When restaurant kitchens are open for all to see, it’s kind of important for the
cooks not to be distracted. A late lunch at McGill’s at Crested Butte took
a little longer than necessary, and we could see why: the chef was on the phone
– a very long time; even though ours was the only order, he was slow ending
the call.
McGill’s is more diner than restaurant, with more grill than kitchen. Plus, the
guy preparing our food was probably more line cook than chef. Still, he was the
one putting things together. When the plates finally arrived, we agreed it was
tasty, but would have been much better if served sooner.
The bread was fresh, but it wasn’t like the cook was waiting for it to finish
baking so he could place all of the accouterments atop it. Nor did it look
like he mashed avocados for the freshest possible guacamole. The bottom line
is that he talked at length instead of grilling.
Nonetheless, this was not a standard sandwich; it was a Grilled Chicken
Cobb Sandwich. It combined all the elements of a Cobb Salad (sans diced
turkey and hardboiled egg) between two slices of ciabatta. The result, except
for the tardiness, was a treat. Bacon, blue cheese, avocado in the form of guac,
and tomatoes made for a twist on the original concept of the traditional salad
and its reincarnation as a sandwich.
Maybe the secret to eating at McGill’s is to phone in the order.
Three Plates (Barely)
McGill’s at Crested Butte
228 Elk Ave.,
Crested Butte, CO
The Blue Page Special 
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