The Morgans have added
magic in the kitchen. some new things to the menu.
“Don‘t worry, we‘re keeping You can now enjoy a Caesar‘s
the dollars on the walls, “ said salad with homemade Polenta
Andy. “They are such a part croutons. They‘ve added a
Rissoto Bianco, which is a
of the Dunraven experience,
white sauce made with white
we can‘t pull them off the wall
wine and garlic. You‘ll now
now.” The many Mona Lisa‘s
have garlic mashed potatoes
and Dale‘s fish tank are still
as a side dish. There is an egg
there too.
plant vegetable lasagna and a
What is new, is the newly pasta primavera. Fried calam-
remodeled dining room with ari is also now on the appetiz-
expanded ceilings with some er menu.
fun new art on the walls. The The Dunraven has a “glu-
room looks as if it has dou- ten free” menu available as
bled in size. The “Bird” room well, which includes a gluten
or the back room, which was free dessert.
2011 — Trail Dining Guide.
“We‘ve got some future
plans that we‘d like to make
happen, “ said Andy. He in-
tends to add some more com-
fortable seating in the bar
area, he is considering being
open for lunch, they want to
offer more varieties as daily
specials and “I‘d like to add an
outside patio for dining.” But
for now the Morgan family is
taking one step at a time, at
full speed continuing the out-
standing service and delicious
meals that everyone expects
when dining at the Dunraven.
Andy and his family are ex-
cited about their new opportu-
nity and they hope that Estes
Park comes out to the Dunra-
ven Inn to meet them and to
see that it‘s still the same won-
derful restaurant that you‘ve
always loved. They are open
every day at 5 p.m. and reser-
vations are always encour-
aged by calling (970)
586-6409.
7
 1. Dunraven Inn

Highways to 2. Sundeck Restaurant

3. The Grubsteak
4. The View Restaurant at

High Country
the Historic Craigs Lodge
5. Twin Owls Steakhouse

n
6. Pura Vida Costa

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en
Gl
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To
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34

8 2011 — Trail. Dining Guide

 Offering a Premier Experience at an
Affordable Price

Come & Enjoy Our Patio

with a Lake View

Succulent Steaks
Exquisite Game Cuisine
Fresh Seafood
Oversized Salads
Incredible Burgers & Desserts

Serving Lunch & Dinner in a

Unique Rustic Mountain Setting

Lunch & Dinner

11 am - 9 pm Weekdays & Weekends

Kids Menu ~ Full Bar Available

Large Groups Welcome

1690 Big Thompson Ave. 970-586-6962

www.hunterschophouse.net
Dining
WITH THE

BestView
BestView
Town
IN

The
View Restaurant Open Daily for Dinner
Banquet Facilities • Wedding Receptions
Night or Weekly Suite Reservations
Conference/Business Meetings
The Historic Crags Lodge
Officially placed on the
National Register of Historic Places.
Located at 300 Riverside Drive, Estes Park
970-586-6066
www.cragslodge.com
20-17036
A FAMILY T RADITION SINCE 1914