At the corner of tradition and community, a brick-clad building houses a local watering hole where friendliness and family go hand in hand. Upon entering this Eagle Ranch eatery, you’ll be drawn to the long bar, its rows of gleaming bourbon and whisky bottles casting a subtle, warm glow over the dining room — illuminating conversations, laughter and moments of kinship. Capitol Public House is an establishment meant to be shared with others. It is a space designed for gatherings of all kinds around delicious, warm, comforting and fueling foods.
This is owner Casey Glowacki’s most recent restaurant. Following the openings of the sister establishments — Drunken Goat, Cut Meat and Seafood Market, and Wild Sage — Glowacki brought something entirely new to the Valley with Capitol Public House in February 2024. From the first served slice of pizza to the most recent carefully crafted cup of French onion soup, every dish is a savored story of community and the simple joy of sharing a meal with others.
The menu has something for everyone’s palate, diet and hunger levels. “We are that Cheers — that local watering hole that has great food,” Glowacki says.
Photos by Carly Finke
It is evident Chef Kevin Nelson cares about every dish’s ingredients and preparations. I realized this from the very first bite of my opening dish — the spinach and artichoke dip. I am very particular when it comes to dips; I want to fuel my body with nourishing, digestible foods. To my surprise and delight, Capitol Public House’s spinach and artichoke dip was just this. Served in a sizzling skillet, the vegetable-heavy dip strayed away from creamy. Rather, the vegetables were the main event, and the cheese added to the soft texture, melting and oozing over the skillet. The dip was served with both pita and corn chips, adding a mix of textures and crunch.
After my first sip of the Austin Hope chardonnay, I dove into the coconut shrimp. The dipping sauce trio — sweet chili, pineapple cream and sriracha aioli — was another sharable success. There is a strong sense of pleasure and community when you can chat about your bites with fellow foodies. My favorite was the sweet chili, a light and subtle sweet addition.
Next was the Health Nut Country Salad. The heirloom carrots, pistachios, alfalfa and pickled onions lay upon a bed of organic greens. The dressing, a sunflower seed vinaigrette, tasted like a homage to the restaurant’s neighbor and sister, Wild Sage. Because of this, I trusted the freshness of entire restaurant.
Nate, our server, had recommended the chardonnay to accompany the evening’s main event: a build-your-own 16-inch pizza. There is something so inherently community-oriented about sharing a pie, and our crisp alpine air pairs perfectly with Capitol Public House’s stone fired pizzas, which you can choose to elevate with more than 20 toppings.
I knew I wanted to try the fresh mushrooms, and because Nate’s vino recommendation was outstanding, I trusted him to curate the rest. Fifteen minutes later, on homemade dough, my soon-to-be favorite pizza arrived: half mushroom with roasted peppers and half mushroom with roasted garlic. As someone who always craves extra cheese, I was thrilled to find that Capitol Public House loads theirs to perfection. Even with its generous cheesiness, the dough still held its own — delicious, balanced and baked to the ideal ratio for a true cheese-lover.
A dessert does not seem so daunting after this meal when it is their Skillet Cookie — an extra gooey take on the American classic. This dish takes teamwork, kinship if you will, for the vanilla ice cream and whipped cream melt fast.
After a homey and flavorful meal inside Glowacki’s restaurant, it became clear that Capitol Public House is more than a space to dine — it’s a gathering ground where neighbors, families and friends can savor food and connection in celebratory times and in times of needed community comfort.
Glowacki also makes it easy to take Capitol Public House home. Located inside the same brick walls is one of the Cut locations. Among an array of fish and meat options, you can also find a “take-and-bake” pizza, prepared in the Capitol Public House kitchen. There is a palpable synergy here, where you can effortlessly purchase a bottle of wine and a pizza from Cut to take and enjoy in the comfort of your home.
It’s this seamless blend of dine-in hospitality and take-home warmth that makes Capitol Public House a cornerstone of the Vail Valley — a place where good food and good company are always on the menu.
1099 Capitol St.
Eagle
capitolpublichouse.com
