Best regional American restaurant

At his ultra-funky, relaxing bistro, chef/owner Hugh O'Neill has always been committed to locally grown produce and regionally raised meats. But in the last year, O'Neill has upped his efforts to secure all-organic ingredients from the major growers in the north Boulder area. He then takes those ingredients and treats them with respect, dousing the baby spinach with grapefruit vinaigrette and combining the season's first tomatoes with eggplant and onions in a well-melded ratatouille. The wine list makes sense, and the servers moving around the intoxicatingly colored dining areas know their stuff. This is New American meets Colorado, and it works.