Dad & Dude's Breweria's father-and-son duo pair small-batch craft beer with classic and inventive pizzas fashioned atop dough sweetened with spent beer grains and agave nectar. Acquaint taste buds with the menu's surrealist creations by sinking teeth into the Shroom pie ($11), a portobello-mushroom cap brimming with spinach, roasted garlic, and a reduction of Dali's daydreams. Dad & Dude's specialty pies crisscross the line between classic and creative with the italian-sausage-topped Tommy Gun ($13+) or Da Rasta Mon ($12+), speckled with jamaican jerk chicken and caramelized pineapple. Keep tables securely seated on the floor by topping them with a hefty selection of more than 10 sandwiches ($7+) or heaping bowls of pasta ($10 each) such as the pepper jack mac 'n' cheese suffused with spicy-white-cheddar-jack-ale-cheese sauce and pancetta ham.
There's real science behind each sip of beer from?Coda Brewing Co. That's all thanks to Luke?Smith, a former yeast microbiologist who designs the brewery's fruit beers, double IPAs, sours, and other experimental varieties. Smith previously worked in a University of Colorado laboratory, often stopping?by?Cedar Creek Pub?for a pint?on his way home.?That's where he met?Cedar Creek?president?Scott Procop?the man with whom he'd eventually create?Coda's beer-science concept.
Since opening Coda across the street from Cedar Creek, Smith has made a name for his beers by tapping into his scientific expertise. He incorporates unique yeast strains in brews like the?Sleepyhead Imperial Passionfruit Kolsh, which won the Silver Award?at the Great American Beer Festival in 2014. The scientific theme carries over to the brewery's glassware?sampler flights, for instance, are served in beakers by bartenders cackling with mad-scientist laughter. But despite all this science, Smith still has a soft spot for?the arts, creating beers inspired by the music of some of his favorite bands.
Light streams in from floor-to-ceiling windows inside Fire + Spice, pouring over cozy leather chairs, curved booths, and a sleek wooden bar. But the interior of this comfortable yet upscale restaurant isn’t the only picturesque element in the place. Southwestern fare, inspired by Mexican spices, is painstakingly prepared and arranged into edible works of art, much like Picasso’s canvases during his stew period. Notable menu items include chipotle chicken enchiladas, shrimp tacos, and Alamosa striped bass with crispy yucca root.