Openings

Flagstaff House's Epic Redesign & New Menu

By Douglas Brown  |  May 15, 2014

It's been a crazy eight months for Boulder's Flagstaff House. The restaurant, perched spectacularly on a cliff overlooking the city, narrowly escaped the September floods thanks to sandbags which directed water away from the building. Then in January, the Monette family, which has owned the restaurant for more than 40 years, shuttered Flagstaff House for a month to begin a long-planned renovation. 

After weeks of resurfacing and rebuilding, the iconic spot just reopened in February to brilliant results. The owners removed a central dividing wall, changing the space considerably with an open floor plan. The former oak accents on the walls are replaced with cherry wood and stone. A wall of wine in the entrance looks more bright and contemporary. Chairs sport a spunky new maroon patterned upholstery and a prize, colorful vase that Don Monette found in Australia is prominently displayed up front.

Now about the food: executive chef Mark Monette, chef de cuisine Chris Royster and cellar master Melanie Kaman recently returned from an eating trip through Europe, which has inspired the menu to hit new high notes. Take a look through some of our favorite bites and highlights of the new design below. And do make a note that the patio opens up around Memorial Day, complete with Flagstaff's new small plates happy hour. 

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  • Credit: Douglas Brown

    Service begins with a rabbit holding treats, like this smoked-tuna rillette and crostini with goat cheese and apricot.

  • Credit: Douglas Brown

    Rabbit consomme, clarified with gelatin rather than egg white - not a hint of cloud.

  • Credit: Douglas Brown

    What a pleasing plate - seared foie gras, pressed and grilled watermelon and crispy sweetbreads with a ginger coulis.

  • Credit: Douglas Brown

    The wall of wine is bright and arresting. Oenophiles will be happy to know that the 15,000-bottle wine cellar remains intact below.

  • Credit: Douglas Brown

    Pan-seared halibut with a lemon-thyme emulsion.

  • Credit: Flagstaff House

    The main dining room now is more open and the views stun.