For winter 2026–27, major North American ski resorts are giving visitors more reasons to spend time at the table. Sure, it’s a move to get you to spend more money, but it’s also a way to improve the ski experience and give visitors an option beyond food court burgers warmed under heat lamps. Vail Resorts is making what it claims is its largest investment in food and drink to date, introducing everything from mountaintop caviar service to roaming s’mores stations. Elsewhere, resorts are opening new restaurants, renovating longtime dining spots, and expanding après-ski options. Some of the changes are major, like a $42 million slopeside dining complex at Aspen Snowmass, while others are smaller additions, like new waffle stands and specialty coffee bars.
Here’s what’s new to eat and drink at North America’s ski resorts this winter.
Vail Resorts is bringing caviar, cocktails, and roaming s’mores to the slopes
At Whistler Blackcomb, the most extravagant addition is a new caviar and Champagne service on the patio at Steeps Grill & Wine Bar, a full-service restaurant that sits inside Roundhouse Lodge (near the top of Whistler Mountain). It’s long been known for local Pacific Northwest cuisine, and while the menu isn’t radically changing, the addition of caviar and Champagne service should give skiers a genuinely different way to spend a sunny afternoon on the mountain when they need to kick their feet up.
Across the valley, Christine’s on Blackcomb, a sit-down restaurant at the top of the Blackcomb Gondola, is opening On The Rocks, an outdoor ice bar that will serve “handcrafted cocktails and bubbles.”
At Park City Mountain in Utah, the novelty is less formal. The mountain announced it’s introducing a roaming “S’mores Sleigh” that will appear at surprise locations around the resort, offering free s’mores to skiers who happen to cross its path. The resort hasn’t announced a schedule or specific stopping points, making the sleigh something guests might encounter by chance. It’s also expanding the Peak to Plate program, a $150 guided ski-and-dine tour that debuted in 2026. Guests start with breakfast burritos and coffee on the Sunrise Gondola, stop for a doughnut at Cloud Dine, then ski to Mid-Mountain Lodge for lunch and a cocktail before finishing with a private après-ski gathering at Lookout Cabin. (Participants need a lift ticket, in addition to the cost of the activity.)
Other Vail food news
- Hunter Mountain, New York: The existing Main Lodge bar is being rebuilt as Corduroy’s, with a new 360-degree bar and more than 100 additional seats.
- Vail Mountain, Colorado: The resort is bringing back its historic outdoor ice bar near the Back Bowls entrance, while the existing Bistro 14 is being renovated with new booths, high-top tables, and a spritz cocktail menu.
- Breckenridge, Colorado: The existing TenMile Station restaurant is adding a dedicated dessert counter serving cobbler, brownies, and oversized cookies.
- Park City Mountain, Utah: The Mountain Village base area is getting a new Kodiak Cakes Waffle Shack.
- Keystone, Colorado: Summit House is adding a new Sweet Shack selling waffles on sticks, loose candy, and hot chocolate.
Updates at Alterra’s Mammoth and Stratton
Alterra Mountain Company, the operator behind Mammoth Mountain, Palisades Tahoe, Steamboat, Deer Valley, and several other major resorts, says it’s investing more than $350 million across its destinations for the 2026–27 season. Most of that is going toward lifts, snowmaking, and mountain infrastructure. While Vail Resorts is introducing new dining experiences across several mountains, Alterra has announced relatively few food-specific changes for winter 2026–27.
At Mammoth Mountain, the Westin Monache is reopening its former Whitebark restaurant as Apricity, following a renovation of the dining room. The new menu will emphasize seafood and shareable dishes, although Whitebark already served similar fare, so it’s unclear how much the actual dining experience will change.
At Stratton Mountain in Vermont, Alterra is opening a new slopeside lounge with a restaurant, bar, and outdoor deck. However, access is restricted to guests with a premium access pass (which costs extra). It’s unclear if that will operate similarly to the Apex Club, a members-only, ultra-exclusive club created at Palisades Tahoe for winter 2025-26.
Beyond Vail and Alterra
The new Iglu experience at Big Sky Resort. Photo: Big Sky Resort/Nicole Wickens/@greendoorphoto
A new Ullrhof at Aspen Snowmass, Colorado
At Snowmass, Colorado, the longtime slopeside restaurant Ullrhof will reopen in November 2026 after a $42 million reconstruction. The three-level building is near the popular Big Burn lift and will have more than 26,000 square feet of space and seating for more than 600 guests, which more than doubles its previous capacity.
Rather than housing a single cafeteria, the new Ullrhof will house four dining concepts: Ullrhof, Ullrmarket, Ullrbar, and Ullrgrill, all named after the Norse god of winter. The resort confirmed that burgers, hot dogs, fries, and milkshakes will remain on the menu, but hasn’t yet explained how the four dining concepts will differ. It’s also the resort’s first all-electric on-mountain restaurant.
Reach an ice bar without skis at Big Sky, Montana
Iglu, an après-ski bar made entirely of snow and ice near the Lone Peak Tram, is expanding this winter, with a new staircase from the Explorer Gondola allowing visitors to reach it without skis. The resort is also bringing back chef Grant Achatz’s pop-up restaurant, M by The Alinea Group, where last year’s tasting menu included ponderosa pine ice cream made using a charred log. New dishes are planned for this season, though the resort hasn’t revealed them yet.
A new steakhouse in Revelstoke, British Columbia
Revelstoke Mountain Resort is getting a new steakhouse at the base of the mountain this winter. Chop Steakhouse & Bar will open inside the new Cabot Revelstoke Mountain Lodge, a 155-room hotel under construction as part of the resort’s expansion. The restaurant will serve steaks and other dishes featuring seasonal regional ingredients, giving skiers a new sit-down dinner option after tackling Revelstoke’s famously steep terrain. The hotel itself isn’t scheduled to open until 2027, but Cabot says the steakhouse will debut this winter.
Other North American ski resort food news
- Alta Ski Area, Utah: The existing Albion Day Lodge is adding 3,400 square feet of dining space, expanded patio seating, and a larger Alta Java coffee shop with indoor and outdoor service.
- Brighton Resort, Utah: The existing Milly Chalet is being converted into a Mexican restaurant, while Snow Blossom Bistro is moving into Wasatch Mountain Lodge to serve Asian-inspired dishes, including noodles and sushi.
- Banff Sunshine Village, Alberta: The resort is adding Coco Lab to Goat’s Eye Lodge, a specialty coffee and hot chocolate bar, alongside expanded cocktail offerings and refreshed dining at Centennial Day Lodge.
- Sugarloaf, Maine: The existing Bullwinkle’s restaurant is adding igloo dining.
- Beaver Creek, Colorado: The resort is debuting three new food and drink experiences: a “Last Drop” whiskey tasting, “Boots and Bubbles” at the on-mountain beer garden, and the launch of Spruce Saddle Cabin Corner, which will serve cabin-inspired dishes on select dates throughout the season.
- Diamond Peak, Nevada: The resort is adding a coffee and waffle trailer to its base area.
- Sun Peaks, British Columbia: The Alpine Fondue dinner at Sunburst Lodge is adding more nights per week, and the resort is introducing a converted snowcat with an eight-passenger cabin to transport nonskiers down the mountain afterward.
- Mount Snow, Vermont: Iron Loft is introducing a Vermont maple syrup tasting flight with three locally sourced syrups paired with mini waffles or tater tots for winter 2026–27.
