Costata means “ribeye” in Italian. Colorado lamb chops (all dry-aged for 28 days or more), pan-roasted swordfish, prosciutto-and-truffle garganelli and more than 500 wines.
The vibe: High ceilings, brick walls, leather armchairs. Ideal for celebratory ribeyes or carnivorous dates.
Sauces: Three, with a bonus bone-marrow-foie-gras-truffle sauce on the Angus filet au champignon. Toppings: Many. The lamb rack’s crusted with wasabi peas.
