AAA Inspector Rating Details (scale 1-5)
AAA Inspector Notes
This nationally acclaimed restaurant incorporates a nose-to-tail, farm-to-table philosophy, which results in rich, succulent dishes made from scratch. Every week, the chefs butcher a pig in house for use in dishes such as the pork gyro, the chef's ham plate, and the amazing nose to tail plate—a combination of confit rib, pork chop, ham, pork belly, and pig ear. Other options include pan-seared sea scallops, beef tartare, and Colorado lamb chops. A three-course vegetarian menu is also available. In addition, the restaurant has cultivated an outstanding bar staff, who create their own concoctions based on a diner's preferences.