A one-Michelin-star hearth-driven tasting counter in the Dairy Block, part of Kelly Whitaker's Id Est group — and a Michelin Green Star holder for its whole-ingredient ethos. The kitchen cooks almost entirely over live fire, building a seasonal multicourse menu on Colorado provenance, heritage grains, and a Japanese-and-Nordic sensibility. Intimate and ingredient-obsessed, it's one of Denver's most serious dining rooms — a fire-and-ferment showcase that wears its technique lightly.