. In February, Denver restaurants got moved up to 50 percent capacity for indoor dining, and it feels like we might be getting back to real life. For so long itâs been all about the pivots in the kitchenâshifting to takeout, prepping and fulfilling meal kitsâbut lately weâve been focusing more on the traditional restaurant experience. The pace in the kitchen has picked up and weâre putting out more food. It really feels like we might be getting back to normal. We did our first real prix fixe dinner since the shutdown over Valentineâs Day weekend, and even though it was freezing cold we were booked. With 50 percent inside plus the greenhouses outside, it was nuts. We got to work with some really high-end products too, like Wagyu strips, lobster tails, black truffles. It was a lot of fun to play around with those ingredients. It had been a while. We knocked it out of the park, and we got great feedback from guests.