American Elm

We went here for our late Valentine's celebration and it was worth the wait.
The food was outstanding and phenomenal! The bone marrow was so tasty.
The duck ragu pasta was well-seasoned.
The crispy trout was cooked to perfection.
The raspberry panna cotta was light, refreshing and well-balanced! I highly recommend it for a date night or special occasion!

Looking for a romantic date or double date night spot? American Elm's patio offers private, heated greenhouses that will have you enjoying a beautiful winter night, all the while cozy warm inside, sipping on fab cocktails & eating great food. We arrived at American Elm and were seated in our cutie lil' greenhouse.
Each greenhouse had their own space heater & speaker.
Our server Drew was lovely - she was attentive and had great recommendations on the menu. My favorite cocktail at American Elm continues to be The Pandan Chi Chi (a must order).
The Pandan Chi Chi is made with Community Spirit Co.
vodka, pandan, coconut, pineapple, & lime.
This cocktail was visually stunning and tasted like a vanilla creamsicle with notes of pineapple & coconut. Tanya got the Metal Heard made with Uruapan Charanda & Rum Fire Jamaican rums, Clément Mahina coconut, pineapple, lime, bubbles.
Smoky and Sweet - served on crushed ice in a Collins glass. The Portobello Wraps were made with bulgogi marinade, grilled portobello, bibb lettuce, carrot, sprouts, radish, cilantro, & toasted garlic chili oil.
These veggie packed wraps were fresh, bright, & filled with savory portobellos. The Crispy Pork Belly was made with jalapeno creme, grilled seasonal fruit, pickled fresno chile, mustard seed, & cilantro.
The pork belly was tender with a crispy outside layer.
The smokiness of the pork was brightened by the seasonal fruit. The Artichoke Dip was made with three cheese blend, charred pepper, crostini, & crudites.
This dip was solid - warm and cheesy with a delicate artichoke zing. The Deviled Eggs were made with smoked yolk, mustard seed, & house pork belly.
The creamy, rich yolk filling was velvety texture and went well against the crunch of the pork - a mouthful of flavor. The Caesar Salad was made with romaine, roasted garlic croutons, cherry tomatoes, & parmesan crisp. American Elm makes all of their pasta in house, and you bet we were getting after it.
The Duck Ragu Pappardelle was made with confit duck leg, burrata, pecorino, & basil.
This was my favorite pasta of the night - the pappardelle was beautiful & generously coated in hearty rich sauce & smooth burrata. The Steak Frites were made with ribeye cap, bone marrow butter, arugula salad, & fries.
The steak was cooked perfectly, and the bone marrow butter added a mouthwatering sweet, nutty flavor to the meat. The Creamy Casarecce was made with River Bear bacon, spring peas, local mushrooms, roasted garlic, & parmesan cream sauce.
This savory pasta dish combined thick pasta, bacon pieces, & locally grown mushrooms which made for creamy and satisfying bites. The Lemon Maiale Rigatoni was made with sausage, spinach, heirloom tomatoes, confit garlic cloves, & parmesan.
This pasta dish was characterized by creamy lemon butter sauce and a flavorful combo of Italian sausage and tender rigatoni. For dessert we had the Buttermilk Pie made with brown butter whip, nilla wafers, & strawberry gastrique and the Creme Brulee.
A sweet ending to a fantastic meal!

What a flop! Carbonara was just butter noodles with some overcooked guanciale, the lions mane “steak” was way too moist, soggy center and no sear whatsoever on it.
The fritters were alright but the Oysters took almost 30 minutes to come out and while the cocktails were fun, I can go to any number of places in the front range to get better food with good cocktails.
I don’t think I’ve been so bummed on the entirety of a restaurant experience in a while. Definitely missable.