Starters — $12 - $20; Mains — $36 - $46
Refined and inviting as a riverside mountain bistro
Veal Scaloppini with angel hair caprese
97 Main Street e101 | Riverwalk | EDWARDS | 970.926.7001 | juniperrestaurant.com
Come hungry, because at Juniper, you’re not going to want to miss out on anything — from your first glass of sparking wine to your last spoonful of sticky toffee pudding cake.
Ordering can be a challenge — only because there are so many good things on the menu, all the time. Executive chef Scott Ofsanko generally designs about 15 first-course options, and around a dozen main plates.
Staples like the veal scaloppini with angel hair caprese are on the menu to stay, but Ofsanko and his team change it up often, based on seasonal inspirations. Summer, it seems, is really Juniper’s bread and butter. Bright colors adorn every dish this time of year, and all the decorative ingredients live up in flavor to their vibrant presentations.
“We do everything in house,” explains owner Doug Abel. “It’s all from scratch, so we incorporate ingredients that are far beyond what we have access to in the winter time.”
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Abel keeps an exciting wine list available, with new additions this summer like the Halter Ranch grenache blanc. It’s lovely alongside the English pea ravioli starter — a bright and satiating course with grana padano, dried tomatoes and porcini mushroom beurre blanc.
His pairings match the food beautifully, like a nice syrah blend with the crispy Asian pork belly appetizer, and a chenin blanc with the grilled peach and burrata salad atop fresh spring peas.
“Summer produce is just so amazing,” says Abel. “It allows our kitchen to be a lot more creative and colorful and that all comes through on the plate.”
For a main course, you don’t have to be a fish lover to swoon over the Alaskan halibut, served with a rock shrimp-corn succotash, on a glaze of lemon beurre blanc, topped with pickled onions.
Beef connoisseurs can change up their tune a bit with the grilled Colorado buffalo loin. Medallions of succulent meat steal the heart of the dish, but close behind is the cremini mushroom-gnocchi saute and each mouth-watering gorgonzola crumble. For the buffalo, an equally robust red wine is in order — try something like a French merlot-cabernet blend.
As your evening comes to a close, dinner at Juniper is just not complete without at least one rich and decadent hot sticky toffee pudding cake for the table. The Myers’s rum sauce and whipped cream on top invite diners to sink a little deeper into the evening, into what dining dreams are made of.
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