Terroir

246 Main St.
Longmont, CO 80501
(303) 651-0630

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milehigheater wrote about Terroir

We went out to Terroir in Longmont last night and had a very nice dinner. The chef there is Timothy Payne. Coming into the restaurant had a very nice open feel the tables were placed far enough away from each other to not feel crowded and overall just a very comfortable feel. The room also has bar seating running down one side and in the back the kitchen is half open so you can watch them working to create the wonderful food your about to be served. When we arrived we were greated and promptly seated and asked about our drink preferences, when the drinks arrived our server told us about one menu subsitition ( flank steak instead of hanger steak). Before the small plates came out we were served some very fresh focaccia bread with olive oil

The menu they have changes often and looked very good over all we started out with 2 small plates.
The first one was a Gnocchi ( a potato dumpling pasta) with golden west sugar snap peas and garlic. The second was Gambas-Ai-Ajillo. Chili and white wine sauteed shrimp with 2 pieces of that wonderful focaccia bread that had been grilled.
Next came the main courses the first was Grilled flank steak with a crispy potato cake , heirloom tomatoes and a chimchurri sauce.
The second dish was a Pork loin chop. Long farm pork with a potato ( both normal and sweet) hash with tochey farms greens and a great peach compote.
Next came deserts and they had several options the first one we had was A vanilla creme brulee. This was well done with a nice fresh vanilla taste and a nice crispy top.

The second was a Strawberry rhubarb crisp with a scoop of strawberry ice cream.

We would both highly reccomend Terroir if your in the longmont area! We know we will be going back there the next time we plan on going out with friends in the area.

If interested in seeing pictures of the food and a more detailed description of the dishes we had please check out my blog at www.milehigheater.blogspot.c o m

posted on January 5, 2012
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Denver_venue_361464
posted on January 5, 2012

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  • High plains dining with a postmodern twist. We’re talking roast pheasant, bison ribs and steaks, served up with fresh butternut squash or sweet potato fries. The main dinner entrees are well apportioned, as are those on the lunch menu, but you are free to partake of one of their smaller plates for either meal. A splendid wine list is complimented by nothing but top-shelf booze and a selection of beers that is unique in the north Denver-Boulder area.

The Buzz Snapshot

  • eh

    What exactly is 'eh?'

    Eh. I don’t feel strongly about it either way. I don’t hate it or love it, I wouldn’t recommend it or dismiss it, it just is.

  • don't like it
  • 0
  • 0