From short ribs to sushi and beets to beignets, Cosmopolitan does it all. With something on the menu for everyone, it’s a tribute to Chef/Owner Chad Scothorn that it’s all done right.

Take the sushi for example. Scothorn didn’t just add sushi to the menu, he added a sushi chef to the staff. We had an amazing Volcano Roll with Yellowtail, avocado and wasabi sauce. The roll is served in a unique style; fresh fish and sauces piled high on a foundation of seaweed, vegetables and rice. Order a couple of rolls to enjoy while pe-rusing the rest of the menu or visit during happy hour (5-6pm) for half price rolls.

Sushi won’t be the only thing that you’ll consume during the Cosmo Happy Hour. Their specialty cocktail list is as tasty as it is expansive. Highlights include The Poma Lift (Pomegranate Liquor, Pomegranate

juice and house infused pear Skyy Vodka), Chuy’s Cucumber Water (Tequila, simple syrup and fresh cucumber) and Ruby Red Negroni (Gin, Sweet Vermouth, Campari and fresh grapefruit). Try them all, you won’t be disappointed.

If you can tear yourself away from the cock-tails, the 200+ wine list is one of the best in town. Varietals from Paul Hobbs, Flowers and Peter Michael contribute to Cosmo’s 2011 Award of Excellence from Wine Spec-tator magazine. And for those that want to combine their love for wine with a unique dining experience, the rustic Tasting Cellar is available for parties from 12 to 32.

At this altitude, you will definitely need a bit of food to go with all of those libations. In that department, Cosmopolitan leaves you wanting for nothing with a plethora of appetizers, entrees and small plates to choose from.

For a starter, Gulf Shrimp & Calamari (available at half price from 5-6) and Sco-thorn’s fantastic Seared Sea Scallops are popular selections. We loved the ‘carnival food goes uptown’ Lobster Corn Dogs. House made lobster sausage served on a stick with a béarnaise aioli, these miniature

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By Todd Altschuler

“dogs” were not only delectable, but also adorable. The thin layer of batter was a nice balance to the succulent lobster. We also or-dered the Warm Beet Salad which Scothorn says is one of two selections on his menu that “people complain about if it goes away.”

The second dish that diners will not allow Scothorn to take out of rotation is the Crab-Stuffed All Natural Chicken Breast entrée. Served with lemon squash risotto, fontina cheese, and local chanterelle mushrooms (often hand-picked by Scothorn), the real surprise is the delicious and unconvention-al crab stuffing in the golden roasted bird. While chicken is often easy to pass up, this one is definitely worth ordering. Angus beef filet, wild salmon, duck and lamb dishes also adorn the winter menu.

And then there’s the small plates. These tasty portions are not tiny but will allow you to save room for dessert which might include “Coffee and Donuts” – a plate of warm beignets accompanied by your choice of coffee, cappuccino, latte or espresso. The Wild Blueberry Pie is another dessert spe-cialty- pie crust fans rejoice as Pastry Chef Angela Jacuk’s is truly something special.

Cosmo’s location is just steps from the Tel-luride station of the gondola and almost ev-ery table has phenomenal mountain views. After seventeen years in business, Scothorn knows his key to success “if you’re not con-stantly bettering yourself, you’re probably going out of business.” Cosmo will be here for a long, long time.

Scan here for Cosmopolitan’s winter menu.

Photos by Tim Barber

Winter 2012 17