Restaurant Details

Best Of 2012: IndyPick • Bourbon Infusion

Chef Victor Matthews makes five different Mint Julep versions, differing in the deployment of agave, honey, simple syrup and/or molasses. To create the best one I've ever had, by a long shot, he puréed mint with organic raw agave in a small food processor. A little soda splash, some Maker's 46 (chosen from among his selection of nearly 50 bourbons) and ... heaven. My recommendation: Ascend Ute Pass for customized bourbon tasting flights ahead of Denver's much-hyped Southern Hospitality opening, for which Matthews plays a consulting role and compiled a beefy bourbon book. Follow your neat pours with a sweet Mint Julep ... then call a cab. — Matthew Schniper

Bites 2012

Currently open for winter hours only, Thursday through Saturday, the Bear is the culinary playground of chef Victor Matthews and his Paragon Culinary School students. Catch expansive chef tables, but also à la carte comfort food and special events.

InSider 2010

Chef and proprietor Victor Matthews offers a dining experience that few in town can replicate. Perhaps the most memorable option is the Chef's Table Tasting Menu, where the chef or one of his star Paragon Culinary School pupils comes out and customizes a full-course meal for the table.

Price: $$$

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