What are the opening hours?

Tuesday 11am - 2pm 4:30pm - 9pm Wednesday 11am - 2pm 4:30pm - 9pm Thursday 11am - 2pm 4:30pm - 9pm Friday 11am - 2pm 4:30pm - 9pm Saturday 9am - 2pm 4:30pm - 9pm Sunday 9am - 2pm 4:30pm - 9pm

24 Carrot Bistro

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Erie, CO
24 Carrot Bistro

24 Carrot Bistro is a New American farm-to-table restaurant located in historic downtown Erie, Color
(615)

09/15/2026

The final harvest is beginning to arrive—and with it, the first taste of fall.

This week marks the final Erie Farmers Market of the season. Next Thursday, September 24, we’ll bring that late-harvest abundance into the kitchen for Harvest Speakeasy: an intimate, four-course dinner celebrating the ingredients at their most generous.
Until then, enjoy one of the seasonal dishes currently on our summer menu:

GRILLED PORK LOIN*
sweet potato purée | maque choux | andouille | mustard brown butter | chive | corn shoots 42

Join us for the final market, savor the last days of our summer menu, and reserve your seat for Harvest Speakeasy through the link in our bio.

This dish was created by Chef Erick Vargas Erick Vargas and featuring ingredients from the following purveyors

Munson Farms
Mountain Man Micro Farms
Niman Ranch
River Bear American Meats

09/14/2026

Last month, I had the honor of attending a dinner hosted by the Maximus Munro Foundation — held in memory of Maximus Munro, who was once part of our own staff family here at the restaurant. He left his mark on this place, and it meant so much to be there in his honor.

We were so grateful for the chance to give what we could to a foundation that carries his name, and his spirit, forward. And honestly? The feeling from that night has stayed with me. What stuck with me most was just looking around the room. It was full of small business owners... people who showed up on their own time, gave what they had, and asked for nothing in return. That's not something you see everywhere, and it reminded me why I love this community so much. Small businesses aren't just the backbone of a local economy. We're the heart of it. The people. The spirit that makes a place feel like home.

If Maximus's story moves you the way it moves us, share it. Tell someone who didn't get to know him. And if you're able, give what you can to the foundation carrying his legacy forward... every bit matters, just like it did that night. We're so proud to call this community home, and even prouder to stand shoulder to shoulder with the small businesses that make it what it is.

With so much gratitude,
Sarah Morgan & the whole 24 Carrot Bistro family

09/13/2026

Summer is still on the table.

SEARED SHRIMP soy marinade | rice noodle | pole beans | carrots | cashew sauce | crispy shallot | scallions

This vibrant dish from our summer menu celebrates the season at its most abundant—fresh, colorful and full of flavor.

That same spirit will guide our upcoming Harvest Speakeasy on Thursday, September 24. Chef Erick Vargas Erick Vargas will create a four-course farm-to-table dinner inspired by the late-summer harvest, featuring vegetables sourced directly from the hands of our favorite local purveyors.

Join us for one final celebration of everything this season has given us. Tickets are limited and expected to sell out—reserve yours soon.

09/09/2026

Summer won’t stay forever—and neither will this dish.

HOUSEMADE FETTUCCINE sweet corn cream | summer squash | oyster mushroom | pecorino romano | corn ash | gochugaru | chives | corn shoot

Created by Chef Erick Vargas (Erick Vargas), this dish captures the latest days of summer with ingredients grown close to home. As a farm-to-table restaurant, we build our menus around what is growing beautifully right now—bringing the season from our local farms to your table.

With gratitude to our purveyors: Esoterraculinarygarden, Aspen Moon Farm, Mountain Man Micro Farms, Cannolo Family Farms, and Munson Farms

Come enjoy our summer menu while you still can—and then join us as the season turns for our Harvest Speakeasy on September 24. This intimate four-course farm-to-table dinner will showcase some of the very best ingredients from the final stretch of the harvest.

If you haven’t joined us for a Speakeasy Dinner before, we would love to welcome you to the table. These evenings do sell out, so gather your favorite people and reserve your tickets soon.

09/06/2026

Another late-summer favorite, while the season is still giving us its best. 🍅

Sun-ripened tomatoes and figs are perfectly in season right now, and this dish lets them do what they do best. Paired with creamy housemade stracciatella, peppery arugula, black mint pistou, Marcona almonds, and warm focaccia, it’s a little taste of this fleeting moment in the season.

Come enjoy it while you still can.

HOUSEMADE STRACCIATELLA
arugula | heirloom tomato | dried figs | black mint pistou | marcona almonds | black pepper | warm focaccia

This dish was created by Chef Erick Vargas Erick Vargas - using black mint from Esoterraculinarygarden and heirloom tomatoes from Mountain Man Micro Farms

09/04/2026

t’s been a minute since we gave our lunch menu the attention it deserves. 🌿

So, allow us to reintroduce you, starting with one of the newest additions from our seasonal summer menu: the Summer Squash Shawarma.

Bright, colorful, and built around the best of the season, this one won’t be around forever. Come get this seasonal dish while you still can.

SUMMER SQUASH SHAWARMA
golden turmeric hummus | zhoug | pickled red onion | pita | fries

From the hands of Chef Erick Erick Vargas to yours.
Come hungry. 🥕

09/02/2026

Speakeasy Nights are back at 24 Carrot. 🌿

We’re welcoming them back with an evening dedicated to one of our favorite moments of the year: the height of the late-summer harvest.

On Thursday, September 24, join us for Harvest Speakeasy, an intimate four-course dinner created in close collaboration with our local farm partners and inspired by what the season is giving us right now.

Think beautiful ingredients at their peak, thoughtful courses from our kitchen, seasonal cocktails from the bar, and an evening designed to slow down and savor it all.

HARVEST SPEAKEASY
Thursday, September 24 | 4:30–9 PM
Four-Course Dinner | $95 per person

Reservations are required and intentionally limited. We can’t wait to welcome you back to the Speakeasy. 🌱

Reservations are now open.

08/29/2026

A sweet little send-off to summer. 🍓

Chef Erick Vargas Erick Vargas created this weekend’s special dessert around one of the season’s simplest pleasures: ripe strawberries.

STRAWBERRY SHORTCAKE
vanilla shortcake | strawberry mousse | lemon syrup | mint

Sweet, bright, and beautifully seasonal, with just enough lemon and fresh mint to balance every bite.

Only here for the weekend, and only while it lasts.

08/19/2026

🌱 Some of Boulder County’s best are coming together this Sunday & you’re invited.

We’re honored to join an incredible lineup of award-winning chefs and Slow Food restaurants for the 4th Annual Plant a Seed for Change at Sunflower Farm in Longmont.

Representing 24 Carrot Bistro, Chef de Cuisine Erick Vargas Erick Vargas will be cooking alongside chefs from Flagstaff House, BASTA, Moxie Bread Co., Blackbelly, River and Woods, The Academy, Urban Field Pizza, GB Culinary and more — all coming together in support of a stronger, more connected local food system.

As a Slow Food Certified restaurant, this is exactly the kind of table we’re proud to have a seat at: one that celebrates the chefs, farmers, producers, and people behind the food we eat.

Come spend the afternoon at the farm, meet the people shaping Boulder County’s food community, and taste your way through an incredible lineup. 🌻

📍 Sunflower Farm | Longmont
🗓 Sunday | 11AM–3PM

Slow Food Boulder County Sunflower Farm

ColoradoChefs LongmontCO FarmToTable
:::

08/15/2026

Palisade peach season is short & sweet. A few precious weeks each summer when Colorado’s most famous peaches hit their peak — and we build a whole dish around it before they’re gone. 🍑

This salad is light enough for brunch, bright enough for lunch, and elegant enough to open a dinner. Genuinely a dish for any hour of the day, which is why we put it on every one of our menus.

PALISADE PEACH AND PROSCIUTTO (GF)
mixed greens | chèvre | toasted pecan | balsamic pearls | black mint | extra virgin olive oil — 18

Created by Chef Erick Vargas Erick Vargas

Sourced local, tasted seasonal:
peaches from Morton's Orchards
no-stress lettuce mix from Aspen Moon Farm
black mint from

Address

578 Briggs Street
Erie, CO
80516

Opening Hours

Tuesday	11am - 2pm
	4:30pm - 9pm
Wednesday	11am - 2pm
	4:30pm - 9pm
Thursday	11am - 2pm
	4:30pm - 9pm
Friday	11am - 2pm
	4:30pm - 9pm
Saturday	9am - 2pm
	4:30pm - 9pm
Sunday	9am - 2pm
	4:30pm - 9pm

Website

http://www.24carrotbistro.com/

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