The interior of the Crêperieâs new outdoor âchalet.â PHOTO BY RACHEL BOCK This fall, chef C. Barclay Dodge envisioned Bosqâs winterized patio overlooking the Mill Street pedestrian mall: a glass-enclosed, modern structure built around a tall tree, its upper branches poking above a skylight in the lattice ceiling. Here, according to plans drawn by local design firm Rowland+Broughton, guests would enjoy a safe, socially distanced dining experience, shielded from snow and cold yet converging with nature. Bosq, manifested. âWe scrapped that whole idea five days ago,â Dodge told me one week before Thanksgiving. The elevated cost of running utility lines outside, it turned out, did not match the potential benefit of seating additional diners in compliance with ever-tightening coronavirus regulations. (At 600-square-feet indoors, Bosq can accommodate just 12 people under Coloradoâs 25-percent capacity rule for restaurants, which was set November 19.)