Three Colorado restaurants recently stopped service in Denver, Colorado Springs, and Fort Collins. The closures touched very different dining scenes, from a RiNo Italian spot to an Old Colorado City kitchen centered on Colorado ingredients and a long-running family Mexican restaurant in Fort Collins.
Because restaurant closures are a restricted topic, this piece sticks to food-related facts that could be checked in available reporting. Base Camp Restaurant and Los Tarascos were confirmed through accessible local coverage and follow-up sources, while The Greenwich details were described in the provided reference material but were not fully matched to an equally readable primary or local news report during verification.
The Greenwich leaves a gap in Denver’s RiNo dining mix
The provided reference source said The Greenwich in Denver served its final meal on October 18, 2026, after five years in RiNo. That same source described owner Delores Tronco’s restaurant as a place that shifted from a New American format toward Italian cooking and sourdough pizza, with dishes such as tomato-braised meatballs, vegetable-forward plates, and pizzas topped with pepperoni and hot honey or garlic, ricotta, and smoked mozzarella.
Accessible confirmation for that closing date was limited during verification. A readable Westword item available in search results discussed The Greenwich under new ownership rather than a closure, which left a gap between the supplied summary and the open reporting that could be checked directly. That is why this article is flagged as not fully vetted on that point.
Even with that limitation, the food identity described in the reference material helps explain why diners noticed the loss. A neighborhood restaurant built around sourdough pizza and Italian small plates tends to become part of regular routines, especially in a district like RiNo where independent concepts often help define the area’s dining character.
Base Camp Restaurant closed after a short run in Old Colorado City
Base Camp Restaurant in Colorado Springs was more clearly documented. The Gazette reported that the restaurant at 2611 W. Colorado Ave. was closing on Sunday, October 4, 2026, after opening in March 2025 in Old Colorado City. The report said chef-owner Matt Maher and the restaurant had announced the decision in a September 26 social media post.
What made Base Camp stand out was its Colorado-focused menu. The Gazette described seasonal cooking built around ingredients and products associated with the state, including Olathe corn, Palisade peaches, Pueblo chiles, bison, and trout. The supplied reference source also pointed to dishes such as smoked trout croquettes, lamb lollipops, and mint s’mores made with house-made marshmallows and graham crackers.
The Gazette also gave the clearest explanation for why the restaurant closed. Maher said rising operating costs, inflation, and a disappointing tourist season made the business no longer feasible. For local diners, that means the loss was not just another change in storefronts, but the disappearance of a kitchen that tried to translate Colorado ingredients into a full dinner menu.
Los Tarascos ends a 31-year run in Fort Collins
Los Tarascos in Fort Collins had the longest history of the three. The provided reference source said the restaurant closed September 23, 2026, after 31 years of family ownership, and secondary pickup of the Fort Collins Coloradoan’s reporting matched that date and the family’s reason for stepping away. AOL’s republication of the Coloradoan story said owners Jose and Maria Caballero were closing the restaurant as they entered retirement, not because the business was failing.
That distinction matters because it changes the tone of the farewell. According to the republished Coloradoan report, the family tied the restaurant’s story to the life they built after arriving from Michoacán, Mexico, in 1995. The supplied source said Los Tarascos became known for scratch-made enchiladas, mariscos, chile rellenos, and house margaritas, and for hosting birthdays, anniversaries, weddings, business gatherings, and Cinco de Mayo celebrations.
For home cooks, closures like this are also reminders of how regional restaurant traditions shape local taste over time. When a family restaurant lasts more than three decades, its food becomes part of a city’s shared memory, not just its dining map. In Fort Collins, that is why people are still talking about Los Tarascos after the last plate was served.