Prospect Bistro, which opened two months ago, is another new spot on Estes Park’s culinary map, featuring what it calls “Rocky Mountain flavors.”
The unique and poignant cocktail menu alone is worth the trip.
The cocktail menu, written by the bistro’s manager, Sushil Khadka, is titled “A Century in a Glass.” The menu itself is a work of art that pays homage to the building’s history and the Town of Estes Park. Nine different cocktails are named for nine significant moments in Estes Park’s evolution. The Dawn, 1910, describes how the town and inn “rose slowly among pines and stones.”
Another cocktail, The Long Winter, 1919, describes a brutally cold winter using imagery of frozen rivers and snow when “the mountains held their breath.”
The Burning Summer, 2020, is a smoked cocktail referencing the wildfire that caused the mandatory evacuation of Estes Park in 2020. All the cocktails are priced between $14 and $20.
The name of the restaurant, Prospect Bistro, also nods to the building’s origins as the Prospect Inn 111 years ago. A website about the property describes it as “a hidden gem in Estes Park…beautifully preserved…embodying the charm and character of a bygone era.”
Khadka and owner Nishant Shrestha have used this historic site to create a beautiful restaurant. Annexing the property next door to enlarge the eating area added more light, and a handsome bar there makes it an inviting environment.
The restaurant is nestled in downtown Estes behind Bond Park, at 205 Park Lane. For the past eight years, the space had been home to Seasoned Bistro, which closed its doors in September. Chef Rob Corey has pivoted and is offering in-home cooking classes. (Click here to inquire about his offerings.)
At Prospect Bistro, white tablecloths covering tables set with sparkling stemware set the tone for fine dining, but this is not a pretentious restaurant, says Chef Shane Jackson.
Shrestha’s vision is “a place for everyone, with moderate prices and no expectations for guests to get dressed up or make reservations.” Quoting one of his waitstaff, Shrestha said, “We are dressed up for the customers, but they don’t have to dress for us.”
A Texas couple celebrating their 35th wedding anniversary enjoyed the atmosphere, the music, the “gorgeous view” of snow-capped mountains from an inside table, the “fantastic service from Gloria,” the “reasonable prices,” and especially the food.
The Lone Star state diners praised the “delicious trout” ($28) with bourbon-glazed sweet potatoes and the Greek lemon herb chicken ($24). The couple received complimentary champagne and cheesecake for their celebration, and they took home a doggie bag because of the generous portions.
A table of eight had accolades for the creamy alfredo pasta ($17), the fisherman’s basket of trout and shrimp ($32), and the towering chocolate cake ($14) for sharing with a whole table.
A man from Castle Rock spoke for his party, saying, “We loved the food, and the service was great. We’re happy to have this new place with this decor, this setting, and the music.”
One table had high praise for the old-fashioned cocktail, which was smoked at their table with a cherry flavor.
Shrestha demonstrated the smoked cocktail experience, which is presented tableside for guests and gives waitstaff a chance to interact with customers as they are invited to reach into a smoking box to remove their drink.
There is also a “Young Travelers” section on the menu for diners who want something simpler, like grilled cheese, chicken tenders, and butter noodles, priced $10 to $13.
The vegetarian dishes are inspired by Shrestha’s roots in Nepal and executed by Chef Jackson, who worked at the all-vegetarian restaurant Leaf in Boulder.
However, the team is also proud of the wild game and beef on their menu. Elk and bison are sourced from Wyoming, the trout comes from Idaho, and the Kobe beef is from Denver.
The bison kabobs I ordered ($19) were delicious and tender, like butter, which is difficult to achieve with such a lean cut of meat. The accompanying red pepper sauce was a perfect pairing with the bison.
The prospector’s charcuterie board ($24) includes naan bites with meats, cheeses, fig jam, and fruits. Other appetizers range from $9 to $19.
Two of the vegetarian options include wild jackfruit tacos ($18) and wild jackfruit quesadillas ($20). The menu also offers vegan dishes and several gluten-free options.
While Shrestha, Khadka, and Jackson are transplants to Estes Park, all three have an appreciation for this place and its history.
Shrestha visited Estes Park every summer from 2019 to 2023 as a student at the University of Louisiana Monroe. He loved the mountains, which reminded him of Nepal, and the people of Estes Park, and he is happy to be here full-time.
Chef Jackson, originally from California, has nine years of experience cooking in Estes Park at Nicky’s Steakhouse, Black Canyon Inn, and Della Terra.
Twenty-five years ago, Jackson’s career trajectory changed from astrophysicist to chef because he enjoyed the kitchen as a lab more than a physics lab.
“Cooking,” he says, “is edible chemistry, and in the kitchen, you get to eat your experiments.”
Khadka, also from Nepal, appreciates the welcoming spirit of Estes Park, and he wants Prospect Bistro to be a place for the community to come together and celebrate special occasions as well as everyday life.
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