Sugarbeet - Longmont

Our last visit to Sugarbeet was just exceptional! As you can tell by the photos, we couldn't wait to dive in before we remembered we should grab a pic for review. Our cocktails, as usual, we're amazing. I really adore the homemade bread they serve, it is warm, cheewy, flavorful and definitely worth the carbs! We had an interesting take on calamari, It was sous vide and stuffed with delicious little sauteed veggies and then plated with squid ink, really inventive. The star of the night for me was the sea bass which was cooked to perfection and served in a delicious broth, delicately seasoned with saffron, and contained (I think), mung beans. One wouldn't think that this combination would be as delicious as the ultimate dish really was, but I will long for this dish during cold winter date nights for a couple of years to come. My fiance had lamb chops, which were cooked perfectly to medium rare. The whole experience lovely, every bite delicious. Sugarbeet is definitely one of our favorite go-tos in the area, I highly recommend.

I cannot say enough good things about Sugarbeet! It’s by far my favorite restaurant in Longmont. It’s been our go-to date night restaurant for the last 3 years. Creative dishes, a very nice atmosphere, and wonderful service! You won’t be disappointed!

Really tasty and interesting dishes! So many different flavors in the sausage dish! Complexity on par with the one Michelin 3 star we have been to, but without the cost and with more comfortable and casual service. Loved it!

The food and service were excellent. All of the dishes were very unique and delicious. The chocolate espresso cake was decadent and a great way to finish the meal.

We had a great dining experience at this restaurant in Longmont. The meal had a fantastic blend of flavors and we tried a variety of dishes, with some standing out more than others. The off-menu specials were particularly impressive. For appetizers, we enjoyed the bison tenderloin skewers, which were very tender and paired nicely with the apple pieces and sauce. The Duck stuffed croissant special was also a highlight. The charcuterie board, while tasty, was lacking in jams and cheese compared to other places. For entrees, we tried the boneless pork chop and flat iron steak. The pork chop was decent, but the sauce and Brussel sprouts really elevated the dish. The flat iron steak was a bit overcooked, as it was supposed to be medium rare but leaned more towards medium. Despite this, the meat was still tasty. It seems they use choice meat rather than prime. While we enjoyed trying different dishes, we would likely stick to the filet on our next visit. Overall, a great spot for a good meal.