Amidst the row of roundabouts in the heart of Avon, a curved wall of windows marks The Ark, a prominent boat-like building at the helm of town. In it, the locally-owned bistro known simply as “Vin” is a well-loved staple.
Vin48 Restaurant Wine Bar is in its 17th year and still owner-operated. The team is led by co-owners Collin Baugh, general manager, and Greg Eynon, beverage director, and you’ll almost always see at least one of them buzzing around the floor.
Photos by Sara Ostrand/Sara Rebeka Ltd
“We take service seriously, but not ourselves,” shares Eynon. “Our team is encouraged to be genuine, thoughtful and fully themselves, which creates the kind of hospitality that feels personal, not polished.”
The atmosphere is warm and energized, from the comfortable dining room set in the back of the restaurant to the more casual high-top tables and long bar at the front.
What really sets Vin48 apart is its exceptional wine program. With a deep cellar full of hand-selected bottles and over 40 wines available by the glass, it’s a paradise for both casual sippers and seasoned oenophiles. The knowledgeable staff is always eager to help you find something new to love, whether it’s a bright chenin blanc from the Loire Valley or a fresh California pinot noir.
“Our wine program is constantly evolving,” explains Eynon, “but one thing stays consistent: our love for small, family-owned producers making wine with intention and care.”
That same mindset carries into the Vin48 kitchen.
“Our food is ingredient-driven,” he adds, “seasonal and grounded in the kind of scale we believe in: thoughtful, approachable and never overworked.”
The menu leans into locally sourced, seasonal ingredients with an inventive twist. Start your night with the silky chicken liver mousse, or go for the poached pear and burrata salad, a delicate balance of creamy, sweet and tangy. For something a little more adventurous, the Colorado bison tartare is a standout, offering a refined take on a rustic classic.
“Summer is our absolute favorite season,” says Eynon. “We work exclusively with Back40 Farms in Gypsum, and the flood of beautiful local produce is what fuels our creativity. You’ll see a lighter hand on the plate and a livelier spirit in the glass — think brighter, fresher wines and menus that let those ingredients shine.”
It seems impossible to pass up the carrot cake dessert at Vin, made with butter cream cheese frosting, cinnamon anglaise, crispy carrots and powdered sugar.
“We’re serious about hospitality and community,” Eynon says, “but we also have the most fun doing it. Hopefully that energy comes through to everyone who walks through the door, whether they’re longtime locals or just in town for the weekend.”
If you’re looking to impress a date, entertain out-of-town guests or just treat yourself to a well-poured glass of wine and a thoughtful bite, Vin48 delivers.
