"At Beatrice & Woodsley, we search for and serve the best quality and most sustainable products available," says Travis Messervey, executive chef. Like other Denver chefs, he says the term farm-to-table has become mostly a marketing strategy, but he believes that exemplary practices will be noticed. "Believing that good food and sourcing methods speak quietly and confidently for themselves, we focus on proper staging, practice and craft so that nature's diverse creations are best understood and celebrated. This fosters a straightforward and honest relationship with our community, without any use for catchphrases or shortcuts." The South Broadway eatery offers a rustic-American menu featuring vegetables, fish and meat along with a compact yet lovely wine list.