At Wild Finch, serious food doesn’t take itself too seriously. Drawing from her multicultural roots—Southern, Asian, African, and French cuisines—Chef Myers-Hurt crafts dishes that are generous in flavor, simple in spirit, and meant to be savored.

Seasonal produce from a local Colorado food network and exceptional mushrooms from locally owned “Tooth and Gill” farms inspire menus that change with nature’s rhythms. Game meats like elk and bison add a rustic Colorado twist to classic comforts, all prepared with a light, confident touch that lets each ingredient shine.