"Renowned equally for its intricate Friulian cuisine, a wine program created by partner and master sommelier Bobby Stuckey, and above-and-beyond service, this 20-year-old Boulder destination creates the kind of experiences that make many a Coloradan’s bucket list. Multicourse tasting menus abound in seasonal intricacies that might at any given time include game such as venison and quail; unusual pastas like balanzoni or cjalsons; luxuries like caviar and truffles; and unexpected juxtapositions — sea urchin and lardo, buffalo yogurt and soursop — while pairings are curated by some of the best in the business." - Eater Staff
Ruth Tobias