Nelson Perkins Colt & Gray 1553 Platte Street 303-477-1447 Hours: 5-10 p.m. Monday-Thursday; 5-11 p.m. Friday-Saturday; 4-9 p.m. Sunday; brunch 10 a.m.-2 p.m. Saturday-Sunday.
Nelson Perkins frowns, rolls his eyes and lets out a groan when I ask him about the "G" word. "I finally just got so tired of people making way too much out of the gastropub label that I stopped using it altogether," says Perkins, executive chef of Colt & Gray, the sleekly casual restaurant he opened as a gastropub in August 2009 with chef de cuisine Brad Rowell. "I still don't think people really understand the concept of a gastropub -- that the 'gastro' part of it reflects a food-driven pub -- so let's just say that we're a comfortable neighborhood restaurant with high-end food," he declares, hoping to silence the debate once and for all. "We're just Colt & Gray; come in and try our food."