"This Italian spot is a real choose-your-own-adventure kind of place. They’ve got an upstairs bar and lounge that looks over the dining room and an outdoor patio alongside a bocce court. Pick your table according to the season and the occasion: dining room for something extra special, bar and lounge for drop-ins and dates, and patio for spring and summer. Go for the brick oven-baked pizzas, like the funghi with local mushrooms, arugula, mozzarella, shaved parmesan, and truffle oil. The housemade pastas are also always on point—order both the pappardelle with veal meatballs and the rigatoni with smoked Colorado elk sausage, and pair it all with something off their mostly Italian wine list that features some standout bottles from Piedmont." - kim fuller
