Chef Marco Gonzalez (a veteran of Michelin-starred restaurants in Europe) brings his unique take on tapas-style cuisine to Avanti Food & Beverage. You'll find satisfying platters of paella for lunch and Mexican-influenced small plates (including pork "pibil" with black bean sauce, grilled pineapple, and blue corn angel hair) in the evening.
$$ (average entree $11-$15)
Choose from a wide variety of bourbons, or sip a barrel-aged classic cocktail as you nosh on sandwiches and steaks.
You'll find healthy options as well as hearty brunch favorites at this breakfast-focused eatery. Start your day off right with the green chile cheddar biscuits smothered in chorizo gravy or an order of the banana pancakes.
This local favorite offers a menu of classic Mexican eats (think: flautas, tacos, and fajitas) in a historic setting. Pair your meal with one of the refreshing house margaritas.
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.
This American tavern features an extensive tap list of craft beer and an eclectic menu. Food selections range from Bavarian soft pretzels to kung pao chicken to flatbread pizzas.
Wash down the signature Hangover burger (topped with Ohio smoked cheddar, bacon, hashbrowns, and a sunny-side egg) with one of this pub's 175 beer tap offerings.
This hoagie spot's curated menu of organic sandwiches includes plenty of vegan and gluten-free options. Try the ever-popular turkey sandwich with house-made bacon jam on a pretzel loaf, and make sure to grab a Boulder Organic ice cream sandwich for dessert.
Jeff Osaka's modern ramen shop features traditional and original noodle soups, bento boxes, and creative small plates. Try the mochi doughnuts for dessert.
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.