Dive Bar Spotlight
In the words of brothers and owners Coleman and Trace Holloway, T-Bar, an après hotspot at the base of the mountain, is “a five-star dive bar.” With an old school vibe just like its namesake surface lift, this venerable locals’ favorite is known more for its food and downhome, grassroots vibe than its social stature. It lets you ski right in—letting you try a little freestyle move in front of the adoring crowd—click out of your bindings tableside and belly up for cold pitchers, wines and bomber margs, as well as town’s best game of drunken hammerschlagen (bonus: it’s located at the former ski patrol shack, a good omen if you smash your pinkie).
Founded by the Holloways in 2009, T-Bar has brought a new meaning of après skiing to the resort: nothing fancy, just good times. The resort’s old patrol shack fit the bill. “We actually found this spot because my mother was on ski patrol at the time,” Coleman says. “Trace began it with a passion and love for food and ski culture, and the two mixed perfectly.” The two have since worked side by side with Trace as executive chef and Coleman as sous chef.
Which brings up their food, which you won’t fine at any dive bar. T-bar pairs the convenience of a mountain-side dive-bar with international cuisine. Pulling inspiration from their international travels—Trace is the former chef for a heli-skiing outfit in Canada and internationally trained—they’ve created a gourmet menu that showcases global flavors, from signature hot ramen and Argentinian empanadas smothered in house green and red chili chimichurri sauces to Trace’s beloved Swiss Rösti, a crispy potato dish served hot in a cast iron pan and finished with a soft-boiled egg on top, bringing a taste of Switzerland après to Steamboat.T-Bar is a 100 percent from-scratch kitchen, creating everything besides the bread right there on the mountain.
“We cook what we want to eat,” says Coleman. “We’re make a high-quality product with high-quality ingredients that can maintain your energy for a day full of skiing.”
And if the food doesn’t keep you coming back, the friendly company will. “Our atmosphere is locally driven,” Coleman says. “We’re trying to make a culture for the ski world and give the locals somewhere to enjoy great food, good drinks and friendly people in a great atmosphere.” As for what’s in store this winter? “We’re looking forward to having a bunch of fun, pouring a bunch of beers and making some delicious food,” he says.
—Jordan Bastian
