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DINING selection among friends. Prices for the small plates start at $4. The concept was handcrafted by Executive Chef Greg Barnhill, who got the idea to serve small plates while The Broadmoor was renovat- ing the bar in 2010. “I wanted tapas; people aren’t always looking for big meals and they want small plates,” Barnhill explains. Barnhill is also the award-winning chef at Charles Court in the West Tower, and a 25-year veteran in the kitchen. “I won several awards while in south Florida, including ‘Best Of’ at the Sarasota Food and Wine Festival, ” he says. The Fort Lauder- dale Sun Sentinel credits Barnhill for inventing “Califlorida Cuisine.” Chef Barnhill developed the West The West Lobby Bar and its lakeside patio. Photo by Mic Garofolo. IT TAKES TWO TO TAPA West Lobby Bar offers small plates and casual ambiance in a quaint and quiet setting W matter your attire. The intimate space and versatile menu fit any mood. You can sit with friends at a small four-seat table, spread out on the couch, or head to the bar and watch a game on the big screen. Among the storied grandeur of The Broadmoor, this is the place to “let your hair down” and get away from it all. Located in Broadmoor West, West Lobby Bar is the ideal place to go if you are looking for something small but satisfy- ing to eat. It offers several tempting tapas plates that can be shared, for a sumptuous 100 The Broadmoor Magazine | 2011 • 2012 est Lobby Bar is as upscale as it is comfortable. Warm, rich décor recalls a French boutique that opens to a lakeside patio reminis- cent of a Georges Seurat painting—think “Sunday Afternoon on the Island of La Grande Jatte.” But there’s nothing fussy here. The ambiance is casually elegant and you’ll be right at home, no Lobby menu with his staff, to offer a wide variety of choices from fresh fried calamari to an open-faced duck confit sandwich. “I traveled to some of the best tapas bars in the country to see what would work here at The Broadmoor,” he says. Finally, after months of trying new dishes at home, he narrowed the selection down to ten. “We just experiment- ed and came up with items I would be proud of.” Almost every ingredient on his menu is produced in Colorado to deliver the freshest flavors possible. “You will see the menu change sea- sonally, but a few items will stay on year round,” Barnhill explains. “One of the favorites immediately was the buffalo sliders.” A West Lobby staple, the buffalo slider plate is sure to knock your socks off. The buffalo is stuffed with Maytag blue cheese and placed on a light-as-air bun, topped with a house-made onion relish. These small yet big-flavored burgers will have you asking why you ever tried anything else. Nestled alongside the lake in a quiet corner of The Broadmoor, West Lobby Bar is a welcoming and casual, open-air retreat that will whisk you away from it all. BY TAK LANDROCK