Mollie Aspen

Avisit to MOLLIE Aspen reveals a dining experience grounded in thoughtful simplicity and brought to life through precise, intentional execution. Tucked within the stylish boutique hotel of the same name, the restaurant strikes a balance between the warmth of a neighborhood café and the elegance of a culinary destination.

At a recent lunch, the kitchen showcased its commitment to seasonality and texture with a series of refined dishes and balanced cocktails. The seasonal salad arrived as a vibrant composition of tender house greens, crowned with ribbons of creamy farmer’s cheese and vivid pink pickled shallots. A sunflower seed crumble gave the dish a delicate crunch, while seasonal vegetables added color and freshness.

A charred lemon vinaigrette lent a smoky acidity that tied everything together. This was a salad that didn’t rely on theatrics—its strength rests in restraint and purity of flavor. The gazpacho followed, served chilled and glowing with the hues of heirloom tomato and sweet peppers. The addition of orange added a bright, citrusy lift, while cucumber brought a cooling finish. It was a clean, classic preparation, neither overcomplicated nor dressed in gimmickry—just a refined and deeply refreshing bowl of summer in its most elemental form. In contrast, the Nashville hot chicken sandwich delivered a bold punch. The crispy golden chicken breast arrived piping hot beneath a slick of fiery sauce— spicy, yes, but controlled. House-made dill pickles provided a briny snap that cut through the heat, while a swipe of aioli smoothed the edges. Nestled in a soft brioche bun and paired with corkscrew fries, it was rich and indulgent without losing its finesse.

At the helm is Chef Jordan Hayes, whose resume spans Michelin-starred kitchens, James Beard-level restaurants, and leadership over 138 international venues in the corporate world. His approach is rooted in preservation—smoking, curing fermenting—techniques he uses subtly to honor the best seasonal ingredients year-round.

“I focus heavily on the simplest ingredients, of the highest quality, and the efforts you can make through the seasons to keep them represented into the off-season,” Hayes said. Working alongside Hayes is bar director Zac Snyder, also from Kansas City, who brings a creative, narrativedriven approach to mixology. “I always want to make cocktails that tell stories,” Snyder said. “They smell one way; they taste one way and taste different after.

So, by the time you get to the end of the story, you don’t remember how it started, and you have to take a drink again.” That philosophy played out in cocktails like the Easy Peasy, a floral and refreshing blend of hibiscus tequila, pomegranate, and lime, and the Lucky Streak—a layered, aromatic drink of passion fruit, elderflower, Galliano, absinthe, and mint, lifted by bubbles and built to linger. MOLLIE Aspen thrives not on theatrics, but on quiet confidence.

In a town known for pushing culinary boundaries, it offers something more enduring: seasonal awareness, honest food, and a spirit of hospitality that feels genuine.