News you can use, we got word that range, Morning Collective and Modern Market unveiled summer menus now that the harvests of beautiful veggies are starting to burst forth. 


Little Brothers Manhattan (courtesy of Adam Larkey)

range, may be written in all lower case, but it’s a capital place to go for a cocktail, located in the stunning former Colorado National Bank building (where one of our team members had his very first, grown up person job!). The place holds sentimental value for us, therefore, and our experience is that the cocktails are mighty fine. Here’s what’s new on the cocktail list, until October 1:

CNB Gin and Berries
Colorado’s Denver Dry Gin with muddled raspberries and lime juice, served up with a floater of sparkling rosé. Light, refreshing and bubbly!

The Colfax
With camping season upon us, get in the spirit and enjoy a glass of Fireside Bourbon, sweet vermouth, Leopold’s Aperitivo and Leopold’s Orange Liqueur.

We like the sounds of an order of the candied habanero bacon to go with any of these because bacon makes everything better. Everything.  


Morning Collective, although relatively new, is keeping to its goal of being seasonal, revamping some of their Loaded Bowls, Afternoon Munchies and Sunrise Elixirs.

The Heirloom Bowl from the Morning Collective.

The Heirloom bowl with heirloom tomatoes, poached eggs, ricotta fritters, olive oil roasted fingerling potatoes and drizzled with herbed olive oil ($5 half size/$10 full); the Smoked Salmon bowl with poached eggs, Acme smoked salmon, roasted tomato and cream cheese bread pudding, olive oil roasted fingerling potatoes, crispy capers, fresh herbs and lemon hollandaise ($6/$12); and the Three Lil’ Pigs bowl made with shredded coffee-braised pork belly, ham and cheddar tots, house made chorizo, cheddar gravy, fresh jalapeños and poached eggs ($6/$12).

New lunch items include the R’ham‘Rod made with shaved ham, aged cheddar, ham and cheddar tots between two thick slices of bread, with a side of chorizo cheddar gravy ($11); Not Your Dad’s Wedge with iceberg lettuce, M.C.’s signature coffee-rubbed, thick cut bacon and heirloom tomatoes, smothered in house-made bleu cheese, bacon and egg dressing ($9); and a Watermelon Salad made with marinated watermelon, green peas, haricot verte, organic greens, pea tendrils, goat cheese and an oil-free strawberry vinaigrette ($6/$9).

They also have two new Sunrise Elixirs – the Rise & Shine Margarita and Peach Gin Fizz – diners can now order two different sizes: Single Shorty ($5) or Double Tall ($9). When it’s hard to choose from the Elixirs, each with a unique flavored ice, a Shorty Flight is available for $14, with a choice of any three elixirs.


Summer Garden Pizza, inspired by what’s growing over at Modern Market’s Chef’s house.

Modern Market’s  Chef Josh Chesterson used his own garden as inspiration for several of the new dishes on the menu. As he says, “if they grow together, they go together.” We agree. The fast-casual restaurant makes veggie-lovers out of the most stalwart haters.  

The Summer Garden Pizza, cooked in their pizza oven for a perfect char,  is topped with a three cheese blend, goat cheese, Grana Padano, summer squash, toasted walnuts, Tuscan herb blend and roasted grape tomatoes.

The Thai Coconut Salad is a bowl full of freshness with mixed greens, peanut-mango dressing, cucumber, shredded sweet potatoes, pickled onion, toasted coconut shavings, cilantro and toasted peanuts.

Served on ciabatta bread made by Izzio’s, and using pork by Tender Belly, the Banh Mi Sandwich has lemongrass aioli, jalapenos, pickled carrots and daikon, basil and cilantro.  We recently tried all of these dishes and loved ’em to pieces. 


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