They forage for your dinner

Explore deep enough and you can find all sorts of crazy things in the Woods. Seriously, that stripper said he was into some freaky stuff. For a new restaurant putting goods from the forest in you: The Pinyon.From a Culinary School of the Rockies alum with an impressive kitchen resume (Little Nell, Frasca, Radda Trattoria), Pinyon's a "holistic, organic Colorado dining experience" using foraged, Foothills-fresh wild produce and herbs served in a 66-seat, high-ceiling'd, schoolhouse-chair'd space painted the bluish-gray hue of the Pinyon Jay, not to be confused with 'Pinion J, who's just some dude named J who won't shut up. Starters include over ten farmer's cheeses made with local milk and served w/ pickled thyme and Coloradan honey, or bar-gourmetness like whiskey-cured chicken wings smoked, then grilled, then tossed in a spicy (but not "crazy spicy"!) apple mostarda: a condiment so exotic, it'll ruin the Rolls Royce Grey Poupon guy's gala. For mains, there're daily fish specials like a hometown trout w/ braised greens/raisins/pine nuts in a vinegar glaze, an onion/chili-spiced fried chicken (a local bird buttermilk'd for 24-hours) with a chive/cornbread griddlecake and maple-buttermilk dressing, or a BBQ plate with lamb neck, apparently known as the "forsaken cut", also a never-to-be-released Blue Streak edit -- now with more Martin Lawrence!A 14-seat patio will open up when the weather gets less horrible, but for now warmth comes via eight domestic taps, including selections from Avery and Dogfish Head -- the same thing Tiger used to cop from that stripper! Seriously, they're both gross in their own way.