This is an incredible opportunity for Steamboat to significantly reinvest in the dining experience by offering guests a truly exceptional new on-mountain facility and several new culinary options. - Chris Diamond.
Steamboat Springs, CO (PRWEB) April 05, 2013
Steamboat will launch its most significant on-mountain restaurant improvement in nearly a decade when construction begins next month on the new multi-million-dollar Four Points facility, located at 9,716 feet above sea level.
“This is an incredible opportunity for Steamboat to significantly reinvest in the dining experience by offering guests a truly exceptional new on-mountain facility and several new culinary options,” said Chris Diamond, president and chief operating officer for the Steamboat Ski & Resort Corporation.
Designed by Kohler Designs in conjunction with the resort, the new Four Points will accentuate its mountain surroundings in design and finishes while providing sweeping panoramic views from the Flat Tops to Zirkel Wilderness Areas and Storm Peak. The roughly 13,000 square-foot, two-level facility is located in the Storm Peak/Four Points area of the mountain and centrally located to benefit guests enjoying this large expanse of terrain.
The restaurant will seat over 200 in the main dining level and feature a modern mountain lodge ambiance with native stone and reclaimed wood, indoor and outdoor gas fireplaces, outdoor deck with timber railings, state-of-the-art outdoor BBQ grill, flat-screen televisions and a 30-person indoor bar with stunning views of Storm Peak. In addition, the lower level will house a retail area and over-sized restrooms to eliminate wait time and inconvenience relative to the older facility.
The resort is incorporating LEED principles throughout the design and operation of the new building. This facility will feature low-flow fixtures and energy efficient hand dryers, low-energy insulated windows, glass and dishware to eliminate disposable cups and bottles; energy star rated kitchen equipment, a compostable platform for leftover food items to dissolve, dispose and compost food particles, variable control settings for exhaust fans, automatic CO2 sensors in HVAC system, dark sky standards exterior lighting, LED and fluorescent indoor light fixtures and insulation, air locks and thermal breaks throughout the building, where feasible, recycled wood, including lodgepole pine affected by the pine beetle from the resort, will be used for siding and trim.
“The new Four Points will quickly establish a unique character among the resort’s culinary restaurants and serve as a great alternative to Thunderhead and Rendezvous,” said James Snyder, vice president of resort services. “The ease of finding a seat for lunch will significantly improve across the resort with this addition; and, I strongly believe, will take Steamboat to an entirely new culinary level.”
In addition to the physical attributes of the new facility, the menu will focus on natural, healthy upscale menu items featuring local ingredients, fresh made salads and pastas as well as grab & go items in the morning.
Originally, this area served as the 4 Points lift terminal with a patrol shack in 1967. In 1992, the facility was converted to its current use as the Four Points Hut, spanning approximately 1,000 sq ft. and featuring only Grab & Go pre-made food items with limited restroom facilities. The Four Points Hut will celebrate its heritage and history with food and drink specials on the restaurant’s closing day, April 7th.
Under the direction of local contractor Calcon, construction on the new facility is proposed to begin the day after the ski season ends on Monday, April 15th and anticipated to be operational in time for the 2013 Christmas/New Year’s holiday. Steamboat is finalizing additional on-mountain improvements for the upcoming season and will announce those enhancements in the coming months.