Cabin Juice culinary ninjas take regionally grown beets, sweet corn, Brussels sprouts and Colorado quinoa and grits and marry them with fresh-caught striped bass, Colorado lamb loin and Wagyu beef from small, local farms along the Front Range and Western Slope. The result is approachable and polished family-style dishes and menus that evolve with the seasons.
Chef de Cuisine Josiah Gordon calls on his rustic ranch-style roots with loads of flavor-forward elevated dishes. Raised on a Kentucky farm, chef was one of five kids in a three-bedroom home flanked by a three-acre garden. Harvesting, hunting, fishing and breaking down meat from the farm’s rabbits, chickens and hogs were regular chores. Today, he’s setting the brand standard for Gravity Haus food quality, rolling out some of the most inspired menus in the mountain west.
Family-style meals unfold across leg of lamb, chicken and porchetta rotisseries built to satisfy two to three hungry guests and plated with farm greens and crispy fingerlings. The secret is in the imported Italian rotisserie oven, slow roasting Colorado-sourced proteins to perfection. Grass-fed burgers and smoked elk brats beckon for lunch, while breakfast and brunch deliver a range of smoothies, Haus quiche, buttermilk waffles and chicken, avo toast and other classic morning favorites.
