Natural Epicurean restaurant is set to open at the Broadmoor in Colorado Springs on June 18th.
Inspired by the Broadmoor’s commitment to sustainable agriculture, local foods, and recycling, the 120-seat restaurant and adjoining patio will offer a light, airy aesthetic.
Designed by Cindy Johnson and David Fritz of Denver-based Johnson David Interiors, the restaurant features white Calcutta countertops, sustainable hardwood floors, recycled light fixtures, and a living herb wall and chef garden to directly supply ingredients to the kitchen. Tables are made from repurposed wood, while glassware is from recycled wine bottles. Placemats are from recycled butcher paper, and the china is recycled stoneware. A communal table and bar encourage gathering and camaraderie, and a display kitchen showcases food preparation, as well as cooking demonstrations.
“We see a whole culture of change in the way we are eating and Natural Epicurean will be a leader as the menu embodies this directive,” says Craig Reed, director of food and beverage for the Broadmoor. “We want to promote the well-being of our guests and the earth, and provide an avenue to support healthy choices and sustainable practices, all of which will contribute to the health of the American public.”
