What are the opening hours?

Tuesday 11am - 2pm 4:30pm - 9pm Wednesday 11am - 2pm 4:30pm - 9pm Thursday 11am - 2pm 4:30pm - 9pm Friday 11am - 2pm 4:30pm - 9pm Saturday 9am - 2pm 4:30pm - 9pm Sunday 9am - 2pm 4:30pm - 9pm

24 Carrot Bistro

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United States
Erie, CO
24 Carrot Bistro

24 Carrot Bistro is a New American farm-to-table restaurant located in historic downtown Erie, Color
(614)

09/21/2026

Negroni Week has arrived. 🍊

From September 21–27, we’re joining bars and restaurants around the world in celebrating the iconic Negroni while supporting Slow Food and its work toward a food and beverage system that is good, clean and fair for all.

As a proud recipient of the Slow Food Snail of Approval since 2022, this partnership feels especially close to home. We’re honored to uphold those values through thoughtful sourcing, seasonal ingredients and continued support for our local food community.

Explore our Negroni Week menu and join us for a drink with a little more meaning behind it. Cheers!

09/20/2026

One night. Four courses. The season at its peak.

Join us Thursday, September 24 for our Harvest Speakeasy—an intimate farm-to-table dinner celebrating the ingredients our partner purveyors have spent the season growing.

Our culinary team will transform the best of the late harvest into four courses, served for one night only.

Come slow down, gather around the table, and taste the season while it’s here. Tickets are limited—reserve yours through the link in our bio.

09/17/2026

Final Erie Farmers Market is tonight on Briggs Street!

We will see you there at 5:30!

09/15/2026

The final harvest is beginning to arrive—and with it, the first taste of fall.

This week marks the final Erie Farmers Market of the season. Next Thursday, September 24, we’ll bring that late-harvest abundance into the kitchen for Harvest Speakeasy: an intimate, four-course dinner celebrating the ingredients at their most generous.
Until then, enjoy one of the seasonal dishes currently on our summer menu:

GRILLED PORK LOIN*
sweet potato purée | maque choux | andouille | mustard brown butter | chive | corn shoots 42

Join us for the final market, savor the last days of our summer menu, and reserve your seat for Harvest Speakeasy through the link in our bio.

This dish was created by Chef Erick Vargas Erick Vargas and featuring ingredients from the following purveyors

Munson Farms
Mountain Man Micro Farms
Niman Ranch
River Bear American Meats

09/14/2026

Last month, I had the honor of attending a dinner hosted by the Maximus Munro Foundation — held in memory of Maximus Munro, who was once part of our own staff family here at the restaurant. He left his mark on this place, and it meant so much to be there in his honor.

We were so grateful for the chance to give what we could to a foundation that carries his name, and his spirit, forward. And honestly? The feeling from that night has stayed with me. What stuck with me most was just looking around the room. It was full of small business owners... people who showed up on their own time, gave what they had, and asked for nothing in return. That's not something you see everywhere, and it reminded me why I love this community so much. Small businesses aren't just the backbone of a local economy. We're the heart of it. The people. The spirit that makes a place feel like home.

If Maximus's story moves you the way it moves us, share it. Tell someone who didn't get to know him. And if you're able, give what you can to the foundation carrying his legacy forward... every bit matters, just like it did that night. We're so proud to call this community home, and even prouder to stand shoulder to shoulder with the small businesses that make it what it is.

With so much gratitude,
Sarah Morgan & the whole 24 Carrot Bistro family

09/13/2026

Summer is still on the table.

SEARED SHRIMP soy marinade | rice noodle | pole beans | carrots | cashew sauce | crispy shallot | scallions

This vibrant dish from our summer menu celebrates the season at its most abundant—fresh, colorful and full of flavor.

That same spirit will guide our upcoming Harvest Speakeasy on Thursday, September 24. Chef Erick Vargas Erick Vargas will create a four-course farm-to-table dinner inspired by the late-summer harvest, featuring vegetables sourced directly from the hands of our favorite local purveyors.

Join us for one final celebration of everything this season has given us. Tickets are limited and expected to sell out—reserve yours soon.

09/09/2026

Summer won’t stay forever—and neither will this dish.

HOUSEMADE FETTUCCINE sweet corn cream | summer squash | oyster mushroom | pecorino romano | corn ash | gochugaru | chives | corn shoot

Created by Chef Erick Vargas (Erick Vargas), this dish captures the latest days of summer with ingredients grown close to home. As a farm-to-table restaurant, we build our menus around what is growing beautifully right now—bringing the season from our local farms to your table.

With gratitude to our purveyors: Esoterraculinarygarden, Aspen Moon Farm, Mountain Man Micro Farms, Cannolo Family Farms, and Munson Farms

Come enjoy our summer menu while you still can—and then join us as the season turns for our Harvest Speakeasy on September 24. This intimate four-course farm-to-table dinner will showcase some of the very best ingredients from the final stretch of the harvest.

If you haven’t joined us for a Speakeasy Dinner before, we would love to welcome you to the table. These evenings do sell out, so gather your favorite people and reserve your tickets soon.

09/06/2026

Another late-summer favorite, while the season is still giving us its best. 🍅

Sun-ripened tomatoes and figs are perfectly in season right now, and this dish lets them do what they do best. Paired with creamy housemade stracciatella, peppery arugula, black mint pistou, Marcona almonds, and warm focaccia, it’s a little taste of this fleeting moment in the season.

Come enjoy it while you still can.

HOUSEMADE STRACCIATELLA
arugula | heirloom tomato | dried figs | black mint pistou | marcona almonds | black pepper | warm focaccia

This dish was created by Chef Erick Vargas Erick Vargas - using black mint from Esoterraculinarygarden and heirloom tomatoes from Mountain Man Micro Farms

09/04/2026

t’s been a minute since we gave our lunch menu the attention it deserves. 🌿

So, allow us to reintroduce you, starting with one of the newest additions from our seasonal summer menu: the Summer Squash Shawarma.

Bright, colorful, and built around the best of the season, this one won’t be around forever. Come get this seasonal dish while you still can.

SUMMER SQUASH SHAWARMA
golden turmeric hummus | zhoug | pickled red onion | pita | fries

From the hands of Chef Erick Erick Vargas to yours.
Come hungry. 🥕

09/02/2026

Speakeasy Nights are back at 24 Carrot. 🌿

We’re welcoming them back with an evening dedicated to one of our favorite moments of the year: the height of the late-summer harvest.

On Thursday, September 24, join us for Harvest Speakeasy, an intimate four-course dinner created in close collaboration with our local farm partners and inspired by what the season is giving us right now.

Think beautiful ingredients at their peak, thoughtful courses from our kitchen, seasonal cocktails from the bar, and an evening designed to slow down and savor it all.

HARVEST SPEAKEASY
Thursday, September 24 | 4:30–9 PM
Four-Course Dinner | $95 per person

Reservations are required and intentionally limited. We can’t wait to welcome you back to the Speakeasy. 🌱

Reservations are now open.

Address

578 Briggs Street
Erie, CO
80516

Opening Hours

Tuesday	11am - 2pm
	4:30pm - 9pm
Wednesday	11am - 2pm
	4:30pm - 9pm
Thursday	11am - 2pm
	4:30pm - 9pm
Friday	11am - 2pm
	4:30pm - 9pm
Saturday	9am - 2pm
	4:30pm - 9pm
Sunday	9am - 2pm
	4:30pm - 9pm

Website

http://www.24carrotbistro.com/

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