Men’s Journal August 2006 Gorge on locally raised steak and potato-crusted trout at Kelly Liken. Cowboys & Indians July 2006 If there’s an “it” chef in Vail right now, it’s Kelly Liken, and her swanky and intimate restaurant is the “it” place. She describes her fare as “seasonal American cuisine that relies heavily on locally produced and cultivated products.” We call it food heaven. There’s elk carpaccio, potato-crusted trout, and Colorado Mountain Meadows lamb along with a lovely wine list and hard-to-resist dessert menu. Colorado Golf Magazine May/June 2006 With tastes that truly dazzle the senses, combined with the subtlety-elegant atmosphere and family-feel, the restaurant is truly something Liken and Colomitz can boost about. 5280 Magazine Online Locals’ secret…Vail’s Restaurant Kelly Liken is just a car ride away—and if you dine now you’ll be treated like a local… Kelly Liken’s seasonal American cuisine is creatively on par with the late Adega, and we can promise that after just one evening wrapped in the restaurant’s autumnal hues, you’ll be back for more. - Amanda Faison Bon Appétit February 2006 At her eponymous restaurant Kelly Liken, the 29-year-old chef and Inn at Little Washington alum sources local ingredients for use in dishes like chanterelle tortellini and Colorado wildflower-honey-glazed duck breast. Grab a seat at the bar with the locals and sip one of 30-some wine by the glass. Style Winter 2005-06 Inviting yet intimate, the restaurant seats up to [77] patrons, and, accommodating Liken’s emphasis on wine, has a 15-seat wine bar and wine-storage room.... Honed slate inset with glass tiles provides the flooring and the ceiling displays a hand-blown glass chandelier. 5280 November 2005 The idea is so simple - and that just makes it so very good. Each morning at her Vail restaurant, chef Kelly Liken whips up a batch of homemade sticky buns. When dessert time comes around, Liken warms up the pastry and tops it with a hefty scoop of vanilla-bean ice cream and spun sugar. Even before the treat makes it to the table, the ice cream begins to melt into the caramel-y nooks and crannies. Two spoons, please. Vail Beaver Creek Magazine Summer/ Fall 2005 Kelly Liken, who opened her namesake restaurant Memorial Day 2004, is committed to new, truly American cuisine. It may sound obvious, but few chefs focus on domestic cuisine, instead creating Nuevo French, Italian or Asian influenced food. Wine Spectator April 12, 2005 Nearby, rising star Kelly Liken of Restaurant Kelly Liken crafted a dinner around the wines of Duckhorn and MacRostie, including a blue-cheese tart with gooseberry conserve to accompany MacRostie's Syrah Carneros Wildcat Mountain Vineyard 2001, which earned 91 points from Wine Spectator. Good Eats Winter 2005 Like circles left on old wood from the bottom of a wine bottle, Kelly Liken restaurant leaves a mark on even the most tenacious of palettes…. At Kelly Liken, attention to the detail can be found in every nook and cranny from the handles on the backs of the chairs allowing servers to easily pull out chairs for the guests to the gauze curtains that envelop the plush booths. And a truly wonderful fine dining experience is all in the details. New York Times January 2005 Kelly Liken opened her own restaurant (also called Kelly Liken) at 12 Vail Road in Vail Village in May, and it has become the talk of the town. United Hemispheres December 2004 Kelly Liken, the namesake restaurant of a young chef who has come up through th ranks of local kitchens. Smallish in size, the restaurant specializes in regional products. Try the elk carpaccio, potato-crusted trout, and Colorado lamb with lamb shank ravioli. Studio Atlantis website Circular patterns reminiscent of stains left by the bottom of wine bottles and glasses are paired with Liken's own signature to reinforce the concept of the signature restaurant and wine bar…. From the lighting to the furnishings, from the ultimate chef's kitchen to the custom charger plates, every aspect of the project was carefully designed, detailed and implemented to create a total ambiance that raises the bar for restaurant design in the Vail Valley. Sources+Design Magazine November / December 2004 Among Liken's other interests for her restaurant was to make it sophisticated and metropolitan, fun and not quiet, and a place a customer could come wearing hiking boots or stilettos for fine food and wine. Ski Magazine November 2004 Tyro chef Kelly Liken rattles the village's culinary boy's club with her eponymous restaurant, Kelly Liken. The 28-year-old Culinary Institute of America grad emphasizes local products in dishes such as Colorado rack of lamb with braised lamb shank ravioli. Vail Daily July 2004 Unusual in a market saturated with great restaurants, Liken brings something innovative and necessary to her tables. The twists and turns on her menu elevate her non-fussy food to pure flavor, while the vibrant room encourages a sense of celebration.