What’s Hot In: ASPEN, COLO.

Dish

430 East Hyman Avenue. (970) 925-7119. www.dishaspen.com .Seats: 75.Cuisine: modern American.Specialties: spicy tuna tartare on a risotto cake; lobster corn dogs in agave mustard; prime New York strip in house steak sauce; almond-crusted tuna with a coconut risotto cake and pineapple soy; coriander swordfish with root vegetables.Main courses: $31-$45.Chef/co-owner: Matthew Zubrod.Partner: Mitchell Sher.

LuLu Wilson

316 East Hopkins Avenue. (970) 920-1893.Seats: 70.Cuisine: farm-to-table modern American.Specialties: crispy duck confit with apple-fennel preserve, caramelized onion and goat cheese focaccia; kale and Parmesan salad with pine nuts, currants, lemon and olive oil; sweetbreads in garlic-ginger sauce, carrots, shiitake mushrooms and scallions; house-cured bacon and truffle egg on herb salad with red chile aïoli; rare ancho chile-crusted tuna with soy-honey parsnips and carrots, cucumber and peanut salad, and wasabi aïoli.Main courses: $27-$45.Chef: Shane Coffey.Owners: Craig and Samantha Cordts-Pearce.

Social

304 E. Hopkins Avenue. (970) 925-9700. www.social-aspen.com .Seats: 60.Cuisine: global tapas.Specialties: whole smoked artichoke with truffle and aïoli; Thai-spice shrimp kebabs; smoked chicken pot stickers with sweet chile-sesame vinaigrette; Kobe meatballs with caramelized onions; scallops with brie and honey crackers.Main courses: $30-$35.Chef de cuisine: Eric Bailey.Owners: Gunnar Sachs, Tommy Tollesson and Denise Walters.

The Tavern

685 East Durant Avenue. (970) 920-6334. www.thelittlenell.com .Seats: 95.Cuisine: French bistro.Specialties: truffle fries with Parmigiano-Reggiano; Gruyère fondue with potatoes, apples and baguette; Colorado lamb Bolognese with pappardelle pasta; pan-roasted river trout with lentils; quiche Lorraine with leeks, bacon and Gruyère; crispy duck confit frisée with warm bacon vinaigrette.Main courses: $16-$22.Executive Chef: Ryan Hardy.Owner: The Little Nell.

ZG Grill

Aspen Highlands Village. (970) 920-9449. www.aspensnowmass.com .Seats: 125.Cuisine: contemporary American burger bar.Specialties: chicken wings with mustard-barbecue sauce and Gorgonzola cheese; chicken noodle soup with Parmesan cheese tortellini; spinach salad with goat cheese, maple dressing and dried cranberries; Prime [3] beef burgers from grass-fed cattle served with choice of toppings, including caramelized onions, roasted jalapeños, bacon, mushrooms, roasted red peppers and hot pepper relish.Main courses: $4-$12.Chef and co-owner: Matthew Zubrod.Partner: Graham Frandson.