“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.”
Westword Denver: Acreage’s New Chef Talks About Pairing Cider And Food
“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”.
Denver Post: 9 Colorado patios and rooftops with great sunset views
“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.”
Westword Review: Acreage Takes You to the Land of Possibilities
“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 Daily Camera: Acreage’s core appeal is in fine ciders, rustic fare: review
“Boulder chefs Kelly Whitaker, Daniel Asher helm kitchen in Lafayette”
The Modern Eater: When Food Imitates Life: Getting Philosophical with Chef Daniel Asher and Stem Ciders Eric Foster
“There are no shortcuts, people need to know the difference.”
Zagat Denver: First Look: Acreage Blossoms in Lafayette
“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.”
5280 Magazine: Stem Ciders Expands Into Lafayette with Acreage
“The venue, opening February 24, pulls triple-duty: It’s a cider house, a production facility, and a restaurant from chef Daniel Asher'”
The Denver Post: Stem Ciders’ new 12-acre facility combines cider house, restaurant, and apple orchard
“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.”
Eater Denver: Acreage Brings Cider and Wood-Fired Fare to a Hilltop in Lafayette
“Inside the new food and drink destination along the front range.”