This restaurant is wonderful! Not only is the food some of the best I’ve ever had, but once in the restaurant it is comfortable. They don’t have... read more tables on top of each other. There is lots of room between tables and lots of delicious food...More

  My first visit was in July of 2017, shortly after they opened. The place was practically empty. When I last visited in October of this year, it was jammed and... read more I had to wait a bit for my table. I was happy to wait because...More

  We waited too long to dine at Seasoned, shame on us. After moving to a home about 10 miles from Estes Park last year we dined at several restaurants around... read more EP and while many are good, we had no idea that such a gem was hidden in plain sight. We started with take a way, while the state was on the stay at home order, and then visited for brunch and dinner. The staff are adhering to strict protocols to keep them and diners safe which while I am sure is difficult for them, makes dining out feel safe. Chef Rob, google him, has worked and trained at the highest levels and that effort shines in his preparations. Dishes are skillfully prepared using seasonal and fresh ingredients. This is not a restaurant with a huge walk in refrigerator or freezer, the menu reflects the best of the best and one knows the ingredients are wisely chosen. We have had a wide variety of seafood, beef, rabbit, pasta, salad, ricotta pancakes, eggs and starters. The Sunday Brunch Bloody Mary was made with heirloom tomatoes! The wine list is excellent, without being fussy or over the top. The staff are all professional and knowledgeable, eager to please without being invasive. Seasoned is now on our weekly rotation and we are only disappointed that we didn't find it sooner.

  This exceptional, chef owned restaurant is in the same local as a previous restaurant, so you might walk by it and think that you’ve been there and done that. But... read more don’t make that mistake! My wife and I both had a cup of soup and...More

  Prices were very high for what they served. Reservations were required on a Saturday which made them seem exclusive and popular. I have doubts about those adjectives. Not good

  What a great restaurant. We ate there on Wednesday night and had a great meal. Make sure you try the cheese puffs and trout appetizers. I ordered a Sazerac which... read more was made the right way. It was so tremendous and I had two. Thank you...More

  So far, we have only been to SEASONED for brunch, but we will be back. Dining on fine China, heavy cream for the excellent coffee, and reasonable prices...What a nice... read more surprise! Reservations are recommended.

  Joanne was a wonderful hostess, and all of the staff were extremely friendly and attentive. We had a lovely window table, and were greeted with glasses of champagne. Since we... read more had recently come back from a visit to Ireland, my wife was delighted to find...More

  This place is small and so cute. I am not sure if they spread the diners out for covid or if that's the way it always is, but you are... read more definitely socially distanced from your neighbor. The staff wears masks too and are so pleasant.

My hubby and I went for brunch and it was spectacular. We had the smoked salmon benedict, 10 o'clock Eggs with the grits on the side, a cappuccino and pizza.

The smoke salmon benedict were on top of crispy latkes and topped with caviar. So good! My husband doesn't like grits (but I'm southern so I ate them for him), so he had them put on the side, which left him with two poached eggs on a salad basically. He wasn't happy when he saw it, then he tasted it and got happy again. It wasn't much food for him, so we were glad to have the pizza, which he used like toast with his meal. We were very happy with everything.

  Top notch. Interesting and delicious servings. Make reservations cause it’s booked full usually. Cheese puff starting is excellent, really good wine suggestions, cocktails excellent, and entrees were wonderful and distinctive.... read more Highest recommendation.