Restaurant 4580

GF items are labeled on the menu. I had a salad and the steak and it was amazing!! Such good food and lots of options.

How confident are you that this establishment takes safety precautions against cross-contact?

— Somewhat

Is there a gluten-free menu?

— Gluten-free items are marked on the main menu

How much of the menu is available gluten-free?

— Some

How would you rate the taste and quality of the gluten-free food you tried?

— Excellent

Delicious and beautifully crafted dishes. Moderate to high prices. Great options for gluten free, with wild caught salmon to die for!

Celiac friendly?

Yes

Excellent small plates with GF clearly marked on the menu. (Entrees too, but I was going for small plates and they were fabulous. Order 3-4 small plates and apps to feed 2. Wait staff was also outstanding. Love it.

Celiac friendly?

Yes

BEST experience in Colorado, and top three dining experiences EVER (the other two being when my husband proposed on a cliff overlooking the mediterranean ocean in Italy, and dinner in the French Alps with a group of friends, one of whom is an award-winning chef). I had always wanted to do a Chef's Tasting meal, but with food allergies, it's hard to feel safe letting someone else select for you. Jeff came out to the table to chat with us as we ate our appetizers and we peppered him with questions about the different entree options, initially looking for guidance to order off the menu. Everything sounded delicious, so eventually we just told him to surprise us...send out 4 courses over the course of 3 hours and make it all GF, but other than that, have fun. And boy did he! It was all delicious! We started with the gf mediterranean flat bread with feta, the prosciutto-wrapped asparagus and the truffle frites; second course was golden beet salad, potato-leek cappuccino, and the grilled calamari (perfectly seasoned!); Third course was the filet over french lentils and fingerling potatoes, mahi mahi with grilled peach salsa over chilled quinoa salad and the resounding favorite herb roasted chicken over creamy polenta with the chicken jus. OH MY GOD! Move over, Colonel Sanders, because this was plate-lickin' good. (And we have a photo of Jamie licking the plate to prove it!)

Of course, as a pastry chef, my favorite course is always dessert: From the cheese-stuffed and friend cherries (tasted like a cherry-churro with a light dusting of cinnamon), or brandy-poached pears with creme chantilly, to a small (deadly) sliver of the flourless chocolate torte, the whole thing was wonderful. I liked that none of it was overly sweet, allowing the flavors to shine through. Regrettably, I took tons of photos of the first 3 courses, but when dessert came, I got so excited, I just picked up my spoon and dug in. Oops!

We will surely be back (to drink the rest of whatever moscato asti your order), time and again.

Thank you!