When Corrida opened its doors – and its patio – on the top floor of Pearl West Development in 2018, the restaurant was carrying the weight of a lot of anticipation. Between channeling the spirit of some of Spain’s finest steakhouses and pushing forward the ethos of the Half Eaten Cookie Hospitality Group – which at the time included Oak at Fourteenth in Boulder along with BriDer and Acorn in Denver – there were elevated expectations for the quality of the food and the level of service. Sitting high above Walnut Street in Boulder with a pristine view of the Flatirons and a patio to soak it all in only added to the lofty expectations that the restaurant’s experience would offer. But seven years later, Corrida has only continued to deliver and evolve.
“Boulder is definitely competitive and it’s a relatively small market, just over 100,000 people,” detailed Bryan Dayton, Founder and Owner of the expansive and decorated restaurant group, which has added Bellota and two C Burger locations to its roster since Corrida first opened. “Back in 2018, pre-COVID, the landscape felt very different. But even then, we knew we wanted to build something that truly stood out in this town. From day one, we’ve always stayed grounded in our original ethos: Corrida is a Spanish-inspired chophouse and everything we do should reflect that.”
In the Colorado market, cutting one’s way through the locally sourced goldmine of ranches and beef – all while trying to find a way to stand out – is a high hurdle to clear. But deciding to put sustainability at the forefront of Corrida’s identity as a steakhouse has defined its vision from the beginning in a way that makes for a better product by a more ethical means of attaining it. It also means that Corrida – and by extension the whole of the Half Eaten Cookie Hospitality Group – feels particularly aligned with the underlying culture of Boulder and Colorado at large, while also paving the way for other restaurants and producers to find better ways of going about its practices.
“Beef gets scapegoated in a lot of sustainability conversations. And while there are legitimate concerns with commercial beef production, it’s important to remember that not all beef is created equal,” explained Dayton about Corrida’s model of sourcing regeneratively raised Colorado beef from independent producers.
“It’s been at the core of our program since day one. We’ve always worked with a network of small ranchers, and now we also have our own beef coming from Corrida Cattle Company. That’s allowed us to go even deeper into our commitment – not just sourcing great beef, but producing it ourselves at the standards we believe in.”
For seven years, that’s proven to be a winning formula and a North Star. And though beef is foundational to Corrida’s identity and its menu – any of its expansive list of cuts makes for a natural pairing with perfectly crispy fries fried to decadence in jamón fat – it’s only part of what the restaurant does so well. Leaning deep into its Spanish roots provides Corrida the flexibility to evolve, while providing a guest a unique experience maneuvering through a mosaic of courses and flavors. To start, meaty Gordal olives marinated with subtle spice, fluffy house made bread served with an assortment of Spanish cheeses, honey and fennel pollen, and the melty, salty elegance of Jamón de Pata Negra – paper thin slices of dry-aged Iberian ham, sourced from pigs fattened to its ideal weight on a diet comprised strictly of acorns. Pair it with the Iberian Gin Tonic, stirring Mahon Gin, Mediterranean Tonic and an orange slice tableside from the cocktail cart, or ask any of the team for a Sherry recommendation. The Manzanilla from Xerez brings subtle salinity to play off the charcuterie’s honeyed sweetness. And if you’re looking for a classic done with no frills, but still up to the standards that Corrida brings into focus, the Patatas Bravas are an excellent addition to any spread.
“There really wasn’t anything like this here, and that gave us a unique lane to occupy,” continued Dayton about finding ways to differentiate Corrida from the saturated landscape of Boulder’s restaurants. “Of course, that’s just the foundation. We’re constantly challenging ourselves to be better. There’s not a day that goes by where we’re not asking how we can improve. It’s not about chasing perfection – it’s about forward momentum, being okay with failure, and growing from that.”
In a town with so much always on the calendar, it’s also about looking for opportunities to collaborate and celebrate. A recent 5-course pairing alongside famed Spanish winemaker Raúl Pérez immersed guests even deeper into the breadth of Iberian flavors. And Fiesta de Pacha Luna – a celebration of Ibiza from the music and the drinks to, of course, the food, will see Corrida’s rooftop transformed by aerial dancers, a DJ, a mezcal popsicle cart, and sangria fountains. The exuberant Corrida philosophy bridges a lot of gaps.
“That mindset applies to the culture inside our restaurant too. Corrida is only as strong as the people behind it. We put a huge amount of focus into building community within the team – getting people to feel proud of where they work, the product they represent, and the mission they’re part of. That sense of ownership is everything. When your team believes in what you’re doing, that’s when a restaurant really starts to thrive.”
Corrida is located at 1023 Walnut St., #400, Boulder. Its hours are Monday – Thursday 4 – 9 p.m., Friday 4 – 10 p.m., Saturday 10:30 a.m. – 10 p.m. and Sunday 10:30 a.m. – 9 p.m.
All photography by Evan Dale