Our Favorite Happy Hour Spot is now in Highlands Ranch

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As much as I love to explore new restaurants, you’ve gotta have a few go-tos. I’ve been in love with the happy hour at Next Door for a while now. A few years ago I went to a keynote speaker event by the owner of Next Door, Kimbal Musk, called “Food is the New Internet” where he outlined his vision for sustainable farming, organic food and supporting local farmers.

To be totally honest, I hate when restaurants agressively rub the whole “sustainable and organic” thing in your face, but they somehow do it in a way where you’re able to feel good about it, without feeling like they’re trying to reason with you as to why you should like their food. It’s just a great environment, simple, real food, and a reason to feel like you should wave their flag.

Their happy hour is what really got me. I’m gonna cut to the chase here: meatballs and polenta, bacon wrapped dates. It’s seriously good stuff and keeps me coming back again and again and again.

A few weeks ago, Mile High and Hungry attended the opening for their new location in Highlands Ranch. The venue was packed with people of all ages and food and drink covering every surface and in every hand. There’s tons of natural light, a big patio area, and a horseshoe bar that gives the restaurant a certain ambiance and flow.

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Just this past weekend we went back to sample some new happy hour items at the highlands ranch location. Since, we’re writing a whole blog post about how much we love it, I think it’s needless to say, it’s damn good. The new items include veggie and chicken nachos, sriracha chicken bites and pesto potato smashers (a new iteration on their super popular garlic smashers)

Look, I could go on for a while about this but all I’m saying is go try it if you haven’t. The new happy hour items are only at the Highlands Ranch location at the moment but should eventually be available everywhere. And if you’re in the Highlands Ranch neighborhood, now is your chance to check out a spot we talk about a whole lot.

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