The atmosphere at Tangerine is bright and cheerful, with sunlight spilling through large windows and trappings that are as orange as freshly squeezed juice. It's a fitting setting for breakfast, brunch, or lunch, meals that chef-owner Alec Schuler and his staff serve up until 2:30 p.m. every day. Their menu mixes classic American flavors with hints of Mediterranean flair, and just about everything is built around fresh, locally grown ingredients. Eggs from Colorado farms take the spotlight in many dishes, poached and draped atop soft polenta with almond romesco sauce, or scrambled into omeletes loaded with cold-smoked salmon and dill mascarpone. A selection of organic fair-trade coffees is also available, meaning diners don't have to ask their server to douse them in cold water just to get energized.