Smashburger isn't just the name?it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
Today, Challenge Unlimited captains biking and hiking tours all over the globe, from the vineyards of Tuscany to the Incan towns of Peru. More than two decades ago, however, the business was simply known in Colorado for its signature Pikes Peak by Bike tour. During this 20-mile excursion, guides and up to 35 followers descend 20 miles from a summit of 14,110 feet, infiltrating five zones with distinct climates, plant life, animals, and altitude-based baking methods. Riders often encounter eagles, deer, elk, and even the occasional mountain lion or black bear along the way. Guides can also escort Colorado's athletes across the Gold Camp Road—a 17-mile railroad bed once rattling with railcars filled with gold—and through breathtaking Aspen groves. Pit stops are made over the course of three nights and four days at the Victorian Hotel and a nearby dude ranch. Beyond domestic borders, international trips explore Nepal's Annapurna Foothill on foot and the bustling pubs and haunts of Ireland by bike or skateboards strapped to sprinting leprechauns.
The Urban Assault Ride challenges cyclists to speed from obstacle course to obstacle course across their city during eco-friendly scavenger hunts that benefit local charities. Teams draft a road map to try to thwart the competition and be the first to complete the race, pausing at a series of checkpoints, where they must surmount such active roadblocks as slip 'n' slides, bike jousting, and reciting the Iliad in Pig Latin. The first team to conquer each challenge and cross the finish line is declared the victor, but all participants celebrate their efforts at a lively after-party stocked with snacks, beer, nonalcoholic drinks, and prizes.
Why walk when you can ride? That's the question asked by Colorado Segway Tours, whose fleet of brand-new Segways send riders gliding on tours of Denver and Boulder. The roughly-seven-mile tours take them past historic landmarks, such as Denver's capitol building and its golden dome, as well as Boulder's Gregory Canyon and other natural sights. Each tour begins with an instructional lesson, equipping riders with the skills needed to handle their Segways like professionals.
Staff Size: 1 person
Average Duration of Services: 2?4 hours
Handicap Accessible: Yes
Parking: Parking garage
Most Popular Attraction/Offering: Vail Village Tour
Recommended Age Group: Adults
Though Vail may be most commonly known for its slopes and celebrity sightings, to Matt Timmerman, the real pull is what's on Vail's plates. As the owner and guide of Vail Valley Food Tours, he began working in the ski town's kitchens more than 15 years ago. He was so impressed with the high concentration of excellent food and award-winning chefs, he decided to share his passion with visiting tourists and locals alike.
On three-hour curated tours, groups stop in for tastings in European-inspired, farm-to-table, and mom-and-pop eateries throughout the area. Enough food is served for a moderate lunch for most people or a light snack for Paul Bunyan. For those of suitable age, Matt also arranges pairings of cocktails, wine, and beer at each destination.
Built in 1883, Denver‰Ûªs historic Euclid Hall has been through several interesting incarnations‰ÛÓa Masonic Lodge, a flea market, and even (or so it is rumored) a brothel. Today, the building remains a destination of note thanks to the inventive gastropub menu at Euclid Hall Bar and Kitchen. Chef Jorgel Pierce and team take classic pub fare to new heights (and continents) with cosmopolitan offerings that draw influence from Asian, Southern and Central European cuisines. Sausages are hand-cranked in house, while the classic Canadian poutine gets an update from the flavors of Mexico and New England. Tables along the windowed walls of the two-story restaurant are privy to sweeping views of the Rocky Mountains; however, foodies may opt for a seat at the chef‰Ûªs counter to catch all of the action in the exhibition kitchen.