“Radicato puts an inventive spin on seasonal Italian food in a second-story dining room with views of a plaza below.” - The New York Times

A black bowl containing roasted carrots, yellow squash, and small dollops of white sauce on a wooden surface.
A bowl of mashed potatoes with green peas and garnished with toasted nuts on top, served on a wooden table.
Plate of grilled meats including ribs and steak, arranged on a blue plate.
A black bowl containing small dollops of cream, diced strawberries, small yellow spheres, and pieces of cake or bread.

The Denver Post: Colorado’s New James Beard Winners Feel a lot of Responsibility June 2024

5280: A Conversation with Colorado’s Latest James Beard Award Winners June 2024

Ski Magazine & Outside Magazine: This Breckenridge Chef Just Won an “Oscar of the Food World” June 2024

Axios: Colorado Chefs Kelly and Erika Whitaker, Matt Vawter of Rootstalk win James Beard Awards June 2024

Westword: Colorado Restaurateur, Chef Win Big at 2024 James Beard Awards June 2024

James Beard Foundation Awards: Best Chef: Mountain Nominee April 2024

The Times UK: The Rockies are Now Better Than Ever for Skiers. This is Why March 2024

5280: What Colorado’s James Beard Semifinalists Want You to Eat February 2024

James Beard Foundation Awards: Best Chef: Mountain Semifinalist Nomination January 2024

The New York Times Times 36 Hours in Breckenridge January 2024

The Denver Post  Mountain towns aren’t known for their dining scenes. . . March 2023

5280 First-Timer’s Guide: Breckenridge  November 2022

Condé Nast Traveler Where to Eat, Stay, and Play in Breckenridge, Colorado January 2022

Mountain Town Magazine Chef Matt Vawter - Talking Roots, Rootstalk and Radicato 2022

Forbes Wine & Dine Road Trip: Breckenridge September 2021

5280 Headed to Breck? Don’t Miss Matt Vawter’s Rootstalk January 2021