"Though initially known primarily as a wood-fired pizzeria, chef Kelly Whitaker’s flagship Boulder venture has evolved over the years, reflecting his passion for (among other things) the heirloom and heritage grains he sells at Dry Storage next door — showcased here in items like uni chitarra with black garlic and Sonoran wheat berry risotto. Other signatures include the seasonal whole fish and campfire semifreddo, not to mention an extremely smart beverage program that encourages diners to try something new." - Eater Staff, Ruth Tobias
