NEW & NOTABLE
As the food scene expands by the week, so should your to-try list. Seven more spots where you can shop, drink, and eat—right now.
CapRock Farm Bar
Gone are the days when the floral and fabulous CapRock Gin was difficult to find. The distillery’s farm bar gives the gin—and other booze from its own Peak Spirits—a long-overdue showcase.
Go for: the Take the High Road, a cocktail with gin, celery syrup, Granny Smith apples, and smoked salt. 3350 Brighton Blvd. (inside the Source), 303-828-7887, facebook.com/caprockfarmbar
Pizzeria Locale Denver
The fast-casual Denver version of the Boulder original turns out excellent Neapolitan-style pizza—and quickly.
Go for: the decadent Mais pizza with mozzarella, crème fraîche, prosciutto cotto, and corn. 550 Broadway, 720-508-8828, pizzerialocale.com/denver.html
Root Down DIA
The DIA outpost of Root Down is reason enough to get to the airport early. Service is quick, and the menu is full of healthy hits.
Go for: the terrific tofu scramble. Concourse C, Denver International Airport, 303-342-6959
Consider this cocktail bar Colt & Gray’s little sister. The sleek ivory decor sets the stage for the bar team’s prowess.
Go for: the D.T.O., Ernest Hemingway’s favorite hand-shaken daiquiri with white rum, lime juice, and a bit of sugar. 1553 Platte St., 303-477-1447
Pastry chef Noah French’s sparkling ode to sugar serves more than just dessert. Go for: the stacked breakfast sandwich and the dreamy peanut butter parfait. 2461 Larimer St., #101, 303-297-3540, facebook.com/sugarmill
The Truffle Table
An offshoot of the Truffle Cheese Shop on Sixth Avenue, the Truffle Table takes cheese and makes it a meal.
Go for: Raclette Wednesdays when, for $40, you and a date can get your fill of the melted cheese. 2556 15th St., 303-455-9463, truffletable.com
“This is the way your grandmother used to shop,” says Kate Kavanaugh, co-owner of the three-month-old LoHi butchery.
Go for: gorgeous cuts of pork, beef, and various sundries. 3226 Tejon St., 303-477-6328, westerndaughters.com
-Photography by Carmel Zucker