Alamosa, Colorado
To be honest, not much exists to interest the food-obsessed once you start heading to Southern Colorado, and we mean the almost-to-New-Mexico part. But there is Alamosa, the commercial center of the San Luis Valley and the biggest town for miles. Though no celebrity chefs are making stakes in the restaurant scene here, there are plenty of reasons to stop for a bite when you are in that neck of the woods.
First of all, Alamosa is where most of Colorado’s farmed striped bass comes from. So no matter where you are in the state, if you see bass on the menu, chances are it was sourced from the small, family-owned company called Colorado Catch. But why bass? This part of Colorado has some natural warm pools perfect for raising fish, and in the case of the Colorado Gators Reptile Park, alligators (though those aren’t for eating).
What you can eat is the luxuriant German chocolate cheesecake at the diner Rubi Slipper, one of the weekly cheesecake specials they are known for. They also have one of the best burgers in town and sell plenty of hearty, meat-filled sandwiches too. Another tasty joint on the casual adverse is the San Luis Valley Brewing Co. that, as you may have guessed, also makes beer. Order a cup of the chili with local bison, stout-braised ribs and a pint of the Royal Gorge Route Rogue, a heady and flavorful English IPA.
Bistro Rialto does a good job making its large eatery cozy, and serves the best pizzas, dishes of pasta and calzones around. For Mexican, Calvillo’s is the place to go to fill up on fried tilapia, enchiladas and piping hot sopaipillas. Then, for a superb French dip and pint, St. A Ives Pub & Eatery has what you need, just be weary the service is known to be a little slow.
If you like to play a few holes before lunch, dine at the only golf course in the area, The Grille at Cattails. This upscale spot proves more casual than fancy, and all of its Mexican dishes are served with locally grown bolito beans. It’s also one of the only places in Alamosa where you can get a hearty vegan meal.
—Linnea Covington
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