Steamboat Springs Opens Alta Mesa Southwest Grill

Steamboat Springs —Will Steamboat Springs finally get a proper Southwestern grill?

For locals tired of the same old burger-and-fries routine, the answer might be yes. Longtime restaurateur Paul Underwood and business partner Ryan Fowler are betting on it with their latest concept, Alta Mesa Southwest Grill. The restaurant opened earlier this month at 1760 Central Park Drive, right next to the newly built SpringHill and TownePlace Suites by Marriott.

Underwood didn’t stumble into this idea by accident. He told the Steamboat Pilot that the concept took shape three years ago when developers Roger Gregory and his wife Annette approached him. The Gregorys, who have a vacation home in town, saw the new hotel site as a chance to do something special for the community.

“It’s a Southwestern grill with an emphasis on zesty flavors,” Underwood explained. “Think Santa Fe with lots of chilies and corn, potatoes and beans — not quite Mexican but more celebrating the desert Southwest.”

That distinction matters. This isn’t a Tex-Mex joint. It’s a place where you’re supposed to taste the arid landscape of the American Southwest. To achieve that vibe, Underwood brought in a design team from Texas and collaborated closely with the Gregorys. The result is a 3,600-square-foot space that feels both elegant and rustic. Instead of one giant open floor, the dining room is broken up into smaller nooks. This layout gives the space an intimate feel, which is exactly what Underwood wanted. He noted that this setup allows groups to spend time with family and friends without the hustle and bustle often found in large, open-plan restaurants.

The interior design leans heavily on local craftsmanship. Underwood emphasized that Alta Mesa worked with several local artisans to build out the space. Steamboat Precision handled the steelwork, adding character to the room. Fedewa Cabinetry & Millworks built the back bar and custom cabinetry. Top Stitch provided much of the leather upholstery. By using local vendors, the restaurant has embedded itself in the local economy even before serving its first plate of food.

The menu focuses on what Underwood calls "zesty flavors." Expect dishes centered around chilies, corn, potatoes, and beans. The bar is a central feature of the room, anchored by a large horseshoe-shaped counter. While the TV is still waiting for installation, the beverage program is already fully stocked. Underwood pointed out a major shift in the dining industry: the rise of mixology and alcohol-free options.

“There is a lot more emphasis in all restaurants on mixology,” Underwood said. “It’s just an important part, with that mixology, to have a strong representation of mocktails, because there’s been a massive trend in the dining world toward alcohol-free options.”

So, whether you’re a regular drinker or someone avoiding alcohol, there’s a dedicated spot for you. The wine list is extensive, and the adult beverage selection is deep. But the mocktails aren’t an afterthought; they’re a key part of the strategy.

Outside, the experience continues. Alta Mesa features a large outdoor seating area. The landscaping and gardening were handled by Karen Vail, a local naturalist and botanist. This touch adds another layer of local connection, ensuring the exterior feels as much a part of Steamboat as the interior feels like a slice of the Southwest.

The question is whether this blend of local craftsmanship and Southwestern flavors will stick. Underwood seems confident. He sees this not just as a restaurant, but as a way to engage the community. As he walked past the bar, he made it clear: this is meant to be a place where people gather.

To hear them tell it, the goal was simple: bring the taste of the Southwest to Steamboat Springs. Whether that means you’ll be trading your usual dinner spot for a night of chilies and corn, that depends on who you ask. But the 120-seat dining room is ready, the local artisans have done their work, and the mixology station is stocked.

Underwood left the final word to the space itself. “We wanted to create a space that was fitting for Steamboat Springs, blending nature and art in a space that offers a modern feel with rustic touches,” he said. “This is that space.”