Food & Drink » Dining Reviews

Seasons Café's farm-to-table claim is no BS

by

comment
MATTHEW SCHNIPER
  • Matthew Schniper
When we were last down, this one-time Bongo Billy’s spot had turned into the Rivers Edge Bar & Restaurant, but today it’s Seasons Café (300 W. Sackett Ave., Salida), still hosting an expansive patio that’s the personal hell of every food runner. (Tip well.) Turns out a college friend is Seasons’ GM, and she tells me the farm-to-table claim on the menu’s no BS, that at least 80 percent of what they buy hails from Colorado growers, most of it organic. They’re working on becoming zero waste, too.

Our Whiplash cocktail ($8) incorporates Torres 10 Spanish brandy, Vino Salida vermouth, ginger beer and — wait for it — Dram’s Hair of the Dog bitters. A whole rosemary sprig as garnish bogarts the aroma, also playing into a pleasant, faintly medicinal, after-dinner-like finish; the ginger bites soft, and we like it on the whole. Just as we would happily eat the El Diablo bison burger ($14) again, plated with a notably fresh and interesting salad that includes snap peas, cherry tomatoes and an heirloom tomato wheel bursting with juice and character. The burger’s not as spicy as we expect it to be considering a “super spicy!” menu warning, on account of smoked ghost pepper cheese and chipotle sauce, but it smolders with earthy backbone to delight.

Add a comment

Clicky Quantcast