“Located near Denver, this cider house and restaurant overlooks the foothills with one of the best views around. Get the full vista by sitting at one of the dozens of picnic tables on the patio, where the restaurant offers partial service (diners use the QR code to view the menu and order right from their phones).”
“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.”
“Eric Lee brings more than 22 years of culinary experience to his new role as executive chef at Acreage, the farmhouse restaurant and cidery located on a bucolic Lafayette hillside. The restaurant is a joint venture with Stem Ciders, serving an eclectic variety of ciders as well as a menu designed to pair well with the drinks”.
“The building is set on top of a hill on 12 acres in Lafayette, so you have unobstructed views of the mountains and the sunset from its west-facing patio, lawn space and massive windows.”
“For setting alone, Acreage is worth the drive. Factor in the whole package — the wood-fired food, the cider flights, the fire pits on the lawn with kids playing cornhole — and you get a restaurant that reminds you of how lucky we are to live in the West.”
“Boulder chefs Kelly Whitaker, Daniel Asher helm kitchen in Lafayette”
“There are no shortcuts, people need to know the difference.”
“Here’s the dry dictionary definition of the word stem — “the main body or stalk of a plant or shrub.” Here’s a juicier paraphrase: “the tiny lifeline on which a bounty depends.” That also happens to be an apt description of Stem Ciders, whose minuscule RiNo taproom has borne enormous fruit in the form of wide distribution, accolades and now, a tenfold expansion.”
“The venue, opening February 24, pulls triple-duty: It’s a cider house, a production facility, and a restaurant from chef Daniel Asher'”
“When Stem Ciders outgrew its production facility and taproom in RiNo, co-founder and CEO Eric Foster looked for a new facility that they could grow into, with maybe room for a little food, too. What he got was even bigger than that.”
