$$$ (average entree $16-$25)

Cost Symbol

$$$$

Edge Restaurant & Bar

Choose your cut, sauce, and side—like a porterhouse steak with brandy-peppercorn sauce and battered onion rings—at this upscale, contemporary steak house.

Osteria Marco

A casual tavern with deep-set wooden booths, a spacious bar, and simple Italian cuisine. The menu lists approachable eats such as fresh house-made mozzarella, paper-thin cured meats, rustic pizza, and stacked paninis.

Duo Restaurant

With Duo, owners Stephanie Bonin and Keith Arnold have captured the true essence of the neighborhood restaurant—simple food, a low-key but polished ambience, and the hum of neighbors trading stories. The seasonal cuisine constantly surprises and comforts, and dessert is worth a visit in itself.

Arugula Bar e Ristorante

This upscale Boulder restaurant serves natural, contemporary Italian cuisine like bison Bolognese.

Hodsons Bar & Grill

Toast to the good life at this sleek brunch-through-dinner spot that serves classic American fare, like a prime dip sandwich and a rotisserie chicken salad.

Lola

Inventive modern Mexican food with an emphasis on seafood. Sit on the patio, in the dining room, or grab a coin-style margarita in the tequila bar. 

Table 6

The space's old wooden floors, copper-framed farm doors, and distressed faux windows create a warm and cozy atmosphere. And Table 6's inviting glow continues with chef Carrie Shores' American bistro cuisine, which is elevated by haute foodie touches.

Zengo

A masterful fusion of Asian and Latin cuisines, Zengo celebrates the joyous "give and take" of drinking and eating with the sights, sounds and energy of the bold Latin lifestyle. Try weekend brunch.

Vesta Dipping Grill

Experience dedication to the dip, this restaurant features 20 different sauces on the menu at anytime. Favorites include the pineapple pedy marmalade and the pistachio mint. Try the sesame-seared tuna roll, grilled venison, or braised Colorado lamb shank.

Salt The Bistro

Try the Teton Waters pasture-raised rib-eye steak with butternut squash and potato gratin and garlic-seared escarole.

 

Pages