Pendulum Restaurant Now Open, Vail’s Newest Restaurant Opening
Pendulum, a new modern, upscale restaurant opens in the heart of Vail Village on January 18th, featuring innovative American cuisine accented with Latin influences. As one of the first new restaurant builds to open in Vail Village in eight years, Pendulum is the second Colorado restaurant from San Francisco-based PlumpJack Group following the re-opening of local favorite White Bison.
With design led by Semple Brown Architects and ShopWorks, Pendulum is a 90-seat restaurant with a “modern lodge” aesthetic. The interior draws inspiration from Colorado’s natural surroundings with beautiful rustic light wood walls, dark stone accents, hand-crafted iron, soft lighting and a striking custom-made chandelier. Upon arrival, a welcoming bar greets guests, while those looking to enjoy a drink or bite al fresco can refuel by enjoying small bites and beverages outdoors at the standing-only patio overlooking the Village. The lodge chic continues throughout with stunning woodwork and banquette seating with playful plaid fabrics.
Leading the kitchen is Executive Chef Jake Burkhardt, who also oversees the culinary program at White Bison. Central to Burkhardt’s menu is the rotisserie and wood-fired oven, while his dishes draw further technique and flavor inspiration from Argentina, Mexico, and Spain. Signature items include the Argentinian-inspired signatureEnsalata Rusa with heirloom root vegetables, roasted winter squash, and honey-lime vinaigrette topped with mizuna and spiced pumpkin seeds, Crispy Peruvian Octopus braised and fried with charred sweet potatoes, pimenton and soubise, inspired by Spain, and playful renditions of classics like Tots & Caviar with Yukon gold potatoes, crème fraiche and roasted garlic and onion, topped with caviar and chives.
Main options include Poached Lobster Tagliatelle with grilled squid, uni broth, confit tomato, dried lemon, and roasted chilies; Colorado Leg of Lamb with roasted cinderella pumpkin and honey piquillo pepper gremolata; Adobo Rotisserie Boulder Chicken with purple potato, glazed carrots, herb salad and jus; and Ash Crusted Wagyu Sirloin with smashed marble potato, brassicas, and black truffle chimichurri. The dessert program is overseen by pastry chef Natalie Barsov, who also is responsible for the desserts at White Bison.
The beverage program at Pendulum places a heavy emphasis on fine wines, seasonal ingredients, well-balanced drinks and a carefully curated spirits collection including high-end scotches and cognacs. The leaders of PlumpJack Group’s nationally recognized bar program,Jacques Bezuidenhout and Ken Luciano, alongside beverage director Brandon Bigalke, have created a cocktail experience that features approachable riffs on classic cocktails appropriate as an après refreshment or nightcap. Bigalke’s house creations include theChanging Gears with fennel pollen infused blanco tequila, dry white wine, lemon and honey; the Resisting Force with mezcal, green chartreuse, Campari, orange bitters and lemon twist; and the Fulcrumwith Rittenhouse Rye, Lillet, banana, and Bittercube Corazon bitters. As with all PlumpJack properties, the wine program led by wine director Matt Pauls, formerly of Root & Flower in Vail, plays an integral rolein the dining experience. While PlumpJack Group’s award-winning Napa Valley wines from the likes of PlumpJack Winery, CADE Winery, and Odette are featured on the wine list, alternate selections are comprised of Old and New World wines and highly sought after varietals.
“At Pendulum, we want to create a gathering place for locals and visitors alike to united in a beautiful space over excellent food and drink,” says Hilary Newsom, president of PlumpJack Group. “We look forward to serving the Vail community for many years to come.”