At Bistro on the Peak, chefs blend Mediterranean dishes with American sensibilities. They season Colorado Black Angus steaks with pancetta and gorgonzola, for instance, and top olive-oil-glazed pizza with barbecued bison and pineapple. Diners can enjoy these and other meals inside, or head outside and eat beneath the trees and bright blue umbrellas that grow on the secluded side-street patio. In the evenings, a full bar and live music invite patrons to venture downstairs to the underground sports bar and nightclub.
At Portofino Pizza & Pasta, the owner and head chef conjures a menu of classic Italian cuisine. Diners round up appetites with garlic knots ($3.99/dozen), which sidle up next to marinara for dipping or finger painting. Hefty calzones enfold a triumvirate of ricotta, mozzarella, and parmesan cheeses, and hot hero sandwiches pile rolls high with stacks of meatballs or eggplant ($7.49). Pizza professionals toss specialty pies such as the Portofino pizza ($18.99), which is speckled in spinach, sun-dried tomato, and black olives in an attempt to camouflage itself from fingers, and fetuccine alfredo ($8.99) twirls itself around fork tines to sneak into mouths to ambush unsuspecting taste buds.
Each dish of homespun fare populating Indochine Cuisine's menu is carefully woven with fresh sauces and zesty seasonings, resulting in a harmonious blend of healthy tastes from Thailand and Vietnam. The restaurant's versatile starters can double as full meals or Burton Gilliam stand-ins—coconut-curry-sauce-marinated shrimp stuffs each deep-fried pastry pillow of the Fire Crackers ($5), and the grilled satay chicken rests comfortably in yellow curry sauce served with peanut sauce and 400-thread count cucumber vinaigrette ($6). Coat your throat with warm signature soups such as the coconut milk-infused Tom Kha ($6–$11) before loading up on one of Indochine Cuisine's tasty entrees. Fueled by basil curry puree, the rice-crusted Chilean sea bass rides on grilled zucchini ($20) rims before racing the fiery Bo Luc Lac's tender whip of wok-tossed steak ($14) through digestive highways.
Hickory House Ribs is named for its signature racks of baby-back ribs, a combination of high-grade meat imported from Denmark and specialty sauce made in-house. The ribs have claimed numerous awards and accolades for their succulent flavor, which begins with pork ribs from hogs fed all-natural and lean diets. The ribs then spend hours slow-smoking in a combination of hickory and oak. Once they get to Hickory House Ribs, chefs coat them in thick housemade sauce, made from scratch. The restaurant also serves up other classic barbecue fare, from certified Angus steaks to smoked pork shoulder. Each kind of barbecued meat is seasoned and smoked daily, and served with baked beans and coleslaw each made fresh every day.
Traditional and contemporary recipes reign at India's Kitchen, where chefs sheath chicken, lamb, seafood, and vegan entrees in a flurry of freshly ground exotic spices. They sizzle naan and kebabs in a tandoor clay oven and flood kormas and masalas with housemade yogurt, cream sauces, and coconut milk. Chefs can customize spiciness levels or swap in gluten-free ingredients for the handful of dishes that aren't already gluten-free, adeptly maintaining each dish's intricate flavors and inspirational coming-of-age story. An extensive daily lunch buffet lines up some of the kitchen's greatest hits for guests to sample, and the restaurant also extends its culinary services to the catering realm.
Cylindrical light fixtures dangle amid the dining room's vibrant red-orange walls, which contrast charcoal-hued floors and furnishings. A trickling faux rock fountain beckons patrons to venture to the full bar, where staffers sling Indian beers that harmonize with the aromas and flavors of the cuisine.