Meet The Chef! Rodney Smith Jr. Reimagines Our Boulder Menu

Some people find their calling later in life. For Chef Rodney Smith Jr., it was always clear.

Raised in Wisconsin, Rodney grew up in and around his grandfather’s restaurants, learning early that food is both craft and connection. What started as curiosity in the kitchen turned into a career spanning nearly three decades, with experience across everything from high-volume venues and major events to restaurant openings nationwide. 

Now, as Executive Chef, Rodney brings that depth of experience into a more personal, expressive phase of his cooking. At our Boulder location, he’s just unveiled a reimagined menu. One that leans into bold contrasts, layered textures, and unexpected combinations that still feel grounded and craveable.

Dishes like Chicken & Waffles finished with ricotta and blackberry-chile jam, and Shrimp & Grits with piperade and rouille reflect his ability to elevate comfort without losing its soul. The Carbonara, rich with guanciale and grana padano, nods to tradition while embracing precision and restraint.

For Rodney, making food is more than a job; it’s telling a story. Every dish is built to hit all the senses at once, balancing familiarity with discovery. His approach is collaborative, shaped by the people in his kitchen and the energy of the dining room, but always guided by a singular goal: giving guests an experience they will remember long after the meal is over.

Peruse the new menu and make your reservation here.