Consider a small mountain town (population around 1,500), geographically tucked away in a nest of towering snow-capped mountains. You might assume that there wouldn’t be much in the way of good places to eat. In most cases, you’d be right. But if you were talking about Crested Butte, Colorado – you’d be oh, so wrong. Among the several wonderful dining establishments in this finest of mountain towns, Bonez is a terrific stop for top notch food in a casual, festive setting near the west end of Elk Avenue, Crested Butte’s main drag.
the entrance to bonez
A spacious interior decorated with local artworks and other fun and funky touches greets you upon entering the building. There is a nice long bar, some high tables, booths, and plenty of regular seating, and community tables to bring folks together. It’s a place where folks might go to catch a game on the big screen television at the far end of the room (actually, there are two large rooms, but I’m talking about the main room), a place where people gather over noshes and drinks, and it’s a fantastic place to indulge in some creative, delicious food.
love the chandelier of upcycled empty glass bottles
having a look at the menus
Start with a glass of nice cold water because you’re at 9000 feet above sea level. The beverages on offer include menus of tequila, mezcal, wine, beer, cocktails, and non-alcoholic drinks. Tequila flights are available as are some tasty signature margaritas. The Scorpion incorporates serrano- and habanero-infused tequila. Or if you prefer a fruity experience, The Eleven is highlighted with blood orange liquor and cranberry juice.
jeremy got the silver queen margarita (silver tequila, triple sec, fresh lime)
Happy hour is nestled between that time after the ski lifts close (or maybe you rode or hiked really hard and can’t wait another minute), but before dinner technically starts. Bonez’ happy hour is a terrific deal. Most of the appetizers and drinks on the regular menu are available during happy hour at reasonably discounted prices. Our first visit to Bonez straddled happy hour and dinner, and the kitchen was perfectly happy to oblige orders from both menus.
It’s hard to not be tempted by the nachos, because it’s the first thing you think to start with in a tequila bar. The problem with that reasoning stems from the array of other appetizers like green chilies topped with chorizo and melted Mexican cheese, short rib empanadas, a flight of fresh salsas, or fresh guacamole (of course!). We began with the chorizo sliders (you get three) which can only be summed up as bites of heaven on Earth. The sweet potato buns are buttered and grilled so they have that nice crisp face that gives way to the tender, fluffy, slightly sweet bread. Between the two halves of the roll are a spicy chorizo patty, black garlic aoili, tomato and serrano jam, and fennel slaw. We loved this combo so much that I went and blogged a recipe for it!
Despite how busy Bonez can get, their servers are always friendly and quick, covering for one another as needed. It’s a well-run operation that whips up delicious food in no time, marching one gorgeous plate out after another. Next up – street tacos served on little corn tortillas (two or three bites each). We decided to get three so we could sample an assortment of fillings. The barbacoa filling is slow-cooked tender pork with nice warm spice accents. Bonez’ carnitas have the nice crisped ends and super flavorful, falling-apart pork meat. And the third taco was the carne asada which were crunchy pieces of beef with an awesome smoky flavor. I think the carnitas taco was our favorite of the three, but they are all nicely prepared, fresh, and delightful to eat.
street tacos: barbacoa, carnitas, carne asada
We didn’t realize that the whole evening would be tacos (aside from those amazing chorizo sliders), but that is where our stomachs led us. A tray of six ahi mini tacos were set on the table just as we finished the street tacos. The shells were extra crunchy delicate fried wontons filled with fresh, gem-colored spiced ahi tuna tartare (raw). Each taco was set on a little pillow of avocado purée and finished in a sweet and spicy chili agridulce drizzle that complemented the tuna beautifully. These were far too easy to inhale in one sitting.
ahi mini tacos
**Jump for more butter**