Never judge a book by its cover,—or a restaurant by its location in a converted back-alley cabin. Because if you do, you would probably pass on one of the top eateries in the Rockies in Soupçon—pronounced “soup's on” but meaning “a slight trace of a seasoning”—cooking up remarkable French fare with a contemporary American spin. The seasonally changing menu often includes Gallic standbys like escargot and bouillabaisse alongside Colorado-tinged specialties like lamb and elk.