"A stylishly redecorated Grand Junction spot where bright, botanical interiors meet a menu of creative shareable small plates and inventive pizzas. Run by a multiple James Beard semifinalist chef, the kitchen turns out items like smoked ruby trout rillette, elk tartare, and pizzas topped with unusual combinations—green chili marmalade, chickpea miso chimi, strawberries with pistachios and duck confit—followed by a dessert-focused “pie menu” that includes offerings such as Palisade peach cobbler with sweet-corn ice cream." - Nicholas DeRenzo