A grain-forward restaurant from a former Frasca chef that mills its own flour and bakes some of the most extraordinary bread in Colorado. The pasta is hand-pulled and the whole operation runs on a quiet obsession with ancient grains and fermentation. It's ambitious without being fussy, and every plate has a story rooted in the dirt it came from.
Insider tip
The bread service is non-negotiable. Ask for the cultured butter and the house-milled focaccia before you even look at the menu.
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