The Wolf's Tailor
Colorado
The Wolf’s Tailor in Denver builds its tasting menus around Colorado ingredients, whole animals and an extensive programme of preservation and fermentation. Chef Kelly Whitaker’s approach draws on several culinary traditions, with a wood oven and grill, house-milled heritage grains and farmed or foraged vegetables all contributing to the kitchen’s vocabulary. Dishes can move between influences within the same meal. Michelin describes Berkshire pork dumplings in a turmeric and dill broth inspired by Chiang Mai, alongside Colorado bison with apricot, grilled courgette and dried-shrimp caramel. Cocktails and wine accompany the tasting format. The emphasis on using ingredients fully gives the restaurant a practical connection between its cooking and its approach to waste.