Washington Post’s Tom Sietsema Gives Red Rocks a Great Review!

Read the full article here.

A sample:”The focus is pizza, but you don’t have to eat crust to fuel up here. The kitchen also makes bruschetti, panini, salads and a handful of main courses, including a roast fish of the day and golf ball-size meatballs served on runny polenta. And the bar pours refreshing chasers in the form of Chimay Triple and Allagash White beers on tap — among RedRocks’ 30 or so available suds.”

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