Jimmy Carter is President.
Star Wars premieres in theatres.
Kevin Clair opens a 47 seat restaurant in a location that was considered off-the-beaten-path because it wasn’t located on Bridge Street. The original wooden sign still hangs on the door of the Sweet Basil office!

A strong ‘sense of team’ has always been a cornerstone of working at Sweet Basil. In the summer of 1980, Clair organizes the first Basil Softball Team to play in the Vail recreation league. A tradition that continued for 28 years.

Sweet Basil’s early menus had  something for everyone! Lunch options included Monte Cristo sandwiches, chilled pasta salads and three different kinds of omlettes. Dinner choices, like boeuf bourguignon included rice, a house salad, bread and butter. All for only $5.95.

Vail welcomes the world by hosting the 1989 World Alpine Ski Championships. Photo of our team watching the fireworks outside the restaurant during opening ceremonies.  Rush Erhart, David Wolford, Mike Greenstien, Michael Glennon.

Sweet Basil becomes the first restaurant in Vail to be completely smoke free.

Thomas Salamunovich is recruited from San Francisco to become Executive Chef after David Walford leaves to open Splendido in Beaver Creek.

Long-time beloved staff member, Sam Ferraro, is hired as a server at Sweet Basil and later becomes manager in 2003.

After moving through the ranks of positions at Sweet Basil, then manager Matt Morgan is asked to become the first ever Managing partner with Kevin Clair.

The menu at Sweet Basil during this period really found it’s stride with a more elegant upscale style. In 1989, Chef Walford put the first Saffron Angle Hair dish on the menu that turned into a cult classic.  Each Chef that followed put their own twist on the dish adding scallops, shrimp and finally lobster. A version of this classic has been on the Sweet Basil menu ever since.

Bruce Yim is promoted to Executive Chef after Salamunovich leaves Sweet Basil to start Larkspur Restaurant and later the Larkburger restaurant chain.

After a clothing store to the west of Sweet Basil goes out of business, Morgan and Clair assume the lease and expand the back side of the restaurant.  The seating is now 160 and includes a private dining room. The kitchen also gets a major overhaul adding pantry and prep space.

Paul Anders is hired to be Executive Chef bringing his talents from the Brown Palace and replacing Yim, who leaves to start his own restaurant in Tuscon, AZ.

Sweet Basil focuses more on the dining experience and ambiance rather than maximizing seating, taking out three large booths to create a showpiece in the dining room: the glass wine room. Seating goes from 160 to 130.

Giada De Laurentiis from The Food Network tapes an episode in Vail and at Sweet Basil.

With the financial crisis of 2008 leaving the Vail community reeling, Sweet Basil launches programs to give back to the locals. Love our Locals: an educational series open to the public teaching cooking techniques, wine pairings and craft cocktail making.  Manners Matter: K - 4th grade classes from local schools learn the finer points of dining etiquette at home as well as in a restaurant.  Friday Enrichment: local middle schoolers get hands on cooking classes in the Sweet Basil kitchen.

Morgan and Clair open Mountain Standard in the lower level of Sweet Basil.  The tavern-style restaurant is designed to be a more casual experience focusing on shared and wood-fired items. Anders is promoted to Executive Chef over both restaurants.

During the construction of Mountain Standard, a back patio is is added overlooking Gore Creek for dining al fresco in the summer months.

The first ever Sweet Basil cookbook is launched and sold at local bookstores, online and in the restaurant. It sells out in 11 months.

Under Chef’s Yim and Anders, the menu during this time added some Asian influences as well as more locally sourced, seasonal ingredients. The instant success of Mountain Standard inspires Ander’s to include more sharable items on Sweet Basil’s menu. The ‘fine dine’ white tablecloths are removed from the dining room as well, giving the restaurant a more contemporary feel.

Under Chef’s Yim and Anders, the menu during this time added some Asian influences as well as more locally sourced, seasonal ingredients. The instant success of Mountain Standard inspires Ander’s to include more sharable items on Sweet Basil’s menu. The ‘fine dine’ white tablecloths are removed from the dining room as well, giving the restaurant a more contemporary feel.

Sweet Basil celebrates its 40th birthday in high fashion with a 300 person party of ex-chefs, employees, and long-time guests.

Matt Morgan buys out Kevin Clair completely, leaving Clair to fully retire and travel the world and prompting Morgan to change his business cards to include a 'nod' to his beginnings at the restaurant.

Taylor Frankel is promoted to Executive Chef becoming the youngest and first female Executive Chef in Sweet Basil's history.

After 24 years, adored manager, Sam Ferraro, retires from Sweet Basil and moves away from the mountains to Denver. Missed by guests and staff alike.

Sweet Basil’s Sous Chef Maria Busato is awarded Chef of the Year by Colorado Restaurant Associations. Later that year she is promoted to Chef de Cuisine at Mountain Standard.