I was so excited to try this restaurant after our friends recommended it and said they had tons of…read morevegetarian options, but unfortunately this was a miss for us. I was at first thrown off by the reminder we got from OpenTable confirming our reservation, noting that the dress code was "business casual". Imagine my surprise when we pulled up to a tiny indistinguishable strip where the restaurant was located - definitely not the "business casual" vibes I was anticipating. We were greeted at the door by the waiter and another couple who was asked if they had a reservation - they said no, to which the waiter said "we'll see what we can do" to a 1/3 occupied restaurant at 6:30 on a Saturday. Should have been our first clue. Our table was all set up and ready for us and we were seated immediately. I was again turned off by the price of over $10 per mocktail - I understand fresh, but at that price it's robbery. We got the rosemary fries and the blooming onion to start - the honey sriracha sauce that accompanied the fries was tasty, and the other people in my party enjoyed the basil ranch. The blooming onion was pretty, but extremely messy and hard to eat. Scanning the menu and noting that even the vegetarian entree was over $40 a plate, I was not blown away by any of the options. I settled on the $18 tomato Gorgonzola bisque which was okay but not worth the price. The others in my party got the crispy gnocchi (didn't like), the pad Thai (hard pass), and the lamb burger (enjoyed, but felt the price was still steep). Also if you look at the small print on the menu you'll see that they charge $8 extra for split plates - so basically this place just loves charging the s*** out of their customers for subpar food. We were all looking forward to the beignets, but learned that they got rid of their dessert menu (all desserts are now in the front cases) and no longer had them. We settled on the butterscotch carrot cookie, the carrot cake cupcake, and the mint chocolate cookie. The cookies were huge and fairly priced at $3.25 a piece, but the cupcake was $10. Honestly I would recommend you save your money and go somewhere else. If the prices were even half of what they currently charge I would consider it "decent" but definitely not at their current price. This place spends almost too much time on their presentation and not enough on quality food - for example see how gaudy of a vessel my soup was served in. Hard to eat with it being that high, and overall just unnecessary. I get the "nice presentation" but this place just seemed too over the top and felt too snooty for my taste.

This is an experience! The presentation of the food is pure artistry. We were blown away by the…read moreimmense flavors of everything we ate. Order the artichoke zobo. It will not disappoint. The Thai coconut & carrot bisque was amazing!!!! Highly recommend this restaurant for fine dining. We will go back every time we visit Durango.

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.