"As impressive as the fourth-floor views of the Flatirons from its windows may be, it’s the glassed-in aging locker next to the kitchen that’s sure to catch the eye of carnivores at this Spanish-inspired steakhouse and tapas bar, indicating the care with which the team treats their meat — be it Painted Hills tenderloin or a 72-day dry-aged bone-in New York strip from Colorado’s own Bootheel 7 Ranch. Meanwhile, the rest of the seasonal menu offers a change of pace from genre staples like wedge salads and creamed spinach: think Cantabrian anchovies with grilled bread and olive oil; hamachi crudo with Badger Flame beets, cucamelon, and black sesame; and jamón-fat fries with pickled-pepper ketchup." - Ruth Tobias, Josie Sexton, Gigi Sukin, Paul Albani-Burgio
