STONEWALL — Restaurant in Colorado

I rarely write restaurant reviews. As a food writer and culinary talent scout, it can be a slippery slope. But STONEWALL in Steamboat Springs, CO, warrants the exception.

A last-minute trip brought me to Steamboat with a colleague and only two nights to explore. After some digging and several emphatic local recommendations, we chose STONEWALL. What hooked us? Their unapologetic focus on Colorado-raised ingredients, a fearless seasonal menu, and—refreshingly—no beef or chicken in sight. That kind of dedication is rare, bold, and frankly, thrilling.

Located five minutes from downtown in a modest plaza, the exterior is understated, but the patio offers sweeping mountain views. Inside, the space is cozy and intentional—inviting without being flashy. A light design refresh and an open kitchen would elevate the atmosphere further, but the current vibe is grounded and honest.

Service was exceptional. Tom—if I caught the name right—was new, but earnest and deeply attentive. The kind of presence that makes you feel genuinely welcomed.

We skipped cocktails in favor of a Colorado wine recommended by Kell, STONEWALL’s co-owner and self-proclaimed “Cork Dork.” He’s got big energy, industry polish, and a clear devotion to his team, his purveyors, and above all, his partner. There’s definitely ego there, but it’s earned—and more importantly, human. Underneath the charisma, you can feel something weightier, tightly managed but not entirely concealed.

The wine—a Colorado-grown stunner—was refined, balanced, and confidently stood alongside more renowned regions. It wasn’t a Bordeaux, nor did it need to be. It was perfect for the moment and emblematic of STONEWALL’s ethos. Local sourcing isn’t a marketing gimmick here—it’s the heartbeat.

Now, the food.

Inventive, heritage-rooted, and fiercely seasonal, each dish felt deliberate and memorable. Portions were generous, prices impressively accessible, and the plating thoughtful. The Brussels Sprouts? They’d make my death row meal. The Elk Medallions? Best I’ve ever had—reimagined, elevated, and clearly the work of a chef with both vision and precision.

STONEWALL doesn’t just showcase Colorado—it is Colorado. Their site claims, “Colorado Cuisine, Defined,” and they mean it.

Both owners made the rounds that evening, visiting every table—a gracious, genuine gesture. Chris, the chef and co-owner, was warm and charming. Sadly, it was also evident he’d been drinking. It didn’t derail the evening, but it was noticeable—and unprofessional. The sole blemish on an otherwise near-flawless experience.

Still, this place is something remarkable. The food, the wine, the people, the sense of place—it all weaves together into an experience worth seeking out and sharing.

I evaluate restaurants—and the people behind them—for a living. STONEWALL should be packed every night. Its owners deserve that, for their craft and for those lucky enough to witness what they’ve created. I hope the talented men behind it recognize what they’ve built—and protect it. Restaurants face enough challenges. Adding avoidable ones is dangerous. STONEWALL is extraordinary. Extraordinary things are delicate. And delicate things can break if not cared for.

So here’s my call to action: Go. Experience it. Support it. Let it move you, like...

This was our first time at Stonewalls and we will definitely be back. We had a party of 6 (4 adults and 2 kids). The kids menu was limited (but we knew that going in), but the kids enjoyed the PB&J and Mac & Cheese. This is a “tapas” style restaurant (everything is meant to be shared). The staff was friendly and tried to make you feel at home. They seemed shorted staff, so a little bit of a wait to order or get refills, but that is to be expected at a new restaurant. We ordered the Brussels sprouts, which were perfectly fried: crispy and airy with cheese and a tasty aioli. Next we had the bacon wrapped dates. They were so tasty, but the cheese was strong (which I love, but my SIL thought was a little strong). The cornbread was very disappointing. It seemed to be missing the salt and leavener. We mentioned it to the manager and he was great, apologized and took it off our tab. What was unexpected was that the waiter said we weren’t the only table to say something and they realized something was off with our batch. The kitchen felt so bad that they made us a batch to go and sent us home with a much improved cornbread. I had the special: duck & rabbit pot pie. This was so delicious. The puff pastry on top was perfect, and the filling was so flavorful and had a good amount of meat! By far the best pot pie I’ve had. My SIL had the chili and reported it was delicious and very filling. What impressed me was that I mentioned to the manager that the special Manhattan, which was supposed to be a coffee Manhattan, didn’t seem to have any coffee taste. He apologized and said it was a new drink. But a few minutes later he showed up with an extra shot of coffee liquor, which is exactly what the drink needed. It was very impressive that the manager stepped up and listened to my “complaint” and made it right. Over all this was a great experience, and the staff really helped to smooth over the rough edges of this new establishment. Pictured is the cornbread the kitchen sent me home with, which was...

Booked this restaurant because it was advertised as being something like 80% locally sourced, and it definitely was, down to the wine. They also had a house-infused rosemary rye. Although it wasn't one of the drinks listed on the menu, had it with an Old Fashioned and it was delicious.

Most of the dishes are made to be shared and the portions are VERY generous. We started with the Crispy Brussels Sprouts, which were perfectly charred and one of the biggest portions I've ever received. Like six people could have shared this dish as an appetizer.

We also had the Rocky Mountain Chili, made with bison and elk, which came with their cornbread with honey butter (yummy) and the soup of the day, which was a fantastic stew.

For our main course, we split the Southern Fried Quail. It was a "smaller shareable" but was plenty big for both of us after the soup and appetizer. Two quail, perfectly crispy, came with a homemade mac and cheese. Would recommend this one as well.

It wasn't very busy the night we were there as it was just before the opening of ski season. Although there were several tables when we got there, by about halfway through our dinner we were the only table in the place. Rather than making us feel rushed so they could close, one of the co-owners came over and chatted with us between courses. We felt very welcomed and enjoyed hearing about the restaurant and the area from him.

Go eat here, you'll be...