Flavor Four Corners DiningGuide 2023 Fall/Winter

2023 Fall / Winter

TABLE OF CONTENTS

06 LOCAL FIRST HARVEST DINNER

autumn event supports agriculture

16 GATHER DINNERS

elegant evenings are educational

26 CHEF'S CORNER a commitment to culinary service

36 AFFORDABLE EATS how to save money while dining out

44 DINNER AT THE VINEYARD annual meal offers respite from routine

58 RESTAURANT LISTINGS compare offerings from eateries

autumn event supports agriculture Local First Harvest Dinner

By Hunter Harrell

Local First hosts a spectacular community celebration of agriculture and the culinary arts annually. The Harvest Dinner is a fundraiser that fosters connections between the community and its regional food system.

Harvest Dinner guests gather on the lawn of the Smiley Building to enjoy an exquisite meal crafted by professional chefs with locallysourced ingredients. From fresh greens and garnish to grass-fed meat, each plate is an edible piece of art from the abundance in the Animas Valley and surrounding area.

Local First Executive Director Lauren Berutich said the purpose of the feast, which is traditionally held in September, is to promote

independent businesses during Eat Local Month.

“It is so brilliant to get to know our local growers and artists who create these mouthwatering dishes and drinks,” Berutich said.

The evening is elegant and the menu is elaborate. Tables provided by Mountain Peak Rentals are adorned with Adela Flora flower arrangements grown by Mountain Belle Flower Farm, Rainbow Springs Flower Farm and Red Tail Gardens. The event as a whole, is an educational experience for attendees as well. Not only does Harvest Dinner seek to highlight

culinary talent, it also kickstarts larger conversations about supporting sustainable agricultural operations and food systems.

“We elevate the voices of the talented service industry by welcoming the chef and the paired drink representative to the stage to introduce their creation, the ingredients, the process and the farms sourced for every single course throughout the entire evening,” Berutich said.

Through guest presentations, the Harvest Dinner showcases how supporting local farms and ranches creates opportunities for economic

It is so brilliant to get to know our local growers and artists who create these mouthwatering dishes and drinks.

- Lauren Berutich, Local First executive director

Photos courtesy of Local First

growth and job creation. Eating fresh, local food also provides health benefits for a community.

“The chefs were absolutely incredible and the menu was off the charts this year,” Berutich said. The 7th Harvest Dinner included a cocktail hour with appetizers and a six-course meal with beverage pairings. In order to showcase the fresh ingredients from the region, Local First coordinated with 10 local independent restaurants, sourcing products from 20 regional farms. Berutich said this year’s event raised just over $10,000 for Local First. Those proceeds benefit the yearround work that the organization does to support independent businesses and amplify the voices of the community by advocating for important issues around livable wages, affordable housing and access to affordable healthcare.

This year’s participating restaurants included Avalanche Bowl Company, Backcountry Gourmet, El Moro Spirits and Tavern, Odd Bird Baking, Ore House, Primi Pasta and Wine Bar, Public House 701, The Bookcase and Barber and The Roost.

Beverage pairings were provided by Desert Sun Coffee, Durango Craft Spirits, EsoTerra Ciderworks, Honey House Distillery, Ska Brewing Company, Steamworks Brewing Company and Sutcliffe Vineyards.

Berutich said the event would not be possible without the assistance from her staff, In The Weeds and High Desert Consulting, as well as support from other organizations, including 1st Southwest Bank, Durango Land and Homes, Manna Soup Kitchen, Mountain Peak Rental, High Desert Consulting, Smiley Building and Table to Farm Compost.

PARTICIPATING FARMS & RANCHES

. Adobe House Farm

. Bangas Farm

. Beet Street Farm

. Bellows Farm

. Bow and Arrow

. Breen Mesa

. Cortez Milling

. Fields to Plate

. Fresh Start Microgreens

. Heartland Mills

. Hideaway Honey

HARVEST DINNER MENU

PRESENTED BY LOCAL FIRST COCKTAIL HOUR & APPETIZERS

Blackberry gazpacho with goat cheese and pop rocks presented by Avalanche Bowl Company

Bruschetta with apple balsamic glaze and toast points presented by In The Weeds

Veggie rangoon with palisade peach habanero sauce presented by Public House 701

STARTER

Sweet Corn Panna Cotta presented by Ore House

Sweet corn panna cotta with green gage plum mole, verde sorbet, blue corn, machacha crumble, heirloom tomato

Beverage pairing: Ska Oktoberfest

SALAD

Humble Fungi Confit Salad presented by The Roost

Confit humble fungi oyster mushroom, fresh greens, zucchini, pea sprouts, roasted carrot vinaigrette

Beverage pairing:

. Humble Fungi

. James Ranch

. Kokopelli Farms

. La Plata Lavender

. Lazy Ducks Ranch

. Long Table Farm

. Phoenix Foods

. Rowhers Farm

. Sunnyside Farms

. Turtle Lake Refuge

. Twin Buttes

EsoTerra Ciderworks Paragon

FIRST ENTRÉE

Arugula & Ricotta Cannelloni presented by Primi Pasta and Wine Bar

Baked crepe filled with fresh James Ranch ricotta and arugula with heirloom tomato sauce and fresh basil

Beverage pairing: Sutcliffe Vineyards Cabernet Franc

SECOND ENTRÉE

Peach Braised Beef Short Rib presented by El Moro Spirits and Tavern

Peach braised beef short rib, provencal mashed potatoes, palisade peach demi glace, seared kale, toasted hazelnut gremolata

Beverage pairing: Sutcliffe Vineyards Telluride Red

DESSERT

Blue Corn Petit Fours presented by Odd Bird Baking Co.

Blue cornmeal petit fours, lavender apricot jam, salted burnt honey buttercream, honeycomb

Beverage pairing: Desert Sun Coffee n

Explore Durango’s favorite food truck collective featuring a culinary experience with a variety of choices. With a 1950s retro gas station decor, come enjoy our outdoor seating areas with great views and savor live music with family and friends. Check out the new food trucks that have joined our community on the corner of Main and 11th Street in downtown Durango.

Signature Items

ERNIE’S BAR

a rotating menu of draft beer, handcrafted specialty cocktails, extensive tequila and mezcal selection

BACKCOUNTRY GOURMET

gourmet sliders, delicious salads and homemade sides

THE BOX

serving up incredible salads, appetizers and artisan woodfired pizzas made with high mountain housemade dough and local ingredients

LOVE N’ JUICE

smoothie and juice bar, also serving paninis, soups and specialty bagels

First Place Food Truck Second Place Best Fries

Culinary collective . Cocktail bar

1101 Main Ave., Durango (970) 422-8482

www.11thstreetstation.com

Open daily 7 a.m.

Online ordering . Takeout

Outdoor seating . Live music

And More

AVALANCHE BOWLS

assorted rice bowls showcasing global cuisines

CAFE AMOR

offering quality organic coffee and tea, serving pastries and breakfast items daily

UNCLE’S FIXINS

perfecting the art of comfort food with loaded baked potatoes, soups, aguas frescas, desserts and more

THE CLUCK STOP

southern offerings including fried and grilled chicken sandwiches, salad, hearty and healthy sides and desserts

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, grilled apple, carrot puree, skinless heirloom cherry tomato, roasted carrots, black cherry demi, emerald oil, parsnip ribbon

GRILLED HANGER STEAK

20-layer potato pavé, smoked tomato jam, blistered shishitos, roasted garlic aioli, chimichurri

First Place Best Restaurant

First Place Best Fine Dining

Third Place Best Servers

Locally grown . Mountain inspired

919 Main Ave., Durango

(970) 259-2898

www.eolusdurango.com

Monday-Friday 5-9 p.m.

Reservations recommended

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

www.homeslicedelivers.com

Open daily 11 a.m.-10 p.m.

Bar open until midnight

Takeout . Delivery Outdoor seating . Online ordering

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, Eggplant Parmesan, Gyro

SALADS

Home Salad, My Big Fat Greek, Caesar, The Holy Goat

DESSERTS

cinnamon knots and cookies

Second Place Best Pizza

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 midOctober 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

Seasonal menu . Organic, local ingredients

Family-friendly . Fast-casual dining

33846 Highway 550, Durango

10 miles north of Durango, just past Honeyville (970) 764-4222

www.jamesranch.net

Follow us on

Check our website for hours

First Place Best Burger

First Place Best Outdoor Dining

Third Place Best Casual Dining

elegant evenings are educational Gather dinners

By Hunter Harrell

Dining at James Ranch in the picturesque Animas Valley is an authentic farm-to-table experience, complete with grazing cattle and bleating goats. A visit offers guests of all ages a glimpse of Colorado ranch life, and the bounty that comes together through an abundance of collaboration and hard work.

and biodiversity, which in turn, improves the health of the animal.

Not only does the approach improve the health of the land and livestock, it also enhances the flavor and health benefits of the food. The on-site restaurant, James Ranch Grill, provides classic American cuisine, and the menu showcases these quality organic products, in addition to fresh goods from other local businesses and producers, which are available at James Ranch Market year-round.

From time to time, James Ranch hosts special events. Families gather on the lawn for weekly concerts from May through September. Visitors frolic through the pumpkin patch and residents choose the perfect tree to take home for the holidays. When leaves fall and the terraced lawn wears a blanket of snow, weekly Gather Dinners serve as a reminder of the effort that goes into a farm-to-table dining experience.

From mid-October through March, James Ranch Grill hosts Gather Dinners on Tuesdays from 5:30-7:30 p.m. Though the dining room seats 80, the dinners are an intimate occasion with only 50 reservations available. Guests are treated to a four-course prix fixe menu prepared by James Ranch Grill highlighting ingredients

Located 10 miles north of Durango, the 400-acre James Ranch is a multigenerational family operation focused on providing sustainable, organic meat, cheese, eggs and produce through practicing regenerative agriculture. The approach increases soil fertility

Photo courtesy of James Ranch

from a local purveyor, which includes an appetizer, the choice of soup or salad, an entrée and dessert.

The meal is accompanied by a special presentation from the purveyor, whether it be a small bakery, farm or local orchard. From seed and soil preparation to harvest and wholesale, guests walk away with a better understanding of the journey of food from farm to plate, and the challenges that come with it.

For example, Rockey Farms grows and provides James Ranch with thousands of pounds of fingerling potatoes for the Grill’s fantastic, handcut fries. The farm raises over 20 varieties of certified seed and specialty fresh market potatoes using a biotic approach founded on carbon cycling and diversity.

Other past presenters include names that many residents know well, including Adobe House Farm, Carver Brewing, Twin Buttes Farms and EsoTerra Ciderworks, to name a few.

Every Gather Dinner offers individuals an opportunity to learn more about the local food system, and the first event of the 2023-2024 season is Oct. 17. In order to allow chefs to plan and prep, reservations for each event close the Sunday before the event.

See more information about upcoming Gather Dinner events online at www.durangoherald.com/ community-calendar/ or www.jamesranch.net. n

GATHER DINNER MENU featuring Rockey Farms

Appetizer

caramelized onion, blue cheese, date jam, arugula and sprouts on top a Rocky Farms potato pave

Soup or Salad

roasted potato and sage chowder or kale and spinach slaw with barley, goat cheese and blueberry vinaigrette

Entree smoked salmon with lemon caper butter, tie-dye beets, potato au gratin and wilted Swiss chard

Dessert

vanilla popcorn ice cream with caramel corn crumble and bacon brittle with torched Swiss meringue

Photos by Andrew Yates

Nature’s Oasis Executive Chef, Charles Childers, is a culinary wunderkind who is internationally trained in Jamaica and Fiji and has worked in well over 100 kitchens, learning from as many chefs as he could find. Childers moved to Durango in 1997 and worked as sous chef for several well-known restaurants. He has made multiple television appearances for local stations and is a hall of fame member in the national nonprofit called Cooking Matters, of which there are more than 80 branches in the country. He attended culinary school at Community College of Southern Nevada.

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 housemade 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

Natural deli . Juice & smoothie bar

300 S. Camino del Rio, Durango (970) 247-1988

www.naturesoasismarket.com

Monday-Saturday 8 a.m.-8 p.m.

Sunday 8 a.m.-7 p.m.

Vegetarian & vegan options

Second Place Best Supermarket

Third Place Best Fresh Food

Established in 1972, Ore House is one of Colorado’s oldest and finest restaurants. Decorated with intricate murals and historical artifacts, the dining room exemplifies the heritage, history and culture of Southwest Colorado. In this chef-owned and operated restaurant, our experienced staff serve handcut steaks, sustainable wild-caught seafood and seasonal, local ingredients. Ore House is also well-known for an extensive whiskey and wine collection, as well as an ever-evolving craft cocktail menu.

Signature Items

STEAKS

hand-cut prime and choice steaks

SEAFOOD

wild-caught, sustainable seafood

LIBATIONS

award-winning wine list, extensive, whiskey collection, craft cocktails

First Place Best Steak

Second Place Best Fine Dining

Steak · Seafood · Libations

147 E. College Drive, Durango (970) 247-5707

info@orehousedurango.com

Check website for current menu

www.orehouserestaurant.com

Wednesday-Sunday at 5 p.m.

Reservations recommended

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 each of these unique venues, you’ll find Victorian-era furnishings, intricate craftsmanship, storied art and exceptional service.

Signature Items

LAND & SEA

filet mignon and lobster tail served with vegetable of the day and choice of starch

STUFFED SQUASH

baked acorn squash stuffed with quinoa and a medley of colorful vegetables.

BACON WRAPPED SHRIMP

jumbo shrimp wrapped in bacon, served with honey mustard sauce

STRATER STACK CHOPPED SALAD

our signature salad. chopped romaine lettuce, bacon bits, tomato, avocado with French dressing

POPCORN CAULIFLOWER

grilled and pan seared with olive oil

CARROT CAKE

homemade topped with pecan and cream cheese frosting

First Place Best Hotel

699 Main Ave., Durango (800) 247-4431

www.strater.com

Diamond Belle

11:30 a.m.-close

weekend brunch 10:30 a.m.-2 p.m.

The Office Spiritorium

4 p.m.-close

Mahogany Grille

5 p.m.-close

Welcome to the Weminuche Woodfire Grill. The word Weminuche is a Ute term for “the old gentle way” and the restaurant is named for the surrounding Weminuche Wilderness located in the San Juan Natiownal Forest north of Vallecito Lake. The Weminuche Woodfire Grill offers quality food in a beautiful, fun, family-oriented setting that will keep you coming back. Always new specials, events and music to enjoy. Please check our website or Facebook for current hours.

Signature Items

THE GUNNISON

choice of burger or chicken topped with mushrooms, Swiss cheese, bacon, onion, lettuce, tomato

THE SAN JUAN

choice of burger or chicken topped with green chile, whiskey onions, cheese, lettuce, tomato and Weminuche sauce

PULLED PORK SANDW ICH

smoked pulled pork, coleslaw and barbecue sauce

CAJUN SHRIMP CAESAR SALAD

romaine lettuce, Parmesan cheese, tomatoes, croutons and shrimp

SUPREME PIZZA

pepperoni, sausage, mushroom, bell peppers, onions, olives, mozzarella

American . Family restaurant  18044 County Road 501, Bayfield (970) 884-7153

www.weminuchegrill.com

Please check our website for hours

a commitment to culinary service Chef's corner

The Roost’s executive chef, Dave Cuntz, is a culinary artist who understands that highquality hospitality is a labor of love. Cuntz is an accomplished chef with a deep understanding of both food preparation and kitchens, as well as the dedication and tenacity required to create a memorable dining experience.

A class of ‘89 graduate of Fort Lewis College, Cuntz returned to Durango in 2005, where he has resided for the past eighteen years. Before making his mark at The Roost, where he’s worked for the past three years, Cuntz gained significant experience as the executive chef of food and beverage at Durango’s historic Strater Hotel, followed by a tenure as the part owner and executive chef at Carver’s Brewing Company. But the chef’s experience in a professional kitchen has humble beginnings. In middle school, he assisted in meal preparation in the school cafeteria. This initial experience provided respite from his classes and netted a respectable wage of $2.85

By MacKenzie Mancuso

per hour. The knowledge he gained was invaluable.

“I learned how to make sheet pan pizzas, flip burgers,” he said. Between preparing meals and sack lunches, the gig helped him learn about accountability and minimizing waste. With encouragement from his mother, Cuntz continued to work throughout high school. Cuntz secured his first culinary position at one of the earliest Pizza Huts to open in his hometown of Centennial, Colorado. He remained dedicated to this job throughout his high school years, climbing the ranks from dishwasher to assistant manager at one of Colorado’s busiest Pizza Huts at the time.

Since those formative years, Cuntz’s culinary journey has been marked by incredible growth and impressive achievements. Notably, he claimed a victory in Guy Fieri’s Grocery Games in 2015 and earned the prestigious title of Chef of the Year from the Colorado Restaurant Association in 2022. In his role as a Signature Chef with Sterling Silver Meats, a premium beef distributor, Cuntz excitedly engaged in advocating for and contributing to product research and development. The chef’s culinary career has taken him to diverse locations, traveling everywhere from Wichita, Kansas, to Rome, Italy. With Sterling Silver Meats, he immersed himself in the complexities of meat processing around the United States. Between the travel opportunities and the challenge of creating delectable dishes from specified cuts, it was a task he said “was like heaven.”

With skilled training and a diverse background, Cuntz’s cooking style embraces the eclecticism of global

influences. A self-identified Americanstyle chef, he has an international flair, creating a wide array of culinary delights. Cuntz has a particular affinity for Southwestern cuisine and, unsurprisingly, pizza. He enjoys preparing diverse cuisine, from Asianinspired burritos to complex desserts, such as The Roost’s white chocolate crème brûlée cheesecake crepes. The chef’s global culinary knowledge is almost all, if not completely, self-taught. During his tenure at Carver’s, he and his team partook in geographical culinary exploration. He recalls playing pin-the-tail on the country for culinary inspiration.

“That’s how I developed my world knowledge of food,” he said. “You land on the northern part of Africa, and you’re learning about their styles of food. It was just awesome. There’s some amazing food around the world.”

Cuntz said The Roost fosters his creativity, and in his role, Cuntz relishes the opportunity to nurture enthusiasm and impart knowledge to a younger generation of chefs. He acknowledges that teaching has refined his patience and humility.

“I’ve come to learn over my 33 years of cooking to leave egos at the door,” he said. “Being patient with the young kids ... I need to slow down and help them develop.”

While his cooking style spans many cuisines, Cuntz firmly believes in the universality of the fundamentals.

“Food comes naturally,” he said, emphasizing the consistency in preparation, such as sauteing, boiling and baking across the world. Though humans handle food using similar techniques and tools across the globe, the outcomes are vastly different. For Cuntz, the kitchen itself holds as much value as the

I've come to learn over my 33 years of cooking to leave egos at the door. Being patient with the young kids ... I need to to slow down and help them develop.

– Dave Cuntz, The Roost executive chef

creations that come out of it. While acknowledging the commitment and dedication required to work in fastpaced atmospheres, he said artistry and service is inherent in culinary pursuits. In addition to the scope of creativity and personal growth one can achieve, Cuntz said the tougher skills, such as managing highpressure situations and developing teamwork, are invaluable lessons honed in the hospitality arena. Cuntz has a deep respect for the foundational roles within a kitchen. The dishwasher, he states, has the most important role in the kitchen.

“If a dishwasher doesn’t show up, I’m doing dishes,” he said. “Without dishes, you have nothing.”

Maintaining a high-functioning kitchen is paramount to a restaurant’s success. Consequently, Cuntz prioritizes instilling these foundational skills in his apprentices, with culinary finesse taking a secondary role.

“Those parts come first,” he states. “The food part comes second.”

Chef Cuntz is the kind of culinary professional who represents both small-town comfort food and upscale cuisines. Whether a distinguished chef creating the flavors of Rome or an aspiring line cook with dreams of high-end culinary pursuits, Cuntz’s advice resounds: Stay passionate, stay curious, and leave every kitchen better than you found it. n

Chicken House & Waterin’ Hole

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 chicken, crispy on the outside and moist and juicy on the inside, with wonderful flavor throughout! Cuckoo’s is your spot to catch your favorite team on one of our multiple TVs.

Signature Items

OVER 20 WING SAUCES

varying degrees of sweet and spicy sauces, including buffalo, barbecue, teriyaki, bumbleberry-jalapeño, Asian persuasion and honey chipotle sauces

CHICKEN WINGS

large, meaty, vacuum-marinated, hand-breaded, deep-fried under pressure and covered in your choice of sauce

CHICKEN FINGERS

hand-breaded chicken tenderloins cooked to perfection, tossed in your choice of sauce

CAESAR SALADS

alone or with your choice of chicken breast or fingers on top

STEAK & CHEESE SANDWICH

shaved steak with American cheese and sautéed onion on a hoagie, served with french fries or potato wedges

First Place Best Hot Wings

Sports bar . Family restaurant

128 E. College Drive, Durango

(970) 259-6322

www.cuckooschicken.com

Check our website for hours

Takeout . Online ordering . Kids menu

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

TENDERLOIN FILET & SHIITAKES

wasabi mashers, shiitake demi pan-seared spinach

BRUSSELS SPROUTS CHIPS

kombu wasabi salt

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 E. College Drive, Durango

(970) 247-5533

www.eastbysouthwest.com

Dinner 4:30-8:30 p.m. daily

Lunch Monday-Saturday 11:30 a.m.-2:30 p.m.

Happy hour 4:30-6 p.m. daily (excluding holiday weekends)

Takeout . Reservations

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

HARISSA ROASTED RIBS

harissa roasted Duroc pork-ribs, North African spiced beluga lentils, fire roasted corn, red bell pepper, kale

Pairing: Alain Grailloit “Syrocco” Syrah 2018, Morocco, Africa

TRI-TIP BULOGOGI

bulgogi marinated tri-tip, ginger lime risotto, roasted bok choy, garlic chili crunch

Pairing: Port-Au-Prince of Barbados

Plantation Pineapple Rum, Plantation OFTD Rum, pineapple juice, lemon juice, Creme de Violette, house orgeat, Angostura bitters

First Place Best Bar/Pub

First Place Best Bartender

Second Place Best Cocktails

Modern Rustic

945 Main Ave., Durango (970) 259-5555

www.elmorotavern.com

Lunch Monday-Friday 11 a.m.-2:30 p.m.

Brunch Saturday-Sunday 9 a.m.-2 p.m.

Dinner Sunday-Thursday 4-10 p.m.

Open Friday-Saturday until 11 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 and deep-fried shrimp

TAMALE PLATE

two fresh pork handmade tamales smothered with cheese and 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 sautéed mushrooms

CHILE EN NOGADA

roasted poblano pepper stuffed with ground beef, walnuts, raisins, apple and peach smothered with special cream sauce. topped with pomegranate seeds

Mexican 2525 Main Ave., Durango (970) 385-1595

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. 100% grass-fed, U.S. raised beef, delicious turkey or housemade vegan black bean burgers, French and sweet potato fries – mmm, mmm! 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

FRENCH OR SWEET POTATO FRIES

some of the best fries in town cooked in GMO-free rice bran oil

DESSERT & DRINKS

yummy shakes, handcrafted Zuberfizz sodas, local beers and cider

First place Best Fries

Second Place Best Burger

American · Fast-casual

726½ Main Ave., Durango · (970) 247-1081

360 S. Camino del Rio, Durango · (970) 403-5305

www.grassburger.com

Open daily 11 a.m.-close

Online ordering · Catering

Dog-friendly patio · Delivery

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 inspires 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 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 Cusine

Second place Best Vegan/Vegetarian

Nepalese · Indian · Tibetan cuisine

992 Main Ave., Durango (970) 259-0956

www.himkitchen.com

Tuesday - Sunday

Lunch 11:30 a.m.-2:30 p.m.

Dinner 5-8:30 p.m.

Open until 9 p.m. Friday-Saturday

*Closed on Mondays

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

VEAL OR CHICKEN PICCATA

cremini mushrooms, capers, in a white wine lemon butter 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

SPAGHETTI CON POLPETTE

meatballs, tomato sauce and Parmesan cheese

Italian • Fine dining

2018 CERTIFICATE of EXCELLENCE 150 E. College Drive, Durango (970) 247-5533

www.mammasilvias.com

Wednesday-Sunday 4:30-8:30 p.m. Happy Hour daily 4:30-6 p.m. excluding holiday weekends

Online ordering • Takeout

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

housemade bloody mix with jalapeño-infused Elevate vodka, garnished with pepper jack cheese, peperoncini, olives and jalapeño bacon

First place Best Breakfast

American · Diner

810 East College Drive, Durango

(970) 764-4228

www.eatruperts.com

Open daily 7 a.m.-2 p.m.

Online ordering · Takeout

how to save money when dining out Affordable eats

Inflation has affected consumer spending in myriad ways in recent years. Seemingly no industry has been untouched by inflation, and the restaurant business is no exception. As the cost of living has increased and remained high over the last yearplus, consumers have been forced to pay closer attention to prices, and that’s led many to avoid dining out. But foodies need not leave their favorite restaurants behind for fear of breaking the bank. The following are some ways diners can save money when visiting local restaurants.

• Pick the right day to go. Restaurant operators facing rising materials and food costs have had to get creative to keep cost-conscious customers coming through the doors. A March 2023 report in QSR magazine noted that some operators have been combatting rising costs by embracing the concept of dynamic pricing. That concept sees restaurants raise their prices during high-traffic times and lower them during less popular times to dine out. Foodies and others who simply want to experience the joy of dining out can

visit their favorite haunts during offpeak days and hours. Prices might be lower and diners are likely to get the added benefit of shorter wait times to receive their food.

• Dine out at local establishments. Chain restaurant devotees may cite familiarity with the menu and lower costs among the reasons they choose national chains over local establishments. However, the same report in QSR magazine noted that even well-known chain restaurants experienced substantial price increases over the final two quarters of 2022. For example, chains like Applebee’s (7%) and Chili’s (9%) were forced to hike prices considerably during that period. Small, locally owned restaurants tend to have lower overhead than chains, which means their prices may now be more competitive if not less expensive than popular chains.

• Dine out for lunch rather than dinner. If it’s a break from preparing and cooking meals that consumers want, then dining out for lunch presents a more affordable way to get a little relief from home cooking. Lunch menus tend to be less

By Metro Creative Connection

expensive than dinner menus even though diners receive a comparable amount of food.

• Investigate weekly specials. Weekend nights like Friday and Saturday are the busy days at most restaurants. That traffic slows considerably on other nights of the week, particularly Monday and Tuesday when diners are more likely to stay home. In an effort to entice more customers on slow nights, some restaurants offer weekly specials on certain nights each week. These specials run the gamut from discounted menu items to food and drink combination specials, and each offers a great chance to dine out and save a little money at the same time. Even when the cost of living is high, diners can find ways to save money without giving up dining out at their favorite restaurants. n

Celebrating 29 years, our philosophy is simpletake the best ingredients and let them speak for themselves. Seasons is firmly rooted to Americanstyle cooking perfectly paired with exceptional wines and amazing service. The menu changes seasonally, and the quality remains our constant. Wines and beverages are chosen to complement the bold flavors of each season, while offering a wide range of choices. Our casually elegant dining room buzzes with the excitement of our exhibition kitchen, showcasing the high energy world of a culinary team in action.

Signature Items

HOISIN GLAZED BARBECUE RIBS

slow braised, fall off the bone tender pork ribs, finished on oak fired grill, spicy slaw and scallions

CLASSIC CAESAR SALAD

tender romaine, garlic croutons, ParmigianoReggiano, housemade Caesar dressing

SPIT ROASTED HALF CHICKEN

roasted garlic mashed potatoes, chef-inspired seasonal vegetables, chicken jus

Award of Excellence from Wine Spectator

American cuisine · Fresh · Seasonal · Local 764 Main Ave., Durango (970) 382-9790

www.seasonsofdurango.com

Monday-Friday 11:30 a.m.-9 p.m.

Saturday-Sunday 4-9 p.m.

Reservations recommended

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 PENNE PASTA

all-natural chicken breast, Gosar Ranch andouille sausage, poblano peppers and onion in a cajun cream sauce

Second Place Best Bar/Pub

Second Place Best Brewery

Second Place Best Casual Dining

Second Place Best Servers

Third Place Best Fries

Third Place Best Happy Hour

Third Place Best Restaurant

American . Brewpub . Southwestern

801 East Second Ave., Durango (970) 259-9200

www.steamworksbrewing.com

Sunday-Thursday 11 a.m.-10 p.m.

Friday-Saturday 11 a.m.-11 p.m.

Outdoor seating . Takeout

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 sandwiches, salads and soups, be sure to shop our curated selection of specialty grocery items. Stop at the butcher counter, stocked daily with pastureraised 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

First Place Best Deli

First Place Best Fresh Foods

Deli . Market . Butcher shop

1305 Escalante Drive, Suite 101, Durango

(970) 375-6400

www.sunnysidefarmsmarket.com

Check website for hours

Featuring a seasonal menu developed by chef Dave Cuntz, awarded chef of the year 2021 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 housemade desserts, including Nana Pat’s cookie dough brownie ala mode (be sure to ask your server about our spiked version), you’ll be glad you did! Be our guest and let us serve you tonight.

Signature Items

BANG BANG TEMPURA SHRIMP

with Thai avocado salad, spicy mayo, green onions and sesame

BBQ PORK CHIMICHANGA

chef Dave’s award-winning green chile, cilantro sour cream, pico and black beans

STERLING SILVER PREMIUM

PEPPERED BEEF TENDERLOIN

bacon seared, with a mango chutney, roasted potatoes and buttery broccoli

WHITE CHOCOLATE CRÈME

BRÛLÉE CHEESECAKE CREPES

with wild berries

LIL’ SMOKIE

featuring woodfire reserve bourbon, muddled Luxardo cherry, orange slice, demerara sugar, bitters, fresh orange peel and served in a smoked cloche dome on a big rock

American cuisine . International influence

128 E. College Drive, Durango

(970) 764-4661

www.theroostdurango.com

Check our website for hours

Takeout · Online ordering · Kids menu

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.

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

www.highway3roadhouse.com

Wednesday-Friday 4-8 p.m.

Wine bar · Appetizers

528 Main Ave., Durango (970) 403-8182

www.fourleaveswinery.com

Tastings daily · Unique gifts

Prospector, located at the Glacier Club, introduces European fine-dining to the Rocky Mountains surrounded by views of the gorgeous Hermosa Cliffs. The fare’s flavor is designed to pair the abundance of local game and fresh produce with some rustic, yet classic Italian classics. Prospector serves up gourmet salads, soups and sandwiches for lunch and dinner. The rotisserie ovens prepare fresh chicken and prime rib daily. With the addition of an artisan brick pizza oven, there is something for everyone.

Mountain fare . Italian inspired

212 Tamarron Drive, Durango (970) 382-6775

www.theglacierclub.com/clubhouses-dining

Third Place Best Seafood

Located

www.naturesoasismarket.com

Find a new place to visit in Flavor Four Corners Dining Guide. Go ahead. Snap a quick photo of the plate’s presentation or that colorful cocktail. Then share your local experience by posting a photo or review on social media. Tag the restaurant and include #FlavorFourCorners for the chance to be featured in future issues. Or advertise with us!

Taco Boy offers authentic Mexican food in a atmosphere. The menu a variety of traditional including burritos, quesadillas, tacos and Every dish is made-to-order from the kitchen.

News • Events • Guides

1275 Main Ave., Durango (970) 247-3504

sales@bcimedia.com

www.fourcornersflavor.com

Serious Delights is a family-owned bakery established in 2003. Today, the charming staff serves up homemade bread, pastries and cakes made fresh daily. Serious Delights prioritizes using organic, local grains to handcraft delicious goods, free of artificial flavors and preservatives. Now accepting orders for wedding cakes. Please call for details and availability.

Bakery · Catering

300 S Camino del Rio, Durango

Located inside Nature’s Oasis (970) 749-8263

www.seriousdelights.com Second Place Best Bakery

Taco Boy offers authentic Mexican food in a fastcasual atmosphere. The menu features a variety of traditional entrees, including burritos, enchiladas, quesadillas, tacos and tortas. Every dish is made-toorder fresh from the kitchen.

Mexican • Fast-casual

150 Confluence Ave. #101C, Durango (970) 422-8399

Mexican · Fast-casual

2477 Main Ave., Durango (970) 422-8223

150 Confluence Ave. #101 C, Durango (970) 422-8399

126 W. Mill St., Bayfield (970) 884-9527

126 W. Mill St., Bayfield (970) 884-9527

Kid-friendly • Dine-in • Carryout

Kid-friendly · Dine-in · Carryout

Dinner at the vineyard

annual meal offers respite from routine

By Celestia French

As any farmer will attest, the harvest season is equal parts excitement and exhaustion.

The Sutcliffe Vineyards

Harvest Dinner in Cortez is a testament to that: a grand celebration of the bounty of the year, and the toil that accompanies it.

Vineyard owner, John Sutcliffe, said, “Harvest time on the vineyard is a time of enormous pressure, enormous tension, fabulous excitement and exhausting days. The expression of that complex intense time is the Harvest Dinner.”

The Harvest Dinner is by far the most posh celebration held in McElmo Canyon. And unless you have attended, it’s difficult to convey the magic that happens at this annual party. On a Monday in September, Sutcliffe Vineyards celebrated its 16th harvest dinner.

“We decided to do it on a Monday because many years ago my mother rather grandly said, ‘nice people can eat out on Mondays,’ to which

my father laughingly remarked, ‘Mummy doesn’t know anybody who has a proper job.” Sutcliffe said. And thus, holding the Harvest Dinner on the second Monday evening in September has become the longheld tradition.

This year, six undeniably delicious courses were prepared by the vineyard’s celebrated chef, Anthony Weston, and perfectly paired with wines from Sutcliffe Vineyards.

Upon arrival, guests were greeted at La Iglesia–where their wine is made–to partake of a barrel tasting of a robust Bordeaux blend, served by the vineyard’s winemaker, Jesus Castillo. A portion of beef tartare was served alongside.

Photos by Hanna Irene Motion Pictures

Shortly thereafter, guests were ushered to the Portales to get a gorgeous view of the soon-to-be harvested grapes, against the rugged backdrop of The Battlerock. Here, they enjoyed a sip of the vineyard’s newly rereleased sparkling wine, Desert Bubbles, along with a fresh heirloom tomato crostini. After admiring the luscious vines and landscape, guests were invited to find a seat in the orchard at the massive shared table seating over 50 guests. A delicate corn soup was served with a splash of signature Chardonnay, one of flagship wines, so-called because their chardonnay grapes are grown onsite. Thereafter, a lamb tartine and seasonal salad were served, and enjoyed with the Dunton family reserve.

The evening settled into dusk and plates were cleared, Italian string lights twinkled overhead between the bountiful trees–the branches heavy with damson plums, pears, and multiple varieties of apples. Then a vanilla ice cream and damson plum compote was served with Sutcliffe’s sultry dessert wine, Doce Pecado. Each course was punctuated by Sutcliffe’s witty banter and passionate descriptions of each wine.

“It is a brilliant illegitimate escape from the rigors of the harvest,” Sutcliffe said. “It’s absolutely ridiculous that three hours of impeccable food and beautiful wine can insulate us from the rigors of the harvest.”

But if you’ve ever been to one of their soirees, you likely know what he means.

“There is a delicious exhaustion after the harvest dinner. Utterly palatable. Like the exhaustion after dancing.” n

It is a brilliant illegitimate escape from the rigors of the harvest.

- John Sutcliffe, Vineyard owner

Winner of multiple Best Of Cortez and Montezuma awards, including Best Bar/Pub for six years in a row, Blondie’s Trophy Room offers great burgers, wings, trophy-style sandwiches and baskets and signature entrees including regional favorite green chile chicken, prime grade filet and chicken fried steak. They also specialize in breakfast, including morning cocktails–bloody marys, mimosas and Irish coffee, to name a few. In addition to live music, video games and billiards, Blondie’s now features ax-throwing!

Signature Items

BLONDIES BARBECUE PORK RIBS

slow-cooked and fork-tender barbecue ribs served with choice of potato and soup or salad

HATCH GREEN CHILE SMOTHERED BURRITO

large tortilla stuffed with beef or chicken, cheese and local pinto beans, topped with green chile, cheese, lettuce, tomato, onion and sour cream

PRIME GRADE PUB FILET

two fresh-cut, five-ounce filets, grilled and paired how you want it, served with southwest corn, choice of side and soup or salad

OPEN FACED MAC N’ CHEESE

our signature burger served open faced topped with mac n’ cheese, green chile and crumbled bacon

First Place Best Bar/Pub

First Place Best Hot Wings

Second Place Best Happy Hour

Third Place Best Burger

American cuisine

45 E Main St, Cortez · (970) 565-4015

www.porters-farmington.com

Wednesday-Thursday 11 a.m.-10 p.m.

Friday-Saturday 9 a.m.-11 p.m.

Sunday 9 a.m.-10 p.m.

Closed Monday-Tuesday

Ax-throwing · Live music · Billiards

The Chile Pod is driven by the desire to create moments of exquisite delight through the savory exploration of New Mexican food. We thrive in creating cuisine that will linger in your mouth and in your memory, bringing you back again and again. We offer indoor dining, outdoor patio and catering services. Come see us

Enjoy creative steakhouse dining in cozy ranch style, ideal for friendly lunch conversations, quiet date nights, cheerful family meals, or private gatherings up to 60. Fill your glass from our craft tap, wine or cocktail lists. Choose from house-smoked meats, fire-grilled steaks, salads, handhelds, pastas sea and stream catches and Southwestern specialties. Graze our 65-item all-you-can-eat Big Texas BBQ Buffet and fresh Garden Bar–the area’s largest! Or start your weekend with a Big-Country breakfast, Friday through Sunday, and a build-your-own bloody mary or mimosa at our popular Sunday brunch from 9 a.m. to 2 p.m. Hungry for the area’s freshest Western flavors? Mosey on in!

Signature Items

CERTIFIED ANGUS PORTERHOUSE

our ever-so-succulent cut combining filet mignon and New York Strip steaks, fire-grilled to your liking

HOUSE-SMOKED BBQ

a ranch-full of tender meats, marinated and smoked in-house for nearly 40 hours

SMOKEHOUSE SMASHBURGERS

hand-formed, griddle-smashed, gooey-cheese greatness with a hint of summer nights gone by

GARDEN-FRESH SALAD & SOUP BAR pick your favorites amongst yards of fresh-cut veggies, fruits, meats and toppings

American cuisine

2210 E. 20th St., Farmington (505) 327-5979

www.porters-farmington.com

@portersfarmington

Monday-Thursday: 10:30 a.m.-9 p.m.

Friday-Saturday 7:30 a.m.-9 p.m. Sunday 8 a.m.-4 p.m., brunch 9 a.m.-2 p.m. Breakfast until 11 a.m. Friday-Sunday

Banquets · Catering

Si Señor Restaurant offers great food, great service and a truly authentic New Mexican cuisine experience. We get our chiles from the Hatch Valley, roast them in-house and bring you the true taste of New Mexico. Our flour tortillas, tortilla chips, sopapillas, rice, beans and more, are all made fresh daily. We offer dine-in, covered patio seating, takeout, online ordering, catering and drive-thru service. Dine with us and see for yourself why Si Señor has been a local favorite for over 25 years.

Signature Items

SAN JUAN DELUXE COMBINATION

our most popular combination plate includes a chile relleno, tamale, cheese enchilada, taco and a side of red or green chile with meat relleno, tamale, cheese enchilada, taco and a side of red or green chile with meat

SI SEÑOR STEAK

boneless ribeye steak and two rolled cheese enchiladas, served with rice, beans and guacamole

ENCHILADAS

three enchiladas filled with your choice of cheese, chicken, ground beef or shredded beef, topped with your choice of red or green chile sauce and served with rice and beans

STUFFED SOPAPILLAS

two housemade sopapillas filled with your choice of beans, chicken, ground beef or shredded beef, topped with your choice of red or green chile sauce and served with rice and beans

New Mexican . Family restaurant

4015 E. 30th St., Farmington (505) 324-9050

www.sisenorfarmington.com

Open daily

See website for current hours

Online ordering . Takeout

Where to eat?

Blondie's Trophy Room 45 E. Main St., Cortez (970) 565-4015

Cuckoo's Chicken House & Waterin' Hole 128 E. College Drive, Durango (970) 259-6322 www.cuckooschicken.com

East By Southwest 160 E. College Drive, Durango (970) 247-5533 www.eastbysouthwest.com

El Moro Spirits & Tavern 945 Main Ave., Durango (970) 259-5555 . www.elmorotavern.com

Eolus Bar & Dining 919 Main Ave., Durango (970) 259-2898 www.eolusdurango.com

Ernie's Bar & 11th Street Station 1101 Main Ave., Durango (970) 422-8482 www.11thstreetstation.com

Four Leaves Winery 528 Main Ave., Durango (970) 403-8182 www.fourleaveswinery.com

Frida's Mexican Restaurant 2525 Main Ave., Durango (970) 385-1595 . www.durangofridascantina.com

Grassburger North 726 1/2 Main Ave., Durango (970) 247-1081

South . 360 S. Camino del Rio Suite 300, Durango (970) 403-5305

www.eatgrassburger.com

Highway 3 Roadhouse 955 Highway 3, Durango (970) 385-7444 www.highway3roadhouse.com

Himalayan Kitchen 992 Main Ave., Durango (970) 259-0956 www.himkitchen.com

Homeslice Pizza 441 E. College Ave., Durango (970) 259-5551

2957 Main Ave., Durango (970) 422-8337

125 Mercado St. Suite 105, Durango (970) 764-4208

www.homeslicedelivers.com

Jack's Meat Market 300 S. Camino del Rio, Durango (970) 247-1988 www.naturesoasismarket.com

James Ranch Grill 33846 Highway 550, Durango (970) 764-4222 www.jamesranch.net

Mamma Silvia's 150 E. College Drive, Durango (970) 247-5533 . www.mammasilvias.com

Nature's Oasis Deli 300 S. Camino del Rio, Durango (970) 247-1988 . www.naturesoasismarket.com

Ore House 147 E. College Drive, Durango (970) 247-5707 . www.orehouserestaurant.com

Porter's Restaurant & Smokehouse 2210 E. 20th St., Farmington (505) 327-5979 www.porters-farmington.com

Prospector 212 Tammarron Drive, Durango (970) 382-6775 www.theglacierclub.com

River Liquors 300 S. Camino del Rio, Durango (970) 247-1988 www.naturesoasismarket.com

Rupert's Durango 810 East College Drive, Durango (970) 764-4228 www.eatatruperts.com/ruperts-durango

Seasons Rotisserie & Grill 764 Main Ave., Durango (970) 382-9790 . www.seasonsofdurango.com

Serious Delights 300 S. Camino del Rio, Durango (970) 749-8263 . www.seriousdelights.com

Si Senor 4015 E. 30th St., Farmington (505) 324-9050 . www.sisenor.com

Steamworks Brewing Company 801 East Second Ave., Durango (970) 259-9200 . www.steamworksbrewing.com

Strater Hotel: Diamond Belle Saloon 699 Main Ave., Durango (970) 247-4431 . www.strater.com

Strater Hotel: Mahogany Grille 699 Main Ave., Durango (970) 247-4431 . www.strater.com

Strater Hotel: The Office Spiritorium 699 Main Ave., Durango (970) 247-4431 www.strater.com

Sunnyside Farms Market

1305 Escalante Drive, Suite 101, Durango (970) 375-6400 www.sunnysidefarmsmarket.com

Taco Boy

150 Confluence Ave., Durango . (970) 422-8399

126 West Mill St., Bayfield . (970) 884-9527 www.tacoboycolorado.com

The Chile Pod 121 W. Main St., Farmington (505) 258-4585 www.cravethechilepod.com

The Roost 128 E. College Drive, Durango (970) 764-4661 www.theroostdurango.com

The Weminuche Woodfire Grill 18044 County Road 501, Bayfield (970) 884-7153 www.weminuchegrill.com

Italian influence

FLAVOR

Four Corners Dining Guide is presented by Ballantine Communications www.fourcornersflavor.com