The 38 Essential Restaurants in Denver
"Long before farm-to-table dining entered the mainstream, this Cap Hill gem practiced it. Since 1997, in fact, the kitchen has been building its menu around locally sourced ingredients to yield such microseasonal stunners as Maine halibut with cured asparagus, pea-shoot pistou, and spring flowers; beets and preserved mussels with fennel-seed butter, pickled shallots, and caper gremolata; and the famous wintertime cassoulet. To pair with it all, the exceedingly thoughtful wine list focuses on off-the-beaten-path bottles from sustainable producers around the world (Colorado included)." - Eater Staff
Adam Larkey
