415 restaurant — Restaurant in Fort Collins

It is with great sadness that I am sharing this feedback about our evening dinner on Sat 8/29. I sent a private email to the restaurant two weeks and have yet to hear a response. My husband chose the restaurant for my birthday based on the 4-5 stars on Google. Unfortunately, it was an unimpressive evening except for the fabulous server, Madeleine, who handled our situation with amazing grace and poise. Wow! Keep that young woman!

Our two entrees were quite lackluster and underamazing. I was going to have the fried chicken but the description did not say it was chicken tenders. I enjoy dark meat. My recommendation is to specify chicken tenders on the menu. If I had not asked about the chicken, I would have been sorely disappointed. I noticed the table next to us had the chicken waffles and the waffles appeared burned and the syrup so hot it looked liked water from my table.

I opted for the ribeye and requested it to be medium rare or warm red. It arrived well done, no pink at all. The asparagus was overbroiled and burnt. The sweet and white potatoes in the gratin were 1/2 raw and the cheese had melted into a greasy burned mess. I requested to have the steak sent back and I was brought another ribeye that was medium - some pink but still not medium rare. I didn't have the heart to send it back. Later, when I read the Google reviews, one reviewer said the ribeye looked like something from Denny's. I agree. The dish did not come with any of the compound butters. I had to ask for the mustard butter and honestly could not taste any mustard. The second steak was brought on a tasting dish - too big to eat gracefully. The second asparagus was well-prepared.

My husband's Papa pizza was just weird. First, the sweet potato edges were burnt, yet somehow the potatoes were undercooked. Second, he requested a substitution of basil instead onions. He is trying to eat vegetarian and almost opted for arugula (which was piled nicely on another pizza). If we didn't know what basil chiffonade was, we would not have been able to find the basil. There probably wasn't a tablespoon of basil on the entire pizza. Finally, it was very hard to eat while managing the too large sweet potato slices that were undercooked but also somehow burnt on the edges. Overall, a very bland, weird dish.

The saving grace was the Ninkasa Red IPA and the Cane and Flower. The Cab was nothing to write home about. I would have rather had a nice glass of Cycles Gladiator or 14 Hands red blend or something from Napa - Rutherford or similar.

My recommendations: Junk the ribeye unless it is a thicker cut. Try something totally interesting like hanger steak. It's hard to find a good hanger steak anywhere, and well-prepared at rare to medium-rare, is amazing. If you keep the Papa's pizza, make sure the potato slices are completely done and not curling up. I guess it could be an interesting dish with some herbs or something? Take a nod from Origins in Loveland. Their pizzas are all outstanding Better wine selection. I saw the desserts. Nothing extraordinary there. Good heavens. Peaches are in season and there are amazing local strawberries to be had in the area.

I appreciate your mission and vision in regards to a company culture. Certainly, Madeleine exemplifies them and the manager did come out to apologize for the overcooked ribeye. Unfortunately, I am not be able to recommend the restaurant.

Please take my feedback in the spirit it is intended. I know how hard the restaurant business is. I may be extra picky since I am not just a foodie, I know something about cooking. We might have hit an off-night but still, I am not inspired to give it...

Finally got there for the first time last night for a birthday dinner after seeing and hearing much good about this place, and it delivered.

Great atmosphere, big place, expected, at Sat night prime time dinner, to wait, but they seated us immediately, and we had a choice of front or back patio or inside.

Small menu, but lots of variety, including vegetarian options. Quite affordable - the ribeye, at $16, is the most expensive item on the menu (assuming that the lunch menu differs from the dinner menu?).

Had a 415 cocktail, $7, enjoyed it. Wife had a pinot grigio. Shared a roasted beet salad with the wife. Liked the balsamic vinegar dressing. Does not quite measure up to the checkerboard beet salad at Gravity, but quite good.

I ordered the ribeye, medium-well, it came out a bit overdone, but good. You get a choice of a mustard or a basil-lemon compound butter -- I chose the latter. It came with grilled asparagus spears, good, may have been seasonsed a bit more; and a potato/sweet potato au gratin - delicious!

Wife got the pesto pizza, liked it, but ended up wishing she had tried something else, as that is kind of a seen-one, seen-them-all option - she noted she liked the one at Next Door tapas in Loveland better.

We shared, on a friend's recommendation, the crispy polenta, three "balls" for lack of a better term, with a green tomatillo salsa that was tangy and fairly mild (I guess it can be hot via jalepenos at times), We also shared the chocolate mousse dessert, very rich, dense, almost too sweet, but quite good.

Our server was attentive, engaging, without being overly so. She knew the menu and was happy to answer questions and make suggestions.

In all, our tab came to $48+tip, and we left quite full but not overstuffed, with a couple of slices of pizza in a to-go box. We will definitely be back, and look forward to the different offerings on the menu as they make seasonal adjustments.

The only cautionary advice I might offer is take the back patio rather than the front. It is completely out of their control, but when a train comes by, the horn and general racket is deafening, as others have noted. We had the good fortune to experience that, and, as a bonus, for the train to stop for an extended time -- giving us a good half hour to listen to the clanging crossing bells, and then the thunder-bolt jolt as the train started back up and eventually left. Where can I give BNSF...

When it first opened a few years back, 415 was a solid destination restaurant with a good volume of patrons coming through. Today, it’s apparent some of the luster has worn off. After dining there once in 2021 while restaurants were still battling back from Covid, the dining room was nearly empty. And on a cold weeknight in February 2023 there were just 3 tables occupied at prime dinner hour. As to the food, we all ordered pizzas. And they were all quite tasty. We also ordered salads which were all very good but not all that unique to consider great. Given the place was not crowded, it took quite a while to bring the salads out….not a big deal but surprising. Overall service was good though. The ambience of the restaurant in the winter, is not particularly inviting. It’s basically a very large and ordinary room. I think they would be better served by cozying up the space by creating semi-separate sections. The furniture is pretty dull too and not as inviting as it could be. The food has always been pretty good. If 415 ownership could take a page from The Regional, they could really improve the appeal of the place. There is no comparison between the two given The Regional’s successful efforts in creating and keeping up a hip yet comfortable vibe. Now during the summer, 415 has a very nice patio space in front which we have enjoyed a number of times in the past. Bottom line for ownership is this. Let’s reinvent, change the vibe and get back...