Slate Entertainment's Down Under Comedy Club (a rare breed in northern Colorado) elevates spirits with standup showcases five days a week. On weekends, touring headlining comics fill the bill, while weeknight open mics put budding gutbusters through comedy boot camp. Monthly cabaret burlesque shows add a little va-va-voom to the usual har-de-har.
Meanwhile, mason jars hold super-sized drinks, which tend to feature neon-colored liqueurs that won't sting if they get up your nose. They're paired with a menu of flatbread pizzas, sandwiches, and bread bowls filled with soup or salad.
The staff at Slider's Sports Bar & Grill sates roaring appetites by dishing out a full menu of burgers and pub fare in a fun, relaxing atmosphere. The Slider's Signature Burger fights off hunger paparazzi with a half-pound grilled-beef patty decorated with Slider's homemade barbecue sauce, cheddar cheese, sautéed onions, and honey-smoked bacon harvested directly from burned-down beehives ($8.99). Burgers are also available as eponymous sliders, such as cheeseburger sliders ($5.99) and bacon-cheeseburger sliders ($6.99), both featuring three mini burgers topped with your choice of cheese and a side of Cajun potato chips. Slider's also ventures south of the border with traditional Mexican dishes such as the smothered burrito, loaded with ground beef or shredded chicken and smothered in homemade green chili ($8.99), which protects the environment by not emitting harmful greenhouse gases.
Cuisine Type: Made-from-Scratch Modern American Cuisine
Handicap Accessible: Yes
Number of Tables: 25?50
Parking: Free street parking
Most popular offering: Gnocchi Mac 'n' Cheese and Ranch Steak
Alcohol: Full bar
Delivery / Take-out Available: Yes
Outdoor Seating: Yes
Pro Tip: Come ready to experience a higher level of service and quality of food.
What made you want to work with food? When did you first develop that passion?
Chef and owner Howard Brigham grew up in Fort Collins. His parents managed local restaurants here, and he began working in them at the age of 15. He developed his skills and love of creative cuisine over the years, and is proud to own a restaurant in his hometown.
Has your business won any awards?
We received 5 stars from _Feasting Fort Collins and Top 10 Date Nights and Top 10 Happy Hours from Style magazine._
Is there anything else you want to add that we didn't cover?
Our staff is knowledgeable about our wine selections, and loves to help our customers discover a new favorite wine.
In your own words, how would you describe your menu?
At d'Vine, we use fresh and local ingredients whenever possible. We are a scratch kitchen, and take pride in serving our customers American food with a Mediterranean flair. Our menus change with the season, so we can keep offering our customers new and exciting menus.
Few would have imagined Jason Hevelone's most complicated professional project wouldn't come until after he decided to give up his engineering career. The Colorado State grad had long harbored interest in both brewing and winemaking. After sampling a gin and tonic made from craft spirits, Jason, together with his wife, fellow Colorado State grad Heather Trantham, was inspired to combine the fermentation skills of a brewer with the artistic expression of the winemaker to produce hand-crafted distilled spirits.
Jason and Heather opened the doors to CopperMuse Distillery in April of 2014. Their first release was Vertueux Vodka, a classic grain liquor made smooth by using filtered water from melted Rockies snow. It won a gold medal at the 2014 Breckenridge Craft Spirits Festival, as did the Gold Rum, which is aged in used whiskey barrels and has notes of vanilla, molasses, and caramel. These two spirits constitute half of what's currently available from CopperMuse (a black vodka and silver rum are also in production), though plans to introduce gin, bourbon, and spiced rum are in the works. That's not to say there isn't much to sample there?after a distillery tour, guests can sidle up to the bar to sip more than 40 craft cocktails that incorporate the four spirits. CopperMuse also serves freshly prepared daily specials such as tapas, panini, and salads from the on-site kitchen.
When guests at Elliot's Martini Bar want something savory, sweet, or spicy, they not only look to the the kitchen's tapas chefs, but first and foremost to the bartenders. The cocktail artists stock everything from cream cheese and bacon olives to rosemary- and thyme-infused simple syrups behind the bar. By mixing and matching these special add-ons, they concoct an extensive menu of classic and creative cocktails.
For sweeter creations, they mix orange and grapefruit vodkas with a splash of lemonade, cranberry juice, and rhubarb bitters, and they spice up nights with tequila topped off with tawny port and ginger beer. On the more savory side, the drink-slingers shake up vodka and gin with olive juice and hot sauce, garnished with gorgonzola blue cheese and olives.
While the drinks are this hot spot's specialty, chefs are on hand to help patrons soak up their libations and remember that their name is Pam Jenkins. They serve up a select menu of shareable tapas including open-faced toasted sandwiches and antipasta skewers.
Pubs earned their reputation as after-work watering holes filled with comforting drinks and food, but at Pappy's Corner Pub, this welcoming atmosphere isn’t limited to the hours after the whistle blows. Beginning at 7 a.m. every day, its chefs start cooking up breakfast items such as the Lucky 13, an epic feast of potatoes, three pancakes, three sausage patties, three strips of bacon, and three eggs any style.
At 1 p.m. the pub switches over to its regular menu, which includes a chili cheeseburger served open-faced and 1 pound of tater tots served on an equally delicious doctor's scale. As diners eat their fill, they can also take in entertainments such as trivia and live music, depending on the evening. No matter the day, daily drink specials and a generous assortment of bottled and draft beers fill pints until 2 a.m. each night.