Beatrice & Woodsley is a real trip

Chef Pete List welcomes you to Beatrice & Woodsley. After dark, Beatrice & Woodsley glows. The windows, tinted gold, show a dreamlike version of the interior. The interior shows a dreamlike version of a restaurant that’s supposed to be a cabin in the aspens that is really the fancy of...

By Patricia Calhoun

November 18, 2008

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Chef Pete List welcomes you to Beatrice & Woodsley.

After dark, Beatrice & Woodsley glows. The windows, tinted gold, show a dreamlike version of the interior. The interior shows a dreamlike version of a restaurant that’s supposed to be a cabin in the aspens that is really the fancy of a guy from Atlanta imagining Colorado from afar. The split-log tables and seatbacks upholstered to look like aspen bark, the pot-bellied stoves and sinks that drop water down from the ceiling -- all of it serves as a frame, like one huge meta-setting for the most innovative and original menu in the city, for a wine list like nothing I’ve ever seen.

Beatrice & Woodsley, which I review this week, may be the most remarkable restaurant in the city. It's definitely one of the best restaurants in the city. Read all about it here tomorrow. -- Jason Sheehan

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Patricia Calhoun is editor-in-chief of Westword, the alt-weekly she co-founded in September 1977. She’s been inducted into the Colorado Press Association Hall of Fame, the Association of Alternative Newsmedia Hall of Fame and the Colorado Restaurant Association Hall of Fame. She’s also received dozens of local, state and national awards for writing, including first place for feature writing and first place for column writing with the Society of Professional Journalists. Patricia is a weekly commentator on Colorado Inside Out, PBS 12's public affairs roundtable, which has won two Emmys.

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