Bryan Dayton and Steven Redzikowski, the team behind the acclaimed Oak at Fourteenth in Boulder, signed on early to put a second restaurant in the Source, a 26,000-square-foot indoor European market in a circa 1880s ironworks building in RiNo. And Acorn, which opened in September 2013, doesn’t fall too far from the original Oak. The space is different, of course: Acorn takes full advantage of the ultra-urban, industrial-chic feel of the Source, with plenty of exposed brick, metal ducts and graffiti – but little of the warmth of the Boulder original. But the menu embodies the same "wood-fired seasonal cooking" that's made Oak one of Boulder's most inspiring -- and popular – restaurants, here focusing more on small plates, and a few very large plates, rather than dividing dishes by more traditional courses. And while some of the favorites from Oak appear at this offshoot, more than half of the menu is original to Acorn, including some dishes with a global feel. (“I’m huge into Thai-style food,” says Redzikowski. “Moving forward, you’ll see a lot of those flavors.”) And since at least a tenth of Acorn’s menu changes each week, a meal here is always going to be an adventure.