Meander Riverside Eatery

06/17/2026

Gorgeous double 🌈 after a much needed storm on Sunday! Who else saw it?

Thanks to for this great shot!

06/14/2026

A glass of wine, panoramic views of the San Juan River, and the mountains as your backdrop, summer doesn’t get much better than this. ☀️🍷

This is what summer in Pagosa Springs is all about.

And today is your final chance for Sunday Funday! It’s the last day of the season to enjoy half-priced bottles from our entire wine list. Grab your favorite bottle, settle into a riverside seat, and toast to one more perfect Sunday Funday.

06/12/2026

We had SO much fun at our Seafood & Summer Wine Party last night 🥂! What a great turn out! This was a wonderful way to conclude our wine dinners for the season. And if you missed it, don’t worry, we’re thinking about making this an annual event 🦞🌞!

Check out the recap video on Instagram!

https://www.instagram.com/reel/DZfjsknCnMK/?igsh=OTF1cmZreXFtOXFy

06/10/2026

Craving a Caesar with a little more character? Our Cast Iron Chicken takes inspiration from the classic with farmer's market kale, pickled spring ramps, shaved parmesan, pan con tomate, and boquerones. Fresh, bright, and packed with flavor.

06/07/2026

This new vegetarian entrée is packed with vibrant, layered flavors.

Introducing our Moroccan Artichoke Heart — served over local blue corn grits with chermoula cauliflower, Ras al Hanout carrots, pomegranate, and turmeric labneh.

Vegan upon request!🌱

06/04/2026

We're gearing up for a busy summer season at Meander, and we're hiring!

We're looking to fill two seasonal positions: Bartender and Dishwasher.

If you're passionate about farm-to-table dining, enjoy working alongside a close-knit team, and want to earn some extra money this summer, we'd love to hear from you. We offer competitive pay, two meals per shift, and a fun, supportive work environment.

Visit the careers page on our website to apply, or stop by during business hours and drop off a resume. We can't wait to meet you!

06/03/2026

We’re just eight days away from our very first Seafood & Summer Wine Party!

This is not only our final wine dinner of the season, it’s also our most approachable yet, priced lower than our traditional wine dinners while offering a completely new kind of experience.

Instead of a seated tasting, guests will move station to station, enjoying a curated progression of seafood dishes thoughtfully paired with bright, expressive summer wines selected by our sommelier.

Expect highlights like tuna poke carpaccio, oysters Rockefeller, Maine lobster rolls, and locally made chocolate truffles.

Claim your tickets with this link below:

https://www.opentable.com/booking/experiences-availability?rid=1236178&restref=1236178&experienceId=716794&utm_source=external&utm_medium=referral&utm_campaign=shared&utm_content=link_in_bio&fbclid=PAdGRleASNdT9leHRuA2FlbQIxMQBzcnRjBmFwcF9pZA8xMjQwMjQ1NzQyODc0MTQAAadQdSKoJmD8wpdimYup7m2eVyQ9lwHYdXJMqiE80U-a4wF0jbsS3aEnee2t1A_aem_JngNwztbrhFbnRn8F66d6g&utm_id=97760_v0_s00_e0_tv3

05/30/2026

Summer cocktails are hitting the bar at Meander this weekend! ☀️

That includes Josh’s Torino Sour — a riff on a classic featuring Gin, freshly squeezed blood orange juice, Cocchi Torino Sweet Vermouth, and a touch of maple syrup.

Bright, citrusy, and beautifully balanced, this cocktail lets the rich botanicals of the vermouth shine alongside vibrant blood orange. If you’re a vermouth lover, this one has your name written all over it.

Come grab a seat by the river and sip your way into summer.

05/28/2026

Raspberry cream cheese ice cream anyone? 🍦

As most of you know, we always have an array of homemade ice creams. From our signature olive oil ice cream, to our dairy-free sorbets. Sarah’s newest addition- raspberry cream cheese is currently a staff favorite! Think berry cheesecake meets ice cream. Be sure to get some before we sell out!

05/27/2026

We are absolutely honored to be featured in Arts Perspective Magazine!

A trusted friend of ours—herself a sommelier and retired restaurant owner—had been telling Charles and me for some time that we needed to make the drive to