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    Steakhouse No. 316


    This boutique steakhouse offers a contemporary menu specializing in prime steaks served cast-iron skillet up alongside fish, fowl, decadent appetizers and sides. The restaurant is set in a beautiful building from the early 1900s, which once housed Conor O'Neill’s. Fulfilling a niche in Boulder, Steakhouse No. 316 offers the finest prime cuts available in the country, ranging from a prime bone-in filet, Kansas City strip, cowboy ribeye, porterhouse and more. 316 Boulder also offers alternative cuts such as American Kobe flat iron, bison filet, natural whisky dry-aged New York strip and a pork tomahawk, served alongside an extensive selection of sauces such as Cognac Peppercorn Demi, Argentinian Chimichurri, Blue Cheese Bone Marrow Butter and Shallot Shiitake Demi. Steak alternatives include Tuna Tartare with green peppercorn, crème fraiche, basil pesto and crostini; Rotisserie Roasted Half Chicken with herbs and cream sherry mushroom ragout; their beloved Branding Iron Onion Rings with house-made steak sauce; and unique to 316 Boulder, a Tableside Caesar Salad, a signature offering at one of Craig + Samantha’s other restaurants, The Monarch in Aspen. A contemporary take on usual steakhouse sides includes Miso Glazed Shishito Peppers, haricots verts and egg; Wild Mushroom Parisian Gnocchi; Brussels Sprouts with bacon and reggiano; Winter Truffle Mac n’ Cheese; and more. A Bar Menu features items like a Steak Sandwich with caramelized onion and fontina; and Mussels & Fries with champagne, jalapeño peppers, garlic and hand-cut fries. Desserts such as Bourbon Bread Pudding with white chocolate, pecans and a salted caramel drizzle; and Bordeaux Cherry Cheesecake with toasted almonds, orange zest and chocolate round out the menu. An extensive wine list showcases classic varietals from France, Italy and Spain, as well as new world selections from the USA, Australia, Craig’s native South Africa, New Zealand, Argentina and more. The bar + lounge area offer premium spirits and craft cocktails with an emphasis on Manhattans and classics with a twist. In tribute to the CU tradition, the Kiss of the Buffalo Manhattan uses Buffalo Trace bourbon, ruby port and chocolate molé bitters. Other cocktails feature finishes such as an applewood smoke or a gold dipped cherry. The 120-seat restaurant, designed by Craig Cordts-Pearce and Emily Frantz Design, opens with a front lounge of richly toned reds, a sweeping Carrara marble bar, curved black and red banquettes, and a large burning fireplace that anchors the dining room. The black lacquered walls feature upholstered damask panels as well as taxidermy and artwork from the 19th and 20th centuries depicting past presidents and ladies of the twenties.