A 150-year-old stone building in the heart of Morrison has been brought back to life with the opening of La Rocca Rossa, an Italian steakhouse from restaurateurs Tiffani and Rand G. Packer, best known for their Evergreen concept, Evoke 1923.
The restaurant occupies the Ross Building at 209 Bear Creek Avenue, a historic property originally constructed in 1876. Owners Tiffani and Chef Rand G. Packer partnered with the Bradley family, longtime stewards of the property, to update the building while honoring its past. Their approach combines the building’s historic charm with modern elegance, creating a setting that celebrates Morrison’s unique character and sense of place.
“Morrison has long been one of our family’s favorite places in Colorado. We’re thrilled to officially be part of this tight-knit community with the opening of La Rocca Rossa,” says co-owner Tiffani Packer. “So much care went into honoring the building’s history and ensuring that it remains a gathering place for locals and visitors to create memories.”
Adaptive Reuse in Morrison’s Downtown Core
La Rocca Rossa—named for the “red rock” that defines both the nearby amphitheater and Colorado’s rugged landscape—has a design that reflects the town’s natural beauty and historic character. The Italian steakhouse incorporates red rock elements throughout the space, including in its 20-seat private dining room, the Harold Ross Room, which honors one of the early developers of Red Rocks Park. The room, like the rest of the restaurant, balances refined finishes—emerald seating, wood-paneled walls, and dramatic lighting—with a strong connection to its mountain surroundings.
Originally built from locally quarried stone, the structure of the building has served many purposes over its 150-year history, from hardware store to Prohibition-era speakeasy, artist’s studio, and special effects workshop. After a fire in 1985, the building was rebuilt in the early 2000s, with more than 100 numbered stones reassembled to restore its distinctive façade. Its preserved stone walls, sandstone hearths, and wrought iron details now serve as the backdrop for La Rocca Rossa’s blend of history and hospitality.
A Culinary Anchor for Morrison
At La Rocca Rossa, Chef Packer’s menu celebrates Colorado’s seasonal bounty by blending rustic Italian traditions and the country’s rich history as a cultural melting pot with bold, open-flame grilling techniques. “Wood-fire cooking has long been a personal passion of mine. At La Rocca Rossa, we’re focused on applying those techniques to rustic Italian traditions—using live fire, smoke, and char to deepen flavors and add new dimension to beloved dishes,” says Rand.
This same mindful ethos guides Chef Packer’s sustainability initiatives, where seasonal herbs, greens, and aromatics are grown in both their home garden and on-site garden, and wood ash from the live-fire grill is reused to enrich compost, creating a regenerative loop that brings ingredients full circle. Dishes on the opening menu that showcase this philosophy include: a Summer Melon Live Watercress Salad, Citronella Herb Grilled Octopus, Roasted Rabbit Pappardelle, House-Made Sausage Layered Lasagna and Grilled Braised Colorado Bison Short Ribs.
La Rocca Rossa’s beverage program is a natural extension of its culinary ethos: seasonal, layered, and deeply rooted in craft. The bar incorporates herbs grown on-site, house-made shrubs and syrups, and unexpected ferments to build drinks that evolve with the seasons, from sparkling, botanical-forward non-alcoholic options to bold signature cocktails to six rotating taps of local beer. On the opening menu, the Contadino (Bear Creek rye whiskey, grilled peach nectar, black tea syrup, lemon, orange liquer, mint), Rossa Legacy (Ophir gin fatwashed, dry vermouth, “burnt onion” brine, scallion oil, caper garnish), and the Rossa Legacy Fizz (zero-proof tomato and strawberry shrub, soda, lemon, and apple cider) speak to this ethos while offering a well-rounded experience for every type of guest.
La Rocca Rossa is located at 209 Bear Creek Ave, Morrison. The restaurant is open for dinner service Wednesday through Monday from 4:30 to 9 p.m., with extended hours until 10 p.m. on Friday and Saturday, and plans to launch lunch service in the coming weeks.
