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State 38

110 Carriage Way Snowmass Village, CO 81615
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Happy Hour

This isn’t just good food for a ski resort, this is just really good food. Period.

state 38 fresh oysters plate
Fresh Oysters
Always on happy hour.

State 38 sits at the base of Snowmass directly in front of the Village Express and The Sky Cab gondola, and you know you’ve arrived when you see the expansive patio, open bar (stocked with the best wines, beers, spirits, and craft cocktails), and blazing fireplaces surrounding the entrance. If the weather is nice, stop right there and grab a table. There is nothing better than cozying up next to a fire at the base of the mountain, enjoying the sun and watching skiers fly down the hill. Colder days and later evenings may require a spot inside. Regardless of where you sit prepare yourself for a premium experience.



state 38 waiter bringing foodCommemorating Colorado being the 38th state to join the union, State 38 looks to embrace its roots. Every detail has been expertly executed by restaurateur David Dugan.  To ensure the menu features the best ingredients Colorado has to offer, Dugan has gone to great lengths to source locally. Much of the produce is organic and hydroponic, grown in a warehouse in Denver. Bison, elk, and lamb are among the locally sourced meats. State 38 is a restaurant of choice, not just for its location, but for its prompt service, balanced flavors, and relaxed ambiance that allows you to linger a bit longer. State 38 features the quality visitors of Aspen Snowmass expect.



Here, it is all about quick service with an elevated and diverse menu.  While the State 38 Burger shines as one of their top sellers, we recommend some less likely slope-side dishes. Included in our suggestions is The Camp Skillet, a hearty meal of bison short rib, baked beans, German sausage, and crusty baguette served in a cast iron dish. Inspired by manager Petar Milinovic’s mother, this surprisingly flavorful dish is one we couldn’t stop eating.


state 38 Pappardelle dish
Bison Osso Bucco ragu, pappardelle pasta, heirloom cherry tomatoes, shaved parmigiano. 
State 38 Campfire Skillet
Campfire Skillet
Bison short rib, sausage, western baked beans (*writer’s choice)


State 38 glows at night. The inviting dining room entices diners to embrace the experience and dabble in menu items that may be a step away from the everyday. Dinner features a thoughtful wine list, local beers, and a spirit list with regional favorites from Woody Creek, Peach Street Distillers, Tin Cup, & Stranahan’s. The list of options on the menu are as diverse as America itself. Start with fresh items like Oysters, Ceviche, and Beef Tartare. Enjoy steak, lamb chops, or mussels for the main course.


state 38 rare elk medallions
Elk Medallions
thinly sliced & perfectly rare elk medallions with a blueberry brandy drizzle. 
state 38 Lamb Chop dish
Lamb Chops
Colorado Lamb Chops, glazed carrots, pureed potatoes
Sea Bass at state 38 restaurant
Sea Bass
bedded on sliced sweet potato and roasted asparagus. Topped with seared shrimp and sliced kalamata olives.



state 38 cocktails


Petar Milinovic, manager and master cocktail crafter, has taken time to create a complementing cocktail menu. House ingredients like Jalapeno Infused Green Chartreuse, garden-grown mint (in summer), and a host of local spirits have been expertly combined to pair with the menu and offers a refreshingly delicious cap to any day on the slopes.


Mojito the Great cocktail at state 38
Mojito the Great  Bacardi, Prosecco, Mint, fresh lime juice, simple syrup
Gringo Caliente! cocktail at state 38
Gringo Caliente! Jalapeno Infused Green Chartreuse, Vida Mezcal, Casamigos Blanco Tequila, cucumber, agave, fresh lime juice
Molecule 38 cocktail
Molecule 38
Grey Goose Pear, Chareau Aloe Liquor, Massenez Creme de Peche, Peychaud’s bitters, fresh lemon juice, simple syrup

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