Meeker’s has long been a fixture in downtown Greeley, known for its inviting atmosphere and connection to the DoubleTree by Hilton. Recently, the restaurant has entered a new era, one rooted in its original promise—Source Local, Dine Local, Drink Local—while introducing an elevated dining experience that reflects the bounty of Colorado and the warmth of genuine hospitality.
At the helm of this transformation is Greg Monjure, director of food and beverage, who has helped steer the restaurant back to its founding vision. “We rebuilt the training guide from scratch and rebooted our service philosophy,” Greg explains. “The goal was to deliver an authentic, elevated dining experience rooted in the bounty of Colorado. We proudly partner with locally sourced vendors, guided by regional influence and inspired by seasonal ingredients.”
That same philosophy is echoed in the kitchen, where Executive Chef Travis Bailey has led a thoughtful menu refresh grounded in both purpose and passion. “We wanted to energize the experience without losing the soul of what makes this place special,” Travis shares. “Guests told us what they missed, so we brought back the classics—those comfort-driven staples that feel like home. At the same time, we layered in new ideas and flavors that reflect who we are today: creative, focused, and proud of our craft.”
The result is a menu that feels familiar yet fresh, refined but never pretentious. Staples like the Beer-battered Fish & Chips, made with Tightknit Brewing’s Irish Red Ale, remain a favorite—a nod to Meeker’s local roots and Colorado partnership. Artisan pretzel bites from XLVII Bakery in Thornton, served with WeldWerks Ale cheese sauce, and the signature truffle cheese fries showcase a refined take on approachable bar fare. Every detail reflects intentional sourcing and pride in local producers.
New standouts have already begun turning heads. “Our Prime Rib Flatbread is a game-changer,” Travis says. “Tender sliced prime rib with bold, savory accents—it’s rustic, rich, and absolutely crave-worthy.” On the lighter side, the Summer Crunch Salad captures the best of the season, with vibrant ingredients and layered textures that make it as visually striking as it is refreshing. Even the Mac & Cheese—one of Meeker’s most beloved comfort dishes—returns with signature flair and substance.
Behind the scenes, both leadership and kitchen culture have evolved in tandem. For Greg, service begins with storytelling. Staff are no longer just order-takers, but what he calls “menu tour guides,” trained to offer insight, context, and genuine connection with every table. Travis, too, has placed a strong emphasis on the environment behind the line. “The biggest shift has been cultural,” he explains. “We’ve built a kitchen where everyone has a voice, and where execution is everything. There’s real pride behind every station now.”
That pride shows in every dish, thanks to an increased focus on scratch-made components and seasonally driven ingredients. “We’ve doubled down on house-made sauces, dressings, and components,” Travis adds. “It gives us more control, more authenticity, and ultimately, more integrity on the plate.” Local partnerships have taken center stage, not just as suppliers but as collaborators in Meeker’s mission to bring quality, sustainability, and community into every meal.
The atmosphere remains quintessentially Meeker’s—unpretentious yet refined, where locals and travelers alike feel at ease. The warm, wood-accented interior and softly lit bar invite guests to linger, whether for a slow brunch, an after-work cocktail, or an extended dinner with friends. Greg describes the balance as “casual personality, professional service,” a guiding principle that ensures guests feel like neighbors while receiving the polished attentiveness of a high-end dining room.
The bar program has also evolved quietly but intentionally. Local brews, craft cocktails, and thoughtfully selected wines pair effortlessly with the food, rounding out an experience that’s relaxed but elevated. Whether it’s a seasonal sangria or a small-batch whiskey, every element on the drink menu has been curated with care.
From front-of-house philosophy to kitchen discipline, Meeker’s has become a study in harmony—where elevated cuisine meets everyday comfort, and hospitality is more than a service standard. “We believe great food doesn’t have to be complicated to be impressive,” Travis says. “It just has to be done right.” That mindset has allowed Meeker’s to grow without abandoning what has always made it special.
The result is a dining experience that feels both new and familiar—a return to roots with a fresh perspective. Meeker’s is no longer just a hotel restaurant; it has reclaimed its place as a destination for the Greeley community, where local flavors meet thoughtful preparation and genuine hospitality. It’s a space where business lunches transition into happy hour, and date nights linger into dessert.
As Greg notes, the ultimate goal is simple yet powerful: “The greatest compliment is for a guest to leave and say they can’t wait to come back, that they can’t wait to bring someone else with them.” Travis echoes that sentiment: “Great food is just the starting point. It’s the warmth, consistency, and care behind it that turns a meal into a memory.”
With its revitalized menu, renewed commitment to sourcing local, and service that blends warmth with sophistication, Meeker’s is redefining downtown dining in Greeley—one dish, one story, and one guest experience at a time.
"We wanted to energize the experience without losing the soul of what makes this place special. By bringing back beloved classics and layering in fresh ideas, Meeker’s now feels familiar yet new—refined, approachable, and deeply connected to its community." —Chef Travis Bailey