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.
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.
Mary's Mountain Cookies traces its origins to the kitchens of Cherokee Park Dude Ranch, where head chef Mary whipped up three square meals a day for hungry guests and packed her popular homemade cookies in their horses' saddlebags. The "mountain-style" treats were sturdy enough to remain in one piece during horseback-riding trips, but soft enough to maintain an irresistibly chewy texture. Guests never failed to request the recipe, coworkers raved over the sweets, and horses raided the freezers for leftovers overnight?all persuading Mary to set out and start selling homemade cookies on her own.
Today, loyal customers enjoy over 50 varieties of quarter-pound mountain cookies, from the classic chocolate chip, to sugar-dusted snickerdoodles and salty-sweet peanut butter. Shoppers with cravings for more substantial treats can stock up on cream-cheese brownies, 12-inch cookie cakes, and frosting-filled cookie sandwiches.
To raise funds for youth ice hockey leagues in northern Colorado, NCYH Power Play celebrates another great American pastime: running. Hosted at the NoCo Ice Center, the third-annual USA Track & Field-sanctioned event lets loose runners of all ages and ability levels in the 5- and 10-kilometer distances. Launching from the starting line early in the morning, racers beat a path through areas such as the Highland Meadows neighborhood, Highland Meadows Golf Course, and the backyard of the local high school's beleaguered principal. Back at NoCo Ice Center, a beer garden welcomes returning runners with chilled brews, water, and snacks.
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.