Road Trip Through the Colorado Rockies

By Kate Siber
May 19, 2011
Carbondale
Kate Siber
Set beyond the Rocky Mountains’ eastern edge, the small towns of central Colorado are a glimpse of the American frontier—a hundred years ago.

You won't get shot if you order an appletini at Kochevar's, but you won't make many friends, either. Kochevar's is a hardscrabble beer-and-whiskey joint in Crested Butte, Colo., and it has been since it opened in 1886 (127
Elk Ave., 970/349-6745, shot of Jim Beam $2). Back then, the saloon served mostly outlaws, cowboys, and miners (more than a few minors, too). Today, the customers belly up to that same (now antique) bar, underneath the original tin ceilings and the occasional stuffed bison head. Some of the old-timers still sport handlebar mustaches and sip their hooch out of plain glass tumblers. Tony, one of the regulars, claims he's witnessed barroom fights here since the 1970s. "The skewed boy-girl ratio here brings out a lot of innovation," he says. "Always has." With a smirk, he nods toward a large group of young guys who walk in the door wearing 1980s prom attire, trailing a couple of wary women. This is the kind of dive bar where everyone winds up at the end of the night, to gawk at—and drink with—the ghosts of the past. In the corner, a three-piece, classic rock band plays on.


Many parts of Colorado these days are overrun with wine bars and cookie-cutter McMansions, but beyond the eastern slope of the Rockies, the spirit of the Wild West is still alive. Interior Colorado is where you'll find the state's most beautiful, untouched scenery and authentic—if quirky—frontier towns. One back-roads drive, from Crested Butte to Aspen, slices through it all: gorgeous peaks, canyons, and orchards, as well as a mix of old mining, ranching, and farming communities. The remoteness and anything-goes vibe in these secluded corners still attract people looking for adventure—much of it on the ski slopes. But if you know where to look, you can catch a glimpse of the Wild West, too.

Day 1

Crested Butte
Crested Butte may be tiny (population: 1,487), but it's also a microcosm of Colorado's split personality. The town is parked near some of the best ski runs in all of Colorado, and there are a handful of swanky resorts along the way. But Crested Butte is also remote—a four-and-a-half-hour drive southwest of Denver along winding, sometimes impassable roads—and that isolation has tempered the sprawl. In summer, when the slopes have turned emerald green, the place possesses a wonderful peacefulness.


When you first drive into town, you may feel self-conscious. In Crested Butte, cars are apparently for sissies. The preferred mode of transportation is the bike. You'll see them hanging from bar ceilings and used as fences, tables, and lawn ornaments. I borrowed a vintage cruiser from my hotel, Elk Mountain Lodge, a renovated 1919 miners' boardinghouse with 19 rooms (129 Gothic Ave., elkmountainlodge.com, doubles from $149
). It's the charming type of place with no right angles: My third-floor room had slanted ceilings and spectacular views of the Rockies from my private balcony. In the distance, I saw rows of quaint wooden homes, as small and colorful as dollhouses.

Out on the bike, I discovered that they were 100-year-old Victorians, painted bright Skittle-colored shades. At the edge of town, the houses disappeared and the hillsides turned into mosaics of blue, purple, white, and yellow blooms. I found a produce stand run by Dollar Doug, a local farmer down to his denim overalls and wide-brimmed straw hat. In between weighing zucchinis for customers, he told me that he's sold organic fruits and veggies in this same spot for 25 years, most of it for a mere dollar a pound. I traded two bucks for two peaches the size of softballs.

Day 2

Crested Butte to Gunnison
28 miles
Only 28 miles separate Crested Butte from Gunnison, but somehow Gunnison feels far more untouched. This is a true-blue cow town with the state's oldest rodeo, and it looks like the set of Bonanza. Old West storefronts line the four-lane boulevard, and instead of the cyclists and skiers you might find in Crested Butte, cowboys and the occasional Hells Angel walk Gunnison's streets. The go-to Budweiser-and-burger joint is Ol' Miner Steakhouse, a wood-paneled, redneck dive decorated with animal trophies (139 N. Main St., 970/641-5153, burgers from $7).


Gunnison's best tourist attractions, however, lie outside of town. Scenic River Tours provides all kinds of ways to tour Gunnison's epic backyard, including rock climbing and fly-fishing trips (703 W. Tomichi, scenicrivertours.com, three-hour rafting trip $69 per person
). I opted for a morning rafting ride down the Taylor River's Class III rapids. Shaded by pine forests and granite cliffs, floating in the Taylor felt like passing through a natural cathedral.

Day 3

Gunnison to Carbondale
145 miles
The best part of a Colorado road trip is often the in-between. From Gunnison to Carbondale, routes 50 and 92 wind along the rim of the 2,000-foot-deep Black Canyon, through peaceful farm country, over an alpine pass, and deep into a red-rock gorge.


Carbondale was once a sooty coal-mining town, but recently it has evolved into an artsy refuge for young professionals from nearby Aspen. I arrived on a Friday night, when the galleries host a monthly art-walk. Young residents drank wine in shops while others streamed into a local bar for a disco cover-band. In Phat Thai, a hip Asian Bistro (343 Main St., phatthai.com, entrees from $14), couples sat elbow to elbow at the community bar and sipped ginger Cosmos—Carbondale's pioneers must be rolling over in their graves.


Day 4

Carbondale to Aspen
30 miles
Aspen has long been a darling of celebrities—and has the Prada and Gucci boutiques to prove it—but its vibe is less stuffy than that of newer resorts such as Vail. Case in point: the Mountain Chalet Aspen, a downtown Swiss-style lodge that's been run by the same family since 1954 (333 E. Durant Ave., mountainchaletaspen.com, doubles from $165). It's the kind of low-key place where the clerk offers complimentary cookies and lemonade as soon as you walk in.


It may be tony now, but Aspen has a decidedly rambunctious pedigree. Dean Weiler, a 30-something ski bum turned historic guide for Aspen Walking Tours, knows more about it than anyone (aspenwalkingtours.com, one-hour tours $20 per person). Weiler wears the kind of three-piece suits favored by Mark Twain, and like Twain he loves spinning tales as he leads tourists to haunted saloons and the county jail that once housed Ted Bundy.


The tour's last stop was the swank Hotel Jerome, where guests have been known to report seeing ghosts—possibly after one too many Aspen Cruds, a potent bourbon-spiked milkshake first whipped up during Prohibition as a decoy. Still, the hotel's century-old J-Bar is gorgeous (330 E. Main St., 970/920-1000, draft beers from $3.75). It manages to feel rustic and opulent at the same time.


No place captures the wild past of Colorado quite as well as Woody Creek Tavern, a back-road haunt once frequented by resident crazy genius Hunter S. Thompson (2858 Upper River Rd., woodycreektavern.com, entrees from $20). A stuffed wild boar stands over the entrance of the wooden lodge, and fat, old-fashioned Christmas bulbs are strung all over the interior. These days, you're more likely to see sunburned parents and kids packing the booths, rather than rowdy regulars like Thompson. But that doesn't mean the bar's untamed spirit is diminished. Not, at least, if the slogan on my waitress's shirt was true: "What happens at the Woody Creek Tavern, NEVER stays at the Woody Creek Tavern."

 

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Reader-Recommended, All-Ages-Approved Vacations

DISNEY WORLD"My mother, my niece, and I went to Disney World for my niece's 12th birthday two summers ago. It was amazing to see the sights through her eyes. The best tip I can give is to take time to enjoy little moments (laughing together), even the mishaps (i.e., accidentally biting into a glow necklace and finding out it won't kill you). The rides and the characters are great, but it was the downtime recapping the day that was the most fun." Patrina Beard, 39, Marietta, Ga. CANADIAN MOUNTAIN RESORT"My boyfriend and I have taken our children and my parents to Whistler, British Columbia, twice. My mom enjoys the sleigh rides, restaurants, and spas while the rest of us are skiing or snowboarding. Having a few walkie-talkies is a great way to keep in touch during the day." Sandi Smith, 42, Eagle Creek, Ore. THAILAND"The in-laws, sis-in-law, wife, 1-year-old daughter, and I all went to Bangkok for five days. One of the many lessons we learned is that you have to accept that you can't see every site in the guidebook, especially with a kid. Visiting fewer sites without rushing makes for a less stressful vacation." Mark Allen Co, 37, Santa Clara, Calif. EUROPEAN TOUR"Last October, I went with my 65-year-old mother, 92-year-old grandmother, and 3-year-old daughter to Europe for 16 days. We saw a lot and visited relatives around my mom and grandmother's hometown of Varel, Germany. We had a great time, and I love that I have pictures of four generations together that I will cherish forever." Caroline Edwards, 44, Mission Viejo, Calif. NORTH CAROLINA MOUNTAINS"I took a trip to North Carolina with my husband (age 40), daughter (age 8), mother (age 65), aunt (age 63), and great-aunt (age 75). We rented a condo with three bedrooms and two bathrooms, so that if an older member of the group didn't feel like going hiking, they could stay in the apartment—and the kids had plenty of space to roam around instead of being cooped up in a hotel." Amy Duke, 38, Wauchula, Fla. ALASKAN CRUISE"Last August, my husband and I invited our 30-something daughter and 15-year-old granddaughter on a vacation. We considered a two-week road trip, but the travel details got really complicated. Instead we kept it simple and took a cruise. Our primary goals—relax, have fun, do something different, and meet for dinner each night—were easily accomplished." Rebecca Robbins, 59, Stockton, Calif.   Planning a multigenerational trip? Here's what you need to know.

How to Plan a Vacation Both Grandma and Junior Can Enjoy

Readers' Top Questions What kinds of vacations work best for people eight to 80?If your family can't even agree on the same television shows to watch, the prospect of going on vacation together is probably terrifying. The truth is, finding a place that will make both Grandma and Junior happy isn't that hard, as long as you remember the golden rule of family travel: KISS, as in Keep It Simple, Stupid. Don't try to put together a multistop road trip or a something-for-everyone sightseeing journey. "They're logistical nightmares," says familyvacationcritic.com editor Lissa Poirot. "You've got kids who are antsy from too much time in the car, or folks in wheelchairs who can't navigate cobblestone streets." Instead, find a good home base. It should offer plenty of action right outside the door and be comfortable enough for the folks who just want to chill out. Your base might be a condo complex at a golf resort, a huge beach house, or a series of cabins in a national park. Whatever floats your collective boat-a cruise ship would work too!—as long as it provides a place for gathering and eating together. What kind of lodging is ideal?Sharing a large space has its advantages-for one thing, parents get adult time once the kids are asleep down the hall. At a minimum, each age group should have its own bedroom to allow for the occasional time-out (be it as a punishment or a reward). And unless it costs a fortune, splurge on a place with a pool. Kids love to swim, and adults love how swimming tires kids out. Finally, hunt for discounts. Tons of hotels and resorts have deals for seniors and AARP members, or kids-stay-free and kids-eat-free promotions. The Franklyn D. Resort (fdrholidays.com), an all-inclusive in Runaway Bay, Jamaica, has turned the kid discount upside down: The BYOG (Bring Your Own Grandparents) special, in which grandparents stay for free and the family is upgraded to a two-bedroom suite (offered from early January to early February). "A lot of grandparents are so excited that they get to stay for free that they wind up paying for everyone else in their group," FDR sales manager Trishawana Davidson notes. In addition, the FDR provides all families with a complimentary "vacation nanny" to babysit the kids, ensuring that parents and grandparents alike get to relax. Whether or not a hotel or resort spells out its discount policies online, Poirot encourages travelers to go beyond the Internet. "Call the manager," she suggests. "They have the power to cut you a deal, and they'll also be able to guarantee you things like adjoining rooms." Any tips for limiting stress (other than drinking and/or earplugs)?The best approach is to have handy a list of things that you could do each day—but very little that you absolutely must do. Each morning, check on everyone's moods and energy levels-and, most important, the weather—before deciding whether to take a scenic train trip, hit the museum, or have a cannonball competition at the pool. Then be flexible. There's no law that says you have to accomplish everything on your to-do list. Nor does everyone have to participate in everything (i.e., Grandma and the cannonball competition). It's OK to split into groups. That's the beauty of dinnertime—everyone can catch up then. Speaking of which, one of the biggest reasons cruises and all-inclusives are so popular with groups is that the one-price concept eliminates the hassles of coordinating meals. When going to restaurants is a must, Poirot steers her crew to buffets. "They're used to handling big groups," she says. "And even picky eaters can find something they like." Cooking can be a great family activity in itself, but it doesn't have to be elaborate to be fun. Hot dogs and baked beans, pasta with salad and bread—they're easy enough for even the most cookaphobic family. The key is to find ways for everyone to pitch in. "Don't be a martyr and try to do it all," says Edith Wagner, editor of Reunions, a quarterly magazine featuring tips for planning family reunions (reunionsmag.com). "Just like the trip itself, every meal needs a leader, but that leader has to delegate." What's the best way for everyone to get to know one another better?Figure out settings in which different generations don't simply spend time near one another but with one another. "Two basic ingredients never fail: sand and water," says Mike Link, who writes a series of grandparent travel guides with his wife, Kate Crowley (grandparentsamericanstyle.com). "Even if we can't help build sand castles due to mobility issues, we can still participate and offer advice." Link also suggests that parents disappear occasionally—for dinner or a walk-so that grandparents and kids can really bond. "When Mom and Dad are around, the boundaries are different," Link says. When grandparents do get quality time with the young ones, Crowley stresses the importance of enjoying things from a child's mind-set. That could mean playing pirates in the woods or turning an art museum visit into a treasure hunt. "Make a fun game of it," she suggests. Parents, you'll win here, as well: Not only will your kids bond with Grandma and Grandpa, but you'll get some downtime, too.   SEE MORE POPULAR CONTENT: 10 Beach Products You Never Knew You Needed 10 Islands to See Before You Die 20 Best Kept-Secrets of Washington, D.C. 15 Places Every Kid Should See Before 15 How to Haggle Like an Expert

A Drive Through Southeast Washington's Wine Country

You'd think that a guy like actor Kyle MacLachlan would be a superstar in Washington's Walla Walla Valley. He grew up in the area, a blossoming wine-producing region in the remote Blue Mountain foothills, and in 2005 he started his own small line of Cabernet here. MacLachlan is such a big Walla Walla booster, in fact, that he recently donated the 34-foot Airstream trailer he used on the set of Twin Peaks to a local fromagerie so that twentysomething food-industry interns would have a decent place to live cheaply while they learned a new skill. And yet if you spend much time in Walla Walla, you'll find that MacLachlan is a minor attraction compared with Pierre-Louis and Joan Monteillet. Never heard of them? Perhaps that's because they devote their days to crafting artisanal cheeses. That's the funny thing about Walla Walla: In this valley (a four-hour drive east of Portland on I-84, followed by a stretch through lovely quiet byways), the real celebrities aren't who you'd expect, not even the vintners. These days, of course, any first-class wine region worth its grapes is dotted with white-tablecloth restaurants. But what's different about Walla Walla is that it's also sparked a full spectrum of foodie alternatives, from scrappy taco trucks to start-up farms to bars serving artfully concocted cocktails. And one cheese that you might say is worth its weight in gold. Day 1 Milton-Freewater, Ore., to Walla Walla, Wash.11 Miles You could breeze through the entire Walla Walla Valley in a few hours, but that would mean blowing past hidden treasures such as tiny Milton-Freewater, Ore. Pioneers settled the hamlet more than 100 years ago, and the orchards they planted are still the town's main livelihood. Fruit stands seem to outnumber buildings by three to one. Or you could skip the fruit and head straight for dessert. Petits Noirs, an artisanal chocolate shop, looks almost dowdy in its brick house on Main Street—until you open the door to its splashy turquoise walls and orange and lime-green vintage furniture. The chocolate is like that, too: tame on the outside, surprising and exotic within. Co-owner James Boulanger, who left New York City's popular Sullivan Street Bakery to relocate here, uses fruit from area farms and herbs from his own garden to create complex confections designed to play off the valley's wines and produce. The spicy Syrah paired perfectly with the chocolate he calls Fresh Fig. It's 10 minutes along Highway 12 to the town of Walla Walla, but there are plenty of side roads that will make you want to get lost in all that lushness. Back in 1990, before the wine industry took hold, the 530-square-mile valley had only six vineyards. Today, there are more than 120 crisscrossing the rural landscape. My husband, Darrell, and I had called ahead to schedule a private tasting with Gramercy Cellars, about a half-mile north of the Washington state line. Our host, Brandon Moss, 27, led us to the outdoor "tasting room"—four bottles and two glasses perched on the end of a wine barrel. As we sipped our way through a Tempranillo, two Syrahs, and a Cabernet, Brandon told us about the unusual route he took into winemaking. He grew up in the area on a small family farm, but he left in his teens to study dentistry at Oregon State. "After four years, it hit me," he explained. "I wanted to create those stained teeth, rather than clean them." Another 15-minute drive, this time going north along Highway 125, took us to the Maxwell House, a 100-year-old Craftsman-style B&B. Like a favorite aunt, owner Penny Maxwell Bingham met us at the door with just-baked chocolate-chip cookies. We settled in and, when dusk fell, hopped on a pair of cruiser bikes that she lends to her guests. Eight blocks away is the downtown Brasserie Four, a bistro tucked into a redbrick strip along Main Street. As we ate our potato soup and moules frites, I felt for a moment as if we were in France. Day 2 Walla Walla to Waitsburg, Wash.21 milesThe same mineral-rich soil that produces award-winning vines also makes for gorgeous produce. Early Saturday morning we biked to the Walla Walla Valley Farmers' Market to see the goods in all their rainbow-hued glory: countless kinds of violet and indigo berries, mounds of yellow sweet corn, and tomatoes in more varieties (and colors) than I knew existed. As much as anything, it's the abundant produce that has fed the valley's thriving street-food culture. After visiting the farmers' market, we pedaled seven blocks north and found ourselves at a taco truck called La Monarca, parked in an unassuming industrial lot. If the night before had transported us to France, we were now in Mexico—and for a mere $5.50. Nearby, we stumbled upon Salumiere Cesario, where the owner, Damon Burke, steered us to a jar of house-made pickles, just-made-that-morning hot mustard, and a fresh loaf of French bread. From Walla Walla, we took a half-hour drive north along Highway 12, past rolling wheat fields sprinkled with white clapboard farmhouses, and arrived in Waitsburg around dinnertime. The three-block strip lined with towering oaks and 19th-century brick buildings is all Norman Rockwell charm. True to its small-town vibe, the locals were tremendously friendly, although, curiously, many recommended a place with a decidedly un-small-town-sounding name: the Jimgermanbar, a spare, low-lit lounge in the center of Waitsburg. The food menu was handwritten on two rolls of butcher paper mounted on the white-washed walls. Owner Jim German specializes in classic cocktails, yet he's more than happy to make the standards. But it's more fun to give him a starting point (Campari, for instance, or Oregon's own Aviation Gin) and let him work his magic. Believe me: You'll sleep like a baby afterward. Day 3 Waitsburg to Dayton, Wash.10 milesWaking up to sheets of rain the next morning, it was tempting to stay put inside. But we weren't about to let a little vintage Northwest weather keep us from Monteillet Fromagerie down the road. The cheese shop is set on a 32-acre ranch (farmstays are also available), and when we drove up, the herds were being watched by a trio of enormous, snowy-white Great Pyrenees guard dogs. Inside the tasting room, Joan and Pierre-Louis greeted us warmly and began unwrapping some samples. Like Brandon, the aspiring dentist turned vintner, the Monteillets took a roundabout route to their profession. They spent 20 years working a 2,000-acre wheat farm that Joan's family owned in the area, then purchased their own plot of land and began experimenting with making cheese. Their Cardabelle Chèvre oozed a creamy, molten river when we cut into the rind. My favorite, Le Roi Noir, was a soft-ripened chèvre dusted with edible flakes of pure gold—just the right amount of bling for this laid-back scene.

America's Best Food Regions

We can hear you arguing with us already. How can a story about the finest food regions leave out—fill in the blank: New York. San Francisco. Grandma's kitchen. The fact is, we wanted to shine a light on cuisine that's both underappreciated and a delicious postcard from home. The best regional food is authentic to the bone, which is why you'll find as many mom-and-pop joints here as fancy restaurants. It's also why we asked local food bloggers for their favorites. They know their territory as well as anyone, and they aren't afraid to brag. Louisiana Cajun Cooking If you're looking for a life-altering culinary experience created by a made-for-TV celebrity chef, it's easy to find a lovely restaurant in New Orleans that will do the trick. What's harder is to locate an authentic Cajun meal served without all the food-mecca fanfare. Like all regional cuisine, Acadian food has a humble side, which is what you get when you toss fresh crawfish, crabs, and the occasional turtle into the pot. In the most traditional spots in and around New Orleans, eating is both a cause for celebration and a centuries-old way of life. ­—Peter Thriffiley Jr. and Rene A. Louapre IV, Blackened Out blog (blackenedout.com) Texas Barbecue Texans have never been accused of being modest, but singing the praises of the state's barbecue is boasting that's warranted. Unlike the pork belt of the Carolinas and the Deep South, Texas is all about beef, specifically smoked brisket. Near Austin, little has changed since the days more than a century ago when Czech and German butchers began using hickory, mesquite, and oak to smoke leftover cuts of meat. To visit the temples of Texas barbecue, you'll have to hit the road and travel to the sleepy ranch communities and small farming towns of hilly central Texas.­—Daniel Vaughn, Full Custom Gospel BBQ blog (fullcustomgospelbbq.com) Oregon Farm-to-Table Fare Maybe it's the region's connection to Lewis and Clark that makes the food culture of the Pacific Northwest both pioneering and close to the earth. Dishes take full advantage of abundant local treasures: coastal Dungeness crab and salmon from the Pacific, free-range cattle from the high desert, foraged wild mushrooms and fiddlehead ferns from the Cascade Range. Even better, because these world-class ingredients don't have to travel far from source to table, chefs frequently leave them alone. The result is simple yet innovative, whether you're eating in a five-star bistro, a cozy diner, or a greenmarket.­—Liz Crain, Food Lover's Guide to Portland blog (lizcrain.com) Pennsylvania Old World European Cuisine Pittsburgh long ago shook off its image as the capital of steel, smog, and soot. Still, there's at least one reminder (other than the Steelers) of the city's gritty past: the food. Many of the people who worked in the coal mines and steel mills emigrated from Central Europe, and their hearty cooking was the ultimate comfort food after a dangerous day on the job. Today's Slavic and German cuisine is every bit as satisfying as the bratwursts of yore, but you'll often find it prettied up a bit, too—not unlike Pittsburgh itself. ­—Mary Miller, The Fork and the Road blog (theforkandtheroad.com) New Mexico Chile Country Would you be surprised to know that the chile is so revered in New Mexico that it has even been named an official state vegetable? Always spelled with an e—regardless of what any gringo dictionary might say—these red and green flamethrowers add kick to America's most incendiary regional cuisine. Southwest cooking may have evolved from Native American, Spanish, and Mexican styles, but it's all-American now. In New Mexico, you'll see how salsa is really supposed to taste. —Gil Garduño, Gil's Thrilling (And Filling) blog (nmgastronome.com)