BRUTØ

08/01/2024

06/25/2024

// intention in each drøp //

BRUTØ’s bar program focuses on sustainability and maximizing zerø waste to the fullest

06/14/2024

Last bites øf the season

Pear + Tulsi

04/05/2024

// duck hearts / anticucho //

04/01/2024

// May Experiences Available / Book thru øur website //

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02/01/2024

Brutø French 75 is a great example of not only the cross utilization from kitchen to bar, but our efforts in lowering our carbon footprint by sourcing from our neighbors in Palisades, CO. We showcase our efforts in sustainable practices through the use of our house corn soy sauce. Enhance your experience by enjoying on of our pairing options.

Pictured:
Cap Rock Apple Brandy
Roasted Jicama Juice
House Corn Soy Sauce
Ginger
Ordinary Fellow Sparkling Wine Float
Black Apple- Fennel Sugar Cube

01/26/2024

We’re thrilled to announce as the new chef of BRUTØ. Chef Byron has worked in some of the country’s best kitchens including Eleven Madison Park, Atera and Cafe Boulud and his new menu promises intentional, beautiful food and captivating flavors and sustainable techniques. Chef Byron’s new, fresh dishes will start to appear on our menu, with his full takeover debuting in March.

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12/17/2023

Tonight marks our last service with Chef Michael! It’s been an incredible run; from the struggles coming out of the pandemic, to outfitting a new chapter of our space, the growth Brutø has experienced is difficult to put into words - though a James Beard nomination and two Michelin accolades might speak for themselves!

We are so proud of Chef Michael’s work in this kitchen, as a creative, a story-teller, and a leader. From all the team at Id Est and Bruto, we raise a glass to you, Chef, and wish you all the best in your adventures ahead. Thank you.

12/01/2023

Reservations for January are now live!

Winter menu curation is in the works! Join us in 2024 to see these brutalist ideas come to life.

What has been your favorite so far? Share with us below!

10/01/2023

November / December reservations are now LIVE!!!

Brutø will be closed for our seasonal menu change 10/1 - 10/5.

Can’t wait to show you what we have been working on.

09/14/2023

On Tuesday night, BRUTØ received both a Michelin Star and a Michelin Green Star. We are deeply grateful for this recognition and extend our heartfelt thanks to our dedicated team, our wonderful purveyors, and our incredible guests for their support.

The Michelin Green Star reflects our ongoing commitment to sustainability, waste reduction, and conscious sourcing in our kitchen. We are immensely proud of our team's efforts in achieving this distinction as it represents some of our deepest values.

We also want to congratulate all the talented chefs and restaurants featured in the first Michelin Guide of Colorado, including the Michelin Star recipients in our community: , , and .

This honor serves as motivation for the year ahead. We look forward to sharing our story with you.

Here’s to , , , and our amazing team! 🥂⭐️

09/08/2023

Through our attempt to understand food systems and sustainability, Michael and Suzanne had the opportunity to attend an exploration trip

The importance of sustainability in the making of agave spirits has a huge impact on our planet. Through composting and reverse osmosis of distillation water is tackeling these issues. We also had the opportunity to learn, understand and explore Pre- Hispanic, Meso- American beverages through different distillation and fermentation techniques.

Look out this fall for new and exciting ferments and agave spirits in our beverage program.