The 150-year-old adobe that once housed the well-loved Casa Cordova restaurant is now home to this classic après-ski destination. Start with a half dozen Chesapeake Bay oysters, flown in twice a week, but know that steaks are the stars here. Chef Tim Wooldridge tracks down the best New Mexico beef he can find and cooks it over a wood-fired grill (even the wood is local). The braised buffalo short ribs with Asian cherry sauce are outstanding, but you can't go wrong with just about anything grilled, from the salmon to the burgers. The wine list is extensive, having earned a Wine Spectator award of excellence in 2013. The interior is classic Northern New Mexican, fireplace and all. Head to the bar for comfortable couches, a more relaxed menu, and live music some nights.