A gourmet pizza restaurant in a Victorian building on Elk Ave that has been the most-reviewed spot in town for two decades. The dough is house-made and the toppings run toward creative — truffle oil and porcini mushrooms, meatball and pickled onion, peanut-coconut curry. The upstairs loft with low ceilings and exposed wood beams is the better seating area when it's cold.
3 local tips
- The loft fills first on weekend evenings — arrive when the doors open or expect a wait.
- Order the sourdough crust over the regular; it's listed as an upgrade but most regulars don't mention it.
- The bar does craft cocktails that are several steps above what you'd expect in a pizza place.
A nine-table French-American bistro hidden in a 19th-century mining cabin in the alley off Elk Ave — arguably the most intimate fine-dining setting in the region. The a la carte menu draws on classical technique with seasonal, locally sourced ingredients, and the wine list is unusually deep for a room this small. Reservations are required; two seatings nightly.
3 local tips
- The alley entrance is easy to miss — look for the small sign on Elk Ave between Third and Fourth streets and cut through.
- Reservations typically book 2-4 weeks out in summer; call directly rather than waiting for online availability to open.
- The first seating at 5:30 is less rushed and often has better availability than the 7:45 seating.
A counter-service Mexican spot on Elk Ave with a menu built around house-made tamales, stuffed burritos, and tacos served out of a narrow space with picnic-table seating on the porch. The green chili is made in-house, the portions run large, and the margaritas are the go-to pre-ski fuel or post-hike lunch for locals who don't want to cook.
3 local tips
- The tamales are the move here — the chicken verde and the green chili pork versions are more distinctive than the burritos.
- The porch is cramped and first-come; on a warm day go at 11:30 to get a table before the lunch crowd.
- Cash moves the line faster than card — there's usually a short queue at peak hours.
A Vietnamese and pan-Asian restaurant on Elk Ave that fills a real gap in this meat-and-potato mountain town, serving pho, pork belly buns, and Thai noodle bowls with fresh ingredients and house-made broths. The dining room is warm and low-key, with good vegetarian options and a sake and cocktail list that takes it beyond standard Asian-American pub fare.
3 local tips
- The pho broth is simmered in-house rather than from concentrate — it's worth ordering even in summer.
- Get the karaage chicken as a starter; the portion is generous and often sells out on busy nights.
- The lunch hour on weekdays is when the full menu is available at slightly lower prices.
A Japanese izakaya-style restaurant at 321 Elk Ave with two distinct experiences: a lively downstairs bar with community tables and small-plate Japanese sharing dishes, and a quieter upstairs loft for more refined sushi and sashimi. Fish is flown in daily, and the aburi (seared) preparations are a house specialty. The combination of quality fish and a mountain-cabin atmosphere is unusual anywhere in Colorado.
3 local tips
- The upstairs loft requires a reservation and fills 2-3 days out on summer weekends; the downstairs bar is walk-in and has the full menu.
- The omakase-style nigiri selection changes with what came in on the daily fish delivery — ask the staff what's freshest.
- Dinner only from 4:30pm; open daily in peak summer though days trim in shoulder seasons — confirm before a midweek visit.
Sunflower Communal Kitchen
vegetarian
A farm-to-table restaurant at 214 Elk Ave operating out of a cozy Victorian home, with a rotating seasonal menu that skews vegetarian-forward and supports local ranchers and growers. The dining room seats around 30 across several rooms, and the menu changes frequently based on what's available. It serves dinner Wednesday through Saturday with two seatings a night, and reservations are essential.
3 local tips
- Reservations open about two weeks out and fill quickly in summer — text the number rather than calling.
- The menu is posted on Instagram the week of service, which helps guests with dietary restrictions plan ahead.
- This is the room for a quieter, longer dinner; it's not a venue for quick turnaround or loud groups.
A breakfast-and-coffee spot on Maroon Ave baking its own bagels daily from scratch — the menu runs through classic egg sandwiches, latkes, cinnamon rolls, and breakfast burritos. It's the most-discussed breakfast option in town for people who want something beyond a ski-lodge muffin. Closes in the early afternoon.
3 local tips
- Arrive before 9 on peak-season weekends or expect a line — the space is small and fills fast.
- The latkes and the egg-and-cheese on an everything bagel are the items locals default to.
- Closed Tuesdays; open the rest of the week from roughly 7:30 until bagels run out.
A locally roasted coffee shop at 402 1/2 Elk Ave inside a building shingled entirely in license plates — one of the more visually distinctive storefronts in town. The coffee program is serious, sourcing directly and roasting in-house, and the shop functions as a casual gathering point for locals before the mountain opens. Pastries and light bites are available.
3 local tips
- The license-plate building is unmistakable — it's the shack at 402 1/2 Elk Ave near Fourth Street.
- Cold brew is available in summer and is the stronger of the two options if you need altitude help.
- Camp 4 has grown to multiple valley locations since 1993, including one in CB South — the Elk Ave license-plate shack is the original.
A historic 1882 Victorian building at the north end of Elk Ave serving family-style skillet-fried chicken dinners with corn on the cob, cream corn, biscuits, and mashed potatoes — a fixed menu that hasn't changed in decades. The experience is deliberately old-fashioned and designed for groups; you're sharing dishes at long tables and finishing everything on them.
3 local tips
- Reservations are strongly recommended in summer; walk-ins are possible Tuesday through Thursday off-peak.
- The set menu is per-person with a mandatory gratuity added — factor that in when comparing prices to other options.
- The fried chicken is the whole meal here; if you're not in the mood for it, there are better choices on Elk Ave.
A sourdough-forward bakehouse and bar at 209 Elk Ave that bakes naturally leavened bread and uses it as the foundation for sourdough pizzas, seasonal salads, and pastas. The cocktail list leans toward natural wines and aperitivo-style drinks. It serves dinner only, opening at 5pm and closed Tuesdays.
3 local tips
- The naturally leavened pizza dough is baked fresh each day — the pizza with seasonal toppings is the item to order over the standard offerings.
- The natural wine list is short but well chosen; ask the bartender what's open.
- It's dinner-only from 5pm and closed Tuesdays, so plan it as a sit-down meal rather than a daytime bakery stop.
A family-owned Nepali and Indian restaurant on Tomichi Avenue in Gunnison, serving dal bhat, samosas, saag paneer, tikka masala, and house-made chai at very reasonable prices for the quality. The dining room is quiet and unhurried, and the portions are among the more generous in the valley. A half-hour drive from Crested Butte, but worth it for a cuisine you can't find elsewhere in the region.
3 local tips
- The dal bhat is the Nepali staple and comes with rice, lentil soup, and two rotating sides — the best value on the menu.
- Lunch service ends around 2:30; if you're coming from CB, time it right or go for dinner.
- Park on Tomichi Ave — there's no dedicated lot, but street parking is free and plentiful.
Blackstock Bistro
american
A New American dinner restaurant on West Tomichi Avenue in Gunnison, run by chef-owner Luke Martin, with a menu of from-scratch small plates, seasonal entrees, and carefully sourced proteins. The dining room is relaxed but the cooking is precise — this is the best table in Gunnison proper and a real alternative to CB for a special dinner. Dinner only, closed Sunday.
3 local tips
- The small plates are substantial — two plates plus an entree is more food than most people expect.
- Reservations are worth making even mid-week in summer; the room is small and fills with Western Colorado University faculty and CB visitors in the know.
- The wine list has underpriced bottles relative to resort-town standards — ask about the bottles under $50.