Abejas
- Phone:
- 303-952-9745
Enjoy seasonal new American plates at this community restaurant. The ever-changing menu features farm-fresh produce, sustainable fish, and organic meats, and the bar highlights small wineries and local brewers.
Cuisine > Seasonal
Oak at Fourteenth
- Phone:
- 303-444-3622
This bright, open space just off the Pearl Street Mall offers a diverse, ever-changing menu of seasonal, oak-fired eats from chef Steve Redzikowski and creative cocktails from Bryan Dayton. Order the kale-apple salad, braised meatballs, or smoked brisket.
Urban Farmer
- Phone:
- 303-262-6070
Executive chef Chris Starkus harvests the restaurant's honey from rooftop hives, grows Hazel Dell mushrooms in a downstairs terrarium, and sources locally raised animals for the in-house butchery and dry-aging program at this modern steak house.
SAME Café
- Phone:
- 720-530-6853
This relaxed lunch spot, short for So All May Eat, pairs pay-what-you-can pricing with an ever-changing menu. Name your price for dishes like soup and pizza.
The Way Back
- Phone:
- 970-682-6888
Settle in for craft cocktails and chef Jon Lavelle's polished fare, such as roast chicken with salsify.
Beast & Bottle
- Phone:
- 303-623-3223
A sustainable-sourcing mantra permeates a menu featuring everything from local lamb to cod collars.
The Truffle Table
- Phone:
- 303-455-9463
As an offshoot of the Truffle Cheese Shop, it’s no surprise that a variety of cheese boards and fromage-focused small plates color the menu.
Acreage Restaurant
- Phone:
- 720-443-3007
Stem Cider’s ciderhouse and eatery pairs its drinks with house-grown produce and sustainable sourcing by chef Eric Lee. Save room for the cider doughnuts.
Poka Lola Social Club
- Phone:
- 720-460-2725
Come to this stylish bar located inside the Maven Hotel for soda fountain-style cocktails such as the Poka Phosphate (mezcal, raspberry phosphate, lime, rosemary, and seltzer water). The small food menu changes regularly, but includes dishes like smoked chipotle Colorado lamb ribs.
Fooducopia
- Phone:
- 303-722-7838
Most of the ingredients in these American dishes are locally sourced from small producers. Go for breakfast and order the wild mushroom omelet, made with fresh eggs picked up from a farm about five miles down the road. For dinner, try the scallops with brown butter, sage, capers and orzo.
Black Cat Farm Table Bistro
- Phone:
- 303-444-5500
Diners can be assured that the produce, dairy, and meats served in the cozy dining room are sourced from executive chef Eric Skokan's Boulder County farm.