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Montagna

34-year-old wunderkind chef Ryan Hardy, a southwest finalist for the 2008 James Beard Awards, lists his olive oils on the menu like wine, and cooks up his delicacies with produce and meat—for instance a juicy lamb sausage with rapini and mustard—from his own nearby organic farm.

As Featured In...

From Food & Wine, Oct 2008

“Chef Ryan Hardy’s poolside menu at the Little Nell is a greatest-hits list of casual food...” MORE>>

– “Editor’s Letter”

From Food & Wine, Jul 2006

“I love his farmhouse cooking: bruschetta topped with silky serrano ham, grilled asparagus and anchovies, and extra-crispy chicken with favas, radishes and pecorino shavings....” MORE>>

–Lachlan Mackinnon-Patterson, “Where to Go Next Aspen”

Last updated October 2008 lastArticle = 10/2008 and lastAward =