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Lancelot Restaurant

4.0 (298 reviews)
Closed • 5:00 pm - 9:00 PM

LANCELOT RESTAURANT · YELP ASSISTANT

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LANCELOT RESTAURANT ATMOSPHERE

What's the vibe?
Moderate noise
Outdoor seating
Good for groups
Good for kids

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Recommended Reviews - Lancelot Restaurant

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Prime Rib
Anthony W.

Went for Christmas Eve '25 dinner. We visit here one or more times every year and virtually every aspect of the experience was lacking. The server was awful. She was generally rude and disrespectful. She couldn't have cared less that we were there, and given it was a holiday dinner, you might expect event a faint hint of spirit. One might think she was having a bad night and let it go, but the entire staff had the same attitude. Not one made eye contact and if you said merry Christmas, the just looked at the floor or past and ignored you. The food was phoned it by the B team. While the prime rib was itself its normal goodness, the remainder of the meal and timing was disappointing. As an example; the blue cheese dressing for the salad was runny and the shallot vinaigrette was made out of vegetable oil. If for some reason it wasn't, it sure tasted like it. It was inedible. The list of disappointments goes on but after coming here for years, it was an unpleasant enough experience to never go back. I suspect this is a reflection of management which further demonstrates its worth skipping Lancelot on a Vail visit.

Samantha S.

Lancelot is cozy and inviting -- warm lighting, lively energy, and a staff that made us feel genuinely welcome. We came in later in the evening specifically for the prime rib, and although we were initially told it was sold out, he came back and told us they have one left, they made it happen! Tender and full of flavor with a generous cup of fries! The au jus was spot-on, exactly what you want with a great cut of beef. We also had crème brûlée with espresso. And the service was so wonderful, a shot of limoncello found its way to our table. Service was so friendly and attentive especially for us coming in so close to closing time. It's a must visit when in Vail. Just make sure to make a reservation if you're going during prime time -- it fills up fast for good reason.

Sir Lancelot Cut
Emma W.

The restaurant sits within the heart of vail town center so we found parking nearby to be difficult and ended up paying for valet parking at the nearest place we could find Besides that everything is top notch here! In fact it was so good WE WENT TWICE in our 3 day stay

Apple strudel
Marla H.

Absolutely amazing! Their Wienerschnitzel is delicious. Prices are great for the portions. We voted their apple strudel the best in Vail. The inside ambience is wonderful. This is one restaurant we will definitely come back to visit one another vacation in Vail.

Coconut Crusted Shrimp + prime rib
Hannah R.

Incredibly disappointing meal and not worth the money. We went on a Monday night and ordered the prime rib rare and coconut shrimp and a soup. The prime rib was medium well and extremely mediocre. The coconut shrimp were okay but nothing special and the soup was just okay. The highlight was our server as he was incredibly sweet and attentive. The vibe was stuffy and stale. I would recommend eating anywhere else if you can!

Phil T.

This is not a strong four star review. I ate there last week and also went last year. The caesar salad was good and enough for two. The apple strudel with ice cream was delicious and was the highlight of the meal. The prime rib was another story. I ordered the Lancelot cut at medium rare and I received a cut that was clearly medium at best so the server brought me another order that was borderline medium rare. The meat was good but nothing special. It didn't have the taste that would bring a smile to your face. The server was very nice, however it took quite a while for the entree to arrive. I don't plan to return on my next trip to Vail.

Courtney G.

My sister and I split the King Arthur's cut of prime rib. We got the fries and green beans on the side. Everything was so good, and the restaurant was nice and cozy after a day of skiing. Our waiter was very attentive and kind.

Menu
Tiffany H.

Our last 2024 meal! It was amazing! We were able to sit by the bar. Service was courteous & friendly. The food was great. My French onion soup was served nice and hot, the Lancelot cut was 8 oz of perfection. So glad this was our last meal. Since I had to stay up till midnight, I had the espresso martini. It was just what I needed. Cheers to 2025!

Sir Lancelot Cut
MaryJean Z.

Probably between 3-4 because I'm not the biggest prime rib fan but this was solid. I ordered the Lancelot cut, which was the med sized prime rib. I asked for medium, and it came perfectly medium and had good flavor. The horseradish sauce was very good mild and delicious. It came with a baked potato, which also had sour cream and butter also very good. The service was fine, mot very fast but the food came out quick. Don't forget to ask for extra su jus! I highly recommend the strudel for dessert handmade by the owner very good flavor and crisp ice cream. The layout of the restaurant was a little odd with tables oddly facing.

Sir Lancelot Cut
Maddux S.

First time trying the Lancelot Restaurant. We had a 5pm dinner reservation for the 4th of July. We walked in and got seated instantly. Ordered the heated bread to start and it tasted warm and fresh, we both ordered the Sir Lancelot Cut and it had good flavor. Our server was super friendly, she was on top of her game and made sure we were taken care of. We sat on the patio with a nice view of the creek and the setting was beautiful.

Sir Lancelot Cut
Roman N.

Went out with some friends and family to try Lancelot for dinner at Vail Village last night and it was delicious! We ordered a lot of food, which included bone marrow (couldn't find the name of the dish on the menu), escargot, shrimp, Caesar salad, the prime rib, and apple strudel. The bone marrow was rich and unlike anything I've had before. The escargot acted more like a vessel for the spices and butter it was soaked in. It tasted and felt a lot like a mushroom. The puff pastry that covered it was perfection: soft, crispy, buttery. Yum. The shrimp was your standard shrimp. Good, but nothing too exciting. The Caesar salad had just the right amount of dressing on it. I got the 10z prime rib and baked potato for my main, which was WAY too much meat in hindsight. This slab of meat was around an inch thick, salty, and melted in my mouth. If you like meat, this is for you. The baked potato was alright. It's served with a bunch of different condiments on the side (horseradish, sour cream and chives, and bacon bits), so you're free to doctor it up to your hearts content. The apple strudel was perfection. Who doesn't love a warm pastry with sweet apple filling, whipped cream, and vanilla ice cream? Great way to end the night. Like the food, the service at Lancelot was spot on. Our waiter came around multiple times to check in on us, refilling our waters and asking how everything was. However, he left enough time between each check in that it didn't feel excessive. If you've down for a meat-heavy dinner with awesome service, check out Lancelot next time you're in Vail!

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2 months ago

Excellent food, service and ambiance. We loved sitting inside with the windows wide open. Our server was sweet.

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Holy smokes! Delicious every bite. Get the prime rib how it comes and save room for the apple strudel. Absolutely perfect.

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Ask the Community - Lancelot Restaurant

Do they have Bearnaise sauce for the filet?

When is their happy hour and what is on the HH menu? Can you order off the HH menu anywhere in the bar?

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Been here twice, and it's amazing. There's really not a bad table, but the best are in the back…read moreroom overlooking the creek. They make a delicious, strong margarita. Had one at the bar while waiting for our table. Highly recommend! As for appetizers, the whipped feta is my favorite, dotted with chili sauce and garlic honey - and topped with a dramatic dome of crackly bread. Definitely order one for the table. Then the Fava Bean Agnolotti, so rich that the tiny portion made sense. And then the filet. We ended by splitting the sticky toffee cake with rum sauce, brown sugar rum ice cream and peanut brittle. Incredible. Service great and unrushed. A great experience.

If you are looking for a high end restaurant with an amazing view and delicious food, sweet basil…read moreis the place for you! I have been here many times over the years but my recent visit was by far the best! We started off with the whipped feta appetizer, which was very big and definitely shareable. The feta was so smooth and creamy and paired well with the cracker and honey. Next I had the filet mignon. This was out of this world. Filet was so tender and delicious. It would have been great on its own but the sauce was delicious along with all the accompaniments! It was a very thoughtful meal. Others in my party had the halibut and lamb and both were amazing! We did not have dessert this time but I have had the sticky toffee pudding and it's amazing!!! The only reason I am not giving 5 stars is because one of the halibuts came out a little cold. This place is expensive, so be prepared but honestly it's so good o can't even get mad at the price!

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Amazing food, great service! The best restarant in Vail,…read moreColorado, Great location. My family loved it. Highly recommended

I had a good experience here a few years ago, but this time was much more disappointing…read more The conundrum cocktail was a cool presentation, and we got some wines by the glass. Food: - French onion soup: not overly salty, the short rib is nice, but it's pretty small - Tuna tartare: this had a good kick to it - Pork Belly Porchetta: good flavor, not too fatty, good sides - a solid dish - Purple cabbage: pretty rich and meaty, interesting and good on a cold day Portions were on the smaller side. My main issue is that service started out good, but then our server went MIA because like they assigned him tables in various parts of the restaurant, which makes no sense and sets him up for failure, so I think it's a management issue. I was not happy that I had to flag down multiple other people for a water refill, another wine order, and dessert. The food itself was good, but service was just really disappointing. Honestly, I feel bad for our server - he was well intentioned but was dealt a rough assignment. Note: there's also a 3% credit card surcharge, which I've NEVER seen at any other high end restaurant.

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Mountain Standard - Crab mozzarella sticks

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We love Mountain standard because it shows us where the local Vails hanging out as we visited on…read moreMonday Evenning. Recommended Grilled octopus for appetizer. So, umami. Must try is the pork shank. Seems like every table ordered it. I like my grilled mahi mahi with asparagus, quinoa & creamy harissa sauce. I like the well decor atmosphere & open kitchen. They also have outdoor patio. Great service. Prices are on average for Vail Village. Would love to go back and try more!

I've been coming to Mountain Standard for years, for lunch and dinner, usually at the bar. The…read morebartenders have always been knowledgeable, engaging and genuinely fun. It's the sort of hospitality that keeps me returning. Two dinners this past weekend reminded me why I love the place, but also why I think it's slipped a notch. Friday was lovely. My partner and I arrived between lunch and dinner, settled in at the bar, and ordered a Manhattan and a draft beer. Some fries kept the hangriness at bay. The bartenders were terrific, as usual. Then dinner arrived. The $54 Angus hanger steak comes with miso creamed corn, toasted sesame, tempura maitakes and Japanese BBQ butter. An ambitious supporting cast for a good piece of beef. The steak was delicious, but we ordered medium-well and received medium-rare. That's quite a miss at this price. We didn't send it back because my partner didn't want to make a scene. Worse, the sauce overwhelmed the plate. A good steak should be the star, not an extra in its own production. The $23 crab mozzarella sticks, with green onion, pecorino and shrimp-and-Calabrian-chili sauce, sounded fun. Unfortunately, the crab tasted distinctly fishy, not fresh, and the sauce seemed to be trying its best to cover it up. That's an expensive mozzarella stick with a serious identity crisis. We finished with Meyer lemon tiramisu, port and two espressos. The tiramisu was good, though the crumble on top seemed an odd, unnecessary flourish. The port and espresso were perfect. Friday remained a wonderful evening because the bar and its people are that good. Saturday we returned with friends and sat in the dining room. Packed, energetic and LOUD. I enjoy a lively restaurant, but I also enjoy hearing the people at my table. Drinks were slow, and the delays continued throughout dinner. Everyone was courteous; the whole operation just felt off. Credit to the manager and front desk team for pitching in to deliver food rather than leaving an overwhelmed staff to sink. We shared the $16 whipped tahini dip, served with Lebanese pickles, crispy shallots, marinated feta and warm pita. The pita was excellent: puffy, warm, irresistible. The dip tasted good too, but with so many competing elements, it felt like one ingredient too many. Not every appetizer needs a committee. My $39 rotisserie piri piri chicken was tender and nicely spiced. Unfortunately, its smashed steak fries were undercooked and practically submerged in poppy seed yogurt. The sauce overflowed the plate. Somewhere beneath that yogurt lake was a very good dinner. My partner's Standard wedge was similarly overburdened: too much dressing, prosciutto and blue cheese, leaving the salad excessively salty. Our friends ordered the $54 hanger steak and $46 grilled Pacific sea bass. The steak once again seemed over-sauced, and the decorative corn shoots were promptly pushed aside. The bass, at least on paper, is a thoughtful combination of toasted farro, pickled carrot salad, basil and miso carrot butter. I can't speak to how it tasted, but the recurring excess across the table was hard to miss. Here's the frustration: Mountain Standard has talent, imagination, a great location and genuinely good people. But creativity isn't the same as piling on ingredients, and more sauce doesn't mean more sophistication. Across two dinners, there were missed cooking temperatures, underdone potatoes, questionable crab and dishes that needed editing. That's training, restraint and execution, not a need for a new menu. I still consider Mountain Standard one of the Vail Valley's best restaurants. But let's acknowledge that the competition here isn't exactly fierce. Too many resort restaurants seem content to rest on their laurels, knowing another wave of visitors is coming. Being among the best in the valley shouldn't be the finish line. Would I return? Absolutely, especially to the bar. The hospitality remains a real strength. But before the winter crowds arrive, I'd love to see the kitchen tighten things up and the dining room find its rhythm. Mountain Standard doesn't need another garnish or another sauce. It needs to make the very good ideas it already has work consistently. Three-plus stars, with genuine hope for more next time.

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Lancelot Restaurant - steak - Updated November 2026

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