Mile High Marketplace stretches open-air shops and a farmers market over 80 acres. Annual pass-holders can ride their camelback caravans through the Marketplace gates free of charge (normally $2 on Fridays; $3 on Saturdays and Sundays), and, once inside, enjoy a bevy of discounts in the Marketplace shops and deals on munchies at the Marketplace Grill. The open-air bazaar offers framed artwork, brand-name clothing, home furnishings, bicycles, and more. Food stalls whip up a diverse range of grub and antique shops hawk vintage wares. Two stages of live music allow shoppers to take regular jitterbug breaks, and a throng of amusement-park rides for kids allow visitors to strut around with chicly wind-blown hair.
Door to Door Organics, a delivery service with a rotating lineup of organic and locally grown fruits, veggies, and groceries, ships soil-sprouted treasures right to customers' doors each week. Thanks to personal and professional relationships with local farmers, Door to Door Organics is able to offer a produce menu that changes weekly depending on what's in season, ensuring crisp, fresh goodies right off the farm. Start by choosing a Bitty box of heart-healthy fruits, veggies, or both. A recent menu for a Bitty mixed box included a medley of gala apples, romaine lettuce, red beets, broccoli, bartlett pears, bananas, avocados, and kiwi—a veritable cornucopia as fresh and diverse as freshly reaped census data. Sustenance seekers will receive reminder emails highlighting the week's freshest organic selections each Friday, at which time customers may make up to five substitutions per box.
Westerkamps Steakhouse and Meat Market was established two decades ago, and over that time, a single thread has weaved one year into the next: quality. Instead of outsourcing slicing duties to contract garden shears, Westerkamps retains a butcher to carve fresh-cut meats daily. The family-owned business still operates out of its original building, which at one time featured a grocery store that the family has since been converted into a restaurant. Their breakfast and lunch menus feature homemade dishes such as the green chili that the Denver Westword named one of the top ten in the city.
The protein enthusiasts at Good Eatin' Premium Meats vacuum seal natural, antibiotic- and hormone-free meats and seafood to preserve freshness and maximize quality. Good Eatin' procures its meaty masterpieces from local ranchers and suppliers when possible, ensuring that cuts such as the 12-ounce Black Angus new york strip steak ($19.99) woos taste buds with tenderness, rather than jet lag. Two racks of blue-ribbon pork spareribs ($35) await the opportunity to fire-walk across the grill, as breast-meat chicken nuggets ($38 for 10 lbs.) unsuccessfully challenge perch fillets ($44.95) to a game of Go Fish. The protein emporium also specializes in portion-controlled meats for clients with specialized diets, and 10% of the shop's revenue swims like a finned roll of quarters into the piggy banks of community organizations.
Noodles & Company's cooks unite a diverse menu of Asian, Mediterranean, and American fare with the common thread of the noble noodle. The friendly cooks speedily serve each order, which deliciously bridges the gap between convenience and fine dining with casual fare and a strictly enforced dress code of flip-flops and tuxedos.
EVOO Marketplace, Colorado's original olive oil and balsamic vinegar tasting room, offers a unique educational and interactive sampling experience. With a staff of trained mixologists whipping up a variety of taste combinations using more than 50 of the finest olive oils and aged balsamic vinegars. The discovery of their high quality products by local home chefs and food lovers has helped the shop flourish.
The philosophy behind the shop is simple – a store where customers are able to taste and receive expert education about their products prior to purchase. The expert staff of mixologists have a lot to boast about. The selection of fresh 100% extra-virgin olive oils, ranging from mild to robust intensity, are brought in by following the olive crush cycles of the Southern and Northern Hemisphere, ensuring optimal freshness. Flavors include as the smooth Sicilian Cerasuola del Belice extra-virgin olive oil, the flavor-fused blood orange olive oil, and the flavor-infused basil and Persian lime olive oil. Their genuine traditional balsamic vinegar hails from Modena, Italy, where it was aged for 12 to 18 years in a chestnut, oak, mulberry, or ash barrels without additives. In addition, white balsamic vinegars and flavored balsamic vinegars, such as Honey Ginger and Cranberry Pear, are available. The staff of mixologists recommends different uses of their products, ranging from a dressing for salads, a marinade, or a delicious addition to a mixed drink.