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Mahogany Grille
Mahogany Grille is your place to enjoy handcrafted cuisine while stepping back into time. We offer the ambiance of the Victorian Old West as we serve you an array of eclectic culinary specialties. It’s the blending of the simple with the ornate—of the old with the new. We invite you to view our menu selections where you’ll find a diverse array of faire. So whether you’re looking for a quick bite to eat, a relaxing night out, or to celebrate a special occasion, Mahogany Grille is a premiere Durango restaurant where you can create your own majestic memories.
When preparing the Mahogany Grille menu, our award-winning Executive Chef Dave Cuntz gives special focus to farm-fresh recipes that represent new styles with old west flavors. We hand-cut our steaks in our butcher shop, carefully select our foods, and incorporate products by local growers when available creating a mosaic of tastes and textures. This detailed attention to our region is a reflection of our commitment to the great Southwest and its history, exceptional quality, and pleasing our community and visitors.
Our knowledgeable staff is well-versed in fine wine and spirits. Enjoy recommendations from our in-house Sommelier (Restaurant Manager Michael Shepherd) or be visually stimulated while artisan cocktails are handcrafted at your table. Complimented with our aromatic food, our wines and spirits make quite a delicious impression. One we believe will give you a unique experience that will delight your senses and keep you coming back for more.
Executive Chef Dave Cuntz’s love and curiosity of food developed with an internship at the University of Savoie Chambery in France where he studied French culture, history, and language. Chef decided to attend the New England Culinary Institute in Montpelier, Vermont in 1985. Since graduation, Chef has worked at a variety of restaurants around the United States including Equus Restaurant in Louisville, Kentucky from 1994 to 2005 after which he joined us as our Executive Chef.
Chef’s accolades are extensive and include features and listings in Kentucky Restaurant Journal, Plate Magazine, The Aspen Times, Whiskey Magazine, and Wine Spectator. He’s had invitations to attend the Signature Chef’s conference in Napa Valley and to be a Guest Chef at Corbett’s An American Place, nominated for New England Culinary Institute’s Distinguished Alumnus Award, preparing a seven-course Wine Maker’s Dinner in partnership with Robert Mondavi Wines, participating as a main stage Cooks & Corks demonstrator at the Scottsdale Culinary Festival, and many local and regional awards and features.
More importantly though, Chef takes great pride in representing the Mahogany Grille by volunteering his time to events such as, Wine to Water Benefit which raises funds for clean water in rural Uganda, Hospice of Durango’s Soup for the Soul, Durango Wine Experience, and many more. We are pleased to have Chef Cuntz representing Mahogany Grille and hope you enjoy his food as much as we do.
Our Staff
David Cuntz: Executive Chef
Mike Shepherd: Restaurant Manager
Michael Anaya-Gorman: Assistant Manager
Chris Forrest: Beverage Manager
Employment
For current employment opportunities, please contact our Human Resources Department or send your application and resume to:
Mahogany Grille
Attn: Human Resources
699 Main Avenue
Durango, CO 81301
Fax: 970.259.2208
Durango Cooks 2011 Features Mahogany Grille