A Legacy of Excellence
Between them, the ownership team at Tavern West shares over 125 years of restaurant experience. Blending some of the longest-running restaurant careers in Summit County with inspired “new blood,” all reviews indicate this is a winning combination.
John Tuso
Starting in restaurants in 1974, John ran several of them before opening his own in 1975. Tuso’s was at the base of Copper Mountain Resort. Stories of the revelry that happened at his bar are legendary in the county. In 1984, John converted the old A-1 Gas & Diesel building into Charity’s Saloon. 1992 brought the opening of Golden Annie’s, followed by Woody’s Gourmet Burgers (1995), Chimayo (1997) and the Incline Bar and Grill (2005). He claims that Tavern West will be his crowning achievement and legacy, not including his two amazing kids.
Bobby Kato
Involved in the Summit County restaurant scene since 1976, Bobby ran various restaurants for other people (including John Tuso) before opening up his own—El Rio Cantina & Grill in 1996. Tuscato Ristorante Italiano (1998) soon followed, as well as the Island Grill at Frisco Bay Marina (2004) and the Incline Bar and Grill at Copper Mountain Resort (2005). About Tavern West, he says, “The restaurant’s smaller size allows us to pay more attention to finer food sourcing and preparation details, of which I’m very proud. It gives us great pleasure to serve you a great meal with a warm ambience and excellent customer service.”
Ryan Worthen
Graduating from the Illinois Institute of Art’s Culinary Program in 2001, then immediately getting to work, Ryan has been cooking his way through the midwest and into Colorado, where he joined the culinary team at Incline Bar and Grill in 2006. Serving as Chef and General Manager at that popular establishment, he brought his love of food and passion for culinary technique to bear on the Tavern West menu. While the old guard appreciates the culinary flair Ryan brings to their newest endeavor, Ryan states that their “street smarts and in-the-trenches life experience in the restaurant industry” have been invaluable to his success as a restaurateur.
Latest Google Reviews
Jonathan Puleo
April 8, 2026
Joshua Daley
April 4, 2026
Captain Youth
March 29, 2026
cozy spot to get dinner and a drink. moderately priced despite being slightly more bougie than other options in the area
Daniel Curran
March 26, 2026
Best restaurant in the area! Lots of great dishes and really good cocktails. Staff is always friendly. Also it is very affordable compared to other similar restaurants in the area.
Rylan Conley
March 21, 2026
This place was SO good. I would return and it was a decently good amount of food. It was enough to finish it but not enough to take home so it was perfect.
Leo Tang
March 19, 2026
amazing atmosphere, food was delicious and the staff were very lovely, I’ll 100% come back whenever I’m in town!
Tony M
September 20, 2025
Spectacular! A jewel! The food was delicious from start to finish. Wonderful atmosphere and service. Amy was our server and could teach a masterclass! The flourless chocolate cake was served with caramel and whipped cream, to die for! *Ordered the Rueben… best reuben of my life!
Eric LoBue
March 15, 2026
Top tier spot, highly recommend the elk.
Andrew Forrest
March 10, 2026
jon
March 7, 2026
Literally perfect. The head chef (I call him pork daddy, you’ll see why) has a magical touch on the double bone duroc pork chop with legit chimichurri. I was here for 4 days and had to visit twice. I tried the lamb, the pork belly, Bolognese, tiramisu, and passion fruit cake. His name is pork daddy because no one comes close. His name rings out in these streets. Ask anyone about the tavern and they’ll tell you to dab up the pork daddy when you see him. I’m leaving tomorrow and I will miss the Tavern food and staff more than the pow. Pork daddy, if you are reading this, please remember you are always in my thoughts. Later fam, fly free (makes bird with hands) (kaa kaa)