Colorado’s restaurant community has weathered a steady run of goodbyes, including two Denver favorites that closed in July. This fall brought three more losses, each tied to a different corner of the state and a different kind of dining tradition.
From sourdough pizza in RiNo to Colorado-grown ingredients in the Springs and family recipes in Fort Collins, these restaurants gave regulars plenty to miss.
The Greenwich, Denver
The Greenwich served its final meal on October 18, 2026, closing after five years in Denver’s RiNo neighborhood. Delores Tronco opened the independently owned restaurant in 2021 as a New American spot inspired by New York, then gradually steered it toward Italian cooking and sourdough pizza.
Its warm dining room became a place for lingering evenings over tomato-braised meatballs, vegetable-forward small plates, and pizzas topped with everything from pepperoni and hot honey to garlic, ricotta, and smoked mozzarella. The closing announcement thanked the people who ate, celebrated, and shared stories there—a fitting farewell for a restaurant built around hospitality as much as food.
Base Camp Restaurant, Colorado Springs
Base Camp Restaurant closed October 4, 2026, roughly a year and a half after chef-owner Matt Maher opened it in Old Colorado City. Its approachable “fine food, not fine dining” idea celebrated the state through seasonal menus featuring Pueblo chiles, Palisade peaches, Olathe corn, bison, and trout.
Diners could build a meal from playful dishes such as smoked trout croquettes and lamb lollipops, then finish with mint s’mores made with house-made marshmallows and graham crackers. The Gazette reported that rising operating costs and a weak economy made the restaurant unworkable. Customers responded with sadness and appreciation for a local kitchen that put Colorado ingredients front and center.
Los Tarascos, Fort Collins
Los Tarascos closed September 23, 2026, after 31 years of family ownership. The Caballero family opened the restaurant in 1995, drawing on recipes and traditions from Michoacán, Mexico. Its scratch-made enchiladas, mariscos, chile rellenos, and house margaritas introduced generations of Fort Collins diners to the family’s cooking.
Over three decades, the dining room hosted birthdays, anniversaries, weddings, business gatherings, and countless Cinco de Mayo celebrations. The owners told the Fort Collins Coloradoan that retirement—not weak business—drove the decision. They left with gratitude after building the future they wanted for their children and creating a restaurant the community treated like home.
Colorado’s dining scene will keep changing, but these closures leave behind more than vacant tables. They mark the end of a neighborhood Italian gathering place, an ambitious celebration of local ingredients, and a family restaurant that helped shape Fort Collins for three decades.
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