Josh Niernberg at Bin 707 Foodbar

Bio

Josh's Bin 707 Foodbar serves seasonal American cuisine from local Colorado and domestic sources. Brunch, lunch and dinner daily at 10am.

My Restaurants

Behind the Scenes

Chef Josh Niernberg reviews  at post.venue.name
""Albondigas" shiitake dashi, Aged goat cheddar, fermented chili paste, cinnamon cap mushrooms and brunoise of local pumpkin"
Chef Josh Niernberg reviews  at post.venue.name
""Domestic caviar" watermelon radish and apple carpaccio, housemade yogurt, puffed beef tendon, domestic trout roe, domestic bottarga"

From My Menu

Chef Josh Niernberg reviews Albondigas at Bin 707 Foodbar
$$$ | Breakfast/Brunch, | Full Bar, | Modern, | American
1 Review
"Shiitake dashi, brunoise of pumpkin, aged goats cheddar, fermented chili sauce and cinnamon cap mushrooms. The meatballs are a blend of Colorado wagyu beef and Colorado lamb with all of the produce coming out of the grand valley."
Chef Josh Niernberg reviews Croque madame at Bin 707 Foodbar
$$$ | Breakfast/Brunch, | Full Bar, | Modern, | American
1 Review
"Domestic la Quercia prosciutto, Local cheeses, lemon & garlic aioli and bechemel finished with an eagle springs organic egg and arugula salad play perfect homage to this French classic"
Chef Josh Niernberg reviews Domestic caviar at Bin 707 Foodbar
$$$ | Breakfast/Brunch, | Full Bar, | Modern, | American
1 Review
"Housemade yogurt, watermelon radish and apple carpaccio, frisée make it bright sweet and fresh, puffed beef tendon gives the dish texture, a late harvest Viognier vinegar is used to dress the trout roe and domestic bottarga shaved atop"
Chef Josh Niernberg reviews Colorado lamb tenderloin at Bin 707 Foodbar
$$$ | Breakfast/Brunch, | Full Bar, | Modern, | American
1 Review
"Apple, fennel and cauliflower purée with charred heirloom cherry tomatoes, fingerling potato chips, blueberry Demi glacé and finished with fresh horseradish grated over the to"
Chef Josh Niernberg reviews Late harvest wine poached pear at Bin 707 Foodbar
$$$ | Breakfast/Brunch, | Full Bar, | Modern, | American
1 Review
"Housemade ricotta, saffron and Anemoi Iaphix dessert wine sauce and foam, red sorrel, spiced oats, Anson mills corn meal waffle-ette"
Chef Josh Niernberg reviews "Queso Fundito" at Bin 707 Foodbar
$$$ | Breakfast/Brunch, | Full Bar, | Modern, | American
1 Review
"A reimagined southwestern/Mexican classic. Grand mesa chanterelles, shishitos peppers, palisade pumpkin, Visalia onion marmalade, "Cabral Blanca" bechemel, burrata and Navajo style flatbread. Finished with local corn shoots and maldon."