-
The rib cap roulade sitting in a shallow queso-ish pool of Jasper Hill cheese, acidified with miso chimichurri, tells you everything about what's happening at this seasonal Colorado dining room. The chef calls the cooking "seasonal Colorado cuisine," which means Southwestern and Mexican flavors running through a menu that keeps proposing combinations you're not sure will work. They do. The New York Times put it on their Restaurant List, and a James Beard nomination for Outstanding Chef followed.
The awards strongest first
- James Beard Awards 2025 · Nominee · Outstanding Chef · Josh Niernberg
- James Beard Awards 2026 · Nominee · Outstanding Chef · Josh Niernberg
- The New York Times 2025 · The Restaurant List
- James Beard Awards 2022 · Semifinalist · Outstanding Chef · Josh Niernberg
- James Beard Awards 2023 · Semifinalist · Outstanding Chef · Josh Niernberg
One number, weighted & current 86
How we scoreThe dishes from the writeups
-
Sunchoke hush puppies
“Sunchoke hush puppies, made with nixtamalized corn from in-state, were paired with whipped Cotija cheese and guajillo orange honey.”
The New York Times, 2025 -
Maitake mushroom pizza
“A maitake mushroom pizza was topped with ricotta — no surprise there — but also epazote.”
The New York Times, 2025
Reviews
Sign in to write a review.
No reviews yet
Reviews never count toward the Eat Score.
The neighbors closest first
- The Hotel Melrose Stay · 66
Something wrong with this entry? Tell us. Closed, moved, miscategorized: we want to know.