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Sandwiches, although undoubtedly a favorite for lunches, are rarely elegant enough for dinner. Not so with Beatrice & Woodsley’s leg of lamb offering, in which the Colorado meat is braised with red bell peppers, Fresno and serrano chiles, vermouth, cayenne, coriander, chicken stock, and oranges, then placed between slices of a crispy, house-made baguette. Dill–red cabbage slaw, cucumber, grilled halloumi cheese, and harissa punch up the flavors, and the result is savory, filling, and special enough for a nighttime meal. “I wanted to create a dish more esoteric and unique than your average sandwich or burger,” executive chef Travis Messervey says. By our estimation, he’s done just that. 38 S. Broadway, 303-777-3505