Bin 707 Foodbar
New American restaurant · Grand Junction
400 Main St, Grand Junction, CO 81501
![Bin 707 Foodbar by Bin 707 Foodbar [official]](https://cdn.vox-cdn.com/uploads/chorus_image/image/63042499/Bin_Spring16_Web_185.0.jpg "Bin 707 Foodbar by Bin 707 Foodbar [official]")
Highlights
Farm-to-table New American fare & craft cocktails in modern setting
Farm-to-table New American fare & craft cocktails in modern setting
"In a modestly sized community, the restaurant prioritizes retaining strong talent by focusing on quality-of-life measures and creating well-paying, long-term hospitality jobs rather than accepting frequent turnover." - Sam Nelson
"Chef Josh Niernberg, representing this Grand Junction restaurant, was a finalist for the Outstanding Chef award but did not win." - Paolo Bicchieri
"A highly decorated Grand Junction restaurant whose chef, Josh Niernberg, is among Colorado's James Beard Award contenders; the establishment continues to earn acclaim as its chef advances in the competition." - Paolo Bicchieri
"Chef Josh Niernberg was a semi-pro snowboarder before becoming a chef (find him shredding at nearby Powderhorn Mountain Resort with his kids when he’s not in the kitchen), but it’s his culinary mastery that has earned him several James Beard nominations. Bin 707, the first of his three Grand Junction restaurants, is where he solidified his focus on sustainability and sourcing food from its local community. Niernberg’s restaurants take their inspiration and ingredients from the surrounding Grand Valley, known for being the state’s cornucopia, with shareable dishes like the elk tartare made with ume plum tapenade, plum Béarnaise, puffed tendon, and frisée, served with focaccia." - Rebecca Treon
"A stylishly redecorated Grand Junction spot where bright, botanical interiors meet a menu of creative shareable small plates and inventive pizzas. Run by a multiple James Beard semifinalist chef, the kitchen turns out items like smoked ruby trout rillette, elk tartare, and pizzas topped with unusual combinations—green chili marmalade, chickpea miso chimi, strawberries with pistachios and duck confit—followed by a dessert-focused “pie menu” that includes offerings such as Palisade peach cobbler with sweet-corn ice cream." - Nicholas DeRenzo
