{"id":2454810,"date":"2020-02-20T12:00:00","date_gmt":"2020-02-20T19:00:00","guid":{"rendered":"https:\/\/www.aspentimes.com\/?p=321201"},"modified":"2020-02-20T12:00:00","modified_gmt":"2020-02-20T19:00:00","slug":"aspen-times-weekly-qa-pinons-owner-rob-mobilian","status":"publish","type":"post","link":"https:\/\/alwaysmountaintime.com\/kspn\/local-news\/aspen-times-weekly-qa-pinons-owner-rob-mobilian\/","title":{"rendered":"Aspen Times Weekly Q&amp;A: Pi\u00f1on\u2019s owner Rob Mobilian"},"content":{"rendered":"<div class=\"swift-gallery p402_hide\" readability=\"6.6834782608696\">\n<ul id=\"imageGallery-321201-713\" class=\"gallery list-unstyled\">\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-683x1024.jpg\" data-sub-html=\"PHOTOS COURTESY OF PI\u00d1ON\u2019S | \" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong><\/strong><br \/>PHOTOS COURTESY OF PI\u00d1ON\u2019S<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-683x1024.jpg\" data-no-lazy=\"1\" alt><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-1-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-1-1024x498.jpg\" data-sub-html=\"PHOTOS COURTESY OF PI\u00d1ON\u2019S | \" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong><\/strong><br \/>PHOTOS COURTESY OF PI\u00d1ON\u2019S<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-1-1024x498.jpg\" data-no-lazy=\"1\" alt><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-2-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-2-1024x721.jpg\" data-sub-html=\"PHOTOS COURTESY OF PI\u00d1ON\u2019S | Pinon\u2019s crew, circa-1993: Casey Johnson, Jim Andre, original Pinon\u2019s owner Carol Chanin, Joe Flamer, current Pinon\u2019s owner Rob Mobilian\" class=\"h-100\" readability=\"1\">\n<div class=\"caption\" readability=\"13\">\n<p><strong>Pinon\u2019s crew, circa-1993: Casey Johnson, Jim Andre, original Pinon\u2019s owner Carol Chanin, Joe Flamer, current Pinon\u2019s owner Rob Mobilian<\/strong><br \/>PHOTOS COURTESY OF PI\u00d1ON\u2019S<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-2-1024x721.jpg\" data-no-lazy=\"1\" alt=\"Pinon\u2019s crew, circa-1993: Casey Johnson, Jim Andre, original Pinon\u2019s owner Carol Chanin, Joe Flamer, current Pinon\u2019s owner Rob Mobilian\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-3-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-3-1024x759.jpg\" data-sub-html=\"PHOTOS COURTESY OF PI\u00d1ON\u2019S | \" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong><\/strong><br \/>PHOTOS COURTESY OF PI\u00d1ON\u2019S<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-3-1024x759.jpg\" data-no-lazy=\"1\" alt><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-4-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-4-800x1024.jpg\" data-sub-html=\"PHOTOS COURTESY OF PI\u00d1ON\u2019S | \" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong><\/strong><br \/>PHOTOS COURTESY OF PI\u00d1ON\u2019S<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-4-800x1024.jpg\" data-no-lazy=\"1\" alt><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-5-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-5-828x1024.jpg\" data-sub-html=\"PHOTOS COURTESY OF PI\u00d1ON\u2019S | Seared Alaskan halibut in littleneck clam broth with fingerling potatoes\" class=\"h-100\" readability=\"-1.5\">\n<div class=\"caption\" readability=\"8\">\n<p><strong>Seared Alaskan halibut in littleneck clam broth with fingerling potatoes<\/strong><br \/>PHOTOS COURTESY OF PI\u00d1ON\u2019S<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-5-828x1024.jpg\" data-no-lazy=\"1\" alt=\"Seared Alaskan halibut in littleneck clam broth with fingerling potatoes\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-6-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-6-683x1024.jpg\" data-sub-html=\"PHOTO BY HAL WILLIAMS | Tuna tacos\" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong>Tuna tacos<\/strong><br \/>PHOTO BY HAL WILLIAMS<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-6-683x1024.jpg\" data-no-lazy=\"1\" alt=\"Tuna tacos\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-7-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-7-1024x768.jpg\" data-sub-html=\"PHOTOS COURTESY OF PI\u00d1ON\u2019S | Herb-roasted rack of Colorado lamb\" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong>Herb-roasted rack of Colorado lamb<\/strong><br \/>PHOTOS COURTESY OF PI\u00d1ON\u2019S<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-7-1024x768.jpg\" data-no-lazy=\"1\" alt=\"Herb-roasted rack of Colorado lamb\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-8-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-8-576x1024.jpg\" data-sub-html=\"PHOTOS COURTESY OF PI\u00d1ON\u2019S | \" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong><\/strong><br \/>PHOTOS COURTESY OF PI\u00d1ON\u2019S<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-8-576x1024.jpg\" data-no-lazy=\"1\" alt><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-9-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-9-1024x682.jpg\" data-sub-html=\"PHOTOS COURTESY OF PI\u00d1ON\u2019S | \" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong><\/strong><br \/>PHOTOS COURTESY OF PI\u00d1ON\u2019S<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2020\/02\/food-atw-022020-5-9-1024x682.jpg\" data-no-lazy=\"1\" alt><\/div>\n<\/div>\n<\/li>\n<\/ul>\n<p class=\"caption-toggle\"><a href=\"https:\/\/www.aspentimes.com\/news\/aspen-times-weekly-qa-pinons-owner-rob-mobilian\/#\" class=\"show-captions\">Show Captions<\/a><a href=\"https:\/\/www.aspentimes.com\/news\/aspen-times-weekly-qa-pinons-owner-rob-mobilian\/#\" class=\"hide-captions\">Hide Captions<\/a><\/p>\n<\/div>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Perched on the second floor of a Mill Street building overlooking Hopkins Avenue\u2019s \u201cRestaurant Row\u201d and Ajax beyond, Pi\u00f1on\u2019s boasts a true bird\u2019s-eye view of Aspen. So it figures that the restaurant\u2019s 1988 founding chef of 25 years\u2014and owner since 2001\u2014Rob Mobilian has seen it all. As chief operator of a well-oiled machine, Mobilian still steps onto the kitchen line from time to time, though most nights you\u2019ll find him on the floor, greeting guests and ensuring impeccable service.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Contrary to popular belief, Pi\u00f1on\u2019s has changed, during a slow, steady evolution. Just last week, Mobilian added a new, young chef to his team; soon the 40-seat outdoor deck will get a summer facelift.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Here Mobilian reflects on 32 years\u2014the good, bad, and beyond compare.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><span><strong>AR:<\/strong> What was the restaurant scene when owner Fred Mayerson hired you as chef to open Pi\u00f1on\u2019s in 1988?<\/span><\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><strong>RM:<\/strong> He had just sold the Chi-Chi\u2019s chain and moved to Aspen. There were half the restaurants in town. It was us, Gordon\u2019s, Abetone, The Golden Horn, The Parlour Car\u2014six or seven high-end restaurants\u2014and then Little Annie\u2019s, J-Bar, etc. Marvin Davis (who acquired 20th Century Fox) owned the ski company. (Pi\u00f1on\u2019s) was packed every night. For the first five years it was super Hollywood.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><strong>AR: <\/strong>Why was that?<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><strong>RM: <\/strong>People feel comfortable here. Celebrities love coming here because they don\u2019t get bothered. I\u2019ve met tons of good people who have made (Pi\u00f1on\u2019s) their second living\/dining room.<\/p>\n<p><strong>AR: <\/strong><span>Any memories stand out?<\/span><\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><strong>RM:<\/strong> I have crazy stories. Jack Nicholson with two hookers in the booth, he\u2019d pull out a giant vial and just swoosh. I talked to Bill Belichick\u2014another Jersey guy, he was coaching the Cleveland Browns\u2014in the hallway for 20 minutes. He was my hero because he coached the (New York) Giants. I\u2019ve talked with Sidney Poitier, Sally Field, Kevin Costner. I had dinner with O.J. Simpson just two months before he \u2026.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Arnold Schwarzenegger gave me this giant cigar one night! Donald Trump came here for New Year\u2019s in 1990 and told me to \u2018Have a great decade.\u2019 Marla Maples was at the Jerome and his wife, Ivanka, was at The Little Nell with their little kids. He came here with Marla.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><span>Pi\u00f1on\u2019s regular clientele is the foundation, though.<\/span><\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">I enjoy building relationships. People who have been coming here for 30 years, who were in their 30s and 40s, are now in their 60s and 70s. I know all their kids. And they\u2019re still coming.<\/p>\n<p><strong>AR:<\/strong> <span>Including the next generation of clientele?<\/span><\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><strong>RM:<\/strong> There are customers who came in when they were 6 (with family), then 13. Now they\u2019re 25, 26, coming in with (significant others).<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><strong>AR:<\/strong> How do you reconcile changing Pi\u00f1on\u2019s menu without discouraging diners who crave a specific meal year after year?<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><strong>RM:<\/strong> We have dishes that have been on a long time, then I take them off and people are so upset. Like the macadamia-crusted ahi; chicken with country stuffing. You try to keep core staples, then do a lot of specials so people can try new stuff. We\u2019ve learned what Aspen guests want.<\/p>\n<p><strong>AR:<\/strong> <span>What do Aspen diners want?<\/span><\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><strong>RM:<\/strong> They want a steakhouse, but nothing too foofy. The majority of (guests) are outdoorsy, country folks. They want the best-quality ingredients cooked perfectly: a good steak, accompaniments and service. Of course, we have an amazing wine list. (Sommelier) Tim Bean has been here 20 years, and he has a 900-bottle list of some of the best wines in the world.<\/p>\n<p><strong>AR:<\/strong> <span>What are Pi\u00f1on\u2019s defining dishes?<\/span><\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><strong>RM:<\/strong> Rack of lamb, veal chops, steaks, seafood, pasta, caviar. The whole-roasted Dover sole, Freddy Salad, filet of beef with foie gras, duck quesadilla\u2014those four (will never change). Everything else has evolved.<\/p>\n<p><strong>AR:<\/strong> <span>Recently you hired chef Kyle Raymond to join chefs Bret Kistner and Olegario Miramontes\u2014in Pi\u00f1on\u2019s kitchen 11 and 15 years, respectively.<\/span><\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><strong>RM:<\/strong> We are so excited to have him\u2014this is an awesome team! Chef Kevin (Ribich) just left after 18 years, so Bret is taking over. They\u2019re gonna come out with some new dishes and bring it.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Says chef Bret Kistner: \u201cA few weeks ago we needed help. Rob took his suit jacket off, came down behind the line, and killed it. It\u2019s nice to have that dynamic, and him understand the new style of the restaurant. He\u2019s been butchering a lot.\u201d<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><strong>AR:<\/strong> Pi\u00f1on\u2019s has been credited with launching Aspen\u2019s bar menu trend, yes?<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><strong>RM:<\/strong> I think I kick-started it in the early \u201990s. (Gesturing to bar tables) This used to be a waiting area. People kept asking if they could eat at the bar. So we put in some high-tops, (and offered) a bar menu: prix-fixe, three courses, a full meal for $32 bucks. So, all the locals started coming in. It\u2019s $38 (for two courses) now. Bar menus are everywhere.<\/p>\n<p><strong>AR:<\/strong> <span>What is your fundamental key to success?<\/span><\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><strong>RM:<\/strong> Consistency. When people come in here we know their name, they feel at home. You\u2019ve got to create an energy, and make people feel good.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><strong>AR:<\/strong> How do you retain talent in a competitive hospitality industry?<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><strong>RM:<\/strong> Treat them with respect. This is a professional business, created thousands of years ago, refined in Europe, and brought (to America). It\u2019s not just waiting tables or (being) a busboy. It\u2019s a profession. My goal, which took a while to figure out: keep staff happy. If your staff is happy, they make customers happy.<\/p>\n<p><strong>AR:<\/strong> <span>Any disadvantage to being around 32 years?<\/span><\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><strong>RM:<\/strong> People forget about you. They try all they new places. Then they do come back and say, I forgot! It\u2019s so great! People think we\u2019re an older (crowd), which we are. But they\u2019ve been supporting me 32 years. I\u2019ve met many people who have been (in Aspen) 20 years who have never been in Pi\u00f1on\u2019s. Well, give it a try. It\u2019s not as pricy as you think.<\/p>\n<p><strong>AR:<\/strong> <span>Good example: Pi\u00f1on\u2019s most iconic dish is the humble Freddy Salad. Any idea how many served?<\/span><\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><strong>RM:<\/strong> I wish I knew! Everybody loves it. It\u2019s a BLT (with) the greatest ranch dressing in the world. We\u2019re trying to get the recipe down with this company in Dayton, Ohio. Freddy (Mayerson) is in Cincinnati. Hopefully within the next year we\u2019ll have it bottled and on shelves. I tell everyone: the Freddy Salad put my kids through college.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><em><a href=\"mailto:amandaraewashere@gmail.com\">amandaraewashere@gmail.com<\/a><\/em><\/p>\n<p><a href=\"https:\/\/www.aspentimes.com\/news\/aspen-times-weekly-qa-pinons-owner-rob-mobilian\/\" target=\"_blank\" rel=\"noopener noreferrer\">via:: The Aspen Times<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>PHOTOS COURTESY OF PI\u00d1ON\u2019S PHOTOS COURTESY OF PI\u00d1ON\u2019S Pinon\u2019s crew, circa-1993: Casey Johnson, Jim Andre, original Pinon\u2019s owner Carol Chanin, Joe Flamer, current Pinon\u2019s owner Rob MobilianPHOTOS COURTESY OF PI\u00d1ON\u2019S PHOTOS COURTESY OF PI\u00d1ON\u2019S PHOTOS COURTESY OF PI\u00d1ON\u2019S Seared Alaskan halibut in littleneck clam broth with fingerling potatoesPHOTOS COURTESY OF PI\u00d1ON\u2019S Tuna tacosPHOTO BY HAL [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49],"tags":[],"class_list":["post-2454810","post","type-post","status-publish","format-standard","category-local-news"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-08-18 14:30:04","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"KSPN The Valley&#039;s Quality Rock","distributor_original_site_url":"https:\/\/alwaysmountaintime.com\/kspn","push-errors":false,"_links":{"self":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2454810","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/comments?post=2454810"}],"version-history":[{"count":0,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2454810\/revisions"}],"wp:attachment":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/media?parent=2454810"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/categories?post=2454810"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/tags?post=2454810"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}