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We have been blessed to travel often and experience many exceptional dining opportunities along the way; Bosq exceeded expectations in all of the important areas: quality, creativity, service, presentation, grape options, etc.
The dark atmosphere and limited tables is intimate and not intimidating—makes for a great date night or a protected important conversation over a thoughtful meal.
The team is aware of its (well-deserved) awards but simultaneously approachable and friendly. We arrived a bit too early and were still welcomed kindly by the Host, AGM, Sommelier, and Servers. There was a nice little welcome note from Chef’s wife at the table too. It’s always great to feel wanted, as if you’ve been invited to a friend’s home for a supper party.
Highly recognized chefs and touted hospitality stars/brands can get caught resting on past performances but that certainly is not the case here with Chef Barclay Dodge & Team. They shined!
I believe it’s best when asking for recommendations to actually order what is suggested… and what better way to do that than to try the entire Chef’s tasting menu.
First impressions are important, and the primary takeaway from the opening presentation was care. The Bosq team cares, a lot, about each plate and each ingredient.
We enjoyed 9+ courses, each showing off in a different way. Some favorites:
The deer bark with a parsnip taquito-curl dusted with smoked & shaved venison was masculine and salty and part of a fun display with foraged forest items atop some alpine bark made into a beautiful board-plate.
The prawn dish was “spot” on… with cherry blossom and pickled mandarin offering an unexpected floral & citrus cut to the rich creamy buttery feel.
The striped bass used fat farce in such a creative way. There is nobody experimenting with food decor, custom casing for local fish, and cooking techniques like on this plate. The care for sourcing local ingredients and elevating them with fresh techniques was highlighted on this plate.
The star of the meal is the dry-aged duck breast, cooked perfectly with an addictive glaze and the best mole I’ve ever had (and I’ve tried 50+ across the US & Mexico).
The dessert showcase included a roadside Quintana Roo honey called melipona. To source this in Aspen is impressive enough before even tasting it, but when you do you’ll realize it’s the sweetest granular tropical fruit honey in the western hemisphere, and that made the meat-to-sweet transition of the dinner just right.
Mauricio, the young Sommelier is very talented, well-traveled, and understands European whites and South American reds with equal passion. I highly recommend the wine pairing(s) with the Chef’s tasting menu.
Bosq is a new favorite, and we’ll be back to enjoy the summer variation of this forest-to-table tasting menu too. Well done Team Bosq!
