Lottē

08/25/2026

Lottē has teamed up with Zero Foodprint to raise glasses (and funds!) for healthy soil. From August 24th-30th, drink makers nationwide will serve their creative twist on a dirty drink. All “dirty” drinks include a $1 contribution to Zero Foodprint’s Restore Grants. 100% of funds raised through campaign activities are directed to farmers for compost, cover crop planting, and projects that turn dirt into healthy soil.

We will have “Late Summer Serenity” created by our bar manager Lauren Reynolds ( Lauren Justine ) as our drink special this week.

Cantaloupe from Brad and Tiff Dilts
Piloncillo
Fig Leaf Syrup- Fig Leaves from Jimmy Vo
Cardamom
Ginger
Mijenta Tequila - Mijenta Blanco Tequila

08/13/2026

We are looking to grow our kitchen staff! Are you looking to be surrounded by people that take food (but not themselves) seriously? Grow in your craft and immerse yourself in a professional environment at Lottē. Frequent menu changes means exposure to ever changing ingredients and techniques. Email your resume to [email protected].

07/31/2026

Last night was such a wonderful and beautiful evening. Thank you so much to every single person that came out to support us and our guest Chef Alex Seidel. We are very grateful and appreciate all of you so much. Thank you!

📸: andrea.rathbun

07/22/2026

🌺🪻Menu #19 is live🪻🌺
We are all very proud of this menu launch.
Highlighting hydrating, sweet and savory profiles of the summer season.

•Polenta Agnolotti
Charred Tomatoes, White Balsamic, Blistered Corn, Candied Garlic, Basil
•Market Fish (GF) —Corn Chowder, Clams, Bacon, Don’s Potatoes, Pickled Corn Relish, Chive Oil
•Tuna Tostada (GF)
Bluefin Tuna, Salsa Macha,
Avocado, Cilantro Crispy Pinole Blue Tortilla
•Stone fruit Galette with Corn Ice cream
Galette, Corn ice cream, Blackberries
•Tomato Salad
Melon, Nước chấm, Mint, Thải Basil, Spicy Peanuts, Candied Garlic, Crispy
Shallot
•Cucumber
Sesame, Kimchi, Olive Oil,
Lime, Mint
•Campo Lindo Chicken (GF)
Chori Pollo, Charro Beans, Jefferson Red Rice, Bacon, Salsa
Verde, Queso Oaxaca
•Hibiscus Key Lime Posset GF+V
Hibiscus Key Lime Posset, Coconut Chantilly,
Marcona Dacquoise
•Flint Hills Bavette (GF)
Crying Tiger Beef, Cucumber Salad, Crispy Rice Cake, Nam Jim Jaew, Herbs
•Grilled Mushrooms (VG)
Char Shiu Myer Mushrooms, Jasmine Rice, Black Garlic, Fried Eggplant, Chinese Greens

Signature Cocktails
🥭Mango Lush
Szechuan Mezcal, Mango, Celery Juice,
Lime, Black Nori Salt
🌜Blood Moon Margarita
El Trago, Aperol, Blood Orange, Cinnamon, Lime, Ginger Beer
🍑Marry Me Cobbler
Butter-Washed Bourbon, Stone Fruit, Cinnamon, Cardamom, Lemon,
Egg White
🌱Garden of Envy
Black Pepper Gin, Arugula,
Celery Juice, Lemon
Seasonal Cocktails
🍍All Panic, No Disco
El Trago, Naturally Fermented
Pineapple, Clove, Cinnamon, Piloncillo
🍃Two Herbs Deep on I-70
Cucumber Infused Vodka, Melon,
Mint, Basil, Egg White
🧞‍♀️One Wish Willow
Cut n Dry Coconut Rum, Lime, Sweetened Condensed Milk
•S’mores tres leches
Sponge Honey Cinnamon Soak, Marshmallow
Chocolate sauce, Banana pastry Cream Chocolate Whipped Ganache
Kernza Graham cracker
Sorrel
•Suckling Pig (GF)
Mole Manchamanteles, Pineapple, Summer Squash, Salsa Verde, Pinole Blue Tortillas
•Grilled Blue Prawns (GF)
Green Crab Coconut Curry, Summer Vegetables, Herb Salad, Pickled Garlic, Stone Fruit
•BLT
You know what it is!
Dijonaisse, GT JAM

📸: andrea.rathbun

07/03/2026

Adopt Lottē!

https://tinyurl.com/dpzp7jx2

07/02/2026

On July 30, Lottē welcomes James Beard Award–winning chef Alex Seidel for a one-night-only collaborative dinner with Chef Josh Rathbun. Seidel, recipient of the 2018 James Beard Award for Best Chef: Southwest, is the chef and founder of Denver's acclaimed Fruition Restaurant, Mercantile Dining & Provision, Chook Charcoal Chicken, and Füdmill.
This special evening celebrates the culinary mentorship and shared philosophy that connect Seidel and Rathbun, featuring a thoughtfully curated multi-course menu inspired by the peak of summer. Guests can expect ingredient-driven cuisine, exceptional hospitality, and a rare opportunity to experience the work of one of America's most celebrated chefs in an intimate setting.
$150 per person, plus tax and gratuity. Seating is limited and reservations are required.
Join us for an unforgettable evening of collaboration, craftsmanship, and great food at Lottē. Reservation link in bio.

06/18/2026

Join us next Saturday as we will be popping bottles of Rosé on the Lottē Patio! Experience Lottē like never before as we open up our patio with music, live fire cooking and freshly shucked oysters!

05/26/2026

Spring has arrived at Lottē. We couldn’t do it without our local farm purveyors.
They work their magic to help us make Lottē a great dining experience for all. Every ingredient matters.
The spring menu launched last week and we are thrilled with the feedback.
Book your reservation and dine in with us this week. ✨Happy hour: Tuesday-Thursday until 6pm. Friday + Saturday 3-6pm.

New menu items:
Market Fish Crudo
Leche de Tigre, Grilled Spring Harvest,
Allium Oil, Pinole Verde Tostada

Matcha Tres Leches
Raspberry Chantilly, Coconut
Shortbread, Raspberry Sorbet

Market Fish MP (GF)
Lap Cheong Rice Cake, Yuzu Buerre Blanc,
Grilled Spring Slaw, Herb Salad

Smoked Campo Lindo Chicken (GF)
Japanese Spring Salad, Grilled Chinese
Greens, Umeboshi Jam, Spring Radish

Suckling Pig
Jefferson Red Rice, Red Eye Gravy, Andouille
Southern Greens, Grilled Onion, Chow Chow

Kernza Cavatelli
Mole de Hongos, Myer Mushrooms, Tofu
Cojita, Turnip, Seed Crunch, Pickled Tomatillo

Grilled Lubina (GF)
Pil Pil, Mussel and Carrot Escabeche, Pickled
Spring Onion, Watercress, Pimentón Butter

Jonah Crab Agnolotti
Brandade Stuffed Pasta, Lemon, Dill,
Turnips, Fennel, Florida Bottarga

Passionfruit Posset VG+GF
Guava Chantilly, Guava Coulis,
Marcona Almond Dacquoise
New cocktails:
💛 Kool Kwame
Prolijo Mezcal, Una Vida Reposado,
Guava, Pineapple, Hot Honey
💛 Gemini Rising
Citadelle, Aperol, Tangerine,
Orange Blossom Water, Lime, Prosecco.
💛Mama’s Marg
El Trago Blanco, Rhubarb Liqueur,
Lime, Strawberry, Mint

📸: .rathbun

05/02/2026

04/22/2026