Margie's Haas, The Hythe Vail

During our stay at The Hythe Vail, we had the pleasure of dining at their new culinary concept Margie's Haas.

Margie's Haas is located on The Hythe's second floor next to the hotel bar, Revel Lounge. We were seated in Margie's Haas main dining area in a booth overlooking the mountains.

Margie's Haas is decorated in a timeless neutral color palette with soft, brown wood accents & gold light fixtures. The elaborate gold light fixtures really add an opulent, modern twist to the space.

The Margie's Haas & Revel Lounge staff were charming and professional. Our Server Milena gave us great recommendations and she was polished in service. Chef Israel Delgado was so sweet and came to our table numerous times throughout our meal to give us details about the food. Revel Lounge Manager, Luke also stopped by to make sure our dinner was running smoothly and sent over champagne when it came time for dessert - such a nice touch!

To start off our dinner at Margie's Haas, I had the Chardonnay - Jax Y3 from Napa Valley, CA 2020.

This was a lovely Chardonnay - it was delicate with aromas of honey, lemon & had a lasting freshness on the tongue.

For shareables we had the St Jakobsmuschel, Bison Carpaccio Carne Salada & Raclette Cheese.

The St Jakobsmuschel is a torched scallop and crab dip with a spicy masago mayo crust & served alongside kettle chips.

This was my favorite dish of the entire meal! Ross and I have never had anything like this creamy dip. The St Jakobsmuschel was served piping hot - it was sweet from the crab & scallops and savory/salty from the cheese and chips. The dip was velvety in texture which paired perfectly with the crunch of the kettle chips.

The Bison Carpaccio Carne Salada is made with mountain herb-cured bison filet, petite lettuce, shaved asiago, almonds, truffled croutons, & mirepoix herbs.

The Bison Carpaccio Carne Salada was spot on - 10/10 - a light and bright dish for spring. The salted bison had a sweet, meaty taste that paired beautifully with the aromatic mirepoix herbs

The Raclette Cheese is made with cheese from a wheel that is melted and shaved onto tyrolean speck, steamed potatoes in garlic butter, grilled rustic bread, house pickles, roasted garlic, & caper berries.

The raclette cheese was salty with a slight nutty flavor & made for major cheese pulls.

For entrees we had 8oz. Bison Tenderloin Medallion and the Roasted Wild Mushroom Pappardelle.

The Bison Tenderloin Medallion is made with tartiflette potato, huckleberry bacon jam, roasted heirloom carrots and au jus.

The Bison Tenderloin Medallion was tender and had a delicately sweet & earthy flavor profile to it. The bison went well with the cheesy, savory tartiflette and smoky, caramelized jam.

The Roasted Wild Mushroom Pappardelle is made with black truffle vinaigrette, vegan parmesan, roasted garlic and mountain herb migas.

The Roasted Wild Mushroom Pappardelle had maximum flavor with its fresh silky, chewy-soft pasta noodles and bounty of wild mushrooms. The black truffle vinaigrette had a rich mouthwatering aroma that we could smell as soon as the pappardelle hit the table - so good.

For dessert we had the Chocolate Fondue Experience. The Chocolate Fondue Experience is made with wild berry skewers, dried apricots & pineapple and melted Valrhona chocolate.

Who doesn't love an interactive dessert? Ross and I loved making our assorted skewers and dipping them in the high-quality Valrhona chocolate. The Valrhona chocolate made for a premium fondue experience.

Huge thanks to the Hythe Vail, Margie's Hass, Milena, Chef Israel Delgado, Luke, Sarah Stutman, Mariah Bode, The Bradman Agency & all Hythe employees for hosting us. We will be back soon.

Check it out babes & let them know that denv.her. sent you! xx

Margie's Haas

Located in The Hythe Vail
Address: 715 W Lionshead Cir, Vail, CO 81657
Phone: (970) 476-4444
Reservations: https://www.thehythevail.com/dining/margies-haas/

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