Sweet Basil

The story

Sweet Basil Vail: Michelin-Recommended New American Dining Since 1977

A Vail Landmark Since 1977

Sweet Basil has been a fixture on Gore Creek Drive for nearly five decades. What began as a 47-seat restaurant in 1977, opened by Kevin Clair in a spot then considered off the beaten path, has grown into a defining presence in Vail’s dining scene. Today, under owner Matt Morgan (who started as a busboy here in 1987) and Culinary Director Paul Anders, the restaurant continues to evolve while honoring its roots.

The kitchen, led by Executive Chef Will Edwards and Chef de Cuisine Israel Delgado, turns out wood-touched New American plates that draw on fresh, seasonal ingredients. The menu changes with the seasons, but signatures like the Whipped Feta with Calabrian chili and garlic honey have become local classics. The wine list, curated by Sommelier Jeremy Gramling, spans Champagne, Burgundy, Napa, and beyond, with a Cruvinet system offering rare bottles by the glass. The bar program, overseen by Beverage Manager Bru Phillips, delivers inventive cocktails built around seasonal produce.

The dining room, with its glass wine room and warm mountain-modern aesthetic, seats 130 and is complemented by a patio along Gore Creek. Sweet Basil also offers a private dining room for events and a lunch and après menu served Wednesday through Sunday.

Michelin Recognition

In 2026, the Michelin Guide awarded Sweet Basil its Recommended designation, highlighting the restaurant as a culinary must-visit in Vail. It’s a fitting honor for a restaurant that has long been praised by publications like the New York Times and Travel + Leisure. Sweet Basil’s legacy is also visible in its alumni: 43 former employees have gone on to open their own restaurants, a testament to the culture of mentorship and ambition cultivated here.

The Team and Philosophy

The team behind Sweet Basil is a group of passionate individuals dedicated to pushing the boundaries of American fusion cuisine and delivering memorable experiences. From the front-of-house crew to the pastry kitchen led by Sebastien Schmitt, every member brings a commitment to hospitality that keeps guests returning year after year. The restaurant’s “Culinary Insiders” program offers recipes, stories, and events direct from the kitchen, inviting guests to take a piece of Sweet Basil home.

Whether you’re stopping in for lunch after a morning on the slopes or settling in for a multi-course dinner, Sweet Basil delivers consistent, thoughtful cooking in a setting that feels both elevated and genuinely welcoming.