welcome to range.
New American West is a term coined by range’s Executive Chef, Paul Nagan. Whereas “New American Cuisine” is a term for upscale, contemporary cooking that combines flavors from America’s melting pot with traditional techniques, New American West cuisine draws its roots from the concept of New American, but narrows its focus primarily to the ingredients, cultural influences and cooking techniques inherent to the Rocky Mountain West.
The restaurant features a spacious bar, offering a wide selection of local beers, liquors and wines, a private dining room and a wood fire oven, in which much of the fare is prepared. In addition to offering daily featured dishes, the menu change seasonally and offers a large selection of shareable plates, entrees, side dishes and desserts.