16 W E S T W O R D F o o d & D r i n k 2 0 2 4 westword.com dinner at Erasmo Casiano’s Xiquita and, once again, I see such a hugely talented chef exploring vibrant and authentic fl a- vors from micro-pockets of Mexico. I’ve never seen anything like this touched yet in our fi ne-dining scene. Frank Bonanno, founder, Bonanno Concepts: Anyone who’s using local farm- ers and producers is creating a version of Colorado cuisine. The Italian food at Barolo Grill is as much a representation of Colorado as the tortillas Richie [Schnei- der] makes at Raquelitas. Nichols: Independent Colorado restau- rants, and there are plenty of those to choose from. Mazzocco: Some of my favorites that I think really embody what Colorado is all about are Fruition, Annette, the Wolf’s Tailor and Frasca. These restaurants all showcase the variety and richness of Colo- rado cuisine and emphasize working with fresh, local ingredients. Mendenhall: Chef Theo Adley’s restau- rant in Lyons, Marigold. Oak on 14th in Boulder, Point Easy in Denver, Potager, Buckhorn Exchange, the Fort, Casa Bo- nita. Vawter: Pêche in Palisade and Bin 707 in Grand Junction really capture the es- sence of Colorado’s agricultural bounty. Antonation: Great seasonal restau- rants like Rootstock, Bin 707, Blackbelly, Bramble & Hare, Potager and the Bindery make great use of local produce and meats throughout the year. Dishes may get in- spiration from Mexico, Italy, France and other regions, but the ingredients come to- gether for something distinctly Colorado. For cheaper eats, La Fiesta in Denver, the Pass Key in Pueblo and the King’s Chef in Colorado Springs offer distinctive tastes of old-school Colorado cooking. Reilly: El Taco de Mexico, 240 Union, Esters, Root Down, Guard and Grace, Los Dos Potrillos, Rootstalk. Mary Nguyen, chef/owner, Olive & Finch: Restaurants that really show off Colorado cuisine are all about using fresh, local ingredients and keeping things cre- ative. The Wolf’s Tailor mixes local pro- duce with global techniques, giving you a taste of both Colorado and the world. Blackbelly in Boulder is another standout — it sources locally Colorado Cuisine continued from page 14 continued on page 18 Buckhorn Exchange has a hell of a taxidermy collection. COURTESY OF BUCKHORN EXCHANGE
