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24 CARROT BISTRO


Erie, Colorado's Newest Farm to Table Bistro

303.828.1392 / Reservations

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24 CARROT BISTRO


Erie, Colorado's Newest Farm to Table Bistro

303.828.1392 / Reservations

ABOUT US

Welcome to 24 CARROT BISTRO! We are a New American, Farm to Table  restaurant located in historic downtown Erie, Colorado.

Our approach to food is simple; farm to table, fresh, seasonal and local. We believe in using the highest quality ingredients sourced and grown sustainably.  We offer a broad menu of chef inspired, appetizers, small plates and entrees in a refined, casual atmosphere. With outstanding quality, you’ll find a wide variety of fresh seafood, locally sourced vegetables and antibiotic and hormone free meats and poultry. 

24 CARROT BISTRO is the perfect place to go for an after work cocktail, meet a friend for lunch or bring in the whole family for dinner!

AMBIANCE

The historic exposed brick and hard wood floors create a warm and inviting space, where every seat feels like the best seat in the house.

LIBATIONS

Our 25ft antique bar serves up an impressive selection of house made cocktails, local spirits and craft beers on tap. 

CUISINE

New American cuisine with a strong emphasis on fresh, seasonal and local ingredients.

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FARM TO TABLE


"ONLY THE HIGHEST QUALITY INGREDIENTS. TO CONTINUALLY CREATE NEW DISHES AND EDUCATE THE COMMUNITY THROUGH FOOD" 

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FARM TO TABLE


"ONLY THE HIGHEST QUALITY INGREDIENTS. TO CONTINUALLY CREATE NEW DISHES AND EDUCATE THE COMMUNITY THROUGH FOOD" 

At 24 CARROT BISTRO we are passionate about sourcing the freshest, seasonal ingredients from local farms all over Colorado. From organic heirloom tomatoes to sustainably-raised pork belly, we are committed to serving the highest quality food we can. Our menu will change with the seasons so please check in often to see the newest delicious selections from Chef Kevin Kidd.

View the full menu →

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THE PASSION


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THE PASSION


KEVIN KIDD

proprietor & EXECUTIVE CHEF

Kevin hails from Cape Cod, Massachusetts, where he began his culinary career at age 14. Surrounded by some of the worlds’ freshest seafood, Kevin found his calling as a Chef. He relocated to Colorado in 1999 where he continued to study the culinary arts under some of Boulder’s best chefs. Kevin first worked at the Chautauqua Dining Hall, where he quickly worked his way up to the title of Chef de Cuisine. He left briefly to assist in the kitchens of Carelli’s Italian Bistro and Jax Fish House, where he worked with Top Chef winner Hosea Rosenberg. In 2005, Kevin and local chef Bradford Heap teamed to open Colterra Food & Wine in nearby Niwot, which has persisted as one of the top restaurants in Colorado to this day. He took some time to study the culinary arts in San Francisco and Northern California. Kevin’s passion for serving the best locally grown produce, natural meats, and sustainable seafood shine through his cuisine; which is a combination of classical Mediterranean technique with a refined new American approach. After a very successful three years, Kevin and Bradford again collaborated on a new concept, where Kevin was named Executive Chef. SALT opened its doors in 2009, and was met with standing ovations. After another three very successful years at Salt, and eighteen years in the food service industry, Kevin decided to take a break from restaurants. He assumed the same title of Executive Chef, but this time at Alfalfa’s market. This too, proved to be a very successful stop in his career. As Alfalfa’s expanded to a second location, Kevin was asked to oversee this new project as well. As the new location established itself, the culinary depart rose to be the shining star of the store, setting sales records along the way. Kevin’s hard work, culinary creativity and know-how, and financial understanding garnered him several awards with Alfalfa’s including manager of the quarter and department of the year. His passion for the restaurant business never subsided however, and he has become an exited and capable owner of 24 CARROT BISTRO. His close relationships with local farmers and ranchers, as well as sophisticated Front Range diners have established him as one Colorado’s premier young chefs’. 

BIANCA RETZLOFF

proprietor & General Manager

Bianca was born and raised outside Longmont Colorado on the families 10 acre, 0rganic Farm. It was all about food at an early age for Bianca, whether it was planting in the garden, helping her mother in the kitchen or going to work with her dad at their family owned Grocery store. She briefly attended Loyola University in New Orleans, where her passion for authentic Louisiana cuisine was born. After Hurricane Katrina sent her back to Colorado, she attended Culinary School at the Art Institute in Denver. She graduated Magna cum laude with an Associates Degree in Culinary Arts in 2008. Right out of school, she landed her first job working under chef Bradford Heap at Colterra Food & Wine. As the Kitchen manager and pastry chef, Bianca worked closely with the Chef de Cuisine: Kevin Kidd. This would be the first of many opportunities Bianca would have to work with Kevin. She was selected to join the opening day team at Salt, where her duties included kitchen management as well as lead expeditor providing crucial communication between the front of the house and the kitchen. After Salt, Bianca accepted the position of front of the house manager at Alfalfas Market. During her time there she developed a great sense of what it really takes to provide great customer service in situations both negative and positive.

 Not one to rest on her laurels, Bianca challenged herself with a position on the line at Centro Latin Kitchen and Refreshment Palace where she learned speed, and organization in a high volume kitchen. At the same time, she held the position of Sous Chef with Rollingreens, a very popular food truck. Again she was face to face with the customers in a high paced environment where speed, accuracy and execution were paramount. After two years, Bianca decided to return to Alfalfa’s Market in the position of Culinary Development Coordinator. The job not only reunited her with Executive Chef Kevin Kidd, it also allowed her to refine the customer service skills required to open a new restaurant. Talking one on one with the customers inspired her to better understand what patrons are looking for outside the Boulder demographic. With her combined experience in the kitchen and customer service, she has a unique perspective in the culinary industry.