Bosq

At this singular enclave, Chef Barclay Dodge and his team are executing seasonally inspired cooking that focuses on foraging, fermenting and local farms. The dimly lit interior might seem moody and mysterious at first, but everything about the experience is open and accommodating, from the charmingly loquacious staff to the menu format, which allows diners to customize their own tasting of four or more courses. From hand-picked spruce tips to butter from locally sourced cooperative dairy cows, this is a concept that pays attention to details—even ingredients from farther afield, like lobster from New England, gets a hit of local flavor from being grilled over juniper wood.

Foraging as a core practice

• Bosq leans into the wilderness: it uses foraged ingredients like spruce tips, wild rose, watercress, and serviceberry branches, and Chef Barclay Dodge personally forages porcini mushrooms in the forests around Independence Pass, bringing the mountain into the dining room.

Aspen's first and only MICHELIN Star in Colorado's launch

• Bosq was Aspen's first and only One MICHELIN Star recipient when the Michelin Guide launched in Colorado, highlighting its forest-to-table approach with precise craftsmanship.

Immersive, multi-course tasting experience with a personal touch

• The restaurant offers a true 9-course Chef's Tasting menu (priced at $275 per guest) and private dining, delivering an intimate, home-like atmosphere with a seasonally driven menu.

Signature Ingredients

• Spruce tips: Foraged from the forests around Aspen; provide bright, piney notes with a citrusy lift that brightens dishes and embodies the restaurant’s forest-to-table philosophy. A hallmark of Barclay Dodge’s hands-on approach to sourcing the ingredients that define Bosq.
• Wild roses: Foraged floral element used to impart delicate aroma and a blush of color; reflects the wild, mountain landscape and Dodge’s preference for using non-traditional, foraged botanicals to shape flavor profiles.
• Watercress: Locally foraged greens offering a peppery bite that adds brightness and balance to courses; part of Bosq’s emphasis on wild greens as a core component of the seasonal, mountain-inspired menu.
• Serviceberry branches: Foraged botanical accents that contribute subtle berry-like aromatics and visual interest; demonstrates inventive use of foraged parts to evoke forest flavors across dishes.
• Porcini mushrooms: Foraged from forests near Independence Pass; a prized, earthy component that appears in multiple courses and showcases the chef’s hands-on foraging—central to the restaurant’s forest-forager ethos.
• Wild berries: A broad category of forest berries used across courses to provide seasonal sweetness, acidity, and intensity, reinforcing the Aspen landscape as a driving flavor source.
• Local greens: A general reference to additional foraged, seasonally available greens that form the backbone of Bosq’s vegetable-forward, wilderness-inspired plates.

Tasting Menu

• 5 Course A La Carte Menu — $195 per guest
• Chef's Tasting (9+ courses) — $275 per guest

Signature Dishes (sample items with prices)

• Caviar Bump (per person) — $35
• Striped Bass — $38
• Rib Eye — $52
• Peking Duck — $52

Notes: USD pricing; current menu options based on Bosq Aspen sources (Bosq site via Tock and menu listings).