The Little Nell is set to debut its new restaurant, Element 47, in a redesigned space that formerly housed Montagna Restaurant. The title refers to silver on the periodic table, a precious metal firmly tied to Aspen’s mining past. The Little Nell hired 2012 James Beard Restaurant Design award-winner Bentel & Bentel to spearhead the renovation, a sleek minimal design incorporating elements of stone, wood and blackened steel.
The new à la carte menu from Chef Robert McCormick draws from local produce and livestock as well as sustainable seafood from the coasts. Featured dishes include wagyu tartare with Gruyère, purple mustard, pastrami spice and quail egg; sorrel-cured Atlantic fluke with blood orange, petite lettuce and green olive; and wild and cultivated mushrooms with roasted flan, tortellini and herbs. There is also a six-course market menu with optional wine pairing available.
The restaurant will also include a new "Colorado Well," which will highlight a selection of Colorado-made spirits and beers, a 20,000-bottle wine cellar and a new private label champagne, Marc Hébrart “Sélection” Brut, N.V.
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