At this fine-casual eatery, guests pick their protein of choice (options include gluten-free chicked and sustainable Scottish salmon) to be enjoyed in a salad, sandwich, or plate.
You'll find seasonal charcuterie and small plates at this underground restaurant in Larimer Square. Craft cocktails and a solid wine list complement modern American dishes like grilled escolar with garbanzo and mussel ragu, ham hock, and basil.
The latest endeavor from Justin Cucci's Edible Beats team features quirky design details and a stage for live music. The "gastro-brothel" menu encompasses globally inspired pub fare like flatbreads, small plates, and stone-fire skillets. Try the green chile cornbread with goat cheese.
Chef Hosea Rosenberg's meaty menu focuses on charcuterie, small plates, and daily butcher specials. Try the Boulder local chicken served with grilled apricot and spicy mustard greens. Check out the butcher shop and grab-and-go market, Blackbelly Butcher, located next door.
The cuisine at this casual community pub is focused on fresh soups, salads, and sandwiches. Enjoy your meal with a local beer or wine. Also try the Boulder location.
Starting with a European-style continental breakfast, the Bistro's menu morphs into house-made charcuterie and cheese plates, tapas, and paninis as the day goes on. Try the rillettes or country pate, both made in house.
This Boulder restaurant is dedicated to serving Paleo-diet friendly bites. Try the aerie nest: sweet potato bacon cakes, made with mashed sweet potatoes, bacon, and poached eggs topped in Hollandaise.
La Cave—located inside the Sheraton Denver West Hotel—is a wine-centric restaurant that riffs on upscale continental cuisine. Order up the New York steak au poivre or the seared sea scallops.
Enjoy freshly prepared salads, soups, sandwiches and pizza made from simple and whole ingredients. Try a brick-oven baked pizza or the flatiron salad with steak, Gorgonzola cheese, and caramelized onions. Multiple locations.
Jon Robbins, host of the popular pop-up Gypsy Kitchen, has created a menu inspired by the French, North African, and Middle Eastern flavors of Barbès, the Paris neighborhood where he spent three years.