The space is gorgeous, both inside and out. That's no surprise really, considering that it's inside a 5-star hotel. But it's also comfortable and casual enough not to intimidate. Like the Golden Bee, this is one of those Broadmoor spots where you can let loose a little.
Drinks, though deftly prepared, will set you back the standard fine dining rate, with craft beers running $6, for example.
The most amazing aspect of the opulent eatery is its accessibility — it's surprisingly affordable, with $4 to $8 small plates.
Food for the West Lobby Bar comes out of the Charles Court kitchen — so you're in good hands. The spot is open nightly from 4 p.m. to 12:30 a.m.
Not pictured, I also tried some really good Colorado buffalo sliders with melted Maytag bleu cheese; an easy to love blue crab and cambozola cheese fondue; a superb house-made country pork pate with olive tapenade and apple raisin remoulade; and a delicious shredded pork quesadilla with an ancho chili jam and cilantro cream. Suffice to say, everything I tried was quite good and well constructed.
Broadmoor food and beverage director Craig Reed and I spoke at length about the Charles Court's sincere efforts to incorporate a good deal of local and sustainably produced ingredients on it's menu. Chef Greg Barnhill has been a big force behind the mission.
I also spoke to Barnhill about his experience working with local farmers and incorporating items onto the Charles Court menu. One challenge is working with the better part of a whole animal, rather than just buying entrée cuts. Barnhill will use the pork loin for his evening menu and make sausage for breakfast service. He's excited by the freshness and quality of many local items and has worked very closely with certain farmers fostering a relationship.