THE GREENWICH
RINO
The Greenwich is motivating us to eat more vegetables, one plate of Colorado-grown turnips, spinach, and potatoes at a time. Last summer, chef Justin Freeman moved to the Mile High City to helm the kitchen at the modern American bistro, the brainchild of fellow former New Yorker and friend Delores Tronco. Freeman brought to Denver his family and a devotion to local sourcing, which is reflected in the rotating menu. In the sleek dining room—furnished with Tronco’s collection of images by late street photographer Ricky Powell and other Big Apple memorabilia—build your feast with the likes of Altius Farms lettuce laced with shallot-Champagne vinaigrette and roasted carrots on a bed of lemon tahini. To satisfy your carnivorous side, turn your attention to the sized-for-sharing entrées: The 24-hour-cured roasted lemon chicken and littleneck clams in garlic-scape butter are worth saving room for. So are pastry chef Luke Miller’s contributions, particularly the Greenwich cheesecake, which is a creamy slice of heaven. $$$, 3258 Larimer St., 720-868-5006
A5 STEAKHOUSE
LODO
This 11-month-old LoDo steak house feels nothing like the stuffy carnivore lairs of old with its hipster-bovine decor, monstera-leaf-themed wallpaper, neon signage, and magenta and lime accents. The service is quippy, and the food is as fresh as the environs. Start with a tartare katsu sando, which stars rare beef zinged with a tangy aïoli and a soft-boiled quail egg between two pieces of Japanese milk bread, before moving on to the main affair: steak. Harder-to-find cuts like the Colorado-sourced tomahawk rib-eye and well-marbled bavette are grilled to perfection by executive chef and partner Max MacKissock. In fact, servers will encourage you to consider paying the extra $14 for a “Max-style” meal. They aren’t just upselling you: The addition of tender alliums and a shank of roasted bone marrow to the shareable plate is worth the charge. Veggie-forward sides—such as the rainbow-hued grilled Mokum carrots dressed with mole blanco and almonds—will further brighten your spread, as will any one of the well-crafted cocktails. $$$$, 1600 15th St., 303-623-0534
CORRIDA
BOULDER
No matter the season, there’s something magical about sipping a gin tonic from Corrida’s rooftop patio overlooking the Flatirons. The view is one of the best in Boulder, but while visitors come for the vistas, locals gather for the food. Here, executive chef Samuel McCandless delivers a suite of tapas and shareable mains from land and sea, offering a culinary adventure through Spain. Start with a classic Mediterranean appetizer—such as the tinned sardines drizzled with brown butter or slices of dry-aged Iberian ham—before moving on to heartier fare. Corrida’s signature steaks are produced using regenerative practices that reduce the protein’s carbon impact, and the animals are butchered later in life, resulting in a richer taste that’s less common in conventionally sourced cows. Accoutrements
