Bin 707 Foodbar is the culinary center of Colorado’s Western Slope, with a chef from the Front Range and a reputation that lures the urbanites of Denver. Industrial-designer-turned-restaurateur Josh Niernberg, along with his wife Jodi, works with local farmers and winemakers to bring the region an unconventional — in the best possible way — restaurant.
Where the coasts and cities of the US have worn thin phrases like “farm to table” and “seasonal cuisine,” that ink is still fresh on the menu of high desert destinations. Niernberg, working with farmers like Scott and Jessica Washkowiak of Field to Fork — an organic CSA selling orchard fruits and annual fruits and vegetables — is slowly, steadily educating diners and lifting the region’s cuisine. Bin 707 Foodbar, for now, is an anomaly in the region and — if Niernberg’s aspirations pan out — a portent of what’s to come.