Oysters, Hot Dogs and Low-Country Cooking Coming to Viceroy Snowmass
Will Nolan, executive chef at the Viceroy Snowmass, retraced a recent road trip to his home state of Louisiana to seek inspiration for this winter’s menu. As a result, the New Orleans native is introducing a hot-dog bar at Nest and an oyster bar inside Eight K. Plus, the entire Eight K menu will get an update featuring signature grassroots Southern dishes done in a low-country style, like pan-roasted salmon bouillabaisse and lobster and kale salad.
The slopeside hot-dog bar, served from Nest next to the Viceroy’s outdoor pool, will feature combinations like “The Leo,” a foot-long hot dog with jalapeno-and-pineapple relish, bacon or the “South of the Border,” a foot-long hot dog with pork green chili, pepper-jack cheese, tortilla chips. Pair it with a drink from the 100-plus types of vodka. If a sausage on-the-go isn’t enough, head upstairs to Eight K, where East and West Coast oysters on the half shell or shooters can be found.
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