Bang Bang Shrimp
Large shrimp in a gluten-free batter, fried to order, served over rice and finished with bang bang sauce.
Price TBD
Delta, Colorado
Smash Burgers & Triple-Cook Fries
Smashed hard on a screaming griddle. Fried three times in beef tallow. Parked in the Roadhouse courtyard five nights a week.
Sunday – Thursday · The courtyard at Delta Roadhouse · Fridays & Saturdays by arrangement
Order ahead, skip the line
Pick what you want, pick a pickup time, pay at the window. Your food's hot and waiting when you get here.
Where to find us
We're not a truck that moves every day. Sunday through Thursday, same courtyard, same hours — the five nights the Roadhouse kitchen is dark. Fridays and Saturdays we're here only when an event books us to run the kitchen.
- Sun
- Courtyard
- Mon
- Courtyard
- Tue
- Courtyard
- Wed
- Courtyard
- Thu
- Courtyard
- Fri
- By arrangement
- Sat
- By arrangement
Courtyard hours: Hours TBD — confirmed before launch.
Heads up:
How order-ahead works
Four steps, one screen, no app to download.
- 1Tap Order Ahead and pick what you want.
- 2Choose a pickup time — ASAP or up to 45 minutes out.
- 3Get a pickup code on screen.
- 4We'll text you the moment it's hot and ready.
The Method
Simmer
Chill · then 265°F
Chill · then 355°F
Three cooks. One chip.
A fry is mostly a texture problem. You want a shell that shatters and an inside like mashed potato — and one trip through the fryer can't give you both. Three can.
The technique isn't ours. It was worked out by Heston Blumenthal, who developed it at home in 1992, settled the method in 1993, and put it on the menu at The Fat Duck in Bray, England in 1995. It's widely considered the most influential thing to happen to a potato in fifty years. We just refuse to cut the corners it asks for.
Cook until it nearly falls apart
Simmered right to the edge of collapse. The surface cracks and roughens — and every one of those cracks is somewhere the crust will later form.
Dry it out, then fry it low
Cooled and dried until the surface moisture is gone, then a low fry that drives out more water and sets the shell without taking on colour.
Fry hot, to order
Chilled again, then straight into hot tallow the moment you order. That's the fry that turns the shell to glass. It happens after you've ordered, never before.
Why beef tallow. Most places fry in vegetable oil because it's cheap and it lasts. Tallow has a higher smoke point, crisps harder, and tastes like something. It's the reason our fries are cooked separately from anything else — and the reason they cost what they cost.
One stop, three things to do
We're part of a campus at 215 Ute Street. Come for dinner, stay for the rest of it. The Roadhouse runs Fri–Sat, 11am–9pm — the trailer covers the other five days.
Chef Joe’s at Roadhouse
Burgers and fries in the courtyard. That's us.
Mimi's at Roadhouse
Ice cream, treats, and the arcade — right across the courtyard.
Visit Mimi's →Delta Roadhouse
Live music, tavern, and the dance floor. Where the river meets the riff.
Tonight's show →