"What seems to be an antique-filled fin-de-siècle parlor turns out to be a contemporary gem in the lobby of LoHi’s boutique Life House Hotel — one whose name serves as inspiration for a menu that’s indeed strewn with blossoms in the form of cocktail ingredients, culinary garnishes, and even a selection of meads locally made with wildflower honey. Dishes like black truffle tart with celery root, apple, pecan, and lavender; koginut squash risotto with pine nuts, pomegranate, mustard, and balsamic; and kiwi tres leches cake with mascarpone and dark chocolate speak to the seasons while also expressing chef Aiden Tibbett’s appealingly intricate style." - Ruth Tobias