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"As Denver’s only Native-owned restaurant, this fast-casual eatery updates family recipes from co-owner Ben Jacobs’s Osage grandmother with items designed to educate about Native food; highlights include Posu Bowls (choice of protein such as braised shredded bison with beans, cheese, lettuce, and salsas atop Native-grown wild rice or red quinoa and wheatberry), bison ribs cured 24 hours and glazed with a seasonal berry BBQ sauce served with fry bread, and transparent sourcing like blue corn from the Ute Mountain Ute Tribe and tepary beans from the Gila River Reservation." - Andrea Cooper, Mae Hamilton