Eolus

919 Main Avenue
Owners: Chris Crowl & James Allred
Established: November 2013

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How did you get started?

We started Eolus after working many years in fine dining restaurant all over the west mostly in ski towns. We felt like we wanted to be able to give an outstanding restaurant experience in our lovely town.

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Where did the name of your business come from?

The name Eolus comes from Mt Eolus 14,083' located in Chicago Basin. And, Mount Eolus is named after the Greek god of Wind. We wanted to choose a peak near by because of our love of the mountains and this community.

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What is the history of the building?

We are located in the old Woolworth building on Main Street. The building have been there for many years and we have exposed the original brick wall which has tons of character. Towards the back of the dinning room you can still see the area where the lunch counter was. And the building was great to build Durango’s premier rooftop patio!

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Tell us your background and experience in culinary arts.

I was trained at the Culinary Institute of America in Hyde Park, New York. I was fortunate enough to have my externship at the Four Seasons Hotel in Philadelphia during my schooling. This was a pivotal point in my career as we are utilizing amazing farm fresh vegetables from the local farms and I was able to learn elevated cooking techniques. After culinary school I worked in fine restaurants in Sun Valley and Aspen, but I love our diverse community, and fantastic outdoor options that we have here.

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Where do you get your inspiration for your menu?

As we like to say our menu is "locally grown and mountain inspired", so we are always finding inspiration in our surroundings. The local produce and products are inspiring as well. We purchase from many local producers including James Ranch, Banga's Farm, Mtn Roots Produce, and Twin Buttes.

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What is your signature dish?

One of our signature dishes is our Prime Rib "2 ways". It is unique in that we separate the two main parts on the steak and prepare them differently. The spinalis muscle is rolled and tied seasoned with a BBQ dry rub and smoked. The ribeye "filet" is marinated and grilled on a super hot grill to get some nice char and flavor. It is a fun way to enjoy a well-known cut with two different cooking preparations.

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What has been your business's proudest moment? Awards or accomplishments?

We are extremely proud that we have been awarded the Wine Spectator Award of Excellence every year that we have been open (since 2013).

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Describe your restaurant to someone who has never been there.

Eolus offers a memorable dining experience. From the moment you are greeted to when you depart. The servers are well versed on the menu and we provide a team service when serving and clearing. The goal of our service is to be as warm and friendly, to anticipate your needs. We don't have customers, we have guests.

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