Ninety percent of its ingredients come from within ten miles of its location in Niwot.
. Executive chef Patrick has twenty years of experience in the restaurant industry, and Lisa is a talented pastry chef with a degree in baking and pastry from Johnson and Wales; their resumes include roles at both Blackbelly in Boulder and Ballantyne Hotel & Lodge in Charlotte, North Carolina.
The farm-to-glass beverage program is created with the same passion for quality ingredients and attention to detail. Bar manager John Adair says that having to pivot on a dime was a huge selling point for him in taking this role; he appreciates the creativity and freedom of the approach. His goal, he says, is to showcase ingredients in new ways.
In an effort to minimize waste, there is a lot of cross-utilization between the kitchen and the bar. The rind from pomelos is currently being infused in booze for a play on Limoncello. The tops of celery root, which is a common fall menu staple, were made into a tincture by infusing it in vodka that is used in a variation of the classic South Side cocktail.
The goal is to source organic and biodynamic wines, typically from smaller wineries, with options that rotate regularly and are chosen based on the food menu. While a customer may not find a past favorite on the menu when they return, the hope is that the staff can steer guests toward trying something new and discovering a wine they love.
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