“Lee’s inventiveness and sustainable, no-waste philosophy form the foundation for year-old Acreage’s recent move from counter-service spot to full-service restaurant, with an expanded menu to match. Lee’s relationships with area growers drive the food, using as much Colorado-grown produce as possible. One delicious example: a fresh Rebel Farms green salad tossed with shaved Manchego and candied pecans. Or the roasted beet salad, which stars vegetables from Isabelle Farm in Lafayette or Cure Organic Farm in Boulder, with juicy Western Slope cherries sourced by Cure Organic Farm complementing the earthy-sweet beets.”