The Wolf's Tailor

07/24/2025

Explore prime-times tables held exclusively for eligible customers. Visit Capital One Dining to book your reservation today. Terms Apply. capitalone.com/dining for details

01/21/2025

Hoshigaki, a traditional Japanese method of air drying and hand massaging persimmons over weeks, allowing natural sugars to bloom into delicate, umami rich flavors. Preservation traditions respected.

12/20/2024

From the winemakers who aged the Palo Cortado and Madeira to the artisans crafting Cocchi Aperitif, chamomile syrup, and Cava, this spritz celebrates their delicate artistry. Every sip honors their purpose and precision

12/12/2024

Domestic wild rice, hand-harvested and wood-parched for a low-impact footprint. Purple napa cabbage kimchi from , smoked trumpet mushroom XO, and samjang made with sourdough gochujang and house-made chickpea miso.

10/09/2024

London-based Chef Ryan Walker of acclaimed zero-waste restaurant Silo, joins us for one night only at the Wolf’s Tailor. The team will prepare a family-style meal as an homage to the restaurant staff’s daily “family meal.” Dinner will be accompanied by a chef panel discussion focusing on sustainability philosophy and practical approaches with our Director of Fermentation and Sustainability Mara King. Chef Douglas McMaster’s book, Silo: The Zero-Waste Blueprint will be available for purchase.

A selection of scratch beverages and conscious wines will be available. Book now on Opentable!

08/01/2024

06/01/2024

July experiences available

Highlighting spring greens and edible garnishes from . Each week, the components change:

mustard greens / sweet alyssum /citrus begonia flowers / strawberry mint / house-made nuoc cham crafted from local rainbow trout

05/30/2024

Join Chef of , Chef and Chef of The Wolf’s Tailor on June 13th for a tasting experience featuring seasonal seafood. A curated selection of coastal wines paired by and will also be offered. Tickets available on Tock!

01/01/2024

February/

The cooler weather offers us the opportunity to embrace fermentation, preservation, and the hearth.

Join us with an Indoor or Private Tent Experience, available to book at the link in our bio.

12/01/2023

January/

Indoor and Private Tent Experiences now available to book at the link in our bio

We look forward to hosting you in the new year!

11/01/2023

Outward/

Our next season explores global ideas and techniques while sustaining our sense of place in Colorado. This season's experiences are now available in our dining room or, in our private tents throughout the year.

Additional seats have been released for this weekend - book via the link in our bio