Old-fashioned saloon-style eatery with a patio dishing up hearty burgers, steaks, and beer on tap.
"The menu will feature smoked bacon frontier flatbread, pepper steak au poivre, and other items that nod to Colorado’s culinary heritage. The bar will focus on beer and whiskey." - Paul Albani-Burgio
"A new restaurant with a rather bizarre name plans to open in the former home of Marlowe’s on the 16th Street Mall, Westword reported Tuesday. That name? West of Surrender Saloon & Kitchen, according to a website for the planned restaurant that recently went live. Though that website contains virtually no other details about the new restaurant, it does state that experienced servers and bartenders are currently being hired for it. The website also contains the following explanation for the, um, unique name, which is apparently a nod to western migration (and which led Westword to wonder if it was Denver’s worst restaurant name): “In the mid-to-late 1800s, tens of thousands of Americans left the relative civilization and stability of the east coast in search of newfound prosperity. Venturing west was prompted by one of two things— the chance to head toward opportunity or to run away from failure or misdeeds. Either motive meant untold danger and one had to wager that what lay ahead was better than what was being left behind. That, in the simplest terms, the reward outweighed the risk. West of Surrender captures the spirit of America’s great migration west and an identity and attitude that lives to this day. It means: beyond giving up; too late to turn back; leaving failure behind; and chasing chance.” Westword also reported that LinkedIn indicates chef Scott Burnham will be the executive chef and partner for West of Surrender. Westword points out Burnham has previously worked as a chef at several other restaurants throughout the Denver area, including Parisi, Le Merise, Randolph’s and the Greenbriar Inn." - Paul Albani-Burgio
"At this “garden-to-table” restaurant, located on Boulder’s Pearl Street Mall, eaters can indulge in a lighter dessert fare with the summer berry mess. The “undone” dessert features a shattered meringue served with a scoop of berry sorbet, topped with a cool diplomat cream and fresh mint." - Nisa Sedaghat
Amit Hattimare
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