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The Regional

4.3 (252 reviews)
Open • 4:00 pm - 9:00 PM
Updated 2 months ago

Order The Regional Takeout or Delivery

The Regional Photos

THE REGIONAL ATMOSPHERE

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Moderate noise
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Recommended Reviews - The Regional

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Booth with plants: Banquette seating, quieter side of the room
Marc D.

Solid neighborhood spot in Old Town Fort Collins, would go back. Walked in expecting a quaint farm-to-table place and got exactly that, plus a buzzing bar scene I wasn't ready for. The Lamb Merguez Meatballs were the standout. Spiced, saucy, topped with something cool and creamy, blew my tastebuds away. The Halibut Ceviche was very good and big enough to share with the table. The Regional Salad held its own as a side. Beer, wine, and full bar are all well stocked, and the bar itself was packed with what looked like regulars catching up. Service was friendly from the door to the table. No complaints there. Heads up on the noise. For the first 15 minutes we couldn't hear the couple sitting across from us. Once the party behind us cleared out, it dropped to a normal restaurant volume, but if you're picky about hearing your dinner conversation, ask for a table away from the bar side. Not cheap, but it never claimed to be. You're paying for local sourcing and a place people actually want to hang out at. Go for the meatballs and the ceviche. Come early or sit on the patio if you want to talk. Come hungry and thirsty if you just want to be in the mix.

Sarah A.

Met a friend for brunch on a Saturday morning. We did have a reservation. We arrived 10 minutes prior and there was a line. They seemed short handed as it took until 15 minutes later for us to be able to let someone know we were there for our reservation. We were then seated in a side room of sorts. Our server came and welcomed us and snagged our drink order while we looked over the menu. A while later he returned with our beverages and took our food order. I chose to enjoy a glass of Sparkling Rosé by Gruet out of New Mexico. Lovely. The decor is an interesting mix of things. Odds and ends that come together to be their vibe. They have lots of great plants throughout the building as well. Our food arrived and we enjoyed it thoroughly. I chose to get the shrimp and grits. I added on a side of their collard greens. Those were delicious. the shrimp was well seasoned and grilled on top of some lovely, cheesy poblano grits. Two basted eggs crowned grits with a crispy tortilla strip garnish. My friend gave me her slice of focaccia toast. That was hearty. Being that we were in a side room and no one else was seated at the immediate tables, it was easy to be forgotten. We had to flag down our server to get our check so we could head on our way. I do understand how hard it is when short staffed. Overall solid beverage choices and great food. The staff is very pleasant.

My server!
Char S.

This lovely place is mostly farm to table, so very fresh. The food was delicious. The tables were reclaimed wood. The service was top notch! I had their scallops over pureed leeks, yum!! A fresh salad, which could possible be the best salad I have had in awhile. And, I had their meatballs, sitting in a rich tomatoes sauce. The presentation was great and thr taste was better. However, the service was the best part. My only issue was that I was not a fan of their focassia bread. It was too oily and not soft. Otherwise, I would highly recommend trying this place. Get the fries, they smelled amazing!!

Carrot cake
Anna C.

Came for a graduation celebration this weekend and was pleasantly surprised by my meal at the regional. I loved the scallops as a main dish paired with the regional salad. The salad is light but flavorful, and the scallops were buttery paired with the savory leeks. The star was the carrot cake! The frosting was creamy and delicious and I loved the little raisins and dried fruit in the cake. Our waiter was very busy, but we still got our food in a timely manner. It was pretty loud inside but super cute and well decorated. Much better than other restaurants I've visited in Fort Collins!

Shay M.

I tried this restaurant based on reviews and it was more of a specialty experience than I was expecting. The menus wasn't as well rounded as I would have liked so I opted for vegetarian options, roasted cauliflower and garlic ghee fries. The fries were not hot and extremely salty. I may have enjoyed the cauliflower more if paired with something else. The waitress was very nice and I loved the cozy rustic decor of the restaurant. My dietary restrictions may have prevented me from getting the intended experience at this establishment.

Short Rib Mole
Stu C.

"Mystery Date Night" wasn't much of a mystery--but it was absolutely perfect. For years, we've talked about going to The Regional, admiring its charm as we passed by on countless evenings. So when I asked my wife what she wanted for dinner, her answer was clear: Let's finally go to The Regional. From the moment we stepped inside, the restaurant's warm and inviting atmosphere wrapped around us. The glow of string lights, the hum of conversation, and the unmistakable scent of good food being crafted with care--it all felt magical. Reservations are a must since this place is so popular. We called at the last minute but we were able to get two seats at the bar, and it was perfect. There we met Trevor, the bartender, who immediately made us feel at home. He was warm, friendly, and the kind of person who makes a dining experience even better. The Regional takes pride in working with local Fort Collins farms and single-family suppliers, and you can taste that dedication in every bite. I ordered the Double Bone-in Berkshire Pork Chop, a beautifully juicy cut served over cheesy poblano grits, apple marmalade, and pickled jalapeños. Each bite was a perfect blend of smoky, sweet, and spicy. My wife chose the Short Rib Mole--a tender braised short rib drenched in a rich, spicy mole sauce, paired with fried plantains, Southwest slaw, and corn tortillas. She let me steal a bite, and I was blown away. The dark chocolate in the mole came through in the most indulgent way--honestly, more than any mole I've had, even in Guadalajara. Throughout the night, the staff and the owners--checked in to make sure everything was perfect. Their warmth and attentiveness made it clear that The Regional isn't just a restaurant; it's a place built on passion, hospitality, and a love for great food. We came in with high hopes, and The Regional exceeded every single one of them. We'll absolutely be back.

Salmon main course.

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15 days ago

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17 days ago

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3 months ago

Excellent healthy food and very cordial/professional wait staff. We have dined as a couple as well as with extended family.

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6 months ago

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9 months ago

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1 month ago

Incredible food and atmosphere. Fresh ingredients and fair pricing. Location is ideal for a night out.

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4 months ago

The food is absolutely outstanding. Service is spot on. We really enjoyed our meal. That said, it is definitly spendy.

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6 months ago

Stumbled upon this gem & after a delicious brunch we found ourselves back again the next night for dinner.

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Ask the Community - The Regional

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On the patio for well behaved dogs

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Wolverine Farm Publick House - Library area

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Tip Extortion Been…read moregoing there occasionally for 5 years. Service was hit and miss. Some staff friendly, some merely aloof, some seemingly hostile. Never could figure it out. Gave them the benefit of the doubt. I always support independent shops when possible. Friends don't let friends go to Starbucks... A few days ago it became clear. I ordered a bagel and requested it be toasted enough not to be raw inside. About half the time that's what I got. I paid and saw they wanted a tip upfront. I feel asking for a tip before earning it is unethical. So I selected no tip. I would gladly leave a dollar after. One of the staff, let's call him "Beta Boy", toasted my bagel and delivered it to me burnt. No overdone. Burnt. As in mostly black. I said it was burnt. He replied that I requested it "double toasted". I looked at him like he was speaking in Swahili. I explained that I merely wanted it toasted and not raw inside. He insisted that I ordered it that way. He did not take my order. I said she wrote it but I did not say it. He insisted that I, the customer, was somehow so stupid as to not know how to order a bagel. I said "would you eat this"? Amazingly, he said with a straight face "yes". I replied that he could eat it but I want what I ordered. At this point "Beta Boy" leaned over and told me I should be nice. Nice? Nice! I was flabbergasted. I was being scolded by kid a third my age. I was stunned. Was this a joke? Yes, but he was serious. It was an absolutely stunning display of passive-aggressive behavior. Delivered with a condescending smirk and self-righteousness. I replied that I am not nice and so what. He then insisted that I be nice. I said I am from the Midwest and we tend to be direct. It's not rude. It's the way we communicate. Honestly without hedging. This sailed right over his head unacknowledged, Then the truth. You didn't leave a tip he said. How did he know I didn't tip on the little checkout screen? I tried to explain my view on tipping that it needs to be earned. "Beta Boy" was adamant that they expect tips as they are not paid much and work "hard". I reiterated my view and called tipping up front unearned and possibly undeserved as like Socialism. "Beta Boy" did not like that and said that "people of my generation (Boomers are Bad!) don't get it." He further lectured me on how underpaid they were and that the "need" and thus "deserve" tips regardless of what service they offer. He then declared that a dollar tip was entirely insufficient. I replied that $1 on a $4 bagel was a 25% tip. He repeated that it was too little regardless. I said then how much is fair. He did not answer. My guess is that he knew as much about the mathematics of percentages as he knows about Swahili dialects. I offered that if they were to ask for tips after, the honorable way, they would earn more. People are motivated above all by fairness and would hedge on tips not knowing if they would be earned. "Beta Boy" gave me the obligatory hourly-wage employee response that "that's the way it is"... The self-declared creatives have the ingenuity of cows munching grass. Then a kid decided to be a hero and intervened saying "WE don't have a problem with the tipping". In a stunning display of sociotropic behavior, he elected himself to defend the shop and represent all other patrons. I ran out of patience and told him to STFU. At this point the heroine server, who decided I like burnt bagels, told me to leave. So I did leave. I regret every penny I spent there to support their shop. So now I know why even as I liked the layout of the place, and all their countless little books promoting a myriad of pretentious woke socialist utopia topics, I never felt comfortable there. The all-inclusive did not like me invading their "Safe Space". Instead of just telling me "hey, this is our space not yours Boomer Boy" they instead were a case study in passive aggressiveness. A coward's way to feel all smug and self-righteous. Since they present themselves as fans of "literature" here is a literary quote (Kurt Vonnegut Jr. in Slaughterhouse Five... said to the character Billy Pilgrim in a hospital upon his return from being a prisoner of war in Dresden, Germany... "I can carve a better man out of a banana" So I see that they have high ratings from their intended audience and I am a mere interloper. My little One star rating will not be noticed. By the way, I am from Michigan and the state animal is the Wolverine. It is ferocious and righteous. No other animal messes with it. Your business does not deserve the name. I suggest you change it to Weasel Farm.

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Wolverine Farm Publick House
Wolverine Farm Publick House - Sitting next to the outside patio with my Cuppa Joe.

Sitting next to the outside patio with my Cuppa Joe.

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The Regional - comfortfood - Updated October 2026

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