When Stem Ciders outgrew its production facility and taproom in RiNo, co-founder and CEO Eric Foster looked for a new facility that they could grow into, with maybe room for a little food, too. What he got was even bigger than that.
“It was the land,” Foster said. “We stood here and it was absolutely beautiful and we wanted to do something more. Food became an obvious next step, although a very terrifying one.”
It was those 12 acres of Lafayette land — four of which will be used for the cider production facility and restaurant; eight for an apple orchard and farm — that inspired Acreage, Stem Ciders’ new cider house and restaurant.
With the patio and deck boasting killer mountain views, it’s easy to see why this land enchanted them. Not to mention the sheer size of it. Foster said that the Lafayette production facility is five times the size of Stem’s spot in RiNo.
Being cider experts, not food experts, the Stem crew brought in Kelly Whitaker’s (Basta) consulting group, Id Est. Hospitality Group, to get the restaurant going. Whitaker had just gotten back from visiting Basque country, and so simple, wood-fired food became the focus.
He got chef Daniel Asher (River and Woods) on board to create the counter-service menu, which features plates like whole wood-roasted fish (a pretty good hunk of fish for $22) and chili & achiote chicken, as well as sections for burgers, sausages, fries and veggies.
To go along with the gluten-free nature of cider, the entire menu is available gluten free.
Of course it all started with cider, and there will be 24 ciders on tap, cider-based cocktails galore and a cider tasting flight that pairs with pretty much any food you order (four ciders for $10). Eventually Foster said he hopes to make all of the cider using apples grown on the property, but it takes about four years to get a good harvest going.
Check out Stem’s new digs beginning Feb. 24.
Acreage by Stem Ciders: 1380 Horizon Ave., Lafayette, 720-443-3007; stemciders.com; Mon.-Fri. 3-10 p.m., Sat.-Sun. 12-10 p.m.
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