The 38 Essential Restaurants in Denver
"Long before farm-to-table cooking entered the mainstream, this Cap Hill gem practiced it. Since 1997, the kitchen has been building its menu around locally sourced ingredients to yield such microseasonal dishes as Maine halibut with spinach, rhubarb, and pea-shoot pistou; beet-chèvre souffle with honey-lemon vinaigrette and carrot chips; 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
