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.
Named after the famed surfing destination in Australia, Bondi Beach Bar brings the laid-back atmosphere and casual fare of Down Under to Fort Collins. Chefs fire up the grill to prepare shrimp, scallops, and fish fillets, spearing them on skewers or serving them alongside a dunk-worthy side of sweet chili sauce. You can pair the menu’s surf and turf offerings with local microbrews from New Belgium and Equinox or refreshing glasses of Australian wine.
Fluctuating prices, rising and falling according to customer demand, give The Sport eXchange's menu a Wall Street twist. The stock-exchange-themed eatery displays current rates on ticker tapes and reader boards throughout the dining room, enabling guests to time their orders to get the most sustenance for their Sacagawea. Slap a Hamilton on one of the ambrosial appetizers such as the sweet-potato fries ($4), fried pickles ($5), or quesadillas ($5), or upgrade to the 100% beef Fo-Co frank kept warm by a sheath of bacon, onions, bell peppers, and sriracha mayo ($7). Reel in the catfish po' boy swimming with cucumber rémoulade, lettuce, and tomatoes atop a baguette ($9), or couple a delectable dish with the chicken-tortilla soup, a mouthwatering mélange of poultry, corn, black beans, chili peppers, spices, cheese, and triangular tortilla chips that prove all equilateral shapes are created equal and, when salted properly, delicious.
Ingredient restaurant offers a smorgasbord of gourmet and customizable culinary bites in a quick-serve atmosphere, catering to dietary restrictions whenever possible. Local ingredients claim squatter's rights on the menu, sprucing up dishes such as the custom salads ($8.95), with more than 75 options to arrange into fully functioning veggie ecosystems.
Since 1999, founder Lino DiFelice has paid tribute to his Italian heritage with customized micro-batch wines made to customers? specifications?often by the customers themselves. Armed with more than three decades in the business, a staff of experienced oenophiles, and grapes from Italy, France, and California, DiFelice is able to guide his guests through the bottling process as they select the flavors that best suit their tastes. At tastings, customers can mix a concoction from scratch and wait for the fermentation process, or select one of Vintages? signature reds and whites.
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.