Local eats: Silo | PostIndependent.com

Local eats: Silo

Colleen O’Neil
coneil@postindependent.com

Serving "simple, á la carte, fine foods with very few ingredients that speak for themselves," Silo is one of Carbondale's newer restaurants and another addition to the ongoing renaissance on Dolores Way.

Silo takes its name from the farm-to-table approach it takes in serving its fare. The restaurant, like many other businesses along Dolores Way, has a semi-industrial feel. But it's also warm and inviting. The space is small and welcoming, with bright bunches of flowers on every table, cook books on shelves and paintings on the walls by a local artist.

Silo is open at 8 a.m. to 8 p.m. Monday through Saturday. You can get a hearty breakfast of flapjacks, eggs and bacon in the morning, a light sandwich at noon or a burger made with locally sourced beef in the evening.

Thanks to Silo's partnership with the Roaring Fork Beer Company a few doors down, you can even order at the brewery's bar and enjoy a tasty local brew with your meal.

Chef and owner Lacy Hughes grew up in the South, attended The Culinary Institute of America and first came to the valley in 1998. She came and went several times, finally gaining a permanent foothold in 2009. She worked at 689 and then Town, and did some catering and private cooking on the side. When another café on Dolores Way closed, she decided the time was right to expand her business.

Colleen O'Neil: How would you describe your menu?

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Lacy Hughes: We serve á la carte local American fare, focusing on classic American dishes, sourcing from local farms and ranches around Carbondale.

CO: Why is it important to serve locally sourced food?

LH: It supports our community, it's fresher and we have an abundance of awesome food here in the valley. All of our pork comes from Rock Bottom Ranch, and there's produce from a handful of farms in Carbondale too. Roaring Gardens is one of the closest ones. They have a greenhouse that supplies greens, spicy peppers that we use to make our own homemade hot sauce and cucumbers that use to make pickles. In the summer we've had such great fresh produce to work with, and that's been really fun.

CO: How does your background influence your cooking style?

LH: I worked in California for a while, and that's where I was introduced to cooking super locally sourced foods, in restaurants with farms or gardens attached to them. That most influences what we try to do as far as getting food directly from the source in our area.

CO: What's your favorite thing to make?

LH: Probably soups, because we get to change it up multiple times a week. In the summer we played around with cold soups, which will be changing around here soon. We did a cucumber grapefruit gazpacho and an apricot prosecco soup that went over really well.

CO: Is there anything new in the works for Silo right now?

LH: Our first-year anniversary is coming up on Halloween, so we'll probably do a pairing event with the Roaring Fork Beer Company. They're definitely our cohort here in the restaurant scene [on Dolores Way].

Silo also has a full bar with liquor, beer and wine, plus they serve espresso and tea all day. Their breads, pastries and sauces made in-house, as well as the rest of their food!

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