Where do I start with The Yellow Carrot. Upon our arrival there wasn't many people inside so I…read moredidn't expect much. Wade was our server and greeted us right away to get us seated. He presented us with the menu and drink menu followed by the nights specials. His attention to detail was something I've never experienced, every restaurant you go to they just pour you a glass of ice water. Not here, if you prefer ice they will ask. I started with a Cherry Habanero Margarita, there is such a flavor profile of just this drink alone. You get the sweet from the Cherry, followed by just a slight bit of spice and refreshing basil notes on your nose and the finishing notes of the drink. Wade has worked with the Executive Chef on this drink menu to pair it with the out of this world flavor profiles of the entree menu. Our appetizer was the Three X Brussels and the Artichoke Zobo. My date was a fan of the lemon glazed Brussels and I couldn't stay away from the roasted garlic Brussels. The roasted garlic Brussels were paired with some sweety drop peppers from Peru that were a unique touch but delicious for the size. Our date night special was the Grouper Filet topped with lump crab meat and a corn succotash. On the side we were presented with a polenta cake that was prepared perfectly. It had an amazing creamy texture with just a touch of spice. I've never had polenta before but if this is what it tastes like then I'm all about it! I try and eat every restaurant in Durango at least once. The Yellow Carrot has an atmosphere and menu that you would expect to find in the city and service I think you'll find rare on this planet. I will most definitely be back to indulge in the atmosphere and drinks of The Yellow Carrot but mostly for the absolutely phenomenal entree menu. The staff absolutely has this place locked in.

This place is trying. To attract the beautiful people The…read moreinterior paint job gives me a headache. They take tap water & serve it from fancy bottles. The place is filthy. The menu is bizarre at best. I guess beautiful people like this. Food is yuck. The owner is very bizarre. She brings illegals in from Mexico . Spoils them treats them like they re her children The few locals she does hires she treats like crap. She forgets to pay them . If they quit. With out notice She refuses to pay by them . Quite often the police are involved.

Holy moly melted matzo balls, these folks are on point…read more I have bartended and served at many weddings spanning the better part of a decade. As an employee of the Harvard Club in Boston (yeah the club is in Boston not Cambridge- weird I know) and Guastavino's in Manhattan, I've learned that 90% or more of what wedding guests are served is commercially prepared frozen food. Backcountry Catering proved to me there's a better way. Last week I got the chance to meet the proprietors of Backcountry Catering, Stef and Jeff, at their commercial kitchen in Norwood and prep for a party of 200 guests. Sure mashing potatoes isn't a glamorous job, but watching these masters at work was a sight to behold. What stood out to me the most was witnessing them painstakingly prep everything from chives to grilling the mains for days on end. While their own wedding is just weeks away they treated this event as if it was their own; putting their own needs on the back burner. When we finally did break for dinner at 9:30 pm, my taste buds were treated to ravioli served with a sage brown butter sauce that was to die for. Each station is held to a higher standard in the kitchen than I have ever witnessed in any commercial kitchen. Germaphobes rejoice, they are as particular as you! Their mobile kitchen is awe-inspiring- including a wood-fired Chicago brick pizza oven, an Ole Hickory CTO smoker, two commercial deep fryers, a 36-inch flat top griddle, a 24-inch charbroiler, a 6 burner stove and oven, and a customizable 50-inch full digital display. As a perpetually hungry person, I've seen a lot of food trucks and mobile kitchens over the years- none of them hold a candle to this bad boy. Chef Jeff has also won the title of Telluride's Top Chef four years in a row. I think it's safe to say you need to look no further than Backcountry catering for your next event.