Opening this April within the former Colorado National Bank building, Range will offer cuisine that celebrates the cultural heritage and adventurous spirit of the American West, prepared with a modern day sophistication. The restaurant will feature a bar offering a wide selection of local beers, liquors, and wines, a private dining room and a wood fire oven, in which much of the fare will be prepared. A modern take on a western saloon, interiors at range will highlight reclaimed barn wood and pony hide juxtaposed with sleek metallics and texturized fabrics.
Executive chef Paul Nagan, an honors graduate of Johnston & Wales’ prestigious College of Culinary Arts, has led food and beverage programs at various restaurants throughout the country, in cities such as San Diego, San Francisco, Vail, Portland, and others. Nagan was chosen as executive chef at range for his focus on mixing locally-purveyed ingredients with preparation techniques from around the world, to create cuisine that reflects a region’s heritage.
“New American West is my own term that embodies the use of ingredients and techniques unique to this area of the country. Techniques will focus on grilling, smoking, wood oven roasting, cast iron sautéing, pickling, and preserving. Ingredients will be sourced as much from Colorado and the Rocky Mountain West as possible, with a focus on all-natural grass fed meats, wild game, sustainable seafood, local creamery cheeses, seasonal produce, and the like,” says Paul Nagan. “Additionally, range will draw global inspiration from the rich Spanish and Mexican heritage of Colorado: dried chiles, fresh salsas, moles, chimi churri, live wood grilling, and hot coal roasting are all examples of ingredients and techniques that will be incorporated.”
Open daily from 6:30 a.m. to 10 p.m., range will feature seasonal menu changes and featured daily dishes. The menu features a large selection of shareable plates in addition to entrees and side dishes. A selection of staple dishes include Quail on Horseback, a modern take on Chicken and Waffles comprised of a Bacon-Wrapped Quail Breast, Cornbread Waffle, and Haystack Jalapeños; Smoked Trout Cakes with Honey Crisp Apples, Pancetta, Lemon Crème, and Caper Pesto; Colorado Lamb Shank, braised in Rye Whiskey and Hickory Smoked, served with a Lamb Sausage and White Bean Ragout, topped with a fresh Mint Chimichurri; and from the desert menu, Stranhan’s Bread Pudding with Feuilletine, Cane Syrup, and Pecan Praline Gelato.
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