A restaurant's name is an unlikely place to find the word "scrap," given that it generally refers to the stuff chefs throw away. But Sullivan Scrap Kitchen chef/owner Terence Rogers is dedicated to using as much of everything in his kitchen as possible. The no-waste approach makes a kitchen crew think about each ingredient, utilizing everything to its full potential rather than relying on standard preparations that add up to less than the sum of their parts. As a result, the burgers, made with Colorado grass-fed beef or lamb, stand out for their pure, meaty flavor in combination with local products like River Bear bacon and housemade pickles. Even if you didn't know the casual eatery's mission, you'd still recognize a great burger from the first bite.