“Seafood, swine and wine”
Looking for a corporate restaurant serving food from big, faceless farms and massive fishing vessels in an uptight, stuffy atmosphere? Sorry, friend. You’ve come to the wrong place. This is Old Major. We’re a tight-knit group of passionate folks doing things a little differently. We’re friends with our farmers and fishermen. We focus on heritage-raised meats from Colorado farms we know and respect. And our in-house, nose-to-tail butchery program makes the most of these quality meats. We even cure in-house—you’ll see the charcuterie room in the dining room, perfectly placed for extended ogling. We serve a limited selection of fine, sustainable seafood and we source ingredients from local farms. It’s an honest approach to doing food right. It all comes together in what we like to call contemporary farmhouse cuisine. It’s deformalized fine dining—and it’s just plain good. We look forward to serving you.
The nose-to-tail plate—andouille sausage, braised pork belly, pigs' ears, shrimp jambalaya—is a snapshot of chef Justin Brunson's rustic butchery sensibilities, while the behemoth tomahawk ribeye crowned with foie gras butter speaks to his passion for performance art and abundance. Pastry chef Nadine Donovan's work is every bit as glorious: For proof, try her maple bacon crème caramel.
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- Mon - Fri: 3:00 pm - 10:00 pm
- Sun, Sat: 9:30 am - 10:00 pm
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