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
(615)

08/29/2026

A sweet little send-off to summer. 🍓

Chef Erick Vargas Erick Vargas created this weekend’s special dessert around one of the season’s simplest pleasures: ripe strawberries.

STRAWBERRY SHORTCAKE
vanilla shortcake | strawberry mousse | lemon syrup | mint

Sweet, bright, and beautifully seasonal, with just enough lemon and fresh mint to balance every bite.

Only here for the weekend, and only while it lasts.

08/19/2026

🌱 Some of Boulder County’s best are coming together this Sunday & you’re invited.

We’re honored to join an incredible lineup of award-winning chefs and Slow Food restaurants for the 4th Annual Plant a Seed for Change at Sunflower Farm in Longmont.

Representing 24 Carrot Bistro, Chef de Cuisine Erick Vargas Erick Vargas will be cooking alongside chefs from Flagstaff House, BASTA, Moxie Bread Co., Blackbelly, River and Woods, The Academy, Urban Field Pizza, GB Culinary and more — all coming together in support of a stronger, more connected local food system.

As a Slow Food Certified restaurant, this is exactly the kind of table we’re proud to have a seat at: one that celebrates the chefs, farmers, producers, and people behind the food we eat.

Come spend the afternoon at the farm, meet the people shaping Boulder County’s food community, and taste your way through an incredible lineup. 🌻

📍 Sunflower Farm | Longmont
🗓 Sunday | 11AM–3PM

Slow Food Boulder County Sunflower Farm

ColoradoChefs LongmontCO FarmToTable
:::

08/15/2026

Palisade peach season is short & sweet. A few precious weeks each summer when Colorado’s most famous peaches hit their peak — and we build a whole dish around it before they’re gone. 🍑

This salad is light enough for brunch, bright enough for lunch, and elegant enough to open a dinner. Genuinely a dish for any hour of the day, which is why we put it on every one of our menus.

PALISADE PEACH AND PROSCIUTTO (GF)
mixed greens | chèvre | toasted pecan | balsamic pearls | black mint | extra virgin olive oil — 18

Created by Chef Erick Vargas Erick Vargas

Sourced local, tasted seasonal:
peaches from Morton's Orchards
no-stress lettuce mix from Aspen Moon Farm
black mint from

08/12/2026

We’re honored to be joining for the 4th annual Plant a Seed for Change celebration at on Sunday, August 23.

As a Slow Food Snail of Approval certified restaurant since 2022, 24 Carrot Bistro is proud to be part of a community committed to Good, Clean and Fair Food for All — supporting thoughtful sourcing, local agriculture, regional foodways, and a food system built to last.

Representing 24 Carrot at this year’s event will be our Chef de Cuisine, Erick Vargas

With more than 12 years of professional kitchen experience — and an even earlier start helping in his family’s restaurants — Chef Erick brings both skill and creativity to every plate. His approach to food reflects so much of what we value at 24 Carrot: respect for ingredients, curiosity in the kitchen, and a deep appreciation for the people and places behind the food we serve.

Chef Erick is honored to cook alongside an incredible group of local chefs, makers, and producers, including BASTA, River And Woods, Blackbelly, Corrida, Academy Boulder, Urban Field Pizza, Flagstaff House Restaurant, GB Culinary, Foggy Mountain Spaceship, Palo Bar & Coffee - Longmont, Moxie Bread Co., and MASA Seed Foundation.

Plant a Seed for Change 2026
Sunday, August 23
Tickets start at $50

Come spend the afternoon with us celebrating good food, local agriculture, and the people working to preserve Colorado’s foodways. We hope to see you on the farm.

08/08/2026

Last night for our weekend special — get it before it’s gone.

PAN-SEARED HALIBUT sundried tomato fregola | kale | blistered pepperocini | white balsamic reduction | pea shoots

Crafted by Chef Erick Vargas Erick Vargas, with ingredients sourced from our local purveyors and . 🐟✨

08/06/2026

Do you know where your tips go?….

Restaurants have always had some sort of tip-out situation requiring servers to share with hosts, bussers, bartenders ect. COVID changed that. For the first time tips could be shared among the entire staff: kitchen, dishwashers, food runners etc. It significantly increased the wages in areas that were comparatively under paid to service staff. After COVID, how could it go back? Many restaurants couldn’t. We, the restaurants, have requirements we need to meet for tips to be spread among the entire staff. We notify you, our guests, on the menu or receipt, and encourage the staff to talk about if asked. We, the restaurants became “whole house tip pools” bc it creates the team environment to offer the experience you as the guest expect. It equalizes pay among the team without raising your menu prices. Most restaurants base tip distribution off of the whole day, meaning the slower lunch shift that can be hard to staff now makes the same hourly as the night shift that may be busier. Allowing staff a work rotation that adjusts and accommodates for a better work life balance reducing mental and emotional burnout.

And the kitchen! For decades, they’ve made as little as half as much as the service staff for longer hours and just as challenging work. The old tip-out structure created animosity between employees and didn’t support teamwork, making the floor cut-throat and competitive, and not to the customer or business’s advantage. This review, is why we structure our tip distribution the way we do. We support each other. We take pride in our collective work. It supports the worker, the team, and the industry professional that has committed their lives to serving you.

So if you didn’t know where your tips went, now you do, and I hope you appreciate the team we are. A lot if us have been together for years, bc this works for us.

08/05/2026

Another standout dish from the summer menu 🌿

BARRAMUNDI* (GF) onion soubise | oyster mushroom | pole beans | cherry tomatoes | black mint pistou | marcona almonds | butterfly sorrel

Crafted by Chef Erick Vargas (Erick Vargas), this dish features barramundi from Colorado Seafood (Colorado Seafood Distribution), alongside seasonal ingredients from our trusted local partners Esoterra Farms () and Cannolo Family Farms (Cannolo Family Farms).

Crispy skin, silky soubise, and a bright black mint pistou to tie it all together. Never tried pistou before? Think of it as pesto’s nut-free, dairy-free cousin — rich and bright, just like the season.

07/30/2026

Our first official taste of the new summer menu: Roasted Mokum Carrots. 🥕

These mokum carrots from Esoterraculinarygarden are specifically bred for sweetness, giving them an exceptionally crisp, tender texture and naturally bright flavor. Here, they’re roasted and paired with creamy golden beet hummus, herbaceous zhoug, pickled red onion, and toasted pine nuts.

And this is only the beginning. Our new seasonal menu includes fresh additions across every single menu—brunch, lunch, and dinner—each thoughtfully built around the ingredients of the season.

ROASTED MOKUM CARROTS (GF)
golden beet hummus | zhoug | pickled red onion | toasted pine nuts 18

This dish was created by our talented Chef de Cuisine, Erick Vargas Erick Vargas, and in collaboration with our Sous Chef Owen Toleno Owen Toleno

07/22/2026

24 Carrot Bistro will be closed tonight, Wednesday, July 22, for a private event and will not be offering regular dinner service.

We will reopen tomorrow for regular lunch and dinner service, along with our outdoor bar for the Erie Farmers Market tomorrow evening.

Planning a celebration of your own? Send an email to [email protected] - we would be happy to help bring your next great event to life. We hope to be part of your next celebration 🥕✨

07/21/2026

This is one of our favorite days of the season. Our summer menu is officially live today, with new dishes arriving across brunch, lunch, and dinner.

Chef de Cuisine, Erick Vargas Erick Vargas thoughtfully procured this beautiful produce with the season in mind. Our culinary team has spent many weeks tasting, refining, and building dishes around what feels freshest right now from our local partnering purveyors.

There is something special about finally getting to share what the restaurant has been working toward behind the scenes.

We just opened our doors. Who is coming in to be the first to taste summer with us?

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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