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.
The sandwich artists at Silver Mine Subs take a no grilling or frying approach to designing bread-bound eats, putting the spotlight on fresh, crisp ingredients. Browse the menu in search of the Steam Engine, a warm hoagie stuffed with meatballs, marinara sauce, and provolone (5", $4.19), or the turkey-and-avocado-packed Caribou (8", $5.79). For a more flavorful punch than a chocolate-dipped boxing glove, patrons can aggravate the Mother Lode's layers of roast beef, turkey, ham, and salami (11", $9.79). Complement subs with a piping-hot cup of broccoli-cheese soup ($2.99) or a garden salad sprinkled with fat-free ranch dressing ($3.99).
Smashburger isn't just the name—it's the way chefs grill every burger. First, they form never-frozen, 100% 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. The chefs then sandwich each slab in an artisan bun and turn it into one of an array of standard burgers or locally inspired specialties unique to each market. This handcrafting approach typifies everything else the chefs do, from blending handspun Häagen-Dazs 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 to 160 restaurants in five years, 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.
At Runners Roost, the staff members don’t just outfit athletes with shoes in the right sizes—they make sure the footwear matches each wearer’s individual needs with a thorough gait-and-arch analysis. As discussed during an interview with Colorado and Company, the staff records video of clients’ feet as they jog on a treadmill, then examines still frames to assess whether the shoes are offering proper support. With this method, customers can find the ideal footwear from brands such as New Balance, Saucony, and Nike for both women and men.
Channeling wisdom collected over the company’s 35 years in business, the pros at Runners Roost’s numerous Colorado locations also outfit athletes with accessories and sweat-wicking apparel perfect for triathlons over hot coals. In addition to supporting feet, Runners Roost has supported the local community throughout the years by sponsoring high-school cross-country and track meets, marathons, and other events.
On average, it takes one year to invent a sandwich that meets the standards of Jason's Deli—countless combinations of breads and filling won't ever leave the test kitchen. Those that do follow a strict set of rules: no artificial trans fat, no high-fructose corn syrup, and flavors that come from freshness rather than additives. The results can be bitten into at hundreds of locations across America. At each, difficult choices abound between reubens and spicy-ranchero chicken wraps, or between a turkey club and a New Orleans-inspired muffaletta, spread with a family-recipe olive mix. Even those who don't want a sandwich still have to make tough decisions when they approach the salad bar brimming with organic fixings.
Despite the difficulties of selection, Jason's Deli prioritizes convenience. Its stores have organized a list of gluten-sensitive selections as well as healthy kids' meals, which come with sides of organic carrots or apples as opposed to other restaurants' deep-fried lard balls. The company also advocates for emotional health as fervently as it does nutrition—its Leadership Institute hosts workshops for employees on topics ranging from conflict resolution to finances to ethics.
Collindale Golf Academy's PGA Director of Instruction Vince Buelk calls upon 18 years of experience to shore up the pin-hunting panache of golfers of all abilities. The passionate pedagogue develops the academy's club-flailing curriculum and puts it into practice at its stately facilities, which include a full-length driving range, an oversize putting green, and a practice bunker ideal for wedging balls out of sunken lies and replacing them with incriminating scorecards. The academy's thriving junior program strives to develop an affinity for the game at a young age, and club-fitting services pair each unique swing with its crooked-stick soul mates. Though the academy's kempt lawns, mountainside vistas, and lush pines affect a sense of old-time rusticity, its instructors utilize the latest in technological teaching aides, including V1 video-swing-analysis software and pitching wedges that double as prosthetic hooks for grabbing cookies on the high shelves.