“We opened Bin 707 Foodbar during the economic downturn in 2010 as a way to both showcase and help rebuild the economy in an agricultural and rural part of Colorado with the ethos of purchasing local first, Colorado second, and domestic third. This ethos has evolved through the years into a dialogue of both reinterpreting and creating Colorado cuisine as an extension of seasonal and regional cooking.”
Colorado elk and smoked beet tartare; Colorado lamb tenderloin with seared cherry tomato, root vegetable purée, blueberry lamb demi, and horseradish; smoked Colorado porchetta with Colorado blue corn hominy pozole and green chili consommé.
Bin 707 highlights the abundance of Colorado’s western slope, an agricultural stronghold, through sharable dishes with distinctly regional flourishes. Josh and Jodi Niernberg infuse their menu with seasonal riches as they’re available: orchard fruits like peaches in the late summer, beets in the cold months, mixed greens in the early spring.
Proponents of agri-tourism, the Niernbergs are also boosters of the local wine industry, and they supplement the list of local producers with domestic natural and biodynamic selections.
As the restaurant has grown into a destination, pulling out-of-towners toward a less-visited part of the state, the owners have devoted themselves to improving sourcing throughout the region, thereby keeping delivery trucks full and reducing their own carbon footprint.