A double helping of great restaurants off the beaten path: The chef behind a Colorado restaurant you have to ski or snowshoe to get to—and the owners of a James Beard Award winning family favorite in Alaska

It’s a double helping of great eating off the beaten path. Erica Curry, who runs the Tennessee Pass Cookhouse at an altitude above 10,000 feet in Colorado explains how diners have to hike, snowshoe, or ski a mile to reach it. Once there, they enjoy four course meals featuring local ingredients, such as elk tenderloin with blueberry, sage, and port reduction. Then in Anchorage, Alaska, owners Patricia Brown Heller, Heidi Heinrich-Lervagg and Carolina Stacey tell the 70-year story of their Lucky Wishbone restaurant, winner of a 2025 James Beard America’s Classics Award and renowned for its famous fried chicken.

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