The food and service was amazing! The chef gave us a tour of her buffet and let me say, this is a breakfast buffet done right! Everything was fresh and delicious! The staff were all very warm and welcoming and we walked in and waited for about 5 minutes on a busy Sunday. I only wish I had more room in my stomach! read more

The banana foster pancakes were the best pancakes I have ever had. I am obsessed with them! Please get them! The service is wonderful, and I love the laid back vibes of this place. Seriously run to Margie Haas right now and eat those banana foster pancakes for me. You won't regret them!!!! read more

Margie's Haas - My beautiful banana foster pancakes I cannot stop thinking about - New American Near Me - Vail, Colorado

We had dinner and breakfast here and it is not great but the only option in the hotel. I feel the menu is misleading in their descriptions of the food. For example, we ordered heirloom tomatoes with burrata but it came with tiny cherry tomatoes, the sausage said fig mustard but it was literally the same fig jam served at breakfast, and lastly said house pickles but came with picked beets. We also ordered the hummus plate and all the bread came out burnt. We ordered a bottle of wine and the waitress had a hard time opening it and got cork in the bottle. This restaurant is below average for dinner and ok for breakfast since it's conveniently located inside the hotel (The Hythe). read more

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During our stay at The Hythe Vail, we had the pleasure of dining at their new culinary concept Margie's Haas. Margie's Haas is located on The Hythe's second floor next to the hotel bar, Revel Lounge. We were seated in Margie's Haas main dining area, in a booth overlooking the mountains. Margie's Haas is decorated in a timeless neutral color palette with soft, brown wood accents & gold light fixtures. The elaborate gold light fixtures really add an opulent, modern twist to the space. The Margie's Haas & Revel Lounge staff were charming and professional. Our Server Milena gave us great recommendations and she was polished in service. Chef Israel Delgado was so sweet and came to our table numerous times throughout our meal to give us details about the food. Revel Lounge Manager, Luke also stopped by to make sure our dinner was running smoothly and sent over champagne when it came time for dessert - such a nice touch! To start off our dinner at Margie's Haas, I had the Chardonnay - Jax Y3 from Napa Valley, CA 2020. This was a lovely Chardonnay - it was delicate with aromas of honey, lemon & had a lasting freshness on the tongue. For shareables we had the St Jakobsmuschel, Bison Carpaccio Carne Salada & Raclette Cheese. The St Jakobsmuschel is a torched scallop and crab dip with a spicy masago mayo crust & served alongside kettle chips. This was my favorite dish of the entire meal! Ross and I have never had anything like this creamy dip. The St Jakobsmuschel was served piping hot - it was sweet from the crab & scallops and savory/salty from the cheese and chips. The dip was luxuriously velvety in texture which paired so well with the crunch of the kettle chips. The Bison Carpaccio Carne Salada is made with mountain herb-cured bison filet, petite lettuce, shaved asiago, almonds, truffled croutons, & mirepoix herbs. The Bison Carpaccio Carne Salada was spot on - 10/10 - a light and bright dish for spring. The salted bison had a sweet, meaty taste that paired beautifully with the aromatic mirepoix herbs The Raclette Cheese is made with cheese from a wheel that is melted and shaved onto: tyrolean speck, steamed potatoes in garlic butter, grilled rustic bread, house pickles, roasted garlic, & caper berries. The raclette cheese was salty with a slight nutty flavor & made for major cheese pulls. For entrees we had 8oz. Bison Tenderloin Medallion and the Roasted Wild Mushroom Pappardelle. The Bison Tenderloin Medallion is made with tartiflette potato, huckleberry bacon jam, roasted heirloom carrots and au jus. The Bison Tenderloin Medallion was tender and had a delicately sweet & earthy flavor profile to it. The bison went well with the cheesy, savory tartiflette and smoky, caramelized jam. The Roasted Wild Mushroom Pappardelle is made with black truffle vinaigrette, vegan parmesan, roasted garlic and mountain herb migas. The Roasted Wild Mushroom Pappardelle had maximum flavor with its fresh silky, chewy-soft pasta noodles and bounty of wild mushrooms. The black truffle vinaigrette had a rich mouthwatering aroma that we could smell as soon as the pappardelle hit the table - so good. For dessert we had the Chocolate Fondue Experience. The Chocolate Fondue Experience is made with wild berry skewers, dried apricots & pineapple and melted Valrhona chocolate. Who doesn't love an interactive dessert? Ross and I loved making our assorted skewers and dipping them in the high-quality Valrhona chocolate. The Valrhona chocolate made for a premium fondue experience. read more

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New restaurant at the Hythe at Vail. Easy to get a reservation here but it's at the farthest end of Lionshead village. Dressed oysters with "bloody mary foam" were disgusting with 5/5 votes at my table confirming this. Tasted nothing like a Bloody Mary, instead it was closer to foamed bitter shrimp stock. We ordered 2 dozen of these dressed oysters and were too meek to send any of it back. The duck special, on the other hand, was really good. I'm pretty sure everyone at the table ordered it and was impressed by it. This was also the first time I think I've ever been carded at Vail, unfortunately for them the person who forgot his ID was the same person who had been working all day and was treating us to dinner. Overall the waitstaff seemed disorganized and inexperienced. The DJ was low-key phenomenal. read more

I was not expecting much as the restaurant had few diners and the menu included limited options. To my and my husband's delight, the sandwiches, steak and Cobb, were both excellent. One of the best steak sandwiches if not the best I've had. The house salad that came with the sandwiches were great in size and taste. Tomato soup that came with my steak sandwich was also thick and flavorful. Wish I could go back to try more items on the menu. read more

They bring you the wrong food. The bring your appetizers with main course. The food is cold. They ask if you want the bill before you even ordered coffee. Then they say they will comp meal but later take it back. Never seen something like this. Stay away!!! read more

This restaurant was the highlight of our Vail Valley Week. It's inside the luxury Hythe Hotel in Lionshead. Very modern and warm welcoming decor. All new and understated elegant. Excellent food. Creative and delicious, every dish. We had Raclette for starter, with a modern twist of caperberries and purple potatoes. Great tequila ancho cocktail. Lamb shank, fresh seafood pasta, boar schnitzel, and elk loin all fantastic. Server pleasant and efficient. Quiet so we could talk, with upbeat music. Our most fun dinner experience of the week! read more

We came for brunch and we're unaware that the buffet was not available. Not only that, the menu was very limited. The food was okay, but great coffee! Our service was painfully slow. read more

The food was bad, few options and it was 97$ for 2 people for breakfast. The restaurant was pretty clean and the staff was nice but too expensive. Would not recommended read more

We had a really terrible experience on Saturday evening after the Bravo! concert. The restaurant requires a $10, non-refundable, deposit to make a reservation. When we arrived at the host stand, I informed the host that we would like to ask a friend to join us even though we only made a reservation for two. Sure, no problem. DING! My phone notified me of a charge on my card--the host had just charged me the deposit on our guest. OK, these amounts are deducted from the final bill, but it is the principle. So, we were escorted into an EMPTY restaurant, at 8:30 pm on a summer Saturday evening in Vail. It was a bad sign. Our waitress admitted she was new. When I asked her why there were no other people, she replied, "we are more of a weekday conference and convention hotel." My guests ordered wine and I asked for a gin martini, very dry, stirred, straight up, with olives. A few minutes later I heard the bartender shaking a drink into oblivion. I walked over to the bar and asked if he was making my martini. He said, "yes". I said, "I asked for it sitrred." He asked if I wanted him to do it over and when I said yes he staretd to argue with me why shaken was better than stirred. I insisted despite his "attitude". The waitress delivered an extremely salty dirty martini 5 minutes later. I sent it back and asked the waitress to just bring me a gin on the rocks. The menu has lots of interesting looking dishes with Bavarian/Austrian/Swiss heritage, things like wild boar schmitzel, boar sausage, speck and raclette. We asked the waitress what she recommended and she said, "the cauliflower steak and the New York strip." The food was mostly horrible. The cauliflower steak was a pile of heavily spiced mush, the NY steak (ordered medium rare) was cooked to well done on the top side and almost raw on the bottom. The raclette was a gooyey mass of cheese over tough bacon and over cooked purple colored potatoes, nothing like a traditional Swiss raclette. Fortunately, our guest was pretty happy with his schnitzel. I did find a drinkable bottle of wine on the very short wine list and drank more than my share. The Vail valley is full of excellent restaurants, from Vail to Edwards. This recently renovated and rebranded Marriott property looks very nice but it is about as far away from the village as you can get. I would recommend giving the management another few months to sort things if you are curious to try it. For us, though, it is crossed off our list. read more

Great drinks and service. Love Sarah the mixologist of the mountains. Always a great place to hang out either summer winter

Good! Very good for a hotel restaurant. We had a few appetizers and a main-both were good. Sort of ski chalet style food. Cheeses, poutines, sausages etc. Good wine list although the staff wasn't very familiar with it...I had to ask and like point to the glass and he still was a little lost. This restaurant has obviously been redone recently as well-it's nice in there. Big windows overlooking the pool but also a den like area with fireplace etc. My only other comment is for some reason hotel guests in their robes from the pool were ordering drinks here which is just strange if it's trying to be an nicer place. There's like a little shop downstairs....doesn't it serve alcohol? If not it should go preserve the dining area. read more