AMBIANCE

The historic exposed brick and hard wood floors create a warm and inviting space where every seat feels like the best seat in the house.

LIBATIONS

Our 25 foot antique bar serves up an impressive selection of house-made cocktails, local spirits, and craft beers on tap. 

CUISINE

New American cuisine with a strong emphasis on fresh, seasonal, and local ingredients.

View the full menu →

KEVIN KIDD

proprietor & EXECUTIVE CHEF

Executive Chef Kevin Kidd hails from Cape Cod, Massachusetts, where he began his culinary career at age 14. Surrounded by some of the world’s freshest seafood, Kevin found his calling as a chef. He relocated to Colorado in 1999 where he continued to study the culinary arts under some of Boulder’s best chefs. Kevin first worked at the Chautauqua Dining Hall, where he quickly worked his way up to the title of Chef de Cuisine. He left briefly to assist in the kitchens of Carelli’s Italian Bistro and Jax Fish House, where he worked with Top Chef winner Hosea Rosenberg. In 2005, Kevin and local chef Bradford Heap teamed up to open Colterra Food & Wine in nearby Niwot, after which he traveled to California to study the culinary arts in San Francisco and Northern California.

Kevin’s passion for serving the best locally grown produce, natural meats, and sustainable seafood shine through his cuisine—a combination of classical Mediterranean technique with a refined New American approach. After a very successful three years, Kevin and Bradford collaborated on a new concept, Salt, where Kevin was named Executive Chef. Salt opened its doors in 2009, and was met with standing ovations. After another three very successful years at Salt, and eighteen years in the food service industry, Kevin decided to take a break from restaurants. He assumed the same title of Executive Chef, but this time at Alfalfa’s market. This too, proved to be a very successful stop in his career. As Alfalfa’s expanded to a second location, Kevin was asked to oversee this new project as well. As the new location established itself, the culinary department rose to be the shining star of the store, setting sales records along the way. Kevin’s hard work, culinary creativity and know-how, and financial understanding garnered him several awards with Alfalfa’s including manager of the quarter and department of the year. His passion for the restaurant business never subsided however, and he and his partner Bianca Retzloff opened 24 Carrot Bistro in 2015. His close relationships with local farmers and ranchers, as well as sophisticated Front Range diners have established him as one Colorado’s premier young chefs.

BIANCA RETZLOFF

proprietor & General Manager

Bianca was born and raised outside Longmont, Colorado, on her family’s 10 acre organic farm. It was all about food at an early age for Bianca, whether it was planting in the garden, helping her mother in the kitchen or going to work with her dad at their family owned grocery store. She briefly attended Loyola University in New Orleans, where her passion for authentic Louisiana cuisine was born. After Hurricane Katrina sent her back to Colorado, she attended Culinary School at the Art Institute in Denver. She graduated Magna Cum Laude with an Associates Degree in Culinary Arts in 2008. Right out of school, she landed her first job working under chef Bradford Heap at Colterra Food & Wine. As the Kitchen Manager and Pastry Chef, Bianca worked closely with the Chef de Cuisine, Kevin Kidd. This would be the first of many opportunities Bianca would have to work with Kevin. She was selected to join the opening day team at Salt, where her duties included kitchen management as well as lead expeditor providing crucial communication between the front of the house and the kitchen. After Salt, Bianca accepted the position of front of the house manager at Alfalfas Market. During her time there she developed a great sense of what it really takes to provide great customer service in situations both negative and positive.

Not one to rest on her laurels, Bianca challenged herself with a position on the line at Centro Latin Kitchen and Refreshment Palace where she learned speed, and organization in a high volume kitchen. At the same time, she held the position of Sous Chef with RollinGreens, a very popular food truck. Again she was face-to-face with the customers in a high-paced environment where speed, accuracy and execution were paramount. After two years, Bianca decided to return to Alfalfa’s Market in the position of Culinary Development Coordinator. The job not only reunited her with Executive Chef Kevin Kidd, it also allowed her to refine the customer service skills required to open a new restaurant. She and Chef Kevin opened 24 Carrot Bistro in 2015 and haven’t looked back since.

JENNIFER SHILLINGTON

BEVERAGE TEAM LEADER

Jennifer started her bartending career in South Florida before she could legally drink (yes, it was legal to do that!). Having been a server for only a few months, she was promoted to bartender, handed a recipe book, and left to figure it out.

At the age of 20, Jennifer moved to NYC and started bartending at nightclubs and dive bars for the first few years. Then, wanting a change, Jennifer began working for restauranteur Keith McNally, who is considered one of the top restauranteurs in New York City. It’s there where she really started to hone her craft at the start of the cocktail culture in the mid-’90s. However, Jennifer's love of crafting fine cocktails really took off after taking cocktail classes with the “King of Cocktails,” Dale DeGroff.

Before long, Jennifer became the bar manager of a popular French bistro in SOHO, New York, and this is where she learned more about putting together menus and managing a team. Eventually, she moved into the general manager's position, where she finished her total of 13 years at the same restaurant.

After moving to Colorado and taking time off to raise her family, she started bartending again and eventually found her home with us at 24Carrot Bistro. She finds most of her inspiration comes from her coworkers, past and present.

D.J. RIEMER

THE GODFATHER

Let’s just say that D.J. Riemer was “creative with the truth” in getting his first bartending job 15 years ago.  With no bartending experience to speak of, he kept a cocktail book in the walk-in cooler, and every time someone ordered a drink, he snuck in there to look up the recipe. 

 D.J. has come a long way since then.  He now has 5 years of dive bar and hotel lobby bar experience, 10 years of management, beverage program design and development experience, and has helped to conceptualize 10 bar programs in the Minnesota and Washington state markets.

 D.J. says he’s most inspired by people like Scott Beattie, a Californian farm-to-glass pioneer who forever changed how D.J. makes cocktails; Johnny Michaels, a Minneapolis bartending legend who was making his own bitters and tinctures long before it became popular in the Midwest; and the teams he’s worked with. Especially his team at 24 Carrot Bistro.

PHONE (303) 828-1392

EMAIL info@24carrotbistro.com

LOCATION

578 Briggs St
Erie, CO, 80516

CURRENT OPERATING HOURS

LUNCH

TUESDAY-FRIDAY 11:00AM-2:00PM

DINNER

TUESDAY-SUNDAY 4:30PM-9:00PM

BRUNCH

SATURDAY & SUNDAY 9:00AM-2:00PM