Mary’s Lake Lodge

“The perfect meal”…. “Local’s favorite”….. “The best place in town to take a date”….There are many headlines that tell you about Mary’s Lake Lodge and they each tell the story. Here are the details:

The first thing I notice in a mountain town eatery is the service. Mountain towns collect poor wait staff the way they collect people who believe in UFOs. Somehow Mary’s Lake Lodge managed to recruit and retain servers that are attentive without being smothering and know their menu and make intelligent, helpful recommendations. They’re even friendly.

My guest this evening is from a family that makes its living handling wine. I deferred to her judgment and had a wonderful Pinot Noir by David Bruce Vineyards ($60 btl). Mary’s Lake Lodge has a better than average wine list with many mid-price wines I think you’ll enjoy, many of which are available between $5 and $8 by the glass.

Our dinner started with a bread basket with five types of breads, rolls, bread sticks, flat bread and a wonderful olive-rosemary bread baked fresh in Estes Park. The bread basket is a metaphor for their whole menu: I could make a satisfying meal from just the       appetizers, or just the soups and salads, and naturally, the desert menu.

Here are some of the choices from the appetizer menu: Calamari Fritte ($13), Prosciutto & Melon with mascarpone ($11) Mussels in garlic butter with onions ($14), Clams Giovanni ($12), Baked Brie in puff pastry with fruit ($12)….see what I mean? There’s a whole meal to be had. I chose the Oysters Bienville ($19). It’s served with crab, asparagus and béarnaise sauce and was wonderful.

I wish I had room in my belly for a soup or salad. Once again, there is a whole meal to be had just with this part of the menu: Seafood Bisque ($10), Baked Onion Gratin ($6), Roasted Pear & Stilton…the list goes on.

For my main course I tried two entrees. The first was a Colorado Lamb Shank ($22), served with crisp vegetables on a bed of white beans with a wine sauce. The crispy onion rings are delicious soaked in the wine sauce. The lamb is an enormous portion; two people could share this and still take some home.

I had the filet special ($40). I suspect many of my readers have been served steaks with many excuses piled on to charge more, including, blue cheese. I love blue cheese, but it doesn’t really make a steak taste better. Mary’s Lake Lodge uses subtlety: a dry rub with a savory glace. Cook it right and you have heaven on a plate. My filet was expertly prepared. The couscous and crisp vegetables made a perfect compliment and were presented beautifully.     Continued