FOR A EUROPEAN VIBE
Designed and decorated by an immigrant from Bavaria, Taos Ski Valley’s Bavarian Restaurant holds on to its European charm with hand-painted decor from Germany, a sleigh delivering dinner guests from the main base area, a German menu (think bratwurst and Wiener schnitzel), and a growing number of German beers to fill thick steins. “We’re trying to communicate old world,” says Chris Smith, general manager of the Bavarian, which stays open for a proper après 3:30–5 p.m. Thursday-through-Sunday menu with goulash, fondue, and potato pancakes topped with smoked salmon. TRY THIS: The flammkuchen (a French/German style flatbread pizza) gets topped with crème fraîche, caramelized onion, speck, goat cheese, and a balsamic reduction. 

Rustic outdoor restaurant patio with warm lighting, brick flooring, and red umbrellas. Wicker chairs surround tables set for dining.

FOR FAB FONDUE
For a post-blizzard warm-up, Rio Chama Prime Steakhouse, in Santa Fe, melts six cheeses into a single pot served with bread, broccoli, and apple slices in a portion so big it might leave little room for that steak. “It’s perfect for winters,” says general manager Luz Primero of the recipe that has outlasted the chef who created it. TRY THIS: Bartenders draw from a deep selection of whiskies and bourbons for the Como la Flor cocktail, a mix of bourbon, lemon juice, lavender, simple syrup, and Aperol.

A warmly lit lodge with wood detailing stands amid fresh snowfall. Vehicles are parked in front, and snow-covered trees are visible in the background.

FOR A (LONE) STAR TURN
Skiers bundled up for the slopes ring the patio firepit with dark beers or whiskey cocktails at Red River Brewery & Distillery, located just steps from the chairlift. Plentiful space and plates heaped with pub food make it a favorite among the West Texas and Oklahoma powder chasers who appreciate the barbecue fired by a pitmaster with 40 years of experience. “It’s top-quality barbeque that passes even Texan standards,” says co-owner and general manager Michael Calhoun. “Everything sort of lines up to make it the perfect place for after skiing.” TRY THIS: The chicken potpie cooked in its own cast iron pot—hot, hearty, and filling.

Snow-covered wooden building with a sign for "Village Haus Food & Spirits." Below, another sign reads "Restaurant and Bar."

FOR THE FAMILY
Huddle up in Village Haus, at Angel Fire Resort, for a midday lodge stop, with breakfast, lunch, and dinner in a casual space that welcomes taking a break to thaw toes and boost up for the next round—day or night. “It has great views looking up at the state’s only night skiing operation,” says marketing manager Michael Hawkins. Just steps away, retail shop Winter Sports bumps the sugar dose with complimentary s’mores for kids on Friday and Saturday. TRY THIS: Start the day right with the breakfast plate, Hawkins says, a classic choice with scrambled eggs, potatoes, sausage, and toast.

A group of six people wearing winter jackets and beanies cheerfully clink beer glasses at an outdoor table on a sunny day. A ski lodge sign is visible in the background.

FOR TIME WITH FRIENDS
Totemoff’s Bar & Grill sits mid-mountain at Ski Santa Fe with a snug interior, a fireplace to make new friends around, burgers off the grill, and beers on tap. The massive deck is lined with picnic tables that can almost always squeeze in just one more familiar face. “We kind of joke about it being the community living room,” says director of marketing Eric Thompson. TRY THIS: Wrap cold hands around one of the made-to-order cocktail-style hot chocolates.