2024 Fall/Winter
Index Photo: Seasons of Durango
local program serves nutritious meals to seniors Meals on wheels
Meals on Wheels (MOW) is a nationally-funded community outreach project that delivers meals to local senior residents. However, the program’s impact goes beyond flavor and nutrition, particularly in the winter months. La Plata County Senior Center director Vicki Maestas said during the winter, the program provides “social engagement as well as nutritionallybalanced meals seven days a week for seniors who are homebound and may be socially isolated.”
A HISTORY OF SERVING
Meals on Wheels has been operating for more than 50 years nationwide and almost as long in La Plata County. Last year, the More Than a Meal Comprehensive Network conducted a study to examine the impact of the Meals on Wheels program. The study results showed that the value of MOW goes far beyond the plate. According to the study, the MOW
8 PRIMARY FINDINGS:
program has reduced health care utilization, prevented nursing home admissions, and generated substantial health care cost savings in the communities where the program is active.
MORE THAN JUST A MEAL
Particularly during the winter months here in La Plata County, it’s easy to see the impact MOW has on the lives of our local seniors. When sidewalks are icy or slushy, they pose a greater risk for slips and falls. A fresh, hot meal delivered by MOW means seniors can worry less about getting groceries in icy weather. As snow piles and storms roll in, seniors can be cut off from friends and family who may have otherwise visited. However, dedicated MOW volunteers brave the weather to ensure local seniors receive not only a meal and wellness check, but also a brief moment of company
By Connie Byers
during days that might otherwise feel lonely.
A LABOR OF LOVE
The Durango MOW program, based out of the La Plata County Senior Center, is run by a volunteer staff of fifty-five headed by director Melinda Shepard.
“Our volunteer program is the heart and soul of Meals on Wheels,” Maestas said.
Local volunteers for the program are supported by Meals on Wheels America, the national organization that provides funding, programming, education, research and advocacy. MOW currently sustains dozens of home-bound Durango and Bayfield seniors and their caregivers.
WHAT’S ON THE MENU?
Meals on Wheels is part of the LaPlata County Senior Center’s Nutritional Lunch Program.
A registered dietitian creates, reviews and nutritionally analyzes each menu item to ensure optimal nutritional value.
Annually, the Senior Center’s kitchen staff prepares and serves more than 57,495 wholesome, nutritious lunches county-wide, many of them going to Meals on Wheels recipients and their caregivers. To see the complete monthly menu, view the Senior Center newsletter online: co.laplata.co.us/ services/senior_services/index.php
WHO QUALIFIES FOR MEALS ON WHEELS?
To be eligible for Meals on Wheels, La Plata County and Bayfield residents must be 60+ years of age and either be homebound or require assistance with at least two aspects of daily life.
This includes tasks such as bathing, dressing, cooking, shopping or general household management.
WHAT IS MEALS ON WHEELS’ LOCAL SERVICE AREA?
Meals on Wheel provides daily meals Monday through Friday within the Durango city limits. To the south, the boundary is the intersection of Bodo Park and Colorado Highway 3. The northern boundary is Hermosa, where the tracks cross the highway. To the west, delivery stops at the intersection of Wildcat Canyon Road. West and Highway 160. On the east side, the delivery boundary is the intersection of Florida Road and Timberline Drive. Bayfield Meals on Wheels are provided
within a 5-mile radius of Bayfield.
Pick-up locations are available for frozen meals to any qualified residents living outside Bayfield or Durango’s delivery zones, or for those wishing to have weekend meals provided. n
HOW TO GET INVOLVED
To volunteer with the Meals on Wheels program visit the LaPlata County Senior Center or contact Melinda Shepard at (970) 382-6435.
Learn more about how you can positively impact the lives of your neighbors and fellow community members. To make a donation, visit the Senior Center during operating hours.
From farm to table and vine to wine Eolus Bar and Dining offers the finest menu selections from Southwest Colorado’s bounty of farms, ranches, vineyards and breweries. Our historic dining room provides a comfortable, mountain elegant setting with tabletop and booth seating. Our covered rooftop patio presents premium views of the surrounding mountains for our guests, as well as private parties. Eolus Bar and Dining is a distinct Durango establishment where guests are invited to relax and enjoy locally-inspired cuisine, wine and other craft beverages.
Signature Items
SCOTTISH SALMON
Champagne and saffron corn sauce, ovenroasted tomato, brussels sprouts, oyster mushrooms, fingerling potato, brown butter vinaigrette, yuzu kosho
PORK CHOP
12-ounce double bone, okinawa sweet potato puree, rainbow chard with grilled apple, carrot puree, skinless heirloom cherry tomato, roasted carrots, black cherry demi, emerald oil, parsnip ribbon
GRILLED HANGER STEAK
20 layer potato pave, smoked tomato jam, blistered shishitos, roasted garlic aioli, chimichurri
First Place Best Restaurant
First Place Best Fine Dining
First Place Best Servers
Locally grown . Mountain inspired 919 Main Ave., Durango (970) 259-2898 eolusdurango.com Monday-Friday 5-9 p.m.
Our quaint, locally-owned restaurants serve the best handmade Colorado-style pizzas. We probably have the largest topping selection in the known universe. Indoor and outdoor dining and full bar at all three locations.
Signature Items
PIZZAS
KOKO’S GREEK
spinach, red onion, tomato, Kalamata olive, Parmesan, feta on garlic oil
PORK-U-PINE
ham, pineapple, cheddar, marinara
CHICKEN BACON RANCH
chicken, bacon, bell pepper, cheddar, ranch
FUN GUY PIZZA
mushrooms, red onion, roasted garlic, mozzarella and white truffle oil
THE HEATER
spicy sausage, jalapeño, green chile, cheddar on marinara
Italian . Casual
Three locations
441 E. College Drive, Durango (970) 259-5551
2957 N. Main Ave., Durango (970) 422-8337
125 Mercado St., Suite 105, Durango (970) 764-4207
homeslicedelivers.com
Open daily 11 a.m.-10 p.m.
Bar open until midnight
Signature Items
CALZONES
made to order, with over 50 toppings to choose from STARTERS
garlic home rolls, pepperoni rolls, garlic cheese bread
SAND W ICHES
Big Billy Meatball Sub, Italian Beef, Chicken Bacon Ranch, Chicken
Caesar Wrap, Gyro SALADS
Home Salad, My Big Fat Greek, Caesar, The Holy Goat
DESSERTS
house-baked cookies
Second Place Best Pizza
PHOTO BY: SCOTT D SMITH
James Ranch Grill is table on the farm, sourcing the majority of its ingredients onsite or from local and regional producers that care for the land and use sustainable practices. Enjoy the expansive outdoor seating area that provides amazing views or indoor seating that features more windows than walls so guests can soak in the scenery. The Gather Dinner takes place 5:30-7:30 p.m. every Tuesday mid-October through March. You are wowed with a four course prix fixe meal using as many local and regional ingredients as possible. During this culinary experience, invited speakers share their journey in producing the ingredients. This memorable event has limited seating, prepaid reservations only!
Signature Items
HAND-PATTIED BURGERS
a third-pound patty of 100% grass-fed beef, raised on the ranch and high in omega-3s
FINGERLING FRIES
flavorful, hand-cut potatoes sourced from the San Luis Valley where regenerative practices keep pesticides out of the potatoes
GOURMET CHEESE MELTS
100% grass-fed, raw milk cheese made within walking distance of your table
SPECIALTY SANDWICHES
more delicious options to choose from including a steak sandwich or BLT
FRESH SALADS
beautiful, locally-sourced, nutritionally dense salads with seasonal veggies, local goat cheese and other fun additions
SOUP, STEWS AND CHILI
mouthwatering soups, stews and chili made from locally-sourced meats and vegetables served in the fall and winter seasons
Fast-casual . Seasonal menu . Organic 33846 Highway 550, Durango (970) 764-4222 jamesranch.net
Check our website for hours
Nature’s Oasis Executive Chef, Charles Childers, is a culinary expert who is internationally trained in Jamaica, Fiji, Las Vegas and 100-plus kitchens, learning from as many chefs as possible. Childers moved to Durango in 1997 and worked as a sous chef for several well-known restaurants. He has made multiple television appearances for local stations and is a Cooking Matters (a national nonprofit with over 80 branches in the country) Hall of Famer. Childers attended Community College of Southern Nevada Culinary School.
Signature Items
GREEN GODDESS JUICE
cucumber, parsley, spinach, celery, kale, apple and lemon
COLORADO COBB SALAD
spring mix, Boar’s Head oven-gold turkey, bacon, tomatoes, colby cheese, hard-boiled eggs, avocado, sprouts and house-made blue cheese dressing
SIGNATURE PREPARED SALADS
curried turkey, cilantro lime tuna, cranberry almond quinoa
DAGWOOD SANDWICH
Black Forest ham, oven-roasted turkey, roast beef, Swiss cheese and banana peppers
Deli . Market
300 South Camino del Rio, Durango (970) 247-1988 naturesoasismarket.com
Monday-Saturday 8 a.m.-8 p.m. Sunday 8 a.m.-7 p.m.
Since 1887, The Strater Hotel has been welcoming locals and visitors alike to Durango’s living history museum. Our three popular restaurants and bars –Mahogany Grille, The Diamond Belle Saloon and The Office Spiritorium – offer individually unique settings to enjoy creative cocktails, shareable appetizers and elegant dinners. Inside these unique venues, you can find Victorian-era furnishings, intricate craftsmanship, storied art, exceptional service and live entertainment.
Signature Items
MEDITERRANEAN TRIO
house-made hummus, tabbouleh and toum served with warm pita
MOULE FRITE
mussels steamed in butter, garlic and white wine topped with a pile of herbed french fries
THE MAHOGANY BURGER
featuring free-range Gleason Bison from Hesperus topped with honey herb goat cheese, balsamic caramelized onions and local greens with herbed fingerling potatoes
SKUNA BAY SALMON
sustainably sourced and carefully prepared with a tarragon cream sauce served with a potato gratin and local seasonal vegetables
Diamond Belle: 11:30 a.m.-close Mahogany Grille: 5-9 p.m.
The Office Spiritorium: 4 p.m.-close
Enjoy a seasonal menu developed by Dave Cuntz, who was awarded 2021 Chef of the Year by the Colorado Restaurant Association. Along with delicious nightly specials, The Roost offers affordable, family-friendly dining in a convenient downtown location with a wide variety of options including mouthwatering prime rib. Pair your meal with a glass of wine, craft beer or signature cocktail. Save room for one of our house-made desserts, including Nana Pat’s Cookie Dough Brownie ala mode. Ask your server about the spiked version –you’ll be glad you did!
Signature Items
TOMAHAWK DUROC PORK CHOP
country fried 14-ounce tomahawk Duroc pork chop, mashed potato, maple bacon chutney, green beans
SHRIMP & CHILE RELLENO
sauteed shrimp, chipotle cream, chile relleno, Southwest succotash, pico de gallo
PORTERHOUSE & BBQ SHRIMP
14-ounce Sterling Silver porterhouse steak, barbecue shrimp, caramelized onions and mushrooms, steak butter, truffle and Parmesan potato wedges
VEGETABLE WELLINGTON
roasted sweet potatoes, wild mushrooms, quinoa, onions and garlic in a puff pastry, cranberry, vegan gravy, squash pearls
SINGAPORE ROTI JOHN
curried beef, peppers, onions, seasoned egg, American cheese, sriracha, mayo on a French baguette
American · International influence
128 East College Drive, Durango (970) 946-4661
theroostdurango.com
Tuesday-Saturday 5-9 p.m.
Signature Items
GRILLED NAAN
grilled naan bread with melted mozzarella, roasted vegetables, mushroom, artichoke, spinach, mango ginger chutney dipping sauce
MAHI-MAHI TACOS
marinated mahi-mahi on flour tortillas with queso, avocado, mango pico de gallo, cole slaw and cilantrolime sauce
WEDGE BLOSSOM SALAD
bacon, cheddar, bleu cheese crumbles, tomato and avocado with a balsamic reduction
CREPES
white chocolate creme brulee cheesecake crepes with wild berries
Nestled high in the serene mountains of the Weminuche Wilderness, our family restaurant invites you to indulge in a harmonious blend of wholesome cuisine and lively ambiance. Embracing a rustic charm, our restaurant sets the stage for memorable gatherings. Feast on high-quality American fare crafted with passion and precision, while relishing the sights of nature’s majesty through panoramic windows or porches. Our dedication to family-friendly entertainment extends to live music performances and outdoor adventures, ensuring every visit is an escape into togetherness amid the pines and mountains. Welcome to the Weminuche Woodfire Grill, where nature’s beauty meets culinary delight!
Signature Items
THE SAN JUAN
choice of burger or chicken topped with green chile, whiskey onions, cheese, lettuce, tomato and Weminuche sauce
SUPREME PIZZA
pepperoni, sausage, mushroom, bell peppers, onions, olives, mozzarella
PULLED PORK SANDWICH
smoked pulled pork, coleslaw and barbecue sauce
CAESAR SALAD
romaine lettuce, Parmesan cheese, tomatoes and croutons
American
18044 County Road 501, Bayfield (970) 884-7153
weminuchegrill.com
Tuesday-Thursday 4-9 p.m. Friday-Sunday 11 a.m.-9 p.m.
RIBEYE STEAK
12-ounce hand-cut choice, grilled with roasted garlic butter
WINGS
juicy chicken smothered in your choice of buffalo, barbecue, cherry chipotle, atomic pineapple, sweet chile
SPAGHETTI WITH MEATBALLS
house-made meatballs, sauce with side salad and bread
DESSERTS
daily sweets made from scratch and available until sold out
Chef's corner
brewery tries fresh take on traditional pub fare
Chef Andrew Gribas is a transformative force at Carver Brewing Company, where he leads a team of over 20 kitchen staff, constantly innovating the traditional pub fare. In his two years at Carver’s, Gribas has revamped the menu at least three times annually, with additional tweaks along the way to keep things exciting.
“Chef Andrew Gribas has been a fantastic fit at Carver Brewing,” said brewery co-owner Claire Carver. “His leadership and culinary talent have enhanced our 40-year tradition of exceptional food. His influence has strengthened our focus on quality and healthy comfort food, further cementing Carver Brewing as a premier destination for craft beer and dining in Durango.”
Gribas’ culinary journey began 30 years ago, washing dishes at the Best Western Movie Manor in Monte Vista, Colorado. With Italian roots and a family centered around food, his upbringing played a key role in shaping his passion for cooking.
By Benjamin Brewer
“Food brings people together,” Gribas said. “Learning about other cultures and food come hand-in-hand.”
Returning to Southern Colorado has been a meaningful homecoming for Gribas. “I have fond memories of Durango from when I grew up in Monte Vista,” he said. Living in the San Luis Valley, with its rural farming communities, also influenced his approach to food. “It was a good base to be around my friends and their parents who were farmers. I learned about starch contents, sugar contents, and what potatoes are best for frying, boiling or baking. And with the large Latino population, green chile was always around.”
Gribas pursued formal culinary education at the Art Institute of Colorado, which laid the foundation for a career spanning several major culinary hubs. He worked at renowned restaurants like Kinkade’s American Brasserie in Washington, D.C., Volterra in Kirkland, Washington, and Flying Fish in Seattle, honing skills that he now brings to Carver’s.
His move from fine dining to breweries came when he joined the team at Elysian Brewing Company in Seattle, where he discovered new ways to incorporate hops into food.
“At Elysian, I started doing a lot of work with hops in food that will hopefully continue, depending on the menu,” he said. “At Carver’s, we make our honey mustard and some of our soups and sauces with beer.”
The shift to brewpubs was driven by more than just culinary exploration. Gribas made the transition for a better work-life balance.
“In fine dining, you’re often working 10-16 hours a day,” he said. “Brewpubs have less intense prep and setup, and it’s usually a lot more relaxed.”
The chef’s diverse experience across different cities has granted him a broader knowledge of various cuisines.
“Every restaurant and city I’ve worked in has been different—from the amount of seasoning to portion sizes and healthier dishes,” he said. “It takes a bit of time to see how customers react to new dishes and then evolve them.”
However, Gribas said working in a rural area like Durango presents its own challenges.
“There is a bit of a challenge being able to source some product here,” Gribas said. “I can get almost anything, but it takes a few more days, rather than receiving it the
next day. When planning new menus, I often use what’s available. With my background, I can usually come up with different preparations than other establishments. With time, I hope to source different and more local products.”
Gribas’ extensive knowledge of ingredients and innovative approach have pushed the boundaries of Carver’s menu, bringing freshness to a restaurant with decades of
history. As Carver Brewing Company continues to evolve under his leadership, one thing is clear: Chef Andrew Gribas is not only shaping the future of the restaurant, but also redefining pub dining in Durango. Carver said: “With his unstoppable drive, from Beer Dinners to specials, he’s a delight to work alongside and inspiring, teaching and evaluating our team daily.” n
Chef Andrew Gribas (left) & Head Brewer Patrick Jose (right)
Cuckoo’s has been serving Durango’s best wings and Broasted chicken since 1999. We serve fresh, all-natural products that are cooked to order in a family-friendly atmosphere. Our chicken is healthier than fried, crispy on the outside and moist and juicy on the inside, with wonderful flavor throughout.
Cuckoo’s is the spot to catch your favorite team on one of our multiple TVs, with DirecTV sports programming. To satisfy your sweet tooth, we added soft serve ice cream to our menu!
Signature Items
WING SAUCES
almost 30 wing sauces with varying degrees of sweet and spicy sauces, including buffalo, barbecue, teriyaki, bumbleberry-jalapeno, Asian Persuasion and honey chipotle sauces
CHICKEN WINGS
large, meaty, vacuum-marinated, hand-breaded, deepfried under pressure and covered in your choice of our signature sauces
CHICKEN FINGERS
hand-breaded chicken tenderloins cooked to perfection, tossed in your choice of our signature sauces
STEAK & CHEESE SANDWICH
shaved steak with American cheese and sauteed onion on a hoagie with fries or potato wedges
SOFT SERVE ICE CREAM
vanilla, chocolate or swirl with choice of toppings
First Place Best Hot Wings
American . Casual
128 East College Drive, Durango (970) 259-6322
cuckooschicken.com
Check our website for hours
Outside Magazine writes, “The wizards at Durango’s East by Southwest craft some of the most imaginative sushi in the west.” Come experience vibrant Japanese-fusion cuisine featuring fresh, organic ingredients, freerange meats, sustainably-sourced seafood and extensive vegetarian and gluten-free options.
Signature Items
SUSHI & SASHIMI
tuna, yellow tail, red snapper, sea bass, wild salmon, octopus, oysters
12-HOUR RAMEN
12-hour pork broth, ramen noodles, porkbelly, soft egg, spinach, togarashi, scallions, bamboo shoots
TEA SMOKED DUCK
vanilla black rice, yuzu ginger sauce, quince chutney
TIRADITOS
yuzu, lime, pink salt, kaffir lime oil
FABULOUS SUSHI ROLLS
Triple Tuna, Philly Roll, Hamachi Love, Vampiro Hamango, Dragon Roll, Boomshiki, Lotus Blossom
Sushi . Steak . Fusion 160 East College Drive, Durango (970) 247-5533 eastbysouthwest.com
Lunch Monday-Saturday 11:30 a.m.-2:30 p.m.
Dinner daily 4:30-8:30 p.m.
Happy hour daily 4:30-6 p.m. (excluding holiday weekends)
El Moro embraces the town’s Victorian heritage and reflects the town’s history. In the early 1900s, 945 Main Ave. truly was the El Moro Saloon. The present-day El Moro has some of the feel of the original saloon with bare red brick walls, tin ceiling, hardwood floors and heavy wooden tables. The menu can be described as modernrustic. The simple and memorable dishes are designed to blend classic, old world preparations with exciting techniques that have evolved from the modern cuisine movement, such as spherification, which will highlight the qualities of the ingredients.
Signature Items
MEZCAL MUSTARD GLAZED SALMON
grilled Skuna Bay salmon, fennel and green apple salad, chile morita salsa, roasted asparagus, salmon skin chicharron
NEW YORK STRIP
grilled 10-ounce New York strip, romesco sauce, salted fingerling potatoes, roasted asparagus
Modern rustic
First Place Best Bar/Pub
First Place Best Bartender
Second Place Best Cocktails
945 Main Ave., Durango (970) 259-5555
elmorotavern.com
Monday-Sunday 4-10 p.m.
Open Friday-Saturday until 11 p.m.
Brunch Saturday-Sunday 9 a.m.-2 p.m.
Frida’s Mexican Restaurant and Cantina is a local favorite... and for good reason! Come try our homemade recipes made only with the freshest ingredients. Whether an appetizer, street tacos, seafood, rellenos, tamales, soups, or desserts, you will have many favorites to decide on when you come back again... and again! Enjoy a full bar with expertly made drinks and traditional Mexican cuisine all while enjoying a family-friendly atmosphere!
Signature Items
TORITOS
bacon wrapped yellow caribbean chiles stuffed with pico de gallo and grilled shrimp and deep fried
TAMALE PLATE
two fresh pork handmade tamales smothered with cheese, red and green salsa served with rice and beans
FRIDA’S COMBO PLATE
crispy chicken taco, cheese enchilada and a pork tamale served with rice and beans
JUVENAL’S SHRIMP
grilled butterfly shrimp with garlic and chile de arbol served with salad and sauteed mushrooms
CHILE EN NOGADA
roasted poblano pepper stuffed with ground beef, walnuts, raisins, apples and peaches smothered with special cream sauce, topped with pomegranate seeds
Mexican
2525 Main Ave., Durango (970) 385-1595 durangofridascantina.com
Monday-Thursday 11 a.m-9 p.m.
Friday & Saturday 11 a.m.-10 p.m.
Grassburger is the award-winning choice for the yummiest, juiciest, healthiest burgers in Durango.
Try our 100% grass-fed, U.S. raised beef, delicious chicken patty or house-made vegan black bean burgers, french and sweet potato fries. Our 100% grass-fed beef is lower in cholesterol, high in healthy omegas, vitamins and minerals. We offer clean, nutritious, delicious food with vegan, gluten-free and dairy-free options. Come enjoy our outdoor patio and friendly service
Signature Items
GREEN CHILE JACK BURGER
grass-fed beef patty topped with New Mexico green chile, melted pepper jack cheese and lettuce, tomato, pickles, onion and our signature chipotle sauce served on a GMO free, craft-batched potato bun
FRIES
regular or sweet potato fries cooked in GMO-free rice bran oil
SHAKES
choose from vanilla, chocolate, strawberry or seasonal flavors and oatly non-dairy options
First place Best Fries Second Place Best Burger
American · Fast-casual
726½ Main Ave., Durango (970) 247-1081
360 South Camino del Rio, Durango (970) 403-5305
grassburger.com
Open daily 11 a.m.-9 p.m.
Originally from Nepal, Karma Tenzing Bhotia brought his experience as an award-winning executive chef to Himalayan Kitchen. He spent eight years as a chef in Austria, mastering the art of combining the bold flavors of Nepal with the subtleties of European cuisine. His expertise with fresh herbs and spices to create flavorful dishes.
Signature Items
LUNCH SPECIAL
choice of chicken curry or aloo gobi served with vegetable curry, saag, cucumber salad, rice, naan, gulab jamun for $15
MIXED GRILL PLATTER
lamb, shrimp and chicken, marinated overnight and roasted to perfection served on a sizzling platter of freshly grilled onions
ANNAPURNA SHRIMP
pan-fried shrimp with bell pepper, zucchini, green chile, tomato and cilantro
HIMALAYAN MOJITO
a refreshing drink made with vodka, ginger syrup, fresh lime, mint and ginger beer
Second place Best Asian Cuisine
Second place Best Vegan/Vegetarian
Nepalese · Indian · Tibetan
992 Main Ave., Durango (970) 259-0956
himalayankitchendurango.com
Tuesday-Sunday
Lunch 11:30 a.m.-2:30 p.m.
Dinner 5-8:30 p.m.
Open Friday-Saturday until 9 p.m.
Place an online order
Benvenuto a Mamma Silvia’s! We craft traditional Italian cuisine inspired by Mamma Silvia’s family recipes. We cook from scratch to order “al momento” using the best ingredients with attention to detail. Please join us and share Mamma Silvia’s joy in cooking for family and friends.
Signature Items
PENNE ALA RUSTICA
Italian sausage, roasted peppers, eggplant, San Marzano tomato, basil, pecorino cheese
LINGUINE ALA PESCATORE
lobster, clams, mussels, shrimp, squid, scallops, San Marzano tomato, seafood broth
ARAGOSTA VIVA AL FRA DIABOLO
live Maine lobster, linguine, spicy tomato sauce
VEAL OR CHICKEN MARSALA
cremini mushrooms, Marsala wine, demi glace, butter
MAMMA’S LASAGNA
sweet sausage and beef ragout, ricotta, mozzarella, marinara, bechamel sauce
Italian
· Fine dining
150 East College Drive, Durango (970) 247-5533 mammasilvias.com
Open daily 4:30-8:30 p.m.
Early Bird Special 4:30-5:30 p.m.
Nayarit is an extraordinary, award-winning Mexican restaurant, featuring delicious authentic dishes made with high quality ingredients. Specialty margaritas and amazing ambiance.
Signature Items
MOLCAJETE DE MARISCOS
scallops, octopus, shrimp, tilapia, calamari, clams, and cactus with chorizo and cheese in volcanic rock bowl
STREET TACOS
11 specialty meat, chicken or seafood options placed in a soft corn tortilla, topped with lettuce, onions, cilantro and salsa
HOUSE MARGARITAS
created with the freshest ingredients
MAHI-MAHI TACOS
filet of mahi-mahi seasoned and grilled served with vegetables and rice
Second Place
Best Mexican Food
Second Place
Best Servers
Mexican
1135 South Camino del Rio, Durango (970) 259-4114 nayaritmexicandurango.com
Monday-Friday 11 a.m.-9 p.m.
Saturday-Sunday 11 a.m.-10 p.m.
Come experience Durango’s favorite Asian-fusion bar and lounge, Pop Sushi. We offer an extraordinary, warm atmosphere with the finest Asian cuisine including sushi and creative specialty items. Enjoy a cocktail, and relax while our professional chef creates your freshly prepared meal. Pop Sushi is truly a unique dining experience. This establishment is locally owned and operated.
Signature Items
CURRY RAMEN
curry base soup noodle with chicken, red onions, cilantro, baby bok choy and green onions
BEEF HIBACHI
sautéed beef tenderloin, broccoli, onion, carrots and ginger sauce
CHICKEN TERIYAKI
glazed chicken thigh with sauteed broccoli, onions and carrots
HAMACHI SUPREME
yellowtail jack, orange segments, ponzu, Thai chili, garlic and tobiko
SHRIMP SHUMAI
steamed dumplings with spicy soy sauce, scallions and cilantro
First Place Best Asian Cuisine
First Place Best Happy Hour
First Place Best Seafood
First Place Best Sushi
Asian-fusion . Sushi
42 County Road 250, Unit 400, Durango (970) 422-8182
popsushidurango.com
Sunday-Thursday 4-9 p.m.
Friday-Saturday 4-9:30 p.m.
Pop Hour 4-5:30 p.m. and Mondays 4 p.m.-close
Rupert’s is a charming restaurant in Durango, Colorado that serves up delicious breakfast and lunch options. With a cozy atmosphere and friendly staff, it’s the perfect spot to start your day with a hearty meal or enjoy a leisurely lunch.
Signature Items
ANIMAS BREAKFAST
a hearty breakfast with two eggs, potato cakes, your choice of meat and toast, pancake or biscuits
STRAWBERRY AVOCADO SALAD
baby spinach, strawberries, feta cheese, avocado, red onion and candied walnuts, served with poppyseed dressing
LAKESIDE BURGER
our handmade Angus burger on a brioche bun with onion, tomato, dill pickles and lettuce
RUPERT’S CLASSIC REUBEN
grilled marble rye, corned beef, Gruyere Swiss cheese, sauerkraut, Thousand Island dressing
RUPERT’S SPICY BLOODY MARY
house-made bloody mix with jalapeno-infused Elevate vodka, garnished with pepper jack cheese, Pepperoncini, olives and jalapeno bacon
American · Diner
810 East College Drive, Durango (970) 764-4228
eatruperts.com Open daily 7 a.m.-2 p.m.
Steamworks Brewing Company opened its doors in Durango in September 1996. The family-friendly brewpub offers award-winning craft beer, delicious and creative fare, and a fun atmosphere. Stop by to experience what the award-winning team of brewers have put on tap! The culinary program at Steamworks is unmatched in the region, in both breadth and quality of offerings. The diverse menu features regionally raised meats, sustainably sourced seafood, healthy salads, flavorful pizza and Southwestern-style dishes. Enjoy internationally recognized brews and thoughtfully prepared food, just steps from Main Avenue.
Signature Items
INDONESIAN PEANUT SALAD
rice noodles, greens, cucumbers, chicken, sesame seeds, carrots, peanut sauce
RICO BURGER
ale-braised onion, blue cheese, buffalo sauce
CAJUN CAVATAPPI PASTA
all-natural chicken breast, Gosar Ranch andouille sausage, poblano peppers, onion, Cajun cream sauce
Second Place Best Brewery
Second Place Best Casual Dining
Second Place Best Fries
Third Place Best Bar/Pub
Third Place Best Restaurant
Third Place Best Servers
American . Brewpub . Southwestern
801 East Second Ave., Durango (970) 259-9200
steamworksbrewing.com
Sunday-Thursday 11 a.m.-10 p.m.
Friday-Saturday 11 a.m.-11 p.m.
Still Life Coffee is a woman-owned specialty coffee shop that also offers a diverse collection of tropical house plants, cacti and succulents. Our menu features coffee from the renowned Colorado roaster Sweet Bloom, and a wide selection of teas from Rishi. We work in collaboration with Odd Bird Baking Co. to offer a seasonally rotating menu of sweet and savory pastries baked fresh each day. Beyond the cafe and house plants, we have a wide selection of gifts including cards, candles, locally made ceramics and whole bean coffee.
Signature Items
SWEET BLOOM COFFEE ROASTERS
we feature the brand’s Summit Blend on espresso roasted for high-altitude extraction, which means each shot of espresso is pulled with care and consistency
SOUL CHAI
a black tea combined with traditional Indian spices, sweetened with brown sugar and served with the milk of your choice
MATCHA
organic matcha from Rishi, sifted and whisked in the traditional Japanese-style
SUPERFOOD LATTES
three blends from Saku Tea that include beetroot, raw cacao, ginger, turmeric and ashwagandha offer the sweet richness of a coffee or chai with adaptogens instead of caffeine
Specialty coffee · Plant shop
1301 C Florida Road, Durango (970) 501- 0960 still-life-coffee.com
Monday- Friday 7 a.m.-5 p.m. Saturday-Sunday 7:30 a.m.-2 p.m.
Sunnyside Farms Market is Durango’s specialty market, craft butcher shop and deli / bistro, featuring all things delicious under one roof. While you’re in enjoying our signature house-made sandwiches, salads and soups, be sure to shop our curated selection of specialty grocery items. Make a stop at the butcher counter, stocked daily with pasture raised beef, pork, lamb, poultry and premium seafood. Try our chef-prepared take and bake meals and meal kits, local products and gourmet snacks. Visit Brightside Spirits, located inside the store for a quality selection of wine, spirits, craft beers, seltzers, canned cocktails and more.
Signature Items
PITMASTER
smoked pulled pork in spicy barbecue sauce topped with cole slaw and pickles on a Kaiser roll
SANTA RITA
roasted turkey, green chile, cheddar, tomato, romaine, aioli, hoagie roll
BISTRO
roast beef, Swiss cheese, caramelized onions and Dijon mustard on a baguette with au jus for dipping
BALBOA
genoa salami, capicola, mortadella, provolone, romaine, tomato, red onion, pepperoncini, Italian vinaigrette, hoagie roll
PURPLE CLIFFS SALAD
mixed greens, Asian-style slaw, cashews, mango, avocado, Asian-style vinaigrette
Deli . Market . Butcher shop
1305 Escalante Drive, Suite 101, Durango (970) 375-6400
sunnysidefarmsmarket.com
Check website for hours
Baked broccoli mac
try a grownup twist on a childhood favorite
Ingredients
1 box (1 pound) pasta noodles, such as cellentani, elbow or penne
2 cups chopped broccoli
2 cups chicken broth
1 cup heavy whipping cream or half-and-half
2 cups mozzarella
1/2 block pasteurized cheese product, cubed
1 tablespoon garlic powder
1 tablespoon onion powder salt, to taste pepper, to taste
Topping
2 cups breadcrumbs
1/2 stick butter
1/2 cup grated Parmesan cheese
Instructions
Heat oven to 350 F.
In large pot, cook pasta according to package instructions. Drain well then add broccoli, chicken broth, cream, mozzarella, pasteurized cheese product, garlic powder and onion powder. Season with salt and pepper, to taste. Mix well.
To make topping: In bowl, mix butter, breadcrumbs, and Parmesan cheese.
Pour macaroni mixture into large baking dish then sprinkle with breadcrumb mixture.
Bake 30 minutes.
Recipe courtesy of “Cookin’ Savvy”
Highway 3 Roadhouse and Oyster Bar is noted as one of the local favorites away from downtown with plenty of sunshine. The menu features Southern cuisine with gumbo, catfish, crab cakes, po-boys and more. Oysters from Maryland are the biggest hit, serving about 400 each day. Get here early because we are only open three days a week!
Southern cuisine • Full bar 955 Highway 3, Durango (970) 385-7444 highway3roadhouse.com
Wednesday-Friday 4-8 p.m.
Second Place Best Seafood
Located inside Nature’s Oasis, and named after the owners’ father, Jack’s is a full-service meat market with 100-plus options of the best quality products. Jack’s is the exclusive retailer of Cross Creek Ranch Premium Meats. We offer sustainably and naturally-raised American Wagyu beef, wild-caught and sustainably-raised seafood and fish from suppliers, like SmartChicken, Meyers Ranch Beef, Mulay’s Sausage, Niman Ranch and more. You can trust Jack’s to know where products come from and how they are raised.
Meats . Seafood . Poultry
300 South Camino del Rio, Durango (970) 247-1988 naturesoasismarket.com
Monday-Saturday 8 a.m.-8 p.m. Sunday 8 a.m.-7 p.m.
European-inspired bakery featuring local ingredients and traditional techniques. With ever-changing pastry and dessert options, the small bakery offers unique combinations of croissants, eclairs and tarts inspired by the seasonal produce available in the Southwest. The staff prepares freshly baked bread using heritage wheat and rye flour. Whether craving something savory or sweet, the menu offers snacks for every occasion.
Bakery · Catering
3101 North Main Ave, Durango (970) 403-3776 labonnedurango.com
Wednesday-Sunday 7 a.m.-2 p.m.
Home to the “coolest” beer cave in the Four Corners region. Offering your favorite beers, spirits, wines and other beverages, including zero alcohol options at affordable and competitive prices. Convenient, local and great savings, including discounts when you buy multiple bottles of wines. We have an in-house first level sommelier, are connected to Nature’s Oasis for easy shopping, and located five minutes south of downtown Durango.
Beer . Wine . Liquor
300 South Camino del Rio, Durango (970) 247-1988 naturesoasismarket.com
Monday-Saturday 8 a.m.-8 p.m.
Sunday 8 a.m.-7 p.m.
professional uses outreach to expand food education Native nutrition
When considering Native American food, nutrition may not be the first thing that comes to mind. While many may immediately think of fry bread and Navajo tacos, interestingly enough, ‘fry bread’ is not actually a traditional dish. It was born out of necessity when tribes were denied access to traditional foods and provided with government rations.
Prior to European contact, the Navajo were hunters and gatherers who moved throughout the Four Corners region. They thrived on a diet rich in cultivated foods such as beans, corn, squash, mutton (sheep), wild game and other natural resources from the land. These foods not only provide nourishment, but are also deeply intertwined with their culture. Today, the Navajo diet has shifted due to globalization and changing attitudes toward food taboos.
Founder of Tumbleweed Nutrition
Denee Bex said Indigenous communities have been told for so long not to eat traditional foods, and in fact, federal policies up until the middle of the 20th century explicitly removed access to those foods. However, she is on a mission to change that narrative.
“My goal is to show our community and the medical professionals who come into our communities that many of our foods are incredibly nourishing,” Bex said. “I wanted to combat the idea that our foods are inherently ‘unhealthy,’ because that’s simply not true.”
Bex started Tumbleweed Nutrition in 2021 while working as an outpatient dietitian in a Navajo Nation hospital.
By Connie Byers
Some of our foods are linked to traditional creation stories because our ancestors recognized their importance. This is why it’s important not to disparage or demean our traditional foods.
– Denee Bex
During that time, she, like many in the industry, felt stressed and noticed a decline in mental health. She turned to community nutrition work as an outlet.
“I knew that one day I’d like to pursue more work as a community-focused dietitian full-time, and I thought one day, maybe my company would be that,” Bex said.
While working in community outreach, Bex noticed that a large percentage of her Navajo patients felt shame around eating or preparing traditional or cultural foods.
“They would try to say they don’t ‘eat it a lot’ or try to qualify their statements when they would eat our cultural foods, but in fact, many of our foods are incredibly nourishing,” she said.
For the Navajo tribe, traditional foods often go beyond nourishment.
“Some of our foods are linked to traditional creation stories because our ancestors recognized their importance. This is why it’s important not to disparage or demean our traditional foods,” Bex said. “Because there are deeper stories linked to these traditional foods, saying we ‘can’t’ eat it or need to ‘limit’ it, it can be taken by some in our communities as
demeaning to our communities, creation stories or ceremonies.”
Another issue that Bex works hard to address at Tumbleweed Nutrition is that, for many tribal communities, food insecurity is commonplace. Particularly for those living on the reservations, the only foods they have easy access to are those provided by gas stations.
“Many in our community face food insecurity, and while I believe Native foods are important to eat, I also think it’s more important to address food security,” Bex said. “As dietitians, it’s important to individualize nutrition, and what’s most important
is ensuring our community has access to nourishing foods, including our cultural foods. After that, if a person wishes to incorporate more Native foods into their diet, I encourage people to eat whatever is specific to their community.”
When opening the conversation around Native dishes, she says, “I try to talk more positively online, in public, and with my clients about our traditional and cultural foods. It’s not commonplace to hear from medical professionals like myself about the benefits of eating our cultural foods, and I like to bring that perspective.”
She works hard to talk about ways to integrate cultural foods back into her client’s regular meals and snacks instead of eating them just for special occasions.
“I want to ensure my aunts, uncles, cousins and other relatives know they can and should eat our traditional foods because it’s good for us, not only in a physical sense but also in a nutritional and emotional sense. I think it’s important to help my community celebrate our foods without shame.”
Learn how Bex is changing the narrative between Native foods and nutrition on her website tumbleweednutrition.com. n
Photos courtesy of Denee Bex
Pumpkin Neeshjizhii Soup
Servings: 4
Preparation: 10 minutes
Cook: 30 minutes
Ingredients
2 tablespoons oil
1 small yellow onion, chopped
1/3 cup ground neeshjizhii
1/3 cup mesquite flour
15-ounce can of pumpkin puree
3 cups low-sodium chicken broth, divided
1/2 teaspoon pumpkin pie spice
1/4 cup maple syrup
Pepper taste
Sunflower seeds, shelled
Sour cream or yogurt
Instructions
1. Heat a medium pot over medium heat and add the diced onions. Saute the onion over medium heat until tender and translucent, about 4 minutes.
2. Add the ground neeshjizhii and mesquite flour to the onions and stir to coat the onions, about 1-2 minutes. Turn off heat.
3. Scoop the mixture into a blender with 1 cup of chicken broth. Blend until smooth and add back to pot.
4. Turn pot to medium high heat. To the pot, add pumpkin puree, 2 cups chicken broth, pumpkin pie spice, maple syrup and pepper. Stir until smooth. Allow to come to a gentle boil, stirring occasionally.
5. Turn heat to low and let simmer for 10 minutes.
6. Serve the soup topped with sunflower seeds, sour cream, plain or Greek yogurt.
Courtesy of Tumbleweed Nutrition LLC
Save the seeds
enjoy an easy seasonal snack
Don’t throw out your seeds after this year’s pumpkin carving. This healthy snack is easy to make at home and a fun project to get the kids involved. Plus, this versatile Roasted Pumpkin Seeds recipe can be modified with any of your favorite seasonings or spices.
Visit culinary.net to find more quick, simple snacks.
Ingredients
Roasted Pumpkin Seeds Water
1 1/2 cups raw pumpkin seeds
2 teaspoons sea salt, plus additional for seasoning (optional)
2 teaspoons salted butter, melted
1 teaspoon garlic powder
1 teaspoon paprika
Your Personal Winery
Wine by the taste, by the glass, or by the bottle
As soon as you enter our historic building, the overwhelming aroma of wine will excite your palate. We import grapes from all over the world and then ferment, blend and bottle all of our wines right in front of you. Located across the street from the historic Durango & Silverton Narrow Gauge Railroad station.
Wine bar · Appetizers
528 Main Ave., Durango (970) 403-8182
fourleaveswinery.com
Tastings daily · Unique gifts
Instructions
In pot over high heat, bring water to boil. Add pumpkin seeds and 2 teaspoons salt; boil 15 minutes. Drain water and spread seeds evenly on paper towels to dry.
Preheat oven to 350 F. Line baking sheet with foil or parchment paper.
In medium bowl, toss seeds and butter until coated well. Sprinkle with garlic powder, paprika and additional salt, if desired. Spread seeds evenly on baking sheet.
Bake 25-30 minutes, or until golden brown and lightly toasted. Stir every 10 minutes.
Taco Boy offers authentic Mexican food in a fast-casual atmosphere. The menu features a variety of traditional entrees, including burritos, enchiladas, quesadillas, tacos and tortas. Every dish is made-to-order from the kitchen.
Mexican • Fast-casual
Taco Boy offers authentic Mexican food in a fast-casual atmosphere. The menu features a variety of traditional entrees, including burritos, enchiladas, quesadillas, tacos and tortas. Every dish is made-to-order fresh from the kitchen. Experience authentic Mexican flavors with our full-service bar offering premium tequilas and handcrafted cocktails. Happy hour daily from 2-5 p.m.
Mexican
150 Confluence Ave. #101C, Durango (970) 422-8399
2477 Main Ave., Durango (970) 422-8223
126 W. Mill St., Bayfield (970) 884-9527
150 Confluence Ave. #101 C, Durango (970) 422-8399
Kid-friendly • Dine-in • Carryout
tacoboycolordo.com
Monday-Saturday 8 a.m.-9 p.m. Sunday 8 a.m.-8 p.m.
Si Señor is Farmington’s vibrant spot for authentic New Mexican cuisine. Since 1997, we’ve been delighting diners with dishes crafted from freshly-roasted Hatch Valley chiles. Dive into our house-made tortillas and sopapillas, or enjoy the zest of our signature salsa. Whether you dine under our cozy patio, use our convenient drive-thru or let us cater your events, Si Señor delivers a memorable, flavorful experience. Join us for a meal where tradition meets taste, and every guest leaves with a smile.
Signature Items
SI SEÑOR STEAK
boneless ribeye paired with cheese enchiladas smothered in your choice of chile sauce, and accompanied by rice, beans and guacamole
TACO SALAD
crunchy taco shell bowl, brimming with fresh greens, ground beef and cheese
STUFFED SOPAPILLAS
choice of meat, smothered in chile and cheese
BREAKFAST BURRITO
eggs, hash browns, diced green chile and your favorite breakfast meats
SEÑOR-RITA MARGARITA
refreshing blend of local agave spirit and fresh lime juice
New Mexican . American 4015 East 30th St., Farmington (505) 324-9050
sisenorfarmington.com
Monday-Thursday 10:30 a.m.–8 p.m.
Friday-Saturday 7 a.m.–9 p.m.
Sunday 7 a.m.–8 p.m.
Drive-thru open daily 7 a.m.–close
The Chile Pod is driven by the desire to create moments of exquisite delight through the savory exploration of New Mexican-inspired food. We thrive in creating cuisine that will linger in your mouth and in your memory, bringing you back again and again. Every one of your senses will be satisfied. The menu showcases our award-winning chile and New Mexican-inspired mac and cheese. Get your crave on today!
Signature Items
CARIBEE ALASKAN SOCKEYE SALMON
red chile caribe and honey glazed 8-ounce salmon served with cilantro lime and asparagus rice
BUBBA BURGER
two 7.5-ounce patties topped with Swiss and American cheese, Hatch green chile and your favorite toppings
BONE-IN RIBEYE
charbroiled to your preferred temperature, served with garlic, rosemary steak fries, herbed butter and a grilled jalapeno
FRITO PIE
house-made pinto beans topped with our awardwinning New Mexico-style chile, corn chips, romaine lettuce and ripe tomatoes
New Mexican . Family restaurant
121 West Main St., Farmington (505) 252-4585
cravethechilepod.com
Tuesday-Saturday 11 a.m.-9 p.m.
For over 35 years, we have been serving some of the best barbecue in the Southwest. We enjoy serving our surrounding Four Corners community, local businesses and schools, and we look forward to serving you. Whether it’s graduations, weddings, birthdays, life celebrations or just a family get together, Spare Rib BBQ can help cater your event.
Barbecue
1700 East Main St., Farmington (505) 325-4800 thespareribbbq.com
Tuesday-Saturday 11 a.m.-8 p.m.
Perfect pairings food and beer
AMBER ALES
Flavor reaction: Pairs with a wide range of food
Beer flavors:
Citrus, fruit, pine, caramel
Local beer suggestions: Old Oak Amber Ale by Carver Brewing Company
. Lizard Head Red by Steamworks Brewing Company
. Pinstripe Red Ale by Ska Brewing Company
Boxcar Red by Animas Brewing Company
PAIRINGS
Entrées: Barbecue, burgers, chicken, seafood
Cheese: Medium cheddar, Port-Salut
Dessert:
Poached pears with dulce de leche
BROWN ALES
Flavor reaction: Pairs with hearty foods
Beer flavors: Bitter, caramel, chocolate, toast
Local beer suggestions:
Colorado Trail Nut Brown Ale by Carver
. Fisherman’s Brown by Animas
Bear Track Brown Ale by Mancos Brewing Company
Poor Richard’s Brown Ale by Pagosa Brewing Company
PAIRINGS
Entrées: Grilled meats or salmon, roast pork, smoked sausage
Cheese: Aged gouda, Cheshire
Dessert: Pear fritters
DARK LAGERS
Flavor reaction: Interacts with heart, spicy food
Beer flavors: Chocolate, bread, biscuits
Local beer suggestions: Night Train by Steamworks
. Munich Dunkel by Carver
Schnorzenboomer Amber Dopplebock by Main Street Restaurant & Brewery
Holy Schnitzel Doppelbock by Riff Raff Brewing Company
PAIRINGS
Entrées: Spicy barbecue, sausage, roasted meat and vegetables
Cheese: Munster
Dessert: Candied ginger pear cake
IPAS
Flavor reaction: Pairs best with bold, spicy foods
Beer flavors:
Citrus, tropical fruit, pine, bread
Local beer suggestions:
Third Eye P.A. by Steamworks
. Twilight Peak by Carver
Modus Hoperandi by Ska
. Class IV by Animas
PAIRINGS
Entrées: Spicy curry, barbecue burger
Cheese: Gorgonzola, cambozola
Dessert: Carrot cake, caramel apple tart
LIGHT LAGERS
Flavor reaction: Subtle flavors accompany light foods
Beer flavors: Bread, toasted barley
Local beer suggestions:
. Lightner Creek Lager by Carver
. Mexican Logger by Ska
Eternal Bliss by High Trestle Brewing Company
Rear View Mirror
Light American Lager by Lauter
Hause Brewing Company
PAIRINGS
Entrées: Samosas, salmon, chicken salad
Cheese: Colby, Monterey
Jack
Dessert: Baklava
PALE ALES
Flavor reaction: Pairs with a wide range of food
Beer flavors: Citrus, caramel
Local beer suggestions:
PILSNERS
Flavor reaction:
Great with lighter foods
Beer flavors: Sweet, bready
Local beer suggestions:
. Nugget Fresh Hop Ale by Steamworks
Jack Rabbit Pale Ale by Carver
. Euphoria Pale Ale by Ska
C3PA Pale Ale by Animas
PAIRINGS
Entrées: Cheeseburger, meatloaf, pasties
Cheese: Medium cheddar, Derby
Dessert: Bananas foster
. Mancos Gold Pilsner by Mancos
La Plata Pilsner by Carver
. Pagos-ah Pilsner by Riff Raff
Scaramouche
Bohemian Pilsner by Main Street
PAIRINGS
Entrées: Shellfish, salads, salmon, bratwurst
Cheese: White cheddar
Dessert: Shortbread cookies
PORTERS
Flavor reaction: Interacts with roasted and smoked foods
Beer flavors: caramel, cocoa-like sweetness
Local beer suggestions:
. Pagan Porter by Mancos
. Purple Cliffs by Animas
Plebian Porter by Riff Raff
. Power House Porter by Carver
PAIRINGS
Entrées: Blackened fish, chicken mole, roasted meat, sausage
Cheese: Smoked gouda
Dessert: Butterscotch blondies
STOUTS
Flavor reaction: Flavor overpowers most main dishes
Beer flavors: Chocolate, cocoa, coffee
Local beer suggestions: Backside Stout by Steamworks
. Low Flow Nitro Stout by Animas
Soaker’s Stout by Pagosa
. Imperial Stout by Carver
PAIRINGS
Entrées: Foie gras, smoked goose
Cheese: Parmesan, cheddar
Dessert: Dark chocolate truffles
WHEAT BEERS
Flavor reaction: Subtle flavors pair with light foods
Beer flavors: Wheat
Local beer suggestions:
. Rockwood wheat by Bottom Shelf Brewery
. Raspberry Wheat by Carver Crystal Wheat by Main Street
. Wolf Creek Wheat by Pagosa
PAIRINGS
Entrées: Steamed mussels, sushi, salads
Cheese: Chevre, marscapone, Vermont cheddar
Dessert: Blood orange sorbet
Where to eat?
CUISINE TYPE
SOCIALS
Cuckoo's Chicken House & Waterin' Hole
128 East College Drive, Durango (970) 259-6322 cuckooschicken.com
East By Southwest
160 East College Drive, Durango (970) 247-5533 . eastbysouthwest.com
El Moro Spirits & Tavern
945 Main Ave., Durango (970) 259-5555 elmorotavern.com
Eolus Bar & Dining
919 Main Ave., Durango (970) 259-2898 eolusdurango.com
Four Leaves Winery
528 Main Ave., Durango (970) 403-8182 fourleaveswinery.com
Frida's Mexican Restaurant
2525 Main Ave., Durango (970) 385-1595 durangofridascantina.com
Grassburger
726 1/2 Main Ave., Durango
360 South Camino del Rio Suite 300, Durango (970) 247-1081 eatgrassburger.com
Highway 3 Roadhouse & Oyster Bar
955 Highway 3, Durango (970) 385-7444 . highway3roadhouse.com
Himalayan Kitchen
bar Hot wings
Steak Fusion
cuckoos.chicken
eastbysouthwest eastbysouthwest
elmorotavern elmorotavern
eolusdurango
FourLeavesWinery fourleaveswinery
FridasMexicanRestaurantandCantina fridas_restaurantcantina
grassburgerrestaurants grassburger
highway3roadhouse
Cajun
992 Main Ave., Durango (970) 259-0956 himalayankitchendurango.com Nepalese Indian Tibetan
Homeslice Pizza
441 East College Ave., Durango (970) 259-5551 2957 Main Ave., Durango (970) 422-8337 125 Mercado St. Suite 105, Durango (970) 764-4207 . homeslicedelivers.com
Jack's Meat Market
300 South Camino del Rio, Durango (970) 247-1988 naturesoasismarket.com
James Ranch Grill
33846 Highway 550, Durango (970) 764-4222 jamesranch.net
La Bonne Patisserie
Casual
Market
Seasonal Organic
3101 North Main Ave., Durango (970) 403-3776 . labonnedurango.com Bakery European Dessert
Mamma Silvia's
150 East College Drive, Durango (970) 247-5533 mammasilvias.com Italian Fine Dining
himalayanktichendurango himalayan_kitchen
homeslicepizzadurango homeslicepizzadurango
JacksDurango jacksmeatmarketdurango
thejamesranch jamesranch
labonne_durango
mammasilvias mammasilvias
Nature's Oasis Deli
300 South Camino del Rio, Durango (970) 247-1988 naturesoasismarket.com Salad Sandwiches Soups
Nayarit Mexican Casual Cuisine
1135 South Camino del Rio, Durango (970) 259-4114 . nayaritmexicandurango.com
Pop Sushi
42 County Road 250, Unit 400, Durango (970) 422-8182 popsushidurango.com
River Liquors
300 South Camino del Rio, Durango (970) 247-1988 naturesoasismarket.com
Rupert's Durango
810 East College Drive, Durango (970) 764-4228 . eatatruperts.com
Si Senor
4015 East 30th St., Farmington (505) 324-9050 sisenorfarmington.com
Steamworks Brewing Company
801 East Second Ave., Durango (970) 259-9200 . steamworksbrewing.com
Still Life Coffee & Botanicals
1301 C Florida Road, Durango (970) 501-0960 still-life-coffee.com
Strater Hotel: Diamond Belle Saloon 699 Main Ave., Durango (970) 375-7170 strater.com
Strater Hotel: Mahogany Grille
Strater Hotel: The Office Spiritorium
Sunnyside Farms Market
1305 Escalante Drive, Suite 101, Durango (970) 375-6400 sunnysidefarmsmarket.com
The Chile Pod
121 West Main St., Farmington (505) 252-4585 . cravethechilepod.com
The Roost
128 East College Drive, Durango (970) 764-4661 theroostdurango.com
The Spare Rib BBQ Company
1700 East Main St., Farmington (505) 325-4800 thespareribbbq.com
The Weminuche Woodfire Grill
18044 County Road 501, Bayfield (970) 884-7153 weminuchegrill.com
Brewpub Southwestern
coffee Plant shop
naturesoasis natures_oasis_durango
nayaritmexicancuisine nayarit_mexican_cuisine
popsushidurango popsushidurango River Liquor rupertsdurango rupertsdurango
sisenorfarmington sisenorfarmington
steamworksbrewing steamworksbrewing still.life.coffee
thediamondbelle diamondbelle_durango
mahoganygrille mahoganygrilledurango theofficespiritorium theofficedurango
Shop Deli Market
SunnysideFarmsMarket sunnysidefarmsmarket
Upscale Lounge
thespareribbbq
chilepod thechilepod theroostdurango the_roost_durango theweminuchegrill theweminuchegrill
