As more restaurants reopen and debut weekly, the Front Range’s curbside carryout scene is tempting us with everything from Korean barbecue tacos to daiquiris made with local spirits. Consider adding these fantastic pick-up and delivery options to your Memorial Day weekend (and beyond) agenda:
Acorn has reopened at the Source in RiNo, selling sandwiches, salads, sides, desserts, and more, in addition to its noteworthy cocktails and beer. Order a spread for snacking with bites such as divine heirloom blue cornbread with red-eye butter and Surryano ham or Reunion Bread Co. sourdough with dry-aged butter. Or try one of Acorn’s larger dishes, like fresh saffron tagliatelle with rock shrimp and broccolini in branzino broth. Acorn is open Tuesday through Saturday from 4 to 8:30 p.m.
Acreage Provisions is the new market service that launched last week from Stem Ciders’ Acreage restaurant in Lafayette. Not only can you buy farm-fresh produce from Acreage’s own on-site growing operation and other area partners for pickup, but also dairy, meat, pantry items, coffee, and baked goods (including the restaurant’s beloved gluten-free cider donuts). Of course, you can also order all of the Stem cider you can drink (responsibly). Order online for Thursday through Sunday pickup from 3 to 7 p.m., at either Acreage in Lafayette or at Stem’s RiNo taproom.
RiNo’s Black Shirt Brewing Co. is offering a concise menu of bar food classics including beer-battered cauliflower, garlic knots, and build-your-own pizzas to pair with crowlers and bottles of brews like the fruity Viewmaster berliner weisse or Headrest double brown ale. Try one of Black Shirt’s take-and-bake meal kits of spent-grain pizza or oven-baked wings, or purchase a Pay It Forward gift card, which the brewery will distribute to frontline workers. The brewery is open daily from 11 a.m. to 8 p.m.
Brutø is back inside the Dairy Block with crispy thin crust pizzas, rotating family-style meals (like this week’s Buckner Family Farm lamb shank with flatbread, quinoa tabbouleh salad, charred radishes with goat cheese, and salad), take-home pizza kits, spring cocktails, and more. The restaurant’s pizza dough is crafted using San Luis Valley–grown Sonoran flour and milled at chef Kelly Whitaker’s Dry Storage mill and bakery in Boulder; you can order five-pound bags of the flour for your own home-baking projects. Brutø is open Wednesday through Saturday from 4 to 8 p.m.
We’re making it a priority to order one of Dio Mio’s Sunday supper DIY meal kits. The two- to four-person packs change weekly and include a pasta entrée, a veggie side, and the restaurant’s fabulous bread. To get this week’s shrimp scampi and celery Waldorf salad, order today before 8 p.m. for pick up on Sunday between 1 and 4 p.m… or plan ahead for next week. Dio Mio’s regular menu, which features fresh pastas and veggie-centric small plates, is also now available for pick up Wednesday, Thursday, and Sunday from 5 to 9 p.m., and Fridays and Saturdays from 5 to 10 p.m.
Dry Land Distillers and the Brewhop Trolley of Longmont have teamed up to bring cocktails and bottles of spirits to Boulderites’ doors. The big green trolley will make rounds every Saturday between 3 and 7 p.m. (orders must be placed by 1 p.m.) starting on May 23, delivering spirits like Dry Land’s Native Colorado Gin, which features only state-grown botanicals, or pre-made drinks like the Prickly Daiquiri. Bottles and cocktails can also be purchased for pick up at Dry Land’s tasting room in Longmont, Tuesday through Thursday from 11 a.m. to 5:30 p.m. and Friday through Saturday from 11 a.m. to 6:30 p.m.
While you can’t yet dine inside the gorgeous Dushanbe Teahouse in Boulder, the iconic spot is now offering its menu of international dishes and afternoon tea kits for takeout. Pair entrées like Malaysian sambal curry and steak banh mi with the restaurant’s famous house chai. To-go afternoon tea kits are available Wednesdays and Saturday, while the full take out menu is available daily from 11 a.m. to 7:30 p.m.
Looking to upgrade your at-home bar with local spirits? You’re in luck: Laws Whiskey House is now offering to-go sales of its bottles. Pick up the San Luis Valley Straight Rye, Four Grain Straight Bourbon, and 4 Year Henry Road Malt at the Overland facility any Wednesday through Saturday from 3 to 7 p.m. Pre-ordering via email or phone is strongly encouraged, but not required.
All six locations by Little Man Ice Cream are now open daily (hours vary). In addition to the malts, shakes, and handmade waffle cones Denverites know and love, the sweet shops are also reimagining their usual summer events as virtual affairs, including swing dance lessons and jam sessions with local musicians.
After closing for more than two months, Lola Coastal Mexican Restaurant reopened for takeout in LoHi on May 21, thanks to the installation of a new walk-up service window. The Baja-Mex spot has a fresh menu that focuses on dishes that are affordable and easy to transport, like tacos, burritos, salads, bowls, cocktails, and more. Or try one of the restaurant’s backyard grill kits, which includes a pound of the protein or vegetable of your choice (steak, shrimp, chicken, or eggplant) with fixings including Colorado-grown greens, potato salad, and ranch-style beans; get yours daily from 11:30 a.m. to 7:30 p.m.
If you’ve been missing your favorite food trucks, we have a solution: Through the end of August, a rotating cast of local food trucks will be stationed at the Lot on the north side of the Westminster City Center. Simply order your meal through the links listed on the calendar for pick up between 5 and 7 p.m.,Thursday through Saturday. So far, vendors include Billy’s Gourmet Hot Dogs, the Ethiopian Food Truck, and Waffle Cakes.
Union Station’s Mercantile Dining & Provision is offering new take-home brunch, barbecue, and bratwurst kits; batched cocktails for day and evening drinking; and ready-to-eat breakfast, lunch, and dinner dishes like croissant breakfast sandwiches or Fruition Farms’ roasted pork shoulder. Order yours Tuesday through Saturday from 10 a.m. to 2:30 p.m. for breakfast and lunch, or from 4 to 8 p.m. for dinner.
Boulder’s Oak at Fourteenth launched a month-long Asian pop-up this week. The all-day menu features options like hamachi poke with avocado and serrano chile; pork and cumin dumplings with spring garlic from Red Wagon Farm; and miso tofu lettuce wraps with Oxford Gardens cucumber, cilantro, and peanuts. Snag these new dishes, plus the restaurant’s regular menu, Wednesday through Sunday from 11:30 a.m. to 8 p.m.
The owners of Arvada’s Spice Trade Brewery have teamed up with Jason Bray and Amy Crowfoot of J Street and Hunje food trucks to open Spice Trade Brewery & Kitchen in Greenwood Village, where they’re cooking up street food-style dishes to pair with the brewery’s globally-inspired craft beers. The menu, which will rotate seasonally, currently features smoked and flash-fried Thai chicken wings, a Thai green curry, and Korean barbecue brisket tacos crowned with sesame pickles. Food can be ordered for pick up Wednesday through Sunday from 4 to 8 p.m. and beer from 1 to 8 p.m until the restaurant can open to in-person dining. Spice Trade’s beer delivery is available on Fridays for orders placed throughout the week.
Sibling LoHi cocktail bars Williams & Graham and Occidental have partnered to launch NiteCap, a collaborative food and beverage pick up and delivery service. Single-serving drinks like the rye-based Blackberry Sage Smash or the chartreuse and gin Last Word are $10, while four- to six-serving batched palomas and house punch range from $30 to $40. NiteCap’s food menu is stacked with comforting favorites like burgers and fries, green chile mac and cheese, and hummus with freshly made flatbread. Get it all on Fridays and Saturdays from 5 to 9 p.m.