We are gearing up for another season of incredible cooking, everything from the best beef to the choicest desserts (they’ve become the stuff of legend in the last six years). Our new crew will begin arriving and training shortly. As our head chef, Spencer, has honed his craft and refined his skill, he has begun producing five-star meals that are not only unique in appearance but perfectly tailored to a 
refined palate. The new cooks are eager to begin training under him. Rest assured, the desserts he’s known for are not the only part of the Latigo menu that will have your mouth watering!
Not only is the food at Latigo prepared by owner-chefs with a deep love for the culinary arts – but we think it pairs so well with the scenery that, weather permitting, three of the meals during the week are outside. The first is our Tuesday lunch cookout, on Friday, we venture further for our steak-grill (don’t worry, vegetarians! There are grilled veggie kabobs or a fish available if you don’t care for steak), and Saturday is when the outdoor-eating hits another level entirely with breakfast on an impossibly expansive view of the mountains. Perched on the rocks with a 360˚ view of absolute wild beauty, it’s the perfect end to a spectacular week.
We find the best and freshest ingredients, a miraculous feat from our 9000’ remote mountain location. When possible, we cook with natural and local ingredients. Every year, our menu gets revised and improved so you’re never bored, no matter how many times you dine in the Latigo dining room. Our dining room is headed by owner-sommelier Amanda George, who personally trains all of the wait-staff.
The quality, the improbability, the service, all of it means the Latigo kitchen fields a myriad of questions from each group of guests. Everything from “where is this pork from?” to “can I have the recipe for this?” to “how… just… how?.
There’s only one question you should be asking yourself: when can I come to Latigo and eat more food?
What are you waiting for? Latigo is waiting for you! Book now.
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