2022 Fall/Winter Flavor

2022 Fall / Winter

FLAVOR FOUR CORNERS DINING GUIDE FALL & WINTER 2022

Inc. All rights reserved. This publication may not be reproduced or distributed in any form or by any means without prior written permission.

On the cover: At Eolus Bar & Dining, guests can indulge in locallygrown and mountain-inspired cuisine, such as the rack of lamb with minted pea purée, garden salad cucumber cups and crispy herbed fingerlings, or pan-seared scallops and signature sushi rolls.

While dining out, revel in the experience. Browse menus full of fun flavors and creative recipes. Sip on locally-brewed beer, or a handcrafted cocktail while soaking in the sounds of live music surrounded by beautiful vistas.

slow down and savor every bite

Our Four Corners communities offer a larger quantity of quality restaurants than most metropolis areas. Our rural region of the Rocky Mountains boasts a variety of independently-owned establishments where residents and visitors indulge in all sorts of beverages and bites. And each of our communities love to celebrate the diverse culinary scene in the Southwest.

Flavor Four Corners Dining Guide is an homage to the incredible creations prepared by local chefs that keep customers coming back for more. It is a nod to the mixologists that enjoy experimenting with locally-sourced ingredients and spirits. But most

importantly, it is a small taste and visual tour of the signature offerings at a handful of amazing restaurants in the Four Corners region.

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.

Access Flavor Four Corners Dining Guide online at any time. See more photos from local restaurants online at www.fourcornersflavor.com. n

Grassburger Highway 3 Roadhouse Himalayan Kitchen Homeslice Pizza

Jack’s Meat James Ranch Grill Los Amigos del Sur

Nature’s Oasis Nayarit Mexican Cuisine Ore House River Liquors Sage Farm Fresh Eats Seasons of Durango Steamworks Brewing Company

Sunnyside Farms Market The Roost

The Strater Hotel The Weminuche Woodfire Grill Zia Taqueria25

The ‘regulars’ reap the rewards

Dining out is a delightful experience, yet expenses can easily eat into an adventure or vacation budget. And in the face of inflation, rising costs can burden both businesses and customers. With local rewards programs at restaurants growing, there may be a silver lining for your savings account.

The strategy to attract and maintain customers changed drastically for the service industry during the pandemic. Many establishments began by adding services like curbside pickup, mobile pay and online ordering. And with these systems in place, they could more easily, in exchange for a user’s personal information, offer rewards, such as discounts and other special perks.

Grassburger was ahead of the curve with online ordering and rewards. Coowner Jessie Kileen said the restaurant established a loyalty program shortly after moving to a new point of sale and management system (POS). Killeen said customers that sign up with an email address receive one point for every dollar spent. When they reach 100 points, they receive 5% back through a reward.

“We were totally dragging our feet on curbside and delivery prior to the pandemic,” she said. “But boy did we pivot. And now we really enjoy and cater to those programs.”

Some restaurants in the Four Corners region keep track of a customer’s points via individual app systems, like Durango Joes. However, many people don’t want to download an app for every place that they visit. Instead, many local restaurants are operating loyalty programs implemented through the POS systems already in use, which simply requires customers to connect to an email account at checkout to track progress. Today’s perks are more modernized than the punch cards that read “buy 10, get one free” that crowd a wallet. While this old-fashioned system is tried and true,

LOCAL PROGRAMS

. El Moro offers a $3 discount for every 100 points

. Grassburger offers a $2.50 discount for every 50 points

. Homeslice offers a $3 discount for every 100 points

. James Ranch Grill offers a $1.50 discount for every 50 points

. Sage Farm Fresh Eats offers a $2.50 discount for every 50 points

. Steamworks offers a $3 discount at every 100 points

. Zia Taqueria offers a $5 discount for every 100 points

consumer reports show patrons prefer reward systems that grant and track bankable points, because it allows them to redeem those points for what they want, when they want it.

Whatever method a restaurant may choose, implementing a loyalty program seems to be rewarding restaurant owners, too. Data from Paytronix, a platform that provides payment program solutions for businesses, indicated that loyalty guests who visited at least twice annually spent about $7 or 6% more over the course of the year, and loyalty guests spent more per trip in 2020 than in 2019.

The study also revealed that 57% of loyalty app users claim they would spend more on food at local

restaurants if they had access to a rewards program. Though chain restaurants have the most popular and widespread programs, many of our local restaurants also offer rewards for returning customers now.

Kileen said offering these programs can help local restaurants compete with national chains to a degree, but it can’t replicate the convenience of a drive-thru. Yet, the established loyalty program does give the business an opportunity to stay in touch with their regular customers.

“We do a Grazette newsletter and occasional email blasts that go out to them,” she said. “It’s fun to be able to communicate with our customers that way.”

Behind every reward program is a plethora of customer data that can benefit a restaurant, including the amount spent on each visit, the time of the visit, the items ordered and other customer demographics. For many restaurant owners, this information can help them establish hours that benefit the customer and business, or monitor what’s most popular on the menu. Access to more information allows owners to streamline the business, which in return, reduces costs.

Across the Western Slope, restaurants are increasing the incentives for customers both dining in and ordering takeout. So, now the only question is: How will you reap the rewards you sow? n

PLATA

LA

Alcé (pronounced All-Che’) is an American-comfort restaurant located inside the 26,000-square-foot clubhouse at Dalton Ranch Golf Club just eight minutes north of downtown Durango. Alcé is another word for elk which can be seen from what is no doubt the best patio dining experience in Durango. The executive chef is Antonio Ayala, and the restaurant offers more than a meal. It also offers an experience with some of the finest views in the Animas Valley. We also host many events including wine dinners, weddings and other private events.

FILET MIGNON beef filet grilled and seasoned with sea salt and fresh cracked pepper to deliver the most flavor, topped with a pink peppercorn demi sauce

SAUERBRATEN marinated beef in vinegar, vegetables and herbs, slowly braised, served with cabbage and mashed potatoes with grilled bread

LOBSTER & SHRIMP RISOTTO hot and spicy creamy seafood risotto, sautéed diced shrimp in garlic butter with herbs in a spicy sauce topped with butter poached lobster tail and Romano cheese

SALMON seared filet of salmon with garlic and lemon, butternut squash risotto, and roasted baby root vegetables

ROASTED VEGETABLE SALAD fall and winter fruit and vegetable salad with honey mascarpone, toasted almonds and pepitas, dried fruit and drizzled with balsamic reduction

PASTA ALFREDO fettuccine pasta is welted with a smooth creamy white sauce, spices, butter, and cheese and a light touch of cream, fresh chopped Italian parsley and garlic bread

American . Comfort

589 County Road 252, Durango (970) 247-4980 www.alcerestaurant.com

Wednesday-Saturday 4-8 p.m.

Reservations Recommended

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

PAN ROASTED DUCK BREAST

parsnip potato, apple celery salad, local cherry and blackberry gastrique, orange purée, oranges

SEARED SCALLOPS

minted pearl couscous with golden raisins, beet vinaigrette, grapefruit beurre blanc, frisée salad GRILLED RIBEYE

14-ounce prime ribeye, herbed fingerlings, peeled asparagus, roasted tomato, wild mushroom demi, red wine compound butter

First Place Best Fine Dining

Second Place Best Steak

Second Place Best Restaurant

Locally Grown . Mountain Inspired 919 Main Ave., Durango (970) 259-2898 www.eolusdurango.com

Monday-Friday 5-9 p.m. Reservations Recommended

Explore Durango’s only food truck collective featuring a culinary experience with a variety of choices and 1950s retro gas station decor. Come enjoy our outdoor seating areas withº great views and savor live music with family and friends. Keep your eyes open for new and seasonal food trucks joining our community on the corner of Main and 11th Street in downtown Durango!

DEVERA’S an innovative and adventurous walk through Asian inspired dishes brought to you by two local favorite chefs

BACKCOUNTRY GOURMET gourmet sliders, delicious salads and homemade sides

THE BOX serving up incredible artisan wood-fired pizzas made with high mountain housemade dough and local ingredients

ERNIE’S BAR ice cold beer, classic cocktails and handcrafted specialty drinks featuring an extensive selection of tequila and mezcal

AVALANCHE BOWL COMPANY

assorted rice bowls showcasing global cuisines

TASTE COFFEE

coffee bar collaboration with Desert Sun Coffee Roasters serving certified organic, fair trade coffees showcased in a roaster driven format, including single origin espresso shots

MARE NOSTRUM spicy and authentic food bringing the Mediterranean and Middle East to Durango

RANG TANG BARBECUE cooking ethically-sourced meats, using local oak and fruitwood to make super savory meats and more

First Place Best Food Truck Second Place Best Outdoor Dining Third Place Best Fries

Culinary Collective . Mezcal Bar

1101 Main Ave., Durango (970) 422-8482 www.11thstreetstation.com Taste Coffee Monday-Thursday 7 a.m.-2 p.m., open until 4 p.m. Friday-Sunday Food Trucks closed on Tuesdays & Wednesdays Online Ordering . Takeout . Outdoor Seating . Live Music

Mocktails offer alternatives

enjoying full flavor at zero proof

As many Americans evaluate and prioritize health and lifestyle choices in recent years, including personal alcohol consumption, the growing mocktail industry is right on time. According to data from International Wine and Spirit Research Group, up to 14% of consumers worldwide choose to drink no alcohol at all, and the industry is responding. Gone are the days of sugary soft drinks and plain soda water as the sole options. So, prepare your palate, as we take a deep dive into the exciting and delicious world of mocktails.

Commonly called “zero-proof” options, the rising popularity of non-alcoholic options also drove an increase in products for high-end, non-alcoholic mixers. Marcos Wisner, owner of Ernie’s Bar and 11th Street Station, said his awareness of zeroproof options began with his colleague Aaron Polsky. The two became friends while Wisner was a chef de partie and Polski tended bar at Eleven Madison Park, a Michelin three-star rated restaurant in New York City.

Wisner saw Polsky posting on Instagram about his involvement with a company called Seedlip. Launched in 2015, Seedlip distills botanicals to create spirits with no alcohol or sugar. Wisner added these to the mocktail options he was already offering, such as CBD seltzers, before Seedlip was even being distributed in Colorado. Wisner began by ordering the

products directly from the UK.

One of the signature creations at Ernie’s Bar and 11th Street Station is called the Mock 5. Mixing pineapple and lemon juice with orgeat, the drink also includes the herbally potent Seedlip product Garden 108. With the rosemary, thyme and spearmint, the Garden 108 contributes to the refreshing citrus blend with an aromatic herbal finish.

Voodoo Mixology, a local Durango business, is another company offering high-end mixers handcrafted from fine ingredients. Blaze Davies, Voodoo founder, started the business in 2020.

Davies is very intentional when it comes to the blend and quality of his ingredients, minimizing sugar content while creating robust and complex flavors.

“I like to recreate the complexity of a

classic mixed drink,” Davies said. “Otherwise, you might as well have a Sprite or something. By adding botanicals and herbs in thoughtful ways, you can create a drink with layers of aroma and flavor with or without the alcohol.”

Another intentional and innovative direction Voodoo takes is with its product packaging. By eschewing traditional bottles for spout bags and making their products concentrated, Voodoo is able to minimize waste, and Davies mentioned that the bags are often reused by customers as collapsible water bottles. Citing information he learned from packaging manufacturers, he added “If you can get someone to reuse something once, it’s worth about ten recycles.”

Voodoo products are available for sale online and you can also find them in Durango businesses such as EsoTerra Ciderworks, which offers a flight sampler of all three Voodoo mixers. For those mixing at home, try the De-Lish’s Mocktail recipe listed on the Voodoo website. It calls for 3 to 4 ounces of fizzy water, grapefruit bitters and 1 to 2 ounces of any Voodoo mixer. The three mixers to choose from are the Voodoo Tonic, Chupacabra Milk and Mojo-jito.

At El Moro Spirits and Tavern, Sterling Gates, the creator of the mocktail So Peach and So Keen said he was inspired by the classic Whiskey Sour and named the drink after an Outkast song. Gates blends Durango Mountain Peach Mixer, lemon, grapefruit, cinnamon and egg white to

Flavors have their affinities for one another,” Gate said. “You don’t need a super-refined palate to figure it out, just tasting as you go really helps.

create a delicious beverage that has as good of a mouthfeel as it does flavor. With only a year of bartending experience, Gates has an intuitively keen (pun intended) sense of taste.

“Flavors have their affinities for one another,” Gate said. “You don’t need a super-refined palate to figure it out, just tasting as you go really helps.”

For those choosing to abstain from alcohol entirely, inclusion itself is also a major part of the evolving dynamic. Candice Seay, former Durango chapter lead for Young People in Recovery and the Southwest Regional Manager for Advocates for Recovery Colorado said “It’s helping to shift the culture and the paradigm around social engagements. You don’t have to be a person in recovery from alcohol use disorder to enjoy an alcohol-free option. It’s really cool to see the expansion of consciousness happening through these menus.”

With products like Voodoo and Seedlip and experimentation from mixologists and business owners, sophisticated zero-proof options are gaining popularity both locally and globally.

Test your own tastebuds at home. Try crafting a Sober Mary using your favorite bloody Mary recipe. Simply substitute unfiltered, raw organic apple cider vinegar, to taste, for the alcohol. You will still notice a bite but the apple cider vinegar is a healthier, tonic-like addition. n

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

CALZONES

made to order, with over 50 toppings to choose from

STARTERS

garlic home rolls, pepperoni rolls, garlic cheese bread

SANDW 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

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

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

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.

The ultimate guide to grazing boards

create a colorful centerpiece for seasonal celebrations

Charcuterie is a 15th century French word. Though it’s not my favorite fancy word from the French people, it does refer to the masterful culinary art of salting and smoking meats to preserve them. The term was used to describe the butcher shops that prepared these products.

Traditionally, charcuterie boards include a variety of these cured meats. Modern charcuterie or grazing boards often include complimenting ingredients,

such as cheese with different flavors and textures, as well as fruit, veggies and nuts. Grazing platters are a popular appetizer in fine dining establishments, and they make a beautiful centerpiece at gatherings of all kinds. Best of all, each one is individually crafted with savory snacks and sweet treats that appeal to even the pickiest eaters.

BASE

First things first. Find a flat tray or cutting board for serving. Choosing an appropriate size may depend on the number of people being served. Add bowls and jars with wide openings to accommodate utensils. Speaking of utensils, don’t forget to include serving spoons, butter knives, cheese knives and forks for selecting meats and cheese from the serving tray. As a disposable alternative, make toothpicks available at the table for individuals to use.

CHEESE

While meats may still be a mainstay on a modern grazing board, the cheese is the cornerstone. A top-tier grazing board will include a mixture of soft and hard cheeses made with different types of milk. Some of the most popular choices include cheddar, gouda, goat cheese, brie, gorgonzola, mozzarella, feta etc. Start by slicing hard cheeses, then placing each type of cheese on a different part of the board. For soft cheeses, consider crumbling or adding a utensil for serving.

MEATS

Based on the number of people the platter will serve, choose from meats such as pancetta, prosciutto, salami, pepperoni, smoked meats, such as ham, sausage and salmon. Slice and fold the cured meats before placing them on the serving tray. Rather than grouping these different meats together, make the arrangement more appealing by pairing meat with complimenting sections of cheese, highlighting contrasting colors, flavors and texture.

DIPS & SPREADS

Next, fill serving bowls and decorative jars with the dips and spreads. Start simple with popular condiments, such as cream cheese, honey, jam, mustard, nut butters, salsa or yogurt. Then consider adding a flavorful hummus, fresh guacamole, spinach artichoke dip or french onion dip.

FRUIT

Perfect for adding appealing shine and a pop of color, arrange fruit between the other ingredients on the board. Find fresh and dried fruit and berries for best results. Based on the cheeses and grains selected, consider the ingredients that pair well with these items, including fresh strawberries and blueberries, dried apricots and cranberries, fresh red and green grapes or slices of apples or pears. Or lean a little tropical with oranges, mangos and pineapple.

NUTS & SEEDS

Grab an assortment of nuts and seeds to fill in the gaps on the grazing board. Some of the most popular to select include almonds, cashews, peanuts, pecans, pistachios, walnuts, pumpkin seeds and sunflower seeds.

GRAINS

Customize the culinary experience with complimenting crackers, corn tortilla chips, pita chips, pretzels and even sliced breads. Select different styles of bread, and slice into better bite-size portions. To include variety in density and flavor, choose anything from bagels and baguettes to rye and sourdough bread. These grains give guests a way to enjoy the delicious dips and spreads, and increase the variety of flavors and textures available.

VEGGIES

Veggies are an incredible upgrade to any grazing board. Not only are they healthy and easy to eat, they pair well with a variety of meats and cheeses. Add items with appealing colors, including baby carrots, celery sticks, broccoli and cauliflower bites, sliced peppers and radishes, cherry tomatoes, dill pickles and olives.

HERBS & OTHER FUN ADDITIONS

For additional color and style, add edible herbs and flowers. On special occasions, consider fan-favorite appetizers such as deviled eggs, finger sandwiches and hot wings, for example. To please guests with a sweet tooth, consider adding cookies, chocolate and chocolate-covered goods, kettle corn or colorful candy –whatever might fit the party’s unique theme.

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 hand-cut 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.

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 the best service.

Signature Items

ADULT CANDY

Gorgonzola filled dates, applewood bacon with a honey drizzle

ELK TENDERLOIN grilled and served with Luxardo cherry demi-glace

CARROT CAKE chef’s family recipe for carrot cake with pecans and a cream cheese frosting

STRATER BURGER beef patty topped with a bourbon bacon onion jam, lettuce, tomato and pepper jack cheese

HERBERT FILET PEPPERED STEAK 8-ounce filet peppered pan seared with demi-glace

NAVAJO CORN BREAD blue cornbread, roasted poblano compound butter, charred corn, avocado, pepitas and cotija cheese

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 National Forest north of Vallecito Lake.The Weminuche Woodfire Grill offers qualityfood 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 SANDWICH smoked pulled pork, coleslaw and barbecue sauce

CAJUN SHRIMP CAESAR SALAD romaine lettuce, Parmesan cheese, tomatoes, croutons and cajun 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

Monday & Wednesday 4-9 p.m. Thursday noon-9 p.m. Friday & Saturday noon-10 p.m. Sunday noon-8 p.m.

Zia Taqueria has been partnering with local growers and ranchers since 2005 in an effort to offer you the freshest and finest ingredients. We serve grass-fed beef, locally grown beans, and source local produce whenever available. Our tortilla chips are produced in our Durango factory using GMO-free local corn and Colorado sunflower oil. We are a family-friendly restaurant with vegan, gluten-free and paleo menu options available.

Signature Items

TAMALES (W EEKEND ONLY)

traditionally handcrafted with authentic masa and your choice of pork with green salsa, chicken barbacoa or roasted red peppers and queso fresco

BAJA FISH TACOS

tempura-battered pollock, cabbage, Mexican tartar sauce and pico de gallo

SUPER NACHO LIBRE chips, cheese, meat or veggies, rice, beans, guacamole and your choice of toppings

TACOS & BURRITOS endless combinations of beans, rice, protein and toppings made to order, however you like it

RICE, SALAD OR POTATO BOWL

your choice of beans, rice, fresh toppings, salsas and sauces

Fast-casual . Mexican

Two locations

2977 North Main Ave., Durango

Open daily 11 a.m.-8 p.m.

400 S. Camino del Rio., Durango Open daily 10:30 a.m.-8 p.m. www.ziataqueria.com

Outdoor Seating . Online Ordering

featuring

Zia Taqueria’s upstairs bar and rooftop patio, in collaboration with Peach Street Distillery delivers artisan, creative cocktails with a shared commitment to using fresh, locally-sourced ingredients that support Colorado communities.

Signature Items

CANTINA

MARGARITA

d’agave silver, orange liqueur, lime, orange, agave PALOMA

d’agave silver, grapefruit, lime, agave, Jarritos grapefruit soda EL CHISME pear infused gin, lime, lemon, sage simple

Open daily 3:30-9 p.m.

First Place Best Casual Dining

First Place Best Caterer

Second Place Best Mexican Food Second Place Best Taco Third Place Best Vegetarian/Vegan

Made in Colorado

Honeyville has sweet spreads that compliment country cooking. The factory and store located just 10 miles north of Durango carries a variety of candies, jams, jellies, sauces, syrups and more made with wildflower honey. Some of the most popular products include specialty whipped honey and syrups. Not only are these products available in many of the local retail stores, they are often used at restaurants in our region. The online store also allows customers to ship products nationwide.

Durango Olive Oil Company sells gourmet, flavor-infused extra-virgin olive oil made with all-natural, plantbased ingredients. From olive oil and balsamic vinegar to salsa, pickles and other culinary products, the retail location in Durango stocks a wide variety of Colorado-made merchandise perfect for crafting restaurant-quality meals at home. The owners of Durango Olive Oil Company enjoy experimenting with blends of spices and teas, which are also available in-store and online.

Zia Tortilla Company produces their own tortillas and chips for both restaurant locations and wholesale retailers. Using traditional methods creates a stronger flavor profile than most store-bought options. Zia Tortilla Company offers restaurant-style, lime and green chile cheddar chips. Pair them with their signature Mango Habanero Salsa. Find these at Nature’s Oasis, PJ’s Gourmet Market, James Ranch Market, Sunnyside Farms Market, Durango Olive Oil Company, Dietz Market and Liquor World.

Zuberfizz is a beverage locally crafted by Durango Soda Company, Inc. using only the highest-quality organic ingredients and pure cane sugar. Packaged in glass bottles with twistopen tops, the modern branding is a nod to retro craft sodas. Zuberfizz currently makes classic flavors, such as Cola, Ginger Ale, Root Beer and Orange Cream, as well as specialty flavors like Strawberry Rhubarb, Lemonade and Key Lime Cream Soda. The locally-made product is available online and at local supermarkets, convenience stores and many restaurants.

Animas Chocolate Company sources fair-trade and organic ingredients to make high-quality, award-winning artisan chocolate confections. The bean-to-bar chocolate is crafted in-house with fresh ingredients and no preservatives at the beautiful boutique chocolate cafe and coffee shop on the historic Main Avenue in downtown Durango. In addition to chocolate bars and truffles, the smallbatch shop sells ice cream topping, hot chocolate mix and other seasonal items both in-store and online.

Diana’s Sprouted is a Durango-based food manufacturer that uses all-natural ingredients to make healthy, flavorful blends of nutritious nuts and seeds. The organic ingredients are sprouted for optimal nutritional value, dehydrated for preservation then lightly sweetened with honey or maple syrup. The grainfree product comes in four varieties of tasty granola clusters: Original, Cherry Pecan, Blueberry Brazil and Cranberry Walnut. Find snacks made by Diana’s Sprouted at Four Corners grocery stores or order online. n

fill the home with locally-made products to sample and share

2nd Deli & Spirits creates masterpieces with fresh ingredients, housemade meats and signature dressings on freshly baked bread. Regulars crowd the small, yet spacious sandwich shop daily to enjoy a delicious meal. The menu features specialty and traditional sandwiches, homemade sides, local draft beer, cocktails and wine.

Signature Items

THE HOUSE ITALIAN

6-inch or 12-inch grinder roll with capocollo, sopressata, mortadella, provolone, shaved lettuce, yellow onions, tomatoes, hot cherry peppers, green peppers and Italian dressing

THE GOBBLER

6-inch baguette with roast turkey, applewood smoked bacon, white sharp cheddar cheese, sliced apples shaved lettuce and cranberry mayo

THE REUBEN

marble rye loaded with our housemade corned beef, stacked with sauerkraut, Swiss cheese and house Russian dressing

THE “BIG Z” BURGER

two thin house-ground patties topped with American cheese, lettuce, pickles, onions and our signature sauce

Deli . Sandwiches . Soups

601 East Second Ave. Suite D, Durango (970) 259-1000 www.2nddelidurango.com

Monday-Thursday 11 a.m.-5 p.m. Friday-Saturday 11 a.m.-7 p.m. Sunday 11 a.m.-5 p.m.

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.

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, vacuummarinated, 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 ONION

RINGS

hand-cut, not frozen

MACARONI & CHEESE BITES

mac and cheese battered and deep-fried with choice of ranch or salsa for dipping

STEAK & CHEESE SANDWICH

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

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 modern-rustic. 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.

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

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.

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, glutenfree and dairy-free options. Come enjoy our outdoor patio and friendly service!

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

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

COMBO 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

First place Best Asian Food Second place Best Vegetarian Food

Nepalese · Indian · Tibetan Cuisine

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

Friday & Saturday

11:30 a.m.-2:30 p.m., 5-9:30 p.m. Sunday-Thursday* 11:30 a.m.-2:30 p.m., 5-9 p.m. *Closed Mondays

Place an online order

Thank you for joining us for a great selection of authentic Mexican food, made with traditional taste from the southern parts of Mexico, including Chiapas, Oaxaca and Veracruz. Every dish starts with fresh ingredients. This journey is made possible by the love and passion to serve great food and give Durango a taste of heritage that will never die.

Signature Items

AGUA CHILE DEL SUR

raw shrimp and octopus cooked in lime juice, with onions, cilantro, cucumbers, tomatoes and jalapeños

MENUDO served Saturdays and Sundays only

BARBACOA PLATE baked, slow-cooked beef served with rice, beans and avocado sauce on the side

POLLO EN MOLE POBLANO chicken breast with our delicious homemade mole sauce, served with rice and beans

CAZUELA DE MARISCOS

seafood soup with fish, shrimp, calamari, octopus, crab legs and scallops

South Mexican

835 Main Ave. #106, Durango Inside Main Mall (970) 764-4042 www.durangoamigos.com

Tuesday-Saturday 11 a.m.-9 p.m. Sunday 10 a.m.-3 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

MOLCAJETE

MEXICANO

grilled carne asada steak, chicken, pork chops, cactus, shrimp, tilapia, chorizo and queso, topped off in our special molcajete sauce served in a 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

HOUSEMADE MARGARITAS

created with the freshest ingredients

MAHI MAHI TACOS

filet of mahi mahi seasoned and grilled served with vegetables and rice

First Place Best Mexican Food 6 years in a row

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

Closed Tuesdays

South 1135 S. Camino del Rio #290 (970) 259-4114

Closed Mondays

www.nayaritmexicandurango.com

Sunday-Wednesday 11 a.m.-9 p.m. Friday-Saturday 11 a.m.-10 p.m.

Sage Fresh Eats is a fast-casual concept serving soups, salads, sandwiches and grain bowls with a core focus on local ingredients and environmental sustainability. Sage is fast, affordable, healthy and family-friendly.

CHOP SALAD

seasonal greens, romaine, grape tomatoes, corn, feta, sourdough croutons, hardboiled egg, avocado, buttermilk dill dressing, with optional fresh bacon bits

BAHN MI-ISH BOWL

quinoa, farro, wild rice, brown rice, seasonal greens, cucumbers, carrot daikon slaw, garlic cremini mushrooms, rice wine Sriracha dressing, with optional chicken or tofu

T.L.T smoked, local tempeh, lettuce, tomato, avocado, vegan dill aioli, sourdough focaccia

SOUPS

six adventurous originals and chef inspired classics

3101 Main Ave, #5, Durango (970) 764-4270 www.sagefresheats.com

Daily 11 a.m.-8 p.m.

Celebrating 28 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

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 Fries

Second Place Best Servers

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 housemade 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 chefprepared 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

www.sunnysidefarmsmarket.com Check website for hours

The Roost is brought to you by Chris & Michele Redding, the owners of Cuckoo’s Chicken House & Waterin’ Hole and The Animas City Theatre. The Roost offers affordable, casual dining in a convenient downtown location. Our bar and lounge offers a spectacular view of our colorful Colorado sunsets. The Roost offers a wide variety of appetizers, salads, sandwiches, and entrees, including mouthwatering Prime Rib. Pair your meal with a glass of wine, craft beer or signature cocktail. Finish your meal with one of Nana Pat’s Cookie Dough Brownies a la mode, you’ll be glad you saved room for dessert!

Signature Items

PARMESAN ENCRUSTED COD

pan seared Parmesan encrusted cod, mashed potatoes and vegetable saute with lemon dill caper butter sauce

THE

GRAND MEAT LOAF

bacon-wrapped meatloaf, mashed potatoes, vegetable saute and brown gravy

CHICKEN FRIED PORK CHOP juicy pork chop served with mashed potatoes, green beans and brown gravy

NANA

PAT’S COOKIE

DOUGH BROWNIE decadent chocolate fudge layered with cookie dough and a semi-sweet choclate shell, served a la mode and topped with whipped cream

Located inside Nature’s Oasis, locally-owned Jack’s is a full-service meat market with 100plus options of only the best quality products. Sustainably and naturally raised Angus beef. Wild-caught or sustainably raised seafood and fish. Smart Chicken, Niman Ranch and more. You can trust Jack’s to know where their products come from and how they are raised.

Meats . Poultry . Seafood

Located inside Nature’s Oasis

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

Visit our beer cave—the coolest cave in the Four Corners. Offering your favorite beers, wines and spirits at affordable prices. Convenient, local and great discounts including 10% off five or more bottles and 20% off 11 or more bottles of wine. Located two minutes south of downtown Durango.

Beer . Wine . Liquor

300 S. Camino del Rio, Durango (970) 375-0351

www.naturesoasismarket.com

Large group dining etiquette

Dining out presents an opportunity to socialize with friends and family and enjoy a break from cooking. It also offers a chance to try new cuisines and support local restaurants.

It likely comes as no surprise how popular dining out has become. According to a 2020 study by ICSC, nearly 64% of adults dine out at least once a week. Around 50% of respondents indicated dining out is an essential part of their lifestyles, and convenience is a prime reason for eating out.

When dining out, individuals may want to share the experience with others. While large groups can have successful outings, making these experiences better for all involved comes down to focusing on etiquette. Here are some dos and don’ts of dining out with large groups.

DO

. Make a reservation with the restaurant as far in advance as possible. At the very least, call ahead to see if the establishment takes reservations (some do not) and find out their policies regarding large groups.

. Bring cash along, as that makes it easier to divide the bill and the tip among diners.

. Enlist a person in charge at the table to facilitate ordering and keep the momentum of the meal. This helps keep everyone on track.

. Find out if the restaurant offers a “party pricing” deal. If your crowd is large, it may make things easier to limit offerings to a set price-fixed party menu. This way everyone knows ahead of time they can expect to pay $30 per head, or whatever the cost is before added beverages.

DON’T

. Stagger the group’s arrival. Everyone should arrive at the established time for prompt service and to make it easier on the restaurant staff. Wait until your entire party has arrived before asking to be seated.

. Ignore the gratuity policies of the restaurant. Certain establishments automatically apply a gratuity to the bill, typically around 18%, for large parties. Check the bill for such a gratuity to avoid tipping twice.

. Assume that the restaurant can simply add a few more seats for last-minute invitations. Keep the restaurant apprised if someone needs to be added or removed from the reservation. Consider giving a final head count and confirm the reservation the day before.

. Forget to discuss how the bill will be divided. Some people may be amenable to splitting costs evenly. However, if someone orders filet mignon and another orders a small salad, the cost disparity is significant. Be up front with the server regarding whether you’ll need separate checks. n

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.

First Place Best Seafood

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!

News • Events • Guides

1275 Main Ave., Durango (970) 247-3504 sales@bcimedia.com www.fourcornersflavor.com

Clancy’s Pub opened its doors in Durango Colorado in July of 1978. This same family-owned business opened our Farmington location on July 3, 1985. We have been serving the same great food and drink for over 35 years. Over the years, we have changed with the times and overcome many obstacles from shut downs to a fire, and always come back strong. Part of our recipe for success is that we cook the main portion of our food from scratch here in the restaurant. We also feature live music, singo, trivia and one of the best patios in town.

Signature Items

SMOTHERED

CHILI BURGER

featured in Food Network Magazine as the ultimate green chili cheeseburger, served open faced on a bun or tortilla, smothered with red or green chili and melted cheese

JOLT YOUR JOURNEY ROLL tempura asparagus, tempura green chili and cream cheese, topped with lobster chunks, eel sauce and spicy mayo BURGER SALAD fresh romaine lettuce topped with a chopped burger, bacon, tomatoes, cheese, pickles, onions, avocado and green chili

REUBEN O’ROURKE

corned beef, sauerkraut and Swiss served on light rye bread open or closed with Thousand Island on the side

STEAK CLANCY’S

six-ounce choice sirloin tip steak cooked to order and topped with ham, green chili and Swiss cheese

GREEN CHILI PHILLY

six ounces of grilled steak strips, grilled onions, mushrooms and Swiss cheese served in green chili halves with a side salad

AVOCADO BOMB spicy tuna wrapped in avocado topped with a variety of sauces

Irish . New Mexican . Sushi 2701 East Main St., Farmington (505) 325-8176 www.clancys.net Open daily 11 a.m.-10 p.m. Sushi bar Monday-Friday 11 a.m.-2 p.m. & 5 p.m.-9:30 p.m. Saturday 11 a.m.-9:30 p.m.

Outdoor dining . Catering @clancys.cantina or orville shamus clancy @clancypub #clancysnm

Settle down with a glass from our curated wine, rotating tap, or crafted cocktail lists. Sink your teeth into house smoked meats, fire grilled steaks, hand formed burgers, or New Mexican flavors. Find your favorites amongst the 65 fresh items in our Garden Bar or Big-Texas BBQ buffet. Or start your week off right with a Sunday brunch of menu favorites, made even better by our Bloody Mary and Mimosa bar! Whether it’s an intimate dinner in a corner booth, a family get-together on our heated patio, 60 friends celebrating in our private banquette room, or 500 employees catered to at your next company gathering, Porters of Farmington is your destination for fresh steakhouse and BBQ favorites!

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 PLATES a ranch-full of tender meats, marinated a full day then tucked into our smoker for up to 14 hours by our own chefs

CLASSIC BIG & JUICY WINGS

bone-in and like none you’ve eaten before, roasted to perfection and turned in choice of sauce

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

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

Reservations Recommended for parties of 12 or more Catering onsite up to 60, off-site up to 500

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 house-made 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

Tuesday-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 Tuesday-Sunday 7 a.m.-close Online Ordering . Takeout

Relax under the shade of our cottonwood trees, towered by sandstone bluffs, and let our staff direct the most novice drinkers to the most refined palates to wines they are sure to love. We produce internationally acclaimed wines and present them to you with an easy spirit of hospitality, surrounded by the ambiance of vintage timelessness. Enjoy our 90+ point rated wines in our desert oasis, just one hour south of Durango, Colorado. Viva Vino!

Signature Items

REFOSCO ROSÉ

a hardy northern Italian variety, rarely vinted as a rosé, this cultivar is helping to grow our local wine industry

TEMPRANILLO

raved about by top wine writers and sommeliers of the world, a lush and fruit forward style of tempranillo, with a soft, but firm, tannic backbone

TRIBULATION

RESERVE

a field blend from our vineyard, rich in the seductive dried cherry and blackberry jam, finishing with earthy hints of toasted cedar and licorice

GIRLS ARE MEANER

this wine pays homage to the perseverance and passion that the women in our lives show us each day –exotically fruity, a little spicy and a whole lot of sweetness

CABERNET SAUVIGNON

massive 40-plus year old vines produced this Cabernet, carrying intense varietal correct fruits, creating layered and complex flavors

Winery

233 Highway 511, Blanco, New Mexico (505) 632-0879

Open daily noon-5 p.m. Closed Tuesdays Closed January-March www.winesofthesanjuan.com Follow us on

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:

. 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

PILSNERS

Flavor reaction: Great with lighter foods Beer flavors: Sweet, bready Local beer suggestions:

. 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?

2nd Deli & Spirits

601 East Second Ave, Suite D, Durango (970) 359-1000 www.2nddelidurango.com

Alce at Dalton Ranch 589 County Road 252, Durango (970) 247-4980 www.alceresturant.com

Clancy's Pub an Irish Cantina 2701 E. 20th St., Farmington (505) 325-8176 www.clancys.net

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

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

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

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

James Ranch Grill

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

Los Amigos del Sur

835 Main Ave. #106, Durango (970) 764-4042 . www.durangoamigos.com

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

CUSINE TYPE

TAKEOUTBREAKFAST RESERVATIONSVEGETARIAN/VEGANOPTIONSOUTDOORSEATING DELIVERYLUNCH

Sandwiches Soups Sides

American Comfort

American Mexican Sushi

Sports Bar Hot Wings

Food Trucks Full-service Bar

Fine Dining Modern American Rustic

Fine Dining Seafood Steak

Burgers Fries

LIVEENTERTAINMENTDINNERCHILDREN'SMENUFULL-SERVICEBAR

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Seafood Cajun Creole

Nepalese Indian Tibetan Cuisine

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Pizza Sandwiches • • • • • • • •

Fast-casual Seasonal menu Family-friendly

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Mexican • • • • • •

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BREAKFAST

CUSINE TYPE

Nayarit Mexican Cuisine

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

1135 S. Camino del Rio #290, Durango (970) 259-4114 www.nayaritmexicandurango.com

Ore House

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

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

Sage Farm Fresh Eats

3101 Main Ave. #5, Durango (970) 764-4270 . www.sagefresheats.com

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

Si Senor Restaurant 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

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

Wines of the San Juan 233 Highway 511, Blanco (505) 801-7319 . www.winesofthesanjuan.com

Zia Taqueria

2977 Main Ave., Durango (970) 247-3355 400 S. Camino del Rio, Durango (970) 247-1002 www.ziataqueria.com

RESERVATIONSVEGETARIAN/VEGANOPTIONSOUTDOORSEATING DELIVERYLUNCH

DINNERCHILDREN'SMENUFULL-SERVICEBAR TAKEOUT

LIVEENTERTAINMENT

Mexican • • • • • • • •

Fine Dining Steakhouse

• • •

Steakhouse • • • • •

Salads Soups Sandwiches

• • • • • •

American Upscale • • • • • •

Mexican • • • • • •

Casual Dining Brewpub

• • • • • • • •

American Western Saloon • • • • • • •

Fine Dining Steakhouse

American Cocktail Bar • • • • •

Deli Bistro Butcher

• • •

American Upscale • • • •

American Family Restaurant • • • • • • •

Winery

Fast-casual Mexican

FLAVOR Four Corners Dining Guide is presented by