WHY HERE: Co-owner and beverage director Bryan Dayton, who spent years working at the award-winning Frasca in Boulder, designs his cocktail program around seasonal ingredients and small-batch spirits. Where else in the mountains will you get gin and yuzu mixed with homemade Chinese five spice? Exactly.
WHY NOW: Acorn just took the No. 1 spot away from Frasca in a local magazine’s annual top 25 restaurant issue. Looks like the students just became the teachers.