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.