Chef Bradford Heap has always been a stickler for details, which comes in handy when dealing with the fragile and persnickety nature of seafood. Nowhere is this more evident than at Wild Standard, which opened in fall 2015 and promptly nailed the big things that make a seafood restaurant shine: a varied selection of super-fresh fish, lobsters, crabs and mussels, all paired with intriguing ingredients. But it's the little things that push this place over the top. At the raw bar, oysters are helpfully described according to their brininess and finish; the kitchen cooks up such creative dishes as seared-mussel sliders and panko-crusted Colorado trout with bacon and Hollandaise. And Heap's menu has only branched out since opening, adding local Wagyu beef and Boulder lamb to the menu to reel in diners with all kinds of palates.