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Id Est

@idest_hq

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2024 JBF Outstanding Restaurateur
@thewolfstailor @brutodenver @bastaboulder @dry_storage @nonesuchokc @barnoneokc @heykiddo_oy @okyeah_hk

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A well-deserved feature for our Executive Pastry Chef, Emily Thompson. The article offers a glimpse into not only Emily’s work, but the broader ethos of The Wolf’s Tailor. Grateful to see Emily’s thoughtfulness and creativity recognized.

Congratulations, Emily! 🖤 by @idest_hq

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3 days ago

A big thank you to everyone who joined us at The Wolf’s Tailor before the Michelin ceremony last week. We’re incredibly grateful to be part of a community that continues to show up for one another.

Thank you to @tacoslosprimosdenver for the hospitality at our post-ceremony team gathering, thank you @semipreciousdrinks for hosting us, thank you @lizwillettewines for the delicious champagne, thank you @paradise_found_records for providing the jams all day long, and thank you @therealtsarnicoulai for the continued partnership. The list goes on. We are grateful for every single one of you.

And congratulations to everyone who was recognized this year. Here’s to the people behind the work, and to everything still ahead. taken in Denver, Colorado by @idest_hq

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a month ago

We’re honored and grateful for this year’s recognition from the Michelin Guide. Above all, we’re grateful for the people who have shaped this work and continue to push it forward: our teams, our community, our guests, and the makers. Thank you for being part of this journey with us.

@thewolfstailor
@brutodenver
@bastaboulder
@heykiddo_oy taken in Colorado by @idest_hq

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a month ago

FiNO’s Funky Crush curriculum has dropped. 🍾🍇

On Friday, September 18th, @ie_caroline takes us on a tasting journey through North American natural wines. Caroline is a driving force in Colorado wine and hospitality, known for her impact at The Wolf’s Tailor, Bruto, Basta, and all @idest_hq programs.

Seats are limited. Class is in session, and we brought drinks and snacks. 📝

Register on FiNO’s @resy page or at our link in bio.

Questions? Slide into our DMs and our Funky Crush team’s got you covered.

____________________

FiNO’s Funky Crush is a week-long natural wine fest, September 14-20. Weekday crush courses, chef takeovers, and a weekend wine garden tasting with 100’s of natural mwines. Visit www.finocolfax.com for all of the juicy info. 💦🍷 taken in Denver, Colorado by @idest_hq

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a month ago

We’re excited to welcome Chef Carolina Zubiate as Culinary Director, joining Kelly Whitaker and the BRUTØ team.

Born and raised in Peru, Carolina’s earliest understanding of cooking came from her grandfather. More than a decade in Colorado has since allowed her Peruvian roots to evolve alongside the ingredients, agriculture, and seasons of the region.

Her work with BRUTØ begins through STUDIØ x BRUTØ, our current menu built around seven foundational fermentation processes.

Reservations available through link in bio and @opentable taken in BRUTØ by @idest_hq

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2 months ago

A huge thank you to @goodr for going above and beyond!

We’re grateful for the generosity, the community, and the reminder that genuine hospitality can happen in so many different ways.

Thank you, goodr, for taking care of our people 😎 by @idest_hq

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2 months ago

In the Spring of 2025, we partnered and invested with a local seed bank, Masa Seed Foundation [ @masaseedfoundation ], to plant underrepresented heirloom varieties of corn in the Front Range.

This act was about creating more delicious and impactful outcomes for Colorado for generations to come. It marks the first part of a generational corn planting effort rooted in stewardship, urgency, and respect for the land and people.

By the fall of 2025, it was clear that the Boulder County planting faced significant challenges. Despite the uncertainty, we successfully harvested the inaugural crop with the support of the teams from @idest_hq and Fonda Fina Hospitality, alongside our neighbors at Black Cat Farm. We are grateful for their support to make this a reality.

MASA Seed Foundation is a 501(c)(3) Nonprofit Organization based in Boulder, Colorado. The 2025 heirloom corn planting features Concha White, Chihuahua Blue, and Oaxaca Green varieties. This project is a collaborative effort between the teams of Kelly Whitaker [ @ie_kelly ], Johnny Curiel [ @johnnycuriel7 ], Rich Pecoraro [ @pecoraro_richard ] and Laura Allard.

Thank you @foodandwine for sharing the story further. Article link in bio. by @idest_hq

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3 months ago

What if sustainability started with the people behind the plate?

At @idest_hq, zero waste is shaped by human-first decisions, from how teams are trained to how farmers are supported. By investing in skills, creating demand for regenerative farming, and rethinking waste, those choices ripple outward—strengthening careers, farms, and local food systems.

Read more about how @ie_kelly puts sustainability into practice. Link in bio 🔗 by @idest_hq

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4 months ago

That’s a wrap on @oregonpinotcamp 2026!!

Thank you so much for a wonderful exploration of the willamette valley and its legends! It was an incredible group of people and opportunity for connection.

Immense gratitude to Renee and Grant of @hundredsunswine - their hospitality and infectious spirit had me right at home from pdx to lumpy’s. The wines have been special to me since they launched and spending some quality time in the motherland was everything!

And extra thank you to Maggie at @antica_terra for such a wonderful cap to the week. 💕

Till next time 🌲🚍
@idest_hq by @idest_hq

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4 months ago

Ladies of Id Est take on @thisisfabchs 2026 🖤

Thank you to everyone who shared their stories, ideas, and generosity with us in Charleston. We left inspired by what’s possible and grateful to be part of an industry rooted in connection, impact, and community. Until next time!

#thisisfab taken in Charleston, South Carolina by @idest_hq

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4 months ago

SHEEP: Before the wolf wore the suit, there was wool.
Before the plate, there was pasture.
Before the restaurant, there was the maker.

Beginning July 8th, SHEEP presents a new side of The Wolf’s Tailor story, as a three-month residency at The Clayton Hotel & Members Club sixth-floor rooftop. Magnifying the focus on fire, smoke, and season, SHEEP brings guests closer to the source and invites exploration.

Reservations for SHEEP now available through link in bio and @opentable

[ The Wolf’s Tailor will remain open for our 11-presentation tasting menu with regular hours throughout the duration of the residency: Tuesday-Sunday from 5:00 PM - 9:00 PM ] taken in Clayton Members Club & Hotel by @idest_hq

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4 months ago

@ie_kelly told me to think of this project as decades long… Can @idest_hq begin a conversation with corn similar to the one that they’ve had with wheat over the past 9-10 years. Can we increase the diversity of seed, can we find new food pathways and learn more of the history that has brought us to this moment. Can we open doors for chefs and farmers to be a part of this expansive and potentially delicious project…. Today I have 11 corn varieties in my hand. Thanks to Lane Selman @culinarybreedingnetwork and Jay Bost @laughingspringsfarm - we will start a variety test this year with the help of @masaseedfoundation to see what will thrive here in Colorado. Our first few steps begin here, with the potential of seed - the promise of color - and the excitement of big ideas playing out in community by @idest_hq

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5 months ago