5280 Magazine share their experience sampling the tasting menu at the newly opened hygge concept, Beckon.
Callie Sumlin, Associate Food Editor at 5280 Magazine describes her experience writing, "From there, diners can expect a parade of carefully constructed bites presented on beautiful ceramics. Think: rye-bread-crumb-encrusted fried oysters with Siberian sturgeon caviar, two types of seaweed, and creamy dill sauce; tender shelled langoustine with poached potato; and squab (pigeon) cooked two ways with foie gras mousse and lingonberry compote."
Learn how to book your next reservation at Beckon here.
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