"Aspen Times Weekly: Season's Eatings"
ASPEN TIMES WEEKLY
Says chef Andreas Neufeld of his roasted red pepper soup, revamped asparagus salad with fava beans, and spinatpalatschinke: “We have so much cheese and meat on the menu, I want to offer more vegetarian options.”
Yet another reason to sit at Creperie’s seven-seat bar: It’s only an arm’s-reach from Neufeld, who will shave a few grams of imported black truffles on anything — cheese or mushroom fondue, chèvre chaud drizzled with honey, veal cheeks, nightly specials.
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