Colorado in springtime: breathtaking mountains, shimmering aspen, a profusion of wildflowers and...seafood? Absolutely.
For a spicy kick, order Bonefish Grill’s Baja Fish Tacos made with blackened tilapia, wood-grilled, and served with lettuce, mango salsa and lime sour cream. Pair them with founder Chris Parker’s “Parker’s Margarita” and you’ll swear you’re feeling the ocean breezes.
The Bonefish Grill
The Bonefish experience is like no other. Genuine smiles greet you from the moment you walk in. And the white-coated wait staff delights in helping you navigate the innovative, seasonal menu.
The dining room welcomes you with a mix of warm earth tones, hand-crafted metal sculptures and mystical fish rubbings, creating an intimate feel. For lively music and conversation, the Big City Bar, offers their signature cocktails and affordable wines in a fun, relaxed atmosphere.
Founded in 2000 in St. Petersburg, Florida by two friends who were passionate about fish and fishing, the Bonefish Grill, with 175 locations around the country, is committed to offering diners the freshest fish from the waters of the world.
“We get deliveries six days a week,” says Shannon May, Managing Partner. “All of our fish comes in fresh, with the exception of the ahi tuna, which is flash frozen at sea to insure the highest quality and consistency.”
One of the managers’ daily rituals is to inspect and cut the fish when it comes in. “We want to make sure it’s exactly what we are looking for,” May says.
Preparation is key.
The Bang Bang Shrimp, their signature appetizer, flies out of the kitchen. A mound of crispy shrimp tossed with a creamy spicy sauce, it’s so addictive, you can’t have just one. And the Longfin Tilapia Imperial, stuffed with shrimp, scallops, crab meat, and lemon caper butter, is so indulgent and rich that it’s a best seller any time of the year.
Another delicious way to enjoy their market-fresh fish is cooked over a wood-burning grill and then topped with your choice of four signature sauces: Mango Salsa, Chimichurri, Pan Asian and Lemon Butter.
For a casual evening, come on Wednesdays and enjoy Bang Bang Shrimp until close for $5, along with a happy hour cocktail. Or if you’re celebrating, indulge in one of their Wood-Grilled Cold Water Lobster Tails.
On warm spring days, nothing’s better than lounging on the patio in front of the fire pit munching on some Ahi Tuna Sashimi and sipping a Bonefish Martini with a view of Pikes Peak.
Cheyenne Mountain Resort
Since 1985, the AAA Four Diamond Cheyenne Mountain Resort has offered the ultimate Colorado experience - rustic lodge-like elegance with fine dining and sweeping mountain views.
But on Friday nights, diners are treated to a taste of the sea.
For almost twenty years, their Seafood Buffet has been wildly popular, delighting locals and visitors alike. Enter the Mountain View Restaurant and you’re greeted with a lighted display featuring iced shrimp and plump oysters on the half shell.
Beneath copper-covered buffet tables, you’ll enjoy a wide variety of hot and cold delicacies which change weekly and may include platters of Lox, seafood salads, Sherried Lobster Bisque, Shrimp and Crawfish Étouffée and Grilled Mahi.
One of the most popular items on the hot buffet is the snow crab legs, steamed and served with drawn butter. Executive Chef Bill Poulin says, “We serve nearly 5,000 pounds of snow crab legs a year.”
Non seafood lovers will enjoy a hand-carved Roast New York Sirloin of Beef and entrees such as Chicken Puttanesca, along with a dazzling assortment of tortes, tarts, pies, cakes and a decadent vanilla bean ice cream sundae bar.
Living so far inland, assuring the quality of their fish and seafood is key. Chef Bill says, “We take deliveries of fish and seafood six days a week. Although frozen at sea is often a better choice than fresh, whenever possible we offer the best fresh product available.”
On their à la carte menu, both the Miso-Glazed Salmon Fillet and the Colorado Striped Bass are fresh and showcase the chefs’ cuisine concept, Colorado Fusion, blending Rocky Mountain ingredients and global cooking styles.
The Miso-Glazed Salmon is pan-seared and served with shiitake mushrooms, soba noodles and macerated vegetables. The Colorado Striped Bass, often harvested and delivered the same day, is pan roasted and served with a zesty caper and black pepper vinaigrette.
For a special treat, enjoy cocktails before dinner or S’mores after dinner by the outdoor fire pit.
A perfect ending to a perfect meal.