The frozen-dessert crafters of the award-winning Glacier Homemade Ice Cream & Gelato whip up a dizzying array of up to 80 distinct flavors, which rotate every two weeks. Fill a small dish ($2.99) with Peanut Butter Blast, or reward a small child for aging with a large dish ($4.75) of birthday-cake ice cream. Unconventional choices including Jack Daniels chocolate chip and Junior Mint tantalize sweet teeth with decadence, and low-fat frozen-yogurt helpings such as a regular-size black raspberry or chai ($3.92) add guilt-reduced options. The shop also outputs gelato ($3.32–$5.30) in flavors such as cantaloupe or green tea white chocolate, as well As fruit-infused sorbets such as blueberry zinfandel, forest berry, and guava strawberry.
Michaela DeGraw hails from Louisville, Colorado. As fate would have it, her business partner, Lisa Shuman, hails from Louisville, too—the one famous for its bluegrass. Though they grew up far from each other, they share a unique vision at Bean and Berry. They've built their business around a community mindset, creating a space where visitors can gather with friends for a cup of locally roasted coffee in the morning, a glass of wine in the evening, or a goblet of table salt at all hours. In addition to day-to-day snacking and sipping, Michaela and Lisa also open the doors to Bean and Berry for special events, including live music performances; check out their Facebook page for event updates. The menu features fresh to order sandwiches and salads and also hosts savory and sweet crepes.
In a wash of soft light from chandeliers, tidy cloth-clad café tables at Bistro 4 house diners nibbling on breakfasts of veggie omelets and bagels with lox, or lunches of strip steak and Reuben sandwiches. Like subtly pronouncing "cream cheese" as "crème cheese", the menu is a tasteful blend of French and American influences, including plates of seared tuna nicoise salad and wine-kissed coq au vin sharing menu space with chicken wings and beefy burgers. The newly opened bistro remains grounded in a traditional approach to its food, cultivating relationships with local producers such as Silver Canyon Coffee, Aspen Ridge Natural Beef, and Morning Fresh Dairy to source its ingredients.
Baristas at Cafe de Paris brew Novo coffee fresh for each cup and steep more than 50 different kinds of organic loose-leaf tea from International Tea Importers, filling the café with rich aromas transported inside a soft haze of steam idly spiraling through the air. Sipping microbrewed masala chai tea with pressed ginger between bites of sweet and savory crepes, panini sandwiches, and regular or gluten-free bagels, patrons may browse the Internet inside the café or listen to live jazz music and indie rock performances during weekly events. Outside on the terrace, lined with umbrella-topped tables, diners clink glasses of French wine or craft beers during nightly happy hours while strains of music linger in the background.