The Regional
American restaurant · Fort Collins ·
Grills, carefully sourced oysters, and a laid-back vibe
Grills, carefully sourced oysters, and a laid-back vibe
"Chef Kris Hammond also worked at Colorado restaurant the Regional." - Nadia Chaudhury
"Chef Lindsay Autry has put together two options for To-Go Thanksgiving packages. Choose from the “Small Gathering” meal, which includes one whole roasted turkey breast serving up to six guests for $225, or the “Large Gathering,” a feast of two whole roasted breasts for $295. Both packages include herb braised turkey thighs, roasted turkey leg confit, turkey and herb gravy, cranberry sauce, and whipped Yukon gold potatoes. House-made pies and other add-ons are also available for purchase via this website. All orders will be packed with re-heating instructions and picked-up Wednesday, November 23, from noon to 5 p.m." - Juliana Accioly
"This sweet new spot started as a stall in Denver’s Avanti but graduated to a brick and mortar in Fort Collins. From the menu of regional American dishes, diners can start with broiled or raw oysters, move on to local lamb or pork chop and grits, and finish with some house baked goods." - Josie Sexton
"A recently graduated concept that moved from the incubator’s stalls into its own brick-and-mortar location as part of the incubator’s pattern of fostering permanent restaurants." - Josie Sexton
"Opened recently on Mason Street in Old Town Fort Collins, this restaurant began in 2016 inside Denver’s Avanti before its owner relocated closer to family and regional farmers. The concept emphasizes adding a local element to familiar 'hometown' cooking, leaning on Colorado-grown ingredients and a strong connection to nearby producers as a core part of its identity." - Georgina Rupp