Kade Gianinetti grew up less than a mile from his new Carbondale restaurant, The Way Home, and, not coincidentally, the kohlrabi on the menu was grown nearby too—just over McClure Pass in Paonia. Also know as a German turnip, the root vegetable is served in a salad with a farm egg and sunflower seeds—a simple reflection of the creativity and area-sourcing he’s channeled for the property, which opened in July. “This was always part of the plan,” he says. “Maybe it happened faster than expected, but having the opportunity to open this restaurant in Carbondale has given me a chance to reconnect with a community that, at one point, I was so excited to leave.”
During Gianinetti’s sojourn away, he partnered in Denver’s The Way Back, Method Roaster, Wendell’s and American Grind. “Through all our projects in Denver, we really try to focus on one thing: making people feel welcome and at home in our space,” he says. That mantra has parlayed into his new venture.
The third-generation valley resident partnered with chef Flip Wise (Open Fire Catering, Meat & Cheese and The Little Nell), and Lacy Hughes, (Six89, Carbondale and Silo) to create a dynamic team with ambitious goals for Carbondale’s culinary scene. Wise will update the food menu seasonally, with items representing the valley’s farmers—agnolotti made with celeriac; smoked butternut squash; or Home Run Ranch beef with beets, grits and chimichurri—including Farm Runners, Roaring Gardens, Two Roots Farm, Rock Bottom Ranch and Wild Mountain Seeds.
Photography Courtesy Of: