Dry Storage

@dry_storage

Mill & Bakery Colorado Grown, Boulder Milled Everyday 8-2 USDA Certified Organic / Kosher Certified Flour @idest_hq
Followers
8,731
Following
346
Account Insight
Score
34.06%
Index
Health Rate
%
Users Ratio
25:1
Weeks posts
Join us on Friday, May 29th (5pm-9pm) for a Dry Storage Pasta Night with Conner Henman! The evening will feature Conner’s dishes made with both handmade and Pastificio pasta - all utilizing seasonal ingredients. No reservations needed. See you then!
97 0
5 days ago
Dry Storage Summer ☀️ Friday, May 8th 5pm-9pm: Welcoming our friends from Dos Caras and Lomita with wines of Baja California, featuring Gerardo Tejado Soto + Dos Caras food specials! Friday, May 29th 5pm-9pm: Pasta Night with Conner Henman from Dry Storage! An evening featuring Conner’s dishes made with both handmade and Pastificio pasta - all utilizing seasonal ingredients. Saturday, June 6th/13th/20th 5pm-9pm: We are thrilled to welcome Carolina Zubiate as our residency Chef for the month of June at Dry Storage. Carolina will host three dinners, with each night highlighting a different region and culture within Peru.
149 5
1 month ago
This weekend calls for draft rosé on our patio ☀️
20 0
9 days ago
A morning in the life of Dry Storage 🥐 Whether stopping by for a matcha in the sun with friends or taking a few loaves of bread home - we have you covered. (Psst!) reminder of our Mother’s Day brunch specials this Sunday, May 10! See you soon.
79 0
14 days ago
Spring Onigiri 🍙🌸 Asparagus & Spring Pea Miso with Rhubarb Boshi
71 2
21 days ago
Our menu moves with the seasons - shaped by what’s growing and what our farmers and producers bring through the door.
28 1
1 month ago
Lately: onigiris, cold brew, and our book of the month.
44 1
1 month ago
Sando Weekend Special 🍞☀️ Egg Salad Sando w/ Trout Roe Saturday (3/21) & Sunday (3/22)
80 3
1 month ago
Hang out with a coffee & congee, bring home a loaf & bottle of wine… However you do Dry Storage, we’re glad you’re here.
65 2
1 month ago
Our Sourdough Plate, House Kimchi, and enough energy to keep you going.
30 2
3 months ago
Our Croissant Sando, created by Holly Clarke and Mara King, embodies our efforts in zero waste. KOJI SAUSAGE: We utilize a combination of local pork, leavings from our miso soup dashi, and shio koji [made from day-old rice] TAMAGO: The egg is steamed in sake - inspired by Chef Mara’s experience as a sushi chef.
234 9
3 months ago
Add any of our onigiri fillings to the top of your ochazuke for extra nourishment 🍙
95 2
4 months ago