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When I headed out to Aspen, one of my goals was to explore some new restaurants instead of going back to the same places I always go. I was marginally successful in that those places aren't all the same as they had been in past years. More on that in a bit.

Lulu Wilson, on the other hand was entirely new to me. I had passed there before, but never actually gone in. That night, I walked out of the hotel not quite sure where I felt like going, and sort of wandering aimlessly. I must have looked pretty lost, because some folks stopped me and asked me if I was looking for something.

Turns out they both work in restaurants in town and were more than happy to give me a recommendation.

I sat up front at the bar and had a great meal. The food is contemporary American with many of the same hearty comforting foods you find elsewhere around town.

I started with the bacon and eggs appetizer. The bacon was house-cured and sliced thick. It reminded me that I had cured some bacon before I left and am really looking forward to playing with it in the kitchen when I get home.

The yolky egg was perfect. You can't really come up with a more classic combo. What didn't quite fit for me was the salad, with it's chili aioli. The thickness of the mayo far outweighed the leaves of the salad and the spice just got in the way of the flavors of the bacon and egg.

After having that, I was afraid the burger I ordered would be way too much food. Thankfully, the burger is perfectly mid-sized. Thicker than any slider or In n Out style burger, but not nearly the quarter- and half- pound behemoths that, though often wonderful, would have injured me on this particular night.

In case you weren't sure, this was where I came up with my iPhone lighting trick that I got so excited about the other day.