DiningOut Denver Issue 36 by mmgdezign

DENVER & BOULDER Winter/Spring 2019

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SLICING IT UP ON SUSHI STREET

Three Restaurants. Two Brothers. One Fresh Fish Empire. — PAGE 1 2 —

Y O U R G U I D E T O D E N V E R A N D B O U L D E R F O O D C U LT U R E 1 8 T H I N G S W E LO V E R I G H T N O W 22 :: Steak s e n s ati o n s 46 :: H o w the

cannabi s i ndust r y i s brea k i ng d o wn b ar r i e r s 72

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DI N I NG OU T M AG A Z I N E P R E S E N T S

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Denver / Boulder 2 019 E D I T I O N

A gorgeous coffee table-worthy compendium showcasing the best of Denver and Boulder’s restaurant culture. Packed with profiles, inter views, and reviews of the region’s finest dining, casual eats, bars, markets and more, this is a must-have first edition collector’s item for any Front Range food lover.

PUBLISHER’S NOTE Hideaway Steakhouse the great restaurants of denver & boulder ph 303.659.4020 :: diningout.com

PUBLISHER/EDITORIAL DIRECTOR Josh Dinar :: josh@diningout.com

PUBLISHER/DIRECTOR OF SALES

Geoff Smith :: gsmith@diningout.com

PUBLISHER/DIRECTOR OF OPERATIONS Jeff Suskin :: jeffsuskin@diningout.com

Opening a restaurant is a singular experience. You worry about many of the things that any small business startup might—funding and budget overages and staffing and training and permits—only you do it all in the public eye. When, let’s say, a chiropractor opens an office, the media and bloggers and Instagrammers don’t tend to come out for pre-opening sample adjustments, judging the placement of the ferns and the brightness of the lights, and the friendliness of the receptionist. With a restaurant, everything is magnified under daunting public anticipation. It’s a challenge like no other, and part of what makes it so damn intoxicating. There’s a feeling that rises in the pit of your stomach when you finally open those doors, and your first guests arrive: a dining room full of judges taking mental notes to be passed on to friends and co-workers. In so many ways, it’s an expression of yourself that’s being judged. You pour your all into creating something that you hope people will like, and very soon you will know whether they do. The reviews will start to come in immediately, and there will be a verdict to deal with—things to correct and/or high standards that will need to be met again, night after night…indefinitely. The work is tireless and the financial reward is dubious. So what’s the motivation? We in the culinary media are mostly drawn to cover the newest, shiniest, buzziest restaurants because that tends to be what people are interested in. But every once in a while we set our sites on an old favorite, and we’re reminded why it’s truly done. Opening restaurants is like having a child: the birth is exciting—that’s when friends and family gather round to cheer and celebrate, but the birth is just a fraction of a life. The hard part comes in the raising, in the day-to-day meeting of challenges and jumping of hurdles, and in guiding this thing you created into self-sufficiency. A life is not about the baby—it’s about the thing the baby will become. For this issue’s reminder, we talked to Yasu and Toshi Kizaki, the sibling masterminds behind the Sushi Den empire, who share the story of their own Mile High origin—from the baby born over 30 years ago to the grown family that endures today. Twice a year, DiningOut publishes an issue that, at its heart, celebrates community—cheering the new members, yes, but also paying respect to those who have forged the way. The new, and the tried-and-true, together defining who we are as a region, offering a taste of what makes this place so special. We hope you enjoy!

Published Internationally by Pearl Publishing Media Group 1660 Gilpin Street :: Denver, CO 80218

MANAGING EDITOR Morgan Carter mcarter@diningout.com

SENIOR ART DIRECTOR Michelle M. Gutierrez mgutierrez@diningout.com

EDITORS Peyton Garcia pgarcia@diningout.com

ASSOCIATE GRAPHIC DESIGNER Catherine Colosia ccolosia@diningout.com

Elizabeth Liberatore eliberatore@diningout.com

CIRCULATION MANAGER Fred Noelke

PUBLISHING REPRESENTATIVE Elisha Ostmeyer elisha@diningout.com

LEGAL, ACCOUNTING, & BUSINESS MANAGEMENT Law Offices of William L. Abrams, Esq. Abrams Garfinkel Margolis Bergson, LLP Bill Abrams New York: 212.201.1170 Los Angeles: 310.300.2900

ACCOUNTING Layla Ebersole accounting@diningout.com PRODUCTION ASSISTANT Tina Croff tcroff@diningout.com

CONTRIBUTING PHOTOGRAPHERS Brent Andeck Chelsea Beck Cassandra Kotnik Adam Larkey Andrew Meade Phil Mumford Jennifer Olsen Marc Piscotty Scott Quinn Danielle Spires Tyra Sutak Ashley Davis Tilly Christian Young

CONTRIBUTING WRITERS Dave Query Andy Hume COVER PHOTOGRAPHY

Rachel Adams rachelshootsfood.com ON THE COVER

Sushi Den 1487 South Pearl Street Denver, CO sushiden.net

READERS

We would love your feedback! Any great dining experiences, any of your favorite restaurants missing from the guide, any suggestions for the next issue, subscriptions … anything at all, please contact us by phone, mail, or email. WRITERS Got a great idea for a food-related story? We’d love to hear about it. Send queries to info@diningout.com. RESTAURANTS AND ADVERTISERS For more information regarding listing your restaurant in our next issue, please contact Josh Dinar at josh@diningout.com.

Josh Dinar, Publisher @DODENVERBOULDER

WE LCO ME TO D EN VER’S ICON I C UNI O N STAT I O N, A DESTIN ATION FOR LOCALS AN D V I SI TO R S A L I K E Loc ated in the he ar t of downt own, Den v e r U n io n S ta tio n boa sts a n eclect ic ar r ay of t h e cit y’ s to p r e sta u r a n ts a n d ba r s. We i nv i te you t o e xpl or e e ve r yt h in g o u r vibr a n t g at h eri ng s pa ce h as t o of f e r .

U N I O N S TAT I O N I N D E N V E R . C O M

FEATURECONTENTS

Photo By Rachel Adams

Winter/Spring 2019

ON TH E COV E R

SLICIN’ IT UP ON SUSHI STREET

How the Kizaki brothers have taken flight on Pearl Street

18 THINGS WE LOVE ABOUT DINING OUT IN DENVER AND BOULDER (in no particular order)

INCLUDING: Middle Eastern eats at Ash’Kara 10 years of Tag Restaurant Shuckin’ it at Morin

TOUR DE PIZZA

RAISING THE STEAKS

12 Photo By Casey Giltner

Top pizza spots all around Denver/Boulder

Ash’Kara

Cow town = top tier meats

BEST OF BAR

Denver’s hottest bartenders deliver the seasons most seductive sips

SO LONG, STEREOTYPES How the cannabis industry is breaking barriers

Morin

GREEN PAGES

The Mile High cannabis scene

THE GREAT RESTAURANTS OF DENVER BOULDER

215

INDEX

Lucy Sky Cannabis Boutique

By amenity, cuisine, and location

218

LAST BITE

Tipping our hats to industry pros 8

range Photo By Brent Andek

www.diningout.com

RESTAURANTCONTENTS BOULDER AND BEYOND 88 24 Carrot Bistro 89 Blackbelly 90 Brasserie Ten Ten 91 Caprese Trattoria 92 Centro Mexican Kitchen 93 Chautauqua Dining Hall 94 The Cork 95 Dushanbe Tea House 96 Fresh Thymes Eatery 159 Go Fish Sushi & Lounge 97 Hideaway Steakhouse 98 Izakaya Amu 99 Japango 100 Jax Fish House & Oyster Bar 167 The Kitchen 101 Leaf Vegetarian Restaurant 102 The Mediterranean 103 The North End at 4580 104 Post Brewing Company 105 River and Woods 106 SALT 107 Saltgrass Steak House 108 Santo 109 Sforno Trattoria 110 Sushi Zanmai 111 T/ACO 112 Via Perla 113 Village Tavern 114 West End Tavern 115 West Flanders Brewing Co. 212 Whole Sol 116 Wild Standard 117 Zolo Southwestern Grill 118 Zucca Italian Ristorante

DENVER

120 10 Barrel Brewing Co. 121 Ace 122 Acova 123 Adelitas Cocina Y Cantina 124 Adrift 125 Ale House 126 Aloy Thai 127 Ash’Kara 128 Atomic Cowboy 129 Bad Daddy’s Burger Bar 130 Bamboo Sushi 131 BANG UP TO THE ELEPHANT! 132 Bar Dough 133 Barolo Grill 134 Beatrice & Woodsley 135 Bigsby’s Folly 136 The Bindery 137 Bistro Vendôme 138 Bubba Gump Shrimp Co. 139 Café Brazil 140 Chart House 141 Cherry Cricket 142 Chow Morso Osteria 143 Citizen Rail 144 Colore Italian Restaurant & Pizzeria 10

Winter/Spring 2019

Fleming’s Prime Steakhouse & Wine Bar

145 Comida Truck/Cantina 146 courier. 147 Cucina Colore 148 Dae Gee Korean Barbecue 149 DC PIE CO. 150 Dos Santos 151 Downtown Aquarium 152 EDGE Restaurant 153 El Five 154 Elway’s Restaurant 155 Euclid Hall Bar & Kitchen 156 Fireside Bar + Grill 157 Fleming’s Prime Steakhouse & Wine Bar 158 Gaetano’s 159 Go Fish Sushi & Lounge 160 GRIND kitchen + watering hole 161 Highland Tap and Burger 162 Hops & Pie 163 Il Fornaio 164 Izakaya Den 165 Jack’s Uptown Grill 166 Jax Fish House & Oyster Bar 167 The Kitchen 168 La Sandía 169 Landry’s Seafood 170 Leña 171 Linger 172 The Lobby 173 Lola Coastal Mexican 174 Lucky Strike 175 Mehak India’s Aroma 176 Mila 177 Mister Tuna 178 Mizu 179 Morin

180 Morton’s of Denver 181 Nomad Taqueria + Beer Garden 182 The Oceanaire Seafood Room 183 Old Major 184 Ophelia’s Electric Soapbox 185 Oskar Blues 186 OTOTO 187 The Palm 188 Panzano 189 Parisi & Firenze a Tavola 190 Pizza Republica 191 Post Brewing Company 192 range 193 Recess Beer Garden 194 Rhein Haus 195 rioja 196 root down 197 Sarto’s 198 Señor Bear 199 Simms 200 Steuben’s 201 STK 202 Stoic & Genuine 203 Sushi Den 204 Sushi Hai 205 Tamayo 206 Thirsty Lion Gastropub & Grill 207 Tony Roma’s 208 Ultreia 209 Vesta 210 Viale Pizza & Kitchen 211 Vital Root 212 Whole Sol 213 The Wolf’s Tailor 214 Wynkoop Brewery

SLICING IT UP ON SUSHI STREET From humble roots to culinary icons, the Brothers Kizaki continue to set the bar on Denver’s seafood scene BY M ORGA N CA RT E R | P H OTOS B Y R AC H E L A DAMS

Like any great success story, the flourishing restaurant culture of today’s Front Range was born of modest origin. When it came to dining, Denver was, pure and simple, a cow town. Red meat, in all its various forms, was the staple of every Mile High menu. Thirty-five years ago, the idea of raw seafood in our mountain state was as foreign as the two Japanese brothers who ultimately made that idea a reality. Over the past three decades, Toshihiro and Yasuhiro Kizaki, the brothers in question, have earned their reputation as the standardbearers of authentic Japanese cuisine here. Their three adjacent restaurants—Sushi Den, Izakaya Den, and OTOTO—have come to define their corner of the city as a culinary destination. In an era that seems obsessed with a constant influx of new and shiny things, the Kizakis continue to attract droves of diners who line up to experience the tried-and-true artistry of uniquely fresh fish and delicacies inspired by their Asian-Pacific homeland. Toshi and Yasu’s trajectory mirrors that of the mountain state they’ve come to proudly

call home. The brothers’ story, from modest origin to thriving success, unfolds in various acts, like a movie. And it’s a story best portrayed in true movie fashion, by the men themselves. “LOST IN T R ANS L AT I O N” The Kizakis come from humble roots indeed. In the small village in southern Japan where they were born and raised, cooking was more necessity than passion for Toshi and Yasu. Their parents worked the fields on their farm from sun-up to sun-down, so the brothers learned to cook for themselves at an early age. “I would take rice and miso and pick from the vegetables in front of our house to make dinner,” Yasu reminisces. “By the time

Toshi and I went to elementary school, we knew how to prepare a few things.” The brothers eventually moved away from the small hamlet of their youth to attend school and find careers, but those early days of concocting family meals stuck, and both found themselves working in the culinary world. Yasu ultimately moved to London, where he learned English, landed full-time work at a Japanese restaurant, and volunteered in a center for the disabled, while Toshi began training in a sushi bar in Tokyo. It turned out that Toshi was something of prodigy behind the sushi counter, and he was soon invited to bring his skills to Los Angeles, where he made a name for himself. It was there that he saw an ad for an opportunity for the now-shuttered Zen Restaurant in Denver and decided to throw caution to the wind. Once here, rather than allowing the dearth of culinary diversity to discourage him, Toshi saw an opportunity. He realized he could leverage his connections to the LA fish suppliers to bring a whole new experience to Front Range diners. “We got asked a lot of times, ‘Why would you want to open in Denver?’” Toshi recalls. “I didn’t plan it. I didn’t know better, or how hard it is. I didn’t quite speak the language and so I thought, ‘This is a great idea!’ I just sensed that Denver was ready for sushi. One thing led to another, and I made the most of the situation and the opportunity that was given to me.” Following in Japanese tradition, Yasu’s father insisted that, as the oldest brother in the family, it was Yasu’s responsibility to leave London and come to Denver to help his brother. And thus, a partnership for the ages was born.

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“BI G N IGHT” The Kizaki brothers opened the doors of Sushi Den on Christmas Eve in 1984. They asked everyone they knew to attend the grand opening and…they made a whopping $700. At the time, they were excited by this promising start. In strategizing their growth, Yasu asked, “Who are the next wave of friends we can invite?” Toshi responded, “That’s it. Everyone we know came tonight.” Luckily, the Vogue Theater was next door at that time. The theater was an attraction for international film-goers, a demographic that was curious about sushi. Early seats were taken up by theater patrons and their friends in the know about the slowly growing sushi trend, and this led to a steady word of mouth and ever-growing base of loyal diners. Over the years, as more sushi restaurants began to sprout up across town, the Kizakis were more determined than ever to set themselves apart. Toshi recalls a pivotal incident in the Sushi Den saga. “In the second year, at one of the lunch services,” he reflects, “I served three guests, one of whom came from New York. The guest said, ‘I do not trust sushi in Denver.’ This (statement) inspired me to bring to Denver the highest quality sushi available

...WHILE FOOD IS CERTAINLY THE STAR OF THE SHOW AT DEN CORNER, HOSPITALITY IS THE STAGE. in hopes to never hear that comment again.” A few years later, Yasu, while sitting in a Cherry Creek coffee shop, also overheard a decisive conversation at the next table. “They were talking about sushi bars in the area,” he recalls. “Our name came up as one of their favorites, but so did two other sushi bars. They didn’t automatically say Sushi Den was better. This was a problem. The question became, ‘How do we dominate?’” The answer was as simple to conceive as it was complex to execute: fresh fish. Though Toshi already sourced an array of fresh catch from a supplier in Los Angeles, he longed to serve fish from the native waters of Japan. But to accomplish that feat, he would need to be on the other side of the world. Enter Koichi, the youngest Kizaki brother. Still residing in southern Japan, Koichi found his place in the family business by sourcing from Japan’s infamous Nagahama Fish Market, one of the largest

markets in the country. All of a sudden, the three brothers had orchestrated their own supply chain and differentiated themselves into a sushi class all their own. And it’s a model that remains in place today. Koichi still rises every morning at 2:30am to walk to the market and negotiate the day’s catches with local mongers, purchasing fish by the pallet, and organizing an immediate trip overseas. Back in Denver, Toshi makes his early-morning run to a wholesale distributor not far from the airport six days a week. He personally handpicks the lot from the wholesale suppliers: tuna, salmon, snapper, yellowtail, scallops, octopus, and whatever other seasonal species stand out as superior. He then brings the day’s score to The Den where he and his trusted chefs break down the product in preparation for that day’s lunch and dinner service. For years, after freighting the pick of the day to Colorado, the Kizakis would sell what

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was left of the Japanese catch to premier sushi bars in Los Angeles. And while food is certainly the star of the show at Den Corner, hospitality is the stage. With Toshi busy overseeing the daily production, the décor, and the long-term vision of where the restaurants should go, Yasu supervises the service and operational aspects. To that end, he carefully trains and cultivates a team around the spirit of Omotenashi. With no real English translation, Omotenashi is best defined as a unique sense of hospitality found across Japan, based on a kind and generous welcome. “When you have a person coming to your home as a guest, you offer what is the best of the best from the ingredients to the ceramics to the sake and conversation. This concept lives in the restaurant industry in Japan, to try to take care of the guest at that sort of level,” Yasu explains. In order to convey the essence of Omotenashi, Yasu created a rigorous training program for all

servers. He himself teaches two-hour classes, twice a week for 12 weeks, to impart the importance of hospitality, starting with in-depth food knowledge. In training, the servers gain a deep understanding of the culture and cuisine at Sushi Den, but they also come away well-versed in Japanese culture. “R IS KY B U S I NE S S ” Over the course of three decades, the Kizakis opened and closed concepts elsewhere in Denver and Boulder, eventually opting to consolidate their empire to their own corner of South Pearl Street. A growing customer demand inspired Toshi to open Izakaya Den kitty-corner to its older sibling, before moving it next door in 2013. The stunning zen garden décor of Izakaya Den, which includes a retractable glass roof on a striking patio that overlooks the quaint street below, is arguably one of the most special restaurant spaces in the city. An updated incarnation of OTOTO, which closed for a few years, rounded out the Corner, with a grand re-opening in 2015, bringing the neighborhood

OMOTENASHI – BEST DEFINED AS A UNIQUE SENSE OF HOSPITALITY FOUND ACROSS JAPAN...

robata-style tapas, whole grilled fish, and warming bowls of ramen. Even though the Kizaki’s three concepts sit just a few steps from each other, they answer a diversity of desires and attract a wide variety of diners. “For each restaurant, we have totally different guests,” Yasu explains. “Those who come to visit Sushi Den are die-hard fans of sushi. If you don’t want to wait, you go next door to Izakaya, which is quieter and more stylish, while still offering the same quality of seafood and service. OTOTO, on the other hand, draws young families, groups of friends, and latenight happy hour within the industry.” “ S E V E N S AMU R AI ” But beyond their literal corner of the world, the Kizaki brothers have also worked to present a sample of Japanese culture in Denver while simultaneously giving back. For example, at the annual Den Corner Summer Rooftop Party, a concrete parking garage is transformed into a Japanese streetscape. The festival celebrates the diversity of Japanese cuisine by showcasing popular street food. Twenty chefs from across Japan fly in for the event, dishing out authentic delights like barbecued eel, yakitori, bowls of ramen, and savory okonomiyaki (a Japanese-style omeletpancake). The party serves a purpose beyond just

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“TO REFINE OUR STANDARDS ACROSS THE BOARD IS VERY IMPORTANT...” —YASUHIRO KIZAKI

cultural experience: proceeds have benefitted the restoration of Kumamoto Castle in Japan along with a handful of other local charities. The brothers come from a lineage of Samurai and so take it as their duty to help restore the beloved 450-year-old feudal castle honored by their ancestors. The Den Corner hosts a number of other happenings throughout the year. A city-wide favorite for over a decade is the Sliced! Sushi Making Class, taught by Yasu personally. The new event the Kizakis are most excited about this year is the Den Corner Progressive Dinner, which will offer diners a taste of specialties from each of their three restaurants— think Edomae-sushi paired with Toshi’s personal sake favorites—with courses served at all three locations. Of course, there’s always the option of a full-fledged sit-down experience, where guests can reserve a seat inside the Denchu Room for a “Chef’s Table” Omakase Dinner, prepared exclusively by Master Chef Toshi. The Omakase dinners feature a life-altering, ever-changing six-course menu based on the bounty that arrived fresh from Koichi’s pick at the Japanese market that day. “ E MP I R E R I S I NG” The Den Corner trio has commandeered its block on South Pearl Street for over three decades, and so it’s little surprise that the question often arises: what’s next? The answer: the brothers aren’t ready to talk about it. But while details are still under wraps, Toshi hints that it’s an ambitious vision, offering next level culinary achievement. “To refine our standards across the board is very important,” declares Yasu. “The future, to us, is about creating harmony between the excellence of the food with a well-trained staff who can serve guests with the Omotenashi spirit.” Like everything the brothers do, their next project is certain to strive for distinction—the curation of an experience above and beyond anything currently out there. The Kizakis have proven time and time again that impeccable standard, service, and Japanese hospitality is of the utmost importance in their corner of the world. 18

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A CELEBRATION OF COMMUNITY MARCH 7, 2019

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SIPS ON LARIMER SQUARE

Larimer Square is Denver’s most historic and beloved block and is the heart of downtown. Charming, original brick and stone buildings house a treasure trove of specialty boutiques, restaurants, cocktail lounges and more. Ambitious eateries line the block, offering everything from quick eats for the fastcasual crowd to fine dining experiences where guests are dressed to the nines. The best way to experience the block? Snag a seat under the twinkling lights, order a drink and a bite and find your happy place. Here are a few spots to get your sip on around the square… T H E CA P ITA L G R IL L E STO L I DO L I The Capital Grille’s signature martini, the Stoli Doli, is crafted with Stolichnaya vodka infused with fresh pineapple. Chilled and served straight up, this cocktail has been a classic since 1990.

CO R R IDO R 44 LUFBERY 75 The classic French 75 Champagne cocktail was very popular amongst Allied servicemen during World War I. But French-American “Ace” pilot, Gervais Raoul Lufbery, fancied more of a kick from his cocktail and opted to stir in Cognac instead of gin. Thus, he created the Lufbery 75.

CR IMSO N R O O M T H E AG AV E WO NDER LAND Shaken with Pueblo Viejo tequila and brightened with pear liqueur, fresh rosemary, and lime juice, The Agave Wonderland calls on the flavors of Mexico.

R IOJA BL A NKET O F BUBBL ES Rioja’s seasonal play on the classic French 75 (perfect for aprés ski) comes in the form of the herbaceous and refreshing winter spritz, Blanket of Bubbles.

R USSEL L’ S SMO KEH O US E H OT N’ NAUG H TY The Hot n’ Naughty recalls the classic hot toddy with a little bit more sass. Wild Turkey bourbon, Laphroaig 10 Year, lemon, maple syrup, and bitters mix to create a warm, tangy sip with a Tamayo Spiked Horchata 20

deep, smoky finish that lingers like the last days of winter.

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TAMAYO SP IKED HO R C HATA Warm up during the winter with Tamayo’s Spiked Horchata, crafted with Patrón XO Café, rice, almonds, milk, cinnamon, and vanilla.

TED’S M O N TA N A G RI LL NEWLY FA SHI O N E D How do you revamp the old fashioned? Aged Woodford Reserve bourbon, orange bitters, agave nectar, and a black cherry—that’s how. Warm up this winter with a Newly Fashioned at Ted’s!

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Ocean Prime’s signature Whiskey Clover—made of Gentleman Jack whiskey, Hennessy VS Cognac, honey water, and hand-squeezed lemon and orange juice—is a delicious way to warm up. Recipe for Whiskey Clover In a shaker, combine 3/4 ounce Hennessey VS Cognac, 3/4 ounce Gentleman Jack Tennessee whiskey, 1 ounce honey water, 1 ounce freshly squeezed orange juice, and 1/2 ounce freshly squeezed lemon juice. Add pellet ice and shake vigorously. Strain into a glass. Garnish with an orange twist.

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Bamboo Sushi 22

Photo by Rachel Adams

SOFT EGG YOLK RAVIOLI AT MILA

Kevin Taylor introduced a new concept to the Kevin Taylor Restaurant Group (KTRG) this past September, and it goes by the name Mila. Like Taylor’s other restaurants, Mila doles out beautiful plates that shine a light on fresh, local ingredients. This Mediterranean restaurant is light, airy, and coastal-inspired. The menu follows a similar motif, with seafood, pizza, and pasta running the gamut. The Soft Egg Yolk Ravioli on the dinner menu is especially memorable. The item has appeared on a few menus within the KTRG family, but it recently found itself a home on Mila’s menu. Chefs here execute it perfectly every time, where egg yolk seamlessly runs out of the homemade ravioli noodle. Combine that with the herb ricotta and black truffle butter, and you have a slice of heaven in every bite. MILADENVER.COM

FLAVORED BY TRADITION AT GAETANO’S

Once owned and operated by the infamous Smalldones crime family, Gaetano’s reflects a slice of Denver’s rough and tumble history. Opened in 1947, the restaurant's storied past includes bootlegging moonshine during Prohibition, buying whiskey from Al Capone, and Sammy Davis Jr. and Frank Sinatra shooting craps in the basement. Even though the restaurant may have served as a front for illegal activities, the food was never a cover—Gaetano’s was and continues to be a beacon for scratch-made Italian classics. Seventy-one years later, those classics still live on with a sprinkle of something new, thanks to executive chef Geraldo Velez. Chef Velez balances nostalgic eats from yesteryear with new creations, like the chef’s board of charcuterie and cheeses and the eclectic bottomless brunch offered on the weekends. Balancing the old with new is always good in our book and that’s exactly what Gaetano’s is all about. GAETANOSITALIAN.COM

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NOMAD TAQUERIA + BEER GARDEN: A TASTE OF MEXICO

Located in the lobby of the brand new Origin Red Rocks hotel in Golden, Nomad Taqueria is a vacation from your vacation. The menu is inspired by Chef Chris Medved’s own extensive travels throughout Mexico, the southwestern US, and across Colorado, with plates that recall his favorite dishes from his journeys: esquites in a Dixie cup sold from a pedal cart in Tulum; aguachile in Tupperware offered during a boat ride in Baja, California; and tlayuda prepared in the kitchen of an elderly local woman in Oaxaca. Rooted in Medved’s own encounters with traditional Mexican fare, Nomad Taqueria takes you on a new trip with every bite. NOMADREDROCKS.COM

Photo by Spencer Barnes

WHOLLY SATISFIED AT WHOLE SOL BLEND BAR 4

At Whole Sol Blend Bar, you can count on sinking your teeth into bites that are 100-percent organic, holistic, and healthy. Find the boost you need at any time of the day with their protein-packed smoothie bowls, piping hot egg bowls, fresh-pressed juices, and almond milk lattes. With a staff that is dedicated to encouraging a health-conscious lifestyle and a menu that is entirely gluten- and dairy-free, Whole Sol offers an experience that nourishes the body and soul. Healthy meets delicious like never before in signature treats like the Golden Tumeric Latte or this season’s Pumpkin Spice smoothie bowl that’s topped with figs, vanilla spice butter, seednola, and pepitas. WHOLESOL.COM 24

FINDING COMFORT IN THE CLASSICS AT CHOW MORSO OSTERIA

Formerly located in LoHi’s Avanti Food & Beverage, Chow Morso quickly climbed the ranks as a patron favorite. So it was to no surprise that owner Ryan Fletter moved the concept just across the South Platte River to some digs of its own. Jumping from 200-squarefeet to nearly 4,000 and rechristened Chow Morso Osteria, the Italian eatery now has room to grow and fills the area’s need for a casual Italian ristorante serving simplified classics. Find authentic Italian dishes, daily housemade pastas, great happy hour specials, and exceptional wines at an approachable price. With scratch-made pasta plates that top out at $18 and secondi dishes, like the Bistecca Tagliata, that max out at $28, Chow Morso brings Denver eaters a taste of true Italy in a comfortable meets elevated manner. CHOWMORSO.COM

DISCOVER YOUR SPIRIT ANIMAL at

Hand crafted spirits Craft cocktails Beer & wine Small plates 3622 Tejon Street, Denver, CO 720 458 0501 mythologydistillery.com www.diningout.com

FOSTERING COMMUNITY AT COLORE ITALIAN RESTAURANT

The family behind Colore Italian Restaurant wanted to remind people that in the good times and bad, family sticks together. The restaurant opened in 2009 during one of the nation’s worst economic downfalls. It successfully brought people together over a simple but powerful action: breaking bread. Since then, the restaurant has fostered community around the table over delicious AmericanItalian comfort foods. All of the recipes used here have been passed down from one generation to the next, so expect to enjoy authentic red sauce that your grandmother would give her seal of approval to. The restaurant thrives on the tenet of fresh never frozen. All dishes are made in-house, from the sauces to doughs to desserts. There is no corner cutting when it comes to this familyowned operation. Forging relationships both inside and outside the restaurant are important to the owners. In addition to being the go-to spot for family celebrations, like anniversaries and birthdays, Colore is a proud sponsor of DU Athletics, Swallow Hill Music, and Englewood Education Foundation. The restaurant also gives back to local schools, churches, and charities on a regular basis. When all is said and done, Colore Italian Restaurant is a comfortable and casual space to spend quality time with loved ones and enjoy Italian recipes that come straight from the owners’ childhood kitchens. COLOREITALIAN.COM

THE WOLF’S TAILOR BRINGS A NEW DIMENSION TO DENVER DINING

Nestled among the quiet residential streets of Denver’s Sunnyside neighborhood, this brand new chef-driven concept from Kelly Whitaker is nixing the industry norms. With a heavy emphasis on zero-waste, The Wolf’s Tailor exercises a number of exceptional practices in the name of sustainability. The kitchen sources seasonal vegetables from the bountiful backyard garden and pickles produce right on-site. Heritage grains are milled inhouse and leftover bones are used as charcoal in the robata grill. A blend of global culinary techniques, including nukazuke, kushiyaki, and hand-extruding pasta, brings diners small bites like chawanmushi and 7x beef skewers and family-style plates like a red snapper aquapazza. An open kitchen and small, multiversed service team allows diners to have intimate interactions with the chefs and informed discussions about their meals. This forward-thinking restaurant welcomes guests who are ready to experience elevated dining from a brand new perspective. THEWOLFSTAILOR.COM 26

A PLATE FOR EVERY PALATE AT ACOVA

Husband-wife duo Sean and Betsy Workman (owners of The Hornet on South Broadway) and business partner Paul Greaves recently made a new debut in the LoHi neighborhood. Named from the Italian word for “nest,” Acova serves a wide range of continental comfort food, spanning the likes of Veal Osso Bucco to Fish N’ Chips. At the heart of it all, Acova is a place for community gatherings. The eclectic menu is crafted to indulge most dietary restrictions and demonstrates an obvious commitment to sustainability and health. Prime menu selections include vegetarian and vegan delights, like the Chimichurri Cauliflower Steak. Offering healthful, shareable plates, Acova aims to nourish a growing neighborhood through food, drink, and social celebration.(Pro-tip: Don’t miss the build-your-own Bloody Mary bar during brunch hours.) ACOVARESTAURANT.COM Photo by Jon Phillips

FRESH OYSTERS AT MORIN 9

The Culinary Creative Team—the people behind Señor Bear, Bar Dough, Tap and Burger restaurants, and the forthcoming Maine Shack and Ash’Kara—introduced a new concept to diners just last month. Morin, located in a 1974 historic building that once housed Wazee Supper Club, gives Denverites a bite out of contemporary, free-spirited French cuisine. Named after executive chef Max MacKissock’s mother and French heritage, Morin’s hyper-seasonal menu focuses on French ingredients and local sourcing. Chef MacKissock and his culinary team dole out both classic and innovative French dishes. Of those dishes are freshly shucked oysters. Morin brought on Ben Wolven, former general manager of Colt & Gray and top-tier oyster shucker at the World Cup Invitational, to helm the restaurant’s oyster program. Highly sought after Green Gills—available solely in the US and France—as well as an exclusive house oyster from the restaurant’s own private source are on offer. The oyster bar accompanies hors d’oeuvres like Poireau Panisse, a garlic and chickpea fritter with green garbanzo mousse garnished with sorrel and espelette, and Carreau De Moelle Osseuse: a beef marrow custard with onion caramel and crispy tendons that pays tribute to a recipe from the late, great French chef, Jean-Louis Palladin. MORINDENVER.COM Photo by Casey Giltner

CHEF SHAKEUP: MEET CHEF JASON BROWN AT OLD MAJOR

New on the line at Old Major is chef de cuisine Jason Brown. Hailing from Savannah, Georgia, chef Brown received formal training from Le Cordon Bleu in Atlanta in tandem with working at Bacchanalia led by James Beard award-winning chef Anne Quantro. Furthering his training on an international scale, chef Brown earned his degree at Le Cordon Bleu Paris and sharpened his skills cooking at the three-Michelin starred restaurant Torre Del Sarancino in Sorrento, Italy. So how does chef Brown sum up his cooking style? “My style of cooking has several influences, including Southern, southern Italian, and French technique. The basis of my dishes is great sourcing and damn delicious food,” he explains. With seasonally-driven ingredients at his fingertips, chef Brown has punctuated the menu with his own lineup of creations and has even revived a few classics, like the large format steak. But even if you don’t sit down for a formal dinner, you can find influences from chef Brown at the bar with fulfilling bites. We recommend snagging one of the fried chicken sammies. OLDMAJORDENVER.COM

SUSTAINABILITY + SUSHI = BAMBOO SUSHI

Highlands gem, Bamboo Sushi lays claim to the title of the world’s first certified sustainable sushi restaurant by the Marine Stewardship Council. With the sustainability of the sea in mind, Bamboo Sushi strays from using over-fished specimens, only serving fish that are approved by Monterey Bay Aquarium’s Seafood Watch program. Leading the charge on this frontier, founder/CEO Kristofor Lofgren believes sustainability in sushi is the next major step for the industry as a whole: “Just like farm-to-table restaurants innovating a couple decades ago, sustainability in seafood is the next big frontier for the restaurant industry. Sushi is also a fast-growing segment throughout international markets. All of these factors together allow us to spread our mission to a wider audience; inspiring change at scale.” Try it for yourself by ordering MSC Albacore, certified fresh from the waters of the Oregon coast or the all-time favorite Green Machine Roll filled with tempura-fried long beans and scallions, topped with avocado, and drizzled with a sweet-chile aïoli. BAMBOOSUSHI.COM 28

2018

The most impressive Honda yet. It’s no surprise the 2018 Honda Accord won the 2018 North American Car of the Year award. With Honda Sensing™ and Android Auto® or Apple CarPlay™ standard on all trim levels, it’s hard to not be impressed.

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NEVER TOO EARLY FOR TACOS AT DOS SANTOS

Dos Santos’ selection of street tacos has been called an Uptown “blessing” and ranges from classic chicken tinga to beer battered shrimp to crimini mushrooms. The Mexican mecca is also famed for margs that come sweet, spicy, or house-style, and an out-of-the-box approach to the cuisine staples (try topping your guacamole with fresh fruit and bacon or cactus and pumpkin seeds). But our favorite time to swing by Dos Santos? Between 11am and 2pm on Saturday or Sunday for a brunch for the books. Can’t stay away from their tacos? You can still order select styles for brunch, no judgment here. But don’t be afraid to explore the rest of the brunch menu, which includes Mexican-inspired breakfast plates like an avocado tostada or The Donkey Tonk, a griddled burrito with scrambled eggs, sweet potato hash, guac, molcajete, red chile sauce, fried leek, and cilantro Greek yogurt. But why stop there? Complement your bites with a Bloody Mary, michelada, or bottomless mimosas. Happy brunching! DOSSANTOSTACOS.COM

BOTTOMLESS BRUNCH AT THE LOBBY

Though The Lobby is known for an Americana menu that spans salads, burgers, mac and cheese, and more, this kitchen stakes its claim over another culinary arena: brunch. At The Lobby, brunch is no longer just a weekend reward. Find a whole new meaning to “bottomless brunch” when you dine on The Lobby’s signature breakfast bites all day long, all week long. Scratch the surface with plates of challah bread pudding bites drizzled in apple syrup, powdered sugar, and Irish whipped cream or savory French toasts filled with seared ham and cheddar cheese. Perma-brunch specials extend to the bar, too. Sip on bottomless mimosas (your choice of OJ or kombucha) or Bloody Marys from 9am to 3pm and again from 6:30pm to close. Indulge in a little slice of the weekend’s magic whenever you’re at The Lobby, because here, it’s never a bad time for brunch. THELOBBYDENVER.COM 30

JAPANESE WHISKIES AT MIZU IZAKAYA

Well before Mizu Izakaya opened its doors on the corner of Boulder and 16th, quickly becoming one of the buzzier spots in the Highlands, beverage director Jerrica Ash and the team were busy curating a specialty Japanese whisky collection, four years in the making. The result? Mizu Izakaya houses one of the most elaborate Japanese whisky collections found in the Front Range, over 54 bottles strong. Additionally, the collection includes highly-sought after spirits from Taiwanese varietals to a special â&#x20AC;&#x153;Reserve Collection.â&#x20AC;? For those who prefer shaken spirits over stirred, Mizu has a secret menu that uses traditional Japanese bartending techniques from the Japanese hard shake to hand-cut ice, carved and polished into translucent cubes and even diamonds. Saddle up to the bar to catch a glimpse of the magic. MIZUDENVER.COM

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ONE-OF-A-KIND SPIRITS AT MYTHOLOGY DISTILLERY

Unique, handcrafted spirits is Mythology Distilleryâ&#x20AC;&#x2122;s M.O. Head distiller Scott Coburn brings his wealth of experience from High West Distillery to create spirits that delight the senses. Spirits are distilled in a Vendome Copper still and are influenced from processes and tastes experienced through travel. Products that come out of this urban green distillery vary in flavor and provide each customer with an exceptional experience. Pop in and try their American Hell Bear Whiskey, a blend of young straight rye with older bourbons, Feather Jester Rum thatâ&#x20AC;&#x2122;s distilled from pure Colombian panela sugar cane, and many, many more. The folklore-esque labels stamped onto each bottle are just as memorable as the taste of the spirit within. MYTHOLOGYDISTILLERY.COM

Photo by Brittni Bell

Photo by Casey Giltner

MEET IN THE MIDDLE EAST AT ASH’KARA

There’s much to celebrate at this restaurant, which is a collaboration of Denver’s Culinary Creative Group and the team behind Boulder’s popular River and Woods restaurant. Leading the kitchen is Chef Daniel Asher, who tackles the breadth of Middle Eastern cuisine, meshing flavors from across the Mediterranean, bouncing from Yemen and Syria to Turkey and Northern Africa. Drawing from a childhood spent visiting his family’s kibbutz (or farm) in Western Galilee, chef Asher incorporates his signature infusion of seasonal Colorado cuisine, including organic produce and ancient grains. Ash’Kara is designed as a shareable feast, featuring a housemade hummus and baba ghanoush paired with freshly baked ancient-grain whole wheat pitas pulled straight from the wood-fired oven. ASHKARADENVER.COM

GATHER with friends for drinks

LEARN about Archetype’s history and distilling process Book a TOUR and TASTE our grape-based Gin & Vodka Host your EVENT in our unique space STATE-OF-THE-ART DISTILLERY | TASTING ROOM | PREMIERE EVENT SPACE Located in Baker, this beautifully renovated, century-old building has been transformed to preserve its iconic history as the former Webber Theater.

119 SOUTH BROADWAY, DENVER | 303-999-0105 ARCHETYPEDISTILLERY.COM

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10 YEARS OF TAG RESTAURANT

Before Troy Guard dominated Denver’s dining scene by way of surf

and turf (Guard and Grace) punk rock meets comfort eats (FNG), and a taqueria run by badasses (Los Chingones), there was TAG Restaurant. Studying under the greats—including Roy Yamaguchi, Wolfgang Puck, and Michael Mina, to name drop a few—Guard drummed up a cooking-style all his own at his flagship restaurant, blending his Hawaiian roots with his adoration for pan-Asian flavors. Celebrating 10 years of business this upcoming year, TAG has stood as a fixture of the dining scene of Larimer Square, as well as a Denver as a whole, showcasing the freshness of Colorado fused with Guard's playful eye. Case in point: the Flash Seared Hamachi sprinkled with Pop Rocks. Going beyond the four walls of TAG, the restaurant’s charitable arm has cemented its status as a beacon of the community, partnering up with Taste of the Broncos, We Don’t Waste, and a number of local charities all across the Front Range. We can’t wait to see what the next 10 years hold for Troy Guard and Tag Restaurant. TAGRESTAURANT.COM

As a way to say cheers to 10 years of TAG, here are a few memorable moments from members of the community:

“TAG has partnered with us on our school garden for the past two years. They raised money for our school and chef Troy and his staff have come out multiple times to help with our garden. Chef Troy also brought four of our students who are interested in cooking into his restaurant and showed them how to cook the produce we grow! That time and adult attention mean the world to our kids.” — Jennifer Morgridge, Morgridge Academy.

“Troy has been actively involved with We Don’t Waste since 2014 when he first began promoting our efforts to secure a refrigerated truck. Since 2015, Troy has served as Chef Extraordinaire for our annual fundraiser, Fill a Plate for Hunger. He has been responsible for selecting and acquiring local chefs to provide the food for this event that annually hosts more than four hundred guests at The Denver Botanic Gardens. It is important to us to be able to look to TAG Restaurant Group, Troy Guard, and his staff for their continued generosity and incredible support of the mission of We Don’t Waste: supporting the community and the environment by reclaiming and redistributing quality food to those in need.” — Arlun Preblud, founder of We Don’t Waste.

“TAG and Troy have been so supportive of Food Bank of the Rockies and our efforts to feed the hungry in our community. We’re grateful for their support and hope to continue partnering with Troy and TAG for many more years.” — Janie Gianotsos, Food Bank of the Rockies. 34

WINE DOWN AT COLT & GRAY

Need a little push to get through hump day? Colt & Gray has got just the fix. Ease into this handsome haven on Platte Street every Wednesday for 30-percent off bottles. Cozy up to the bar or settle into the brick and ironwork lined dining room to peruse through a list of bottles from Italy, New Zealand, Argentina, and more. Before you drink on an empty stomach, nibble on a rotating number of house charcuterie or the Colorado Lamb Tartare before diving into a number of meaty cuts found on The Butcher menu. Wine and dine at its finest. COLTANDGRAY.COM

perfect THE

LATTE

FOUND

DAIRYBLOCK.COM www.diningout.com

TOUR DE PIZZA TOP PIZZA SPOTS ALL AROUND DENVER/BOULDER BY ANDY H U ME

Though Denver/Boulder isn’t necessarily known for its pizza prowess (compared to the likes of Chicago and New York), our scene still has plenty to say. Without a marriage to a particular type of style, our scene boasts a variety of slices across the Front Range, from greasy NY-style to deep dish delights to authentic Neapolitan pies just like nonna used to make. Hungry? Peep our list of hotspot pizza places in Denver and Boulder.

VIALE PIZZA & KITCHEN

Viale Pizza & Kitchen opens up onto beautiful exposed brick and their brilliantly shining, elegantly curved bar with hanging polished copper mugs that might just talk you into one of their impeccably crafted cocktails, like the Mule of Thumb: Ezra Brooks bourbon, blackberry ginger balsamic, lime, and ginger beer. But any visit to Viale would be incomplete without biting into one of their equally well-crafted creations, with housemade sauce, aged mozzarella, pecorino, grana, fresh basil, and olive oil. They ferment the dough for five days for the extra sourdough zing—choose the fresh ingredients of your choice for a properly oven-tanned, crispy pie made to your liking. And we think you’ll certainly be liking their seasonal, daily happy hour: wines, well cocktails, and a solid selection of microbrews for $5, and a golden brown 10-inch one-topping for $8. VPKDENVER.COM

FAT SULLY’S

Come to Fat Sully’s for some Big-Ass Slices or a whole 26-incher, quite possibly the largest pie in Colorado. Their dough is hand-tossed for New York purity, meant to be held at the crust and folded cheeseto-cheese for the full experience. Add the tried-and-true fresh made toppings of your choice, and you’ve got crispy, gooey, New York-style flawlessness. Sully’s has been featured on “Diners, Drive-Ins and Dives,” and you know Guy wouldn’t let you down. With three locations in Denver, Fat Sully’s is never far away, and if you can’t make it out the door, they deliver all around the city. FATSULLYS.COM 36

CUCINA COLORE

Cucina Colore in Cherry Creek offers a sleek and chic, modern Italian dining experience with bold flavors and a laid-back, polished atmosphere. Their traditional Margherita and Siciliana wood-fired pizzas are amongst the favorites, while the jalapeño-topped Piccante and the Scampi with rock shrimp, garlic, and Manchego provide something for the diner with a bit more of an exploratory palate—which are all available with gluten-free dough. Cucina Colore’s happy hour (weekdays 4-6pm) with three pizzas under $12 and house wines for $6, extends the perfect invitation to stop in for a snack. And you might just stay for dinner. CUCINACOLORE.COM

www.diningout.com

THE MEDITERRANEAN

For more than 20 years, The Mediterranean (or as locals call it, The Med) in Boulder has been a consistent favorite for diverse and delicious offerings from across the region—super fresh seafood, tapas, paellas, and of course, exquisite artisan pizzas from their wood oven imported from Modena, Italy. Their dough is made fresh daily creating flawless thin crust. Add a bit of the Laudisio family recipe tomato sauce and just the right amount of cheese, and you’ll know you’ve just stepped into Italy. THEMEDBOULDER.COM

SFORNO

A walk inside Sforno transports guests from Boulder’s Pearl Street Mall to the streets of Rome. Complete with beautiful stucco, streetside balconies, and a piazza fountain, Sforno’s real draw is its woodburning oven that cooks pizzas at 800-900 degrees for only a few minutes, resulting in that crispy, Neapolitan-style pie. Sforno’s Chef Marco Monnanni became a restaurant apprentice in Rome at the tender age of 14 and continued on his career working at the best restaurants in Europe and the US. Sforno means “from the oven” in Italian, and their wood oven pies are made with GMO-free flour imported from Rome, for that authentic Italian experience. An in-house favorite is the Bianca with eggplant, potatoes, and prosciutto di Parma. SFORNOBOULDER.COM 38

DENVERâ&#x20AC;&#x2122;S BEST KEPT SUSHI SECRET

Packed with personality and local flavor, GO FISH JAPANESE RESTAURANT & SUSHI fits right in amongst the trendy shopping, eating, and drinking destinations of South Broadway.

LATE NIGHT SUSHI Fr ida y a n d S at u rd a y

HAPPY HOUR

Mond a y -Saturd a y 2 -6pm Fr id a y -Saturd a y 1 0 p m- 2am

DENVER: 1 Broadway Unit B108 | 303.733.8881 BROOMFIELD: 2055 West 136th Avenue | 720.593.1888 FACEBOOK: GoFishDenver | GoFishDenver.com

Photo by Casey Giltner

BAR DOUGH

Co-helmed by crowd-favorite cheftestant of Bravo’s “Top Chef,” Carrie Baird, Bar Dough’s menu runs the full scope of Italian cuisine. The space is sleek and polished, yet casual, with an open kitchen, marble counters, and deep red banquettes. Chef Baird’s passion for cooking from the heart and working directly with local farmers and ranchers shines through in her menu, keeping a focus on sustainable and responsible food. Bar Dough’s menu even features a “vendor of the month” to showcase some of the great local companies working behind the scenes of Denver’s great restaurant scene. The Spicy Clam pizza, with chile oil, surf clams, garlic, and Parmesan is a local favorite for dinner any night of the week or weekend brunch. Pair it with the Bar Dough Lager from Tivoli Brewing Co and make it a meal. BARDOUGHDENVER.COM

Photo by Marla Keown Photography

PARISI

After moving to Denver from Florence in 1997, Simone and Christine Parisi opened a gourmet market and deli in the Highlands. But it was the pizza that caught on. “Our ‘secret’ was to keep it authentic,” Christine Parisi says. “The combination of finding a simple dough that worked at high altitude, perfect heat, and basic high-quality ingredients following modern pizzeria style became our trademark.” Parisi pizza quickly became a Denver favorite—expanding to a larger space on Tennyson street and has won Best Pizza by Westword four years in a row. “We’ve watched trends descend upon Denver, each special in their own right, but nothing quite mirrors what you would get in an Italian pizzeria, in our humble opinion.” PARISIDENVER.COM 40

Improper City is unlike any other place in Denver. What are we you ask?

e are a coffee shop with fast wifi and endless outlets to bring some creativity and productivity to your work day. We are a bar with a unique, curated menu showcasing the best Colorado beers and international spirits. We’re Denver’s largest patio, including our dog-friendly beer garden and food truck park. We host private events, live music, art shows, and get-togethers with friends. Stop in and check us out, we can’t wait to meet you. 3201 walnut street • denver, colorado

DC PIE CO

Dominic Cavagnuolo, or “DC” as he’s known, introduces Denverites to delectable, crunchy, Brooklyn-style brick-oven pizza, with his new restaurant on Colfax. With a sauce made from scratch daily paired with imported Italian cheeses and locally sourced ingredients, DC Pie Co aims to please pizza lovers of all kinds. A taste of Brooklyn, DC Pie Co keeps their pizzas simple, cooked to perfection for an intensely fresh, classic taste. To complete the meal, try one of their authentic egg cream sodas or compliment your pizza with one of their amazing cocktails. DC’s offers the rare weekend happy hour—Saturday and Sunday from 3 to 6pm—and if you’re a Colfax Avenue neighbor, come in for a Brooklyn pie and a bottle of wine for only $24, Monday through Wednesday. DCPIECO.COM

Photos by Lance Harding

HOPS & PIE

Scratch-made is synonymous with Hops & Pie. That’s because the restaurant’s dynamic chefs, all of whom come from a fine dining background, make items in-house whenever possible. With a commitment to serving hungry diners the absolute best and purest foods, Hops & Pie quickly garnered high honors from various media outlets, including 303 Magazine, Westword, yours truly, and Food Network. Although everything here is delicious, pizza and craft beer are the true belles of the ball. True to the name, Hops & Pie infuses India Pale Ale into the dough, aging it for a minimum of three days. The result? A hybrid between a New York and Neapolitan-style pizza. Diners can take their pick from standard toppings or opt for daily, weekly, or monthly creations that rotate with the seasons. The same is true of the draft beer list, which, as their website states, “is in a constant state of flux.” And since the restaurant was around before the craft beer boom, beer lovers can find an ambitious list of unique, local brews. HOPSANDPIE.COM

PIZZERIA LOCALE

Want a high-end pizzeria experience without the high-end price tag that comes with it? Pizzeria Locale, with two convenient locations in Denver and one set to open in Stapleton this coming spring, are your answer. The antique prosciutto slicer, marble countertops, and white tile backsplash come together to create a classic meets modern eatery. Pizza dough can either make or break a pizza. Good thing the dough here takes the cake, scratch that, pie. The team makes their Neapolitan dough daily, utilizing just four ingredients: flour, water, yeast, and salt. Fermenting over night, the dough is stretched by hand to order. Neapolitan and American classic toppings are available, but diners are welcome to create their own custom creation too. The holiest of unions, brunch and pizza join forces on Saturdays and Sundays with the Carbonara Brunch Pizza. On order from 11am to 3pm, this pie is topped with mozzarella, bacon, mushrooms, red onions, garlic oil, and a runny egg yolk. Tack on $5 mimosas, and the weekend just got a whole lot yummier. PIZZERIALOCALE.COM

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PIZZERIA COLORE

Brothers Kevin and Sean Kenny began working at the family pizzeria in high school, and now that they’re in charge, they continue the love for customers they learned from their mom: “The old school feel of having regulars and knowing them by name is a lost art amongst so many larger businesses and chains,” Kevin explains. Kevin’s favorite pizza is the Milano: “Something about the crispiness of the prosciutto on top and the juicy tomato soaked in pesto keeps me wanting another slice,” he says. The daily special is an 8-inch onetopping pizza made-to-order with a fountain drink for $8. In a town that appreciates quality and variety, the Pizzeria Colore menu offers an extensive inventory of Italian pizza and homestyle favorites, served in the classic stools and small tables pizzeria setting—lively and bustling, yet oh-socomforting. PIZZERIACOLORE.COM

PIZZA REPUBLICA

With a dedicated respect to the Italian way of preparing food, every ingredient at Pizza Republica is made from scratch, from housemade mozzarella cheeses to the tomato sauce. This philosophy carries onto its namesake—pizza. One of the first spots to introduce Neapolitian pies to Denver, Pizza Republica’s pizzas are as authentic as it gets. The hand-kneaded dough is made with simple ingredients: Caputo 00 flour, fresh yeast, sea salt, and water. Stoked with red and pecan woods, the wood-fired oven doles out charred, thin-crusted pies, just like how they make them in the old country. While the classic Margherita with fresh basil, sea salt, and extra virgin olive oil is as solid as it gets, the Pizza Giacomo with fresh mozzarella and goat cheese, wild mushrooms, and arugula is easily a house favorite. PIZZAREPUBLICA.COM 44

POT AND PIZZA WITH LOOPR

Pizza pairs well with a lot things—beer, wine, a Caesar salad, garlic knots—but have you ever considered pizza and pot? The minds behind Loopr have and they think you should try it too. Since the passing of Amendment 64, dispensaries, accessories, and new strains are appearing across Denver, all the time. Inspired by the rapid growth of the city’s weed culture, enter Loopr: a safe, responsible, and convenient way to explore marijuana in the Mile High. Step inside a fully outfitted party bus, with color-changing overhead lights, mounted TVs, a playlist with all the past and present popular hits, comfortable limostyle seating, and a ton of weed paraphernalia. Although Loopr doesn’t actually sell any weed, they offer a selection of apparatuses for riders who bring their own to smoke from, including custom bongs, pipes, dab rigs, and joint materials. Riders can purchase bus passes that allow them to catch rides from one of the bus’ nine stops, including three local dispensaries, but another option is for riders to participate in one of Loopr’s guided tours: the Seed to Shelf Grow Tour, the Buds and Beer Crawl, or (our favorite) the Pizza and Pot tour. Because what’s better than hot-boxing on a party bus between dispensary stops? Rolling through the streets of Denver every Saturday from noon to 3:30pm, the Loopr bus will stop at one dispensary and two local pizza joints. For $35, all you have to do is smoke, eat, and enjoy. The adventure begins at Northern Lights Cannabis Co., where the budtenders are friendly, knowledgeable, and eager to make suggestions from their seemingly endless collection of concentrates, edibles, topicals, CBD, and 22-plus strains of marijuana. Once you’re loaded on the bus, feel free to light up. RIDELOOPR.COM

Where there is weed there is munchies. Few things are as satisfying as gooey, cheesy pizza when you’re smoking, and Loopr knows that. Making a stop a two parlors, guests can revel in the delicious aromas of freshly baked pizzas and enjoy some extra legroom by dining in or they can order to-go and head back to the bus with a slice in-hand. Between destinations, connect with other cannabis connoisseurs, jam out to an eclectic combo of tunes, nom on your pizza, and enjoy the ride. Here are few pies you’ll find along the way:

BROOKLYN’S FINEST PIZZA

SEXY PIZZA

After departing Northern Lights, the first stop on the pizza agenda is Brooklyn's Finest Pizza. Enjoy a smooth and smoky ride to the pizzeria before heading inside to enjoy their New York-style slices, calzones, strombolis, and more.

This Jefferson Park pizzeria doles out a variety of chewy crust pies and cheesy, garlicky sides, alongside beer and wine.

WE SUGGEST ADDING: Something from their bottled root beer selection.

WE SUGGEST ADDING: The chocolate chip cookie parked near the register. This housemade treat really puts your high over the edge.

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RAISING THE STEAKS

Fifteen CRAVE-WORTHY steak havens Who says you need a special occasion for dining on prime cuts of beef? In Denver, a place known for a good steak, there’s no shortage of chophouses where you can find a sizzling slab of meat. And because we believe there is never a wrong time for a T-bone, here are 15 steakhouses in Denver, Boulder, and beyond that we think are seriously upping the ante (or dare we say, raising the steaks?) on the scene. Sirloins, rib-eyes, filets, and more, we dish on all the juicy details.

EDGE RESTAURANT & BAR {1111 14th Street, Denver; 303.389.3050; edgerestaurantdenver.com} Progressive American steakhouse—that’s Edge Restaurant & Bar for you. Executive chef Simon Purvis leads a team of culinary experts, offering Four Season Hotel guests and visitors locallysourced ingredients and Colorado-raised beef that’s grilled to perfection. STEAKHOUSE STANDOUTS: It’s easy to try

something new at Edge since there are over 10 different cuts of steak, including Grass Fed Filet Mignon, Snake River Farms Wagyu Filet, and Dry Aged Bone-in Wagyu Ribeye.

GUARD AND GRACE {1801 California Street, Denver; 303.293.8500; guardandgrace.com} In the same lineup as TAG, Mister Tuna, Bubu, and FNG, Troy Guard gives local eaters Guard and Grace, a modern Denver steakhouse. Elevated yet approachable, the 9,000-square-foot steak haven specializes in wood-fired dishes and prime, grassfed and Angus cuts of beef that range in size, from four ounces to 22 ounces, with can’t miss sides and a flown-in-fresh raw bar. Guard and Grace

STEAKHOUSE STANDOUTS: Swing by Guard

and Grace from 3-6pm Monday through Friday for Social Hour to find specials on beer, cocktails, small bites, and a weekly wine.

happy hour 4 - 6 P M | F E AT U R I N G L O C A L B E E R & S P I R I T S

CO CKTAI L S $7

BEER $5 WINE $6 OYSTERS $1

1550 MARKET ST

7 2 0 . 5 9 7. 8 0 1 0

ST K H O U S E .CO M

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ELWAY’S

ELWAY’S {multiple locations; elways.com} Should you find yourself in Vail, the Cherry Creek neighborhood, Downtown Denver, or even the airport, please promise us that you’ll snag a seat at ELWAY’S Restaurant. Named after John Elway—Hall of Famer, retired Broncos player, and current President of Football Operations and General Manager of the Denver Broncos—this restaurant combines Colorado hospitality with a fine dining steakhouse set in a classy yet comfortable atmosphere. STEAKHOUSE STANDOUTS: Available at ELWAY’S Downtown Denver only, check out the Game Day Brunch Buffet before all Broncos home games on Sundays from 10am to 1pm. For $26/ person, enjoy items like USDA Prime steak and potatoes, bacon, breakfast burritos, and more.

STK

The Palm tells a visual story of the region’s storied past—just take a glimpse of the handpainted Colorado-centric murals on the walls. Everything under the sun from succulent seafood, USDA Prime beef, and decadent desserts can be enjoyed here.

cuts with their hand-cut Filet Mignon, Prime DryAged Ribeye, and the massive Prime Tomahawk that weighs in at 35 ounces. Chef Tony Schioppa keeps it fresh with his creative prowess. Check out the chef’s table for a rotating list of dishes straight from Schioppa himself.

STEAKHOUSE STANDOUTS: Come in any day

STEAKHOUSE STANDOUTS:

of the week to savor a USDA Prime cut that’s been aged for a minimum of 35 days. All prime steaks, filets, and chops can be ordered with the following sauces for an additional charge: Brandy Peppercorn, Lobster Truffle Butter, and Classic Chimichurri.

Kick off the weekend with a luxurious Friday afternoon meal at Fleming’s, as they are now serving lunch.

STK {1550 Market Street, Denver; 720.597.8010; togrp.com/venue/stk-denver/} Impressing a date? Celebrating a birthday? STK is sure to please. By combining elegant eats with happening social hours, complete with a DJ, STK takes the steakhouse dining experience to an exciting and elevated level.

HIDEAWAY STEAKHOUSE

STEAK SPECIALS: Small to large cuts run the

gamut here. For an additional cost, you can top your meaty main with items like Alaskan King Crab, Truffle Butter, and Foie Gras.

THE PALM DENVER {1673 Lawrence Street, Denver; 202.825.7256; thepalm.com/restaurants/denver} Elegance and ease combine at The Palm Denver in the heart of the city’s bustling downtown district. 48

FLEMING’S PRIME STEAKHOUSE & WINE BAR {191 Inverness Drive W, Englewood; 303.768.0827; flemingssteakhouse.com} A short drive south of Denver, Englewood answers the call for primal fare with Fleming’s Prime Steakhouse & Wine Bar. The suburban steakhouse touts an impressive list of signature

{2345 West 112th Avenue, Westminster, 303.404.9939; hideawaysteakhouse.com} The secret is out: Hideaway Steakhouse in Westminster is a steak lovers paradise. With a dedicated hand to sustainability and local sourcing, Hideaway Steakhouse specializes in all-natural, hand-cut Prime and Certified Angus Beef. Aged for a minimum of 35 days, the steaks are seasoned with a secret in-house rub before sizzling on a Mesquite lump-wood charcoal grill heated to 1500 degrees.

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STEAKHOUSE

STANDOUTS: Survive the midweek slump with a visit to Hideaway Steakhouse for their Wine Down Wednesday deal. Not only does the special include a three-course meal for only $48, but wine bottles under $60 are 30-percent off.

STEAKHOUSE NO. 316 {1922 13th Street, Boulder; steakhouse316.com} An Aspen-based steakhouse recently opened its second location on Pearl Street in Boulder. Characterized by a film noir style, with red booths and drapes, this is Steakhouse No. 316. Offering prime cuts in skillets with mouthwatering toppings, like blue cheese bone marrow butter and chimichurri, Steakhouse No. 316 reminds us what an upscale steak dinner looks and tastes like.

such as fried Brussels, truffled mac and cheese, and creamed corn and poblanos.

THE BOULDER CORK {3295 30th Street, Boulder; 303.443.9505; bouldercork.com} The Boulder Cork has given hungry patrons a fine dining experience unlike any other for nearly 50 years. The restaurant has undergone countless changes and renovations throughout the years. However, its founding tenet of using local, hyperseasonal ingredients to prepare the best modern American dishes has remained a constant. STEAKHOUSE STANDOUTS: All-natural beef is the only kind of beef coming out of this kitchen. Enjoy everything from Teriyaki Sirloin, BBQ Baby Back Ribs, and Prime Rib served Boulder Cut, Colorado Cut, and End Cut.

RANGE {918 17th Street, Denver; 720.726.4800; rangedowntown.com} Located inside the Renaissance Denver Downtown Hotel is Denver’s hippest hangout: range. Home to craft cocktails, local brews, and Colorado-inspired cuisine, this restaurant is appropriated for fun. Warm tones, mixed metals, and dim lighting create an old-timey saloon atmosphere. range’s culinary team presents diners with New American West dishes prepared with a modern-day sophistication, using techniques like grilling, smoking, roasting, cast iron sautéing, and pickling and preserving. STEAKHOUSE STANDOUTS: Most of the beef is sourced from Colorado farms. Take your pick from six different butcher’s cuts, all of which come with a housemade sauce and a choice of side, 50

CORRIDA {1023 Walnut Street Suite, Boulder; 303.444-1333} For superlative views that overlook the Flatirons and real, like Iberian Peninsula real, Spanish food, Corrida is your answer. After visiting Barcelona’s El Nacional marketplace, owner Bryan Dayton was called to open a restaurant in Colorado that did Spanish cuisine justice. From paella to traditional Andalusian tapas to charbroiled carne to an impressive wine list, it’s easy to forget that you’re dining in the States at Corrida. STEAKHOUSE STANDOUTS: Anything on the menu. Meat is responsibly sourced from Colorado, Wyoming, and Texas farms. Depending on the cut, meat is dry aged anywhere from 21 to 60 days.

801 CHOPHOUSE

STEAKHOUSE STANDOUTS: Dine on Prime

Butcher Shop items, like the 12 ounce Bison Flat Iron or the 24 ounce Prime Porterhouse. Dress yours with over five toppings and an array of sauces, from creamy horseradish to shallot shiitake demi to black truffle butter and beyond.

Steak option is big, meaty, and downright fulfilling. The rotating offering has included notable cuts like the 50-Day Dry-Aged 36 oz Bone-In Ribeye served with seasonal heirloom pumpkin and garlic roasted sweet potatoes.

MORTON’S THE STEAKHOUSE {1745 Wazee Street, Denver, 303.825.3353; mortons.com/denver} Morton’s The Steakhouse beckons lovers of the modern steakhouse experience with USDA Prime steaks and seafood, backdropped by a color palette of blues and grays and elegant mirrored columns. With more than 74 locations across the globe, Morton’s The Steakhouse in LoDo meticulously tailors its cuisine to the taste buds of Coloradans by sourcing from local purveyors all across the state. STEAKHOUSE STANDOUTS: Peruse a list of filet mignons, flat-iron steaks, and various cuts of all-natural, humanely-raised beef sourced exclusively from Aspen Ridge.

OLD MAJOR {3316 Tejon Street, Denver; 720.420.0622; oldmajordenver.com} With a tagline of “seafood, swine and wine” it should serve as no surprise that Old Major reigns supreme when it comes to its selection of all things meats. Known around town for its nose-to-tail cookery, this Highlands favorite is known to satisfy many a carnivorous hankering by way of hanger steak, hot link sausages, and house-cured charcuterie sourced straight from the restaurant’s curing room that’s nestled smack dab in the middle of it all. STEAKHOUSE STANDOUTS: The Weekly Big

{3000 East 1st Avenue, Denver; 303.214.6474; 801chophouse.com/denver} One of six sister restaurants hailing from Des Moines, Iowa, this Midwestern steakhouse brings New York-style slabs of meat to Colorado. Decorated with awards including Wine Spectator Best of Award of Excellence 2017 and OpenTable Diners’ Choice Award 2017, this is a can’t-miss dining experience for true steak lovers. STEAKHOUSE STANDOUTS: Enhance your next

event by booking one of 801 Chophouse’s private or semi-private dining spaces, capable of hosting up to 48 guests. Customizable menus, WiFi, TVs, and HDMI hookups are available for private parties.

CITIZEN RAIL {1899 16th Street, Denver; 303.323.0017; citizenrail.com} Butchering whole animals in-house, Citizen Rail at the Kimpton Hotel Born goes a step further into supreme steakhouse territory by aging its cuts inside the restaurant’s own dry-aging room. Visible from the dining area, gaze upon locallysourced lamb alongside massive, hand-cut tomahawk steaks. Once aged to a minimum of 28 days, the meats are met with fire and smoke, thanks to the wood-fired grills. STEAKHOUSE STANDOUTS: Tour through a

variety of aged meats like their Dry Aged Pork Chop and Tomahawk for two. For a little steak and sip, every first and third Monday of the month guests can enjoy top shelf bottles—think Akashi Single Malt Whisky and Michter’s 10 Year Single Barrel Bourbon—for seriously discounted prices.

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DENVER’S HOTTEST COCKTAIL CREATORS DELIVER THE SEASON’S MOST SEDUCTIVE LIBATIONS PHOTOGRAPHY BY BRENT ANDECK

It’s no secret that Denver is bursting at the seams with culinary talent. But too often in the shadows are equally talented mixologists—spirit sages who are redefining the cocktail and reimagining our bar experience. And while other cities showcase esoteric craft bitters, artisan ice, and reincarnations of spirits from bygone eras, Colorado is busy infusing beverage programs with two Mile High passions: simple comforts and delectable creativity. On this stage of performative mixology the spotlight shines on many talents, blending dashes of whimsy with jiggers of mind-swirling flavor.

Chase Brody McNary of REVEL Social

KASEY ZUHLKE

BAR MANAGER AT ASHâ&#x20AC;&#x2122;KARA WHEN DID YOUR PASSION FOR BARTENDING FIRST DEVELOP?

I originally started in the kitchen. While cooking, I learned about different flavors and how they worked together. During this time, bartenders would come into the kitchen and ask me to help them make cordials, or obscure syrups. After helping them for a while, I was invited to pull some shifts behind the bar. This fired up my passion and love for learning new things and really motivated me to go behind the bar full time. I like to believe I am a liquid chef now and only my medium has changed. WHO HAS INSPIRED YOUR BARTENDING CAREER?

There are quite a few people that have helped me throughout my

career as a bartender. If I had to choose one individual who really pushed me, helped me start off my career, and was there for me along the way it would have to be Adam Douglas, former bar manager of the Arvada Tavern (he now works at Peak Beverage). He has a vast knowledge of almost everything behind the bar and is just an overall great guy. WHATâ&#x20AC;&#x2122;S THE INSPIRATION BEHIND THIS COCKTAIL?

This is a variation on a classic tequila cocktail, Mexican Firing Squad. We wanted to up the freshness and lower the cloying sweetness that the original drink tends to have. To this end, we have used fresh juiced ginger syrup and a high quality cassis in place of ginger beer and grenadine. This is a refreshing and very drinkable cocktail that still has an interesting nuance.

THE COCKTAIL | MEHKSEEKOH In a shaker with ice, combine 1-1/2 ounces Espolon Blanco tequila, 1/2 ounce Lejay Cassis, 1/2 ounce fresh lime juice, 1/2 ounce fresh ginger syrup*, and 1 dash angostura bitters. Shake and strain into a collins glass filled with ice. Top with soda water and garnish with a lime wheel. *For the ginger syrup: In a small pot, combine 4 ounces honey syrup, 1 ounce fresh ginger juice, 1 ounce lemon juice, and 1 bay leaf. Simmer over medium heat. Let cool before storing.

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RYAN ARNDT

BARTENDER AT THE SOURCE HOTEL

for the modern cocktail movement. I am lucky to have met him at Tales of The Cocktail in New Orleans a few years ago.

WHEN DID YOUR PASSION FOR BARTENDING FIRST DEVELOP?

WHAT IS THE INSPIRATION BEHIND THIS COCKTAIL?

After college, I moved to Vail and worked at a restaurant called Sapphire Restaurant & Oyster Bar (which is sadly no longer there). I then moved to Boulder in 2009 to open SALT The Bistro and took my cocktail skills and knowledge to new levels.

I love fresh vanilla. Back in Michigan, fall was my favorite time of the year. We would go to Crane’s Orchard and drink fresh cider and eat doughnuts. Unfortunately, here in Colorado, we don’t get much fall. So this is a cocktail that reminds me of fall in Michigan that you can enjoy all winter long.

WHO HAS INSPIRED YOUR BARTENDING CAREER?

I’d have to say Dale DeGroff (or King Cocktail), who is responsible

THE COCKTAIL | TITO’S TAHITIAN CIDER In a Boston shaker, add 1-1/2 ounces Tito’s vodka infused with fresh vanilla, 1-1/2 ounces unfiltered organic apple cider, 1/4 ounce fresh lemon juice, 1/4 ounce ginger liqueur, a dash orange bitters, and a dash agave. Add ice, shake, and double strain into a cocktail coupe. Garnish with orange zest.

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MCLAIN HEDGES

BEVERAGE AND CREATIVE DIRECTOR AT MORIN WHEN DID YOUR PASSION FOR BARTENDING FIRST DEVELOP?

As a wee infant. No, but really at some point right after I turned 21. It was right when the craft cocktail scene was blowing up in NYC and throughout the South in smaller circles, especially in Atlanta and New Orleans. My wife and I were in the music industry and we traveled a lot which exposed us to so much more. Eventually, we decided to get back to hospitality and the rest is history.

WHO HAS INSPIRED YOUR BARTENDING CAREER?

Too many to name! But if I had to name a few: Greg Best (Ticonderoga Club) and Kellie Thorne (Empire State South) in ATL, Matt Tocco (Patterson House, Strategic Hospitality) in Nashville, and Sean Kenyon here in Denver have all had profound influence on me over the years. WHAT IS THE INSPIRATION BEHIND THIS COCKTAIL?

A big city winter classicâ&#x20AC;&#x201D;something that feels iconic but is still finding its way in the modern world.

THE COCKTAIL | GOOD KID, MAAD CITY In a mixing glass, add 1 ounce Elijah Craig Small Batch bourbon, 1/2 ounce Calvados, 3/4 ounce Dubonnet Rouge, 3/4 ounce Pyror Rancio (or Madeira), and 1/4 ounce Benedictine. Add ice and stir for 15 to 20 seconds. Pour in a rocks glass over a large rock of ice. Garnish with an orange wheel and cherry pate de fruit.

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BRANDON ANAMIER

BARTENDER AT TAVERNETTA WHEN DID YOUR PASSION FOR BARTENDING FIRST DEVELOP?

In 2010. I was a musician and after being on the road all the time, I decided I wanted to stay in Colorado. I got a job bartending and started learning and networking, which led me to where I am today.

WHAT IS THE INSPIRATION BEHIND THIS COCKTAIL?

The 1948 Italian film “The Bicycle Thief ” by Vittoria De Soca. The main character, Antonio, finds the thief who stole his bicycle. When he confronts the neighbors, they state that they will all gladly provide an alibi for the thief.

WHO HAS INSPIRED YOUR BARTENDING CAREER?

Sother Teague from Amor Y Amargo in NYC. It was just so magical the first time I went to Amor Y Amargo.

THE COCKTAIL | THIEF’S ALIBI In a shaker, add 1-1/2 ounces Wheatley vodka, 1 ounce golden milk coconut cream, 1/2 ounce lemon juice, 1/2 ounce egg white, 1/4 ounce Vecchio Amaro del Capo, and a few drops saline solution. Dry shake for 20-30 seconds. Add ice and shake for 20 more seconds. Strain into a coupe. Garnish with freshly cracked black pepper.

“This is how vodka is supposed to taste.”

Master Distiller PLEASE DRINK RESPONSIBLY. WHEATLEY VODKA, 41% ALC/VOL (82 PROOF), PRODUCED BY BUFFALO TRACE DISTILLERY, FRANKFORT, KY.

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TJ VONG

BAR MANAGER AT MIZU IZAKAYA WHEN DID YOUR PASSION FOR BARTENDING FIRST DEVELOP?

My passion for bartending started about five years ago. I had just moved from Cripple Creek, Colorado, back to Denver where I started in a restaurant called Black Pearl. Was I very good back then? Absolutely not. But with every error, I tried to improve. I kept reading and tinkering until I eventually developed my own style. WHO HAS INSPIRED YOUR BARTENDING CAREER?

A bartender who has definitely been influential is Gn Chan from San Francisco. I met him briefly at Tales of The Cocktail during Bacardi’s Block Party where he presented his Bacardi Legacy cocktail—one of the most balanced and flavorful cocktails I have ever had.

WHAT IS THE INSPIRATION BEHIND THIS COCKTAIL?

It is a take on the classic penicillin cocktail, which typically includes blended scotch, lemon, honey, fresh ginger, and an Islay scotch. Our variation includes Knob Creek rye, a delightfully spiced rye whiskey that pairs well with the spiciness of the housemade ginger syrup. After combined, the cocktail is smoked in a sealable container and presented to the guest as an interactive cocktail. If the guest chooses a more aromatic cocktail, they can pour the contents of the container into their glass. If they wish to have a more flavorful experience, they can shake their container until the smoke disappears and is infused into the cocktail.

THE COCKTAIL | THE PENICILLIN On a plate lined with tin foil, light a mixture of wood chips using a lighter or a crème brulée torch. Once smoking, turn a glass over the mixture to capture the smoke. In a shaker, add 1-1/2 ounces Knob Creek rye, 3/4 ounce ginger agave syrup, 3/4 ounce lemon juice, and 1/2 ounce carrot juice. Shake and strain into the smoke-filled glass filled with ice. Garnish with a lemon slice.

CL E R MON T K . Y.

U. S .

EVERY BIT EARNED.

IAN KELLY

BARTENDER AT BIG TROUBLE WHEN DID YOUR PASSION FOR BARTENDING FIRST DEVELOP?

My passion developed just before I started to work at Zeppelin Station. I was still fresh in the game and had to study quite a bit to keep up with the classics and spirits. This sparked more interest in playing around with cocktails and gave me a creative outlet that I felt I was missing. WHO HAS INSPIRED YOUR BARTENDING CAREER?

The first person I started reading about was Dave Arnold. I come from a chemistry background, and his analytical take on drink

making was easier for me to understand. He would prove with experimentation exactly why certain methods should be used at certain times. I think that kind of dedication and curiosity is something to admire. WHAT IS THE INSPIRATION BEHIND THIS COCKTAIL?

I wanted to create something that jived both with Southern Comfort 80 and the style of Big Trouble. What came out is a subtly smoky tiki drink with a little sugar, spice, and everything nice. And fire. The name is from the denial of the many errors that come from partying in New Orleans.

THE COCKTAIL | DENIAL & ERROR In a shaker, add 1-1/2 ounces Southern Comfort 80, 1/2 ounce Combier Dâ&#x20AC;&#x2122;Orange, 1/2 ounce cinnamon syrup, 1 ounce lemon juice, and 5 drops saline. Add one KD cube and shake. Pour into a goblet glass filled with crushed ice. Garnish with smoked pineapple flag, 2 pineapple fronds, and flaming lapsang souchong spray.

RESTORING

PLEASE DRINK RESPONSIBLY. www.diningout.com PRODUCED & BOTTLED BY SAZERAC COMPANY, NEW ORLEANS, LA , USA. 40% ALC/VOL (80 PROOF). SPIRIT WHISKEY WITH NATURAL FLAVORS.

JOSHUA RUDD

GENERAL MANAGER AND BAR MANAGER OF TRIBUTARY FOOD HALL & DRINKERY WHEN DID YOUR PASSION FOR BARTENDING FIRST DEVELOP?

My passion for spirits, cocktail development, and bartending started about 10 years ago when I was tasked by the owners of (the now shuttered) El Diablo to create a unique margarita style cocktail. After a ton of research and tequila tastings, I put together the Diablotini—a sharp but smooth cocktail with a fresh taste that had a depth of individual layers and an element of spice. When I saw people order it and appreciate it, I realized I was creating more than just a drink—I was forging a kind of dialogue with people, and it was incredibly rewarding. I knew that I’d found my calling.

WHO HAS INSPIRED YOUR BARTENDING CAREER?

The bartender who inspired me to grow was a gentleman named Kerry Wald who works at FiAMMA inside the MGM Grand in Las Vegas, NV. Kerry has taken a unique approach to his craft cocktails and his hospitality that have been loved by people from all around the world. WHAT IS THE INSPIRATION BEHIND THIS COCKTAIL?

At Tributary we’re really focusing on fostering a feeling of “surprising familiarity,” which is to say, thoughtful but without pretension. This cocktail speaks to that concept—it’s simple yet powerful, and full of flavor, like summer in a glass. I named it The Swayze because it goes down easy like “Dirty Dancing,” but it packs a punch like “Roadhouse.”

THE COCKTAIL | THE SWAYZE In a shaker filled with ice, add 1-1/2 ounces Deep Eddy Ruby Red vodka, 1/2 ounce Campari, fresh lemon juice and rinds from 3 wedges of lemon. Shake vigorously. Double strain into a low ball glass filled with fresh ice. Top with 1-1/2 ounces sparkling wine and garnish with a grapefruit segment.

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JONATHON MYERS

BAR MANAGER AT MEZCAL WHEN DID YOUR PASSION FOR BARTENDING FIRST DEVELOP?

My passion for bartending comes from any TV show, movie, or book character that was a bartender. Sam Malone, Tom Cruise, “New Girl,” “It’s Always Sunny in Philadelphia,” etc. More than making drinks, I really enjoy the social aspect and adventure of bartending. To me, the connection with a person is important and if a good drink helps with that, great.

WHO HAS INSPIRED YOUR BARTENDING CAREER?

Ted Danson and “Coach.” I love “Cheers”—don’t watch after a double shift though, you will feel like you never left work. WHAT IS THE INSPIRATION BEHIND THIS COCKTAIL?

I love colorful drinks with a classic flair. I think aviations are more approachable than a lot of other classic cocktails, and Corazon is a spirit that has a wider taste audience than gin. Love gin, but tequila is my spirit of choice.

THE COCKTAIL | MI CORAZON AVIATION In a shaker filled with ice, add 2 ounces Corazon Blanco tequila, 1/2 ounce Lee Spirits Crème de Violette, 1/2 ounce lemon juice, and 1/2 ounce Maraschino liqueur. Shake vigorously and strain into a glass Garnish with a luxardo cherry and lemon peel on a skewer.

For the discerning spirits customer... DOUBLE G OL D

G OL D M E DA L

SAN FRANCISCO SPIRITS COMPETITION

DENVER INTERNATIONAL SPIRITS COMPETITION

2011

2014

...there is always something worthy of discovery. The word Corazón means “Heart” in Spanish and is at the core of our values at Corazón Tequila. It refers to the Piña, the very heart of the blue agave plant grown in the rich, red soil of the Highlands in Arandas, Jalisco, Mexico.

It also symbolizes our passion to create an evolving and noble portfolio of tequilas, by exploring the uncharted and improving upon established craftsmanship. Estate-grown agave is brought to Casa San Matias, where it is crafted using

time-honored traditions and innovative aging. Corazón’s bespoke portfolio includes our award-winning Blanco, Reposado and Añejo tequilas— always providing the discerning spirits consumer something worthy of discovery.

Corazón is about discovering something treasured, something unique. When mature spirits consumers are ready to try something new, they choose Corazón. The Corazón Barrel Program and our Expresiones del Corazón take bespoke tequila to the next level. Please Drink Responsibly • Tequila Corazón de Agave® • 40% Alc/Vol (80 Proof) Imported From Mexico by Sazerac Co., Louisville, KY • www.tequilacorazon.com

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KY BELK

BAR DIRECTOR FOR EDIBLE BEATS

the world who post these amazing drinks. But nothing beats a real-life, hospitable bartender with a smile and great energy.

WHEN DID YOUR PASSION FOR BARTENDING FIRST DEVELOP?

WHAT IS THE INSPIRATION BEHIND THIS COCKTAIL?

Long, weird story, but I became responsible for the liquor storage area and inventory when I was a 19-year-old dishwasher at my first restaurant job. I couldn’t get behind the bar until I was 21, so I worked as a cook until then. I’ve always loved the craft of making cocktails, hospitality, service, and the community that develops around a bar.

We’re working on a supplemental cocktail menu for El Five called Forty Thieves, sort of inspired by a story from One Thousand and One Nights, a classic work of Arabic literature. That menu will feature forty cocktails—in addition to our ten signature drinks on the main menu—and the Irish Coffee Flip will be one of the five in the “Scotch and Other Pot Still Whisk(e)y” section. Basically, I love Irish coffees and espresso martinis, so this is sort of a mash-up of those two with a whole egg thrown in—that’s what makes it a “flip.”

WHO HAS INSPIRED YOUR BARTENDING CAREER?

I’m inspired by anyone with a passion for what they do. My Instagram feed is full of amazing bars and bartenders from around

THE COCKTAIL | IRISH COFFEE FLIP In a shaker, add 1-1/2 ounces Jameson whiskey, 1 ounce chilled espresso, 3/4 ounce coffee liqueur, and 1 whole fresh egg. Shake vigorously for at least 10 seconds. Add 1 large whiskey rock and 2-3 smaller ice cubes and shake again for another 10 seconds. Pour into a a chilled coupe. Garnish with three espresso beans.

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CHASE BRODY MCNARY DIRECTOR AT REVEL SOCIAL

WHEN DID YOUR PASSION FOR THE HOSPITALITY INDUSTRY FIRST DEVELOP?

Hosting parties and building environments in which people can enjoy themselves has always been a passion of mine. After filming season 12 of ABC’s “The Bachelorette,” I was fortunate enough to travel the nation and experience venues of all types. Working closely with my then road manager and now business partner, Sean McCarthy, we started to take note of things we liked as well as things we thought we could do better. Fast forward to November 16, 2018, and we were able to open up our first concept, REVEL Social! WHY DOES REVEL SOCIAL USE CÓDIGO 1530 TEQUILA BEHIND THE BAR?

REVEL Social is a new concept, especially in the Denver market. The foundation of REVEL Social is an Instagrammable experience. With this, we needed to find a partner that fell in this same category. We believe the uniqueness and story behind Código

1530, particularly their Rosa tequila that is aged in single-use Napa Valley Cabernet barrels, is exactly what we were looking for. It appeals to our demographic and is surprisingly versatile while making cocktails specific for REVEL Social. Not to mention, Bachelor/Bachelorette fans love it! WHAT’S THE INSPIRATION BEHIND THIS COCKTAIL?

This one is for those that are familiar with ABC’s “The Bachelor” and “The Bachelorette.” As a contestant on the show, each week you are offered a rose in order to stay and vie for the heart of the lead. “Will you accept this rose?” is the most recognized line of the show. It’s worth noting that there is always a large significance to “The Final Rose” at each rose ceremony. Additionally, I was the second runner-up on season 12 of the reality love show, putting me one rose short of possibly being an engaged man. So this cocktail—which holds a little bit more significance by being made with Código 1530 Rosa and rosé—represents the final rose that I didn’t receive, allowing me to become the man that I am and open the bar and restaurant that is REVEL Social!

THE COCKTAIL | THE FINAL ROSÉ In a shaker with ice, combine 1-1/2 ounces Código 1530 Rosa tequila, 1/2 ounce lemon juice, and 1/2 ounce simple syrup. Shake for 30 seconds. Strain into a martini glass and top with a splash of rosé wine. Garnish with salted rim, lime wheel, and rose petal.

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CA N N A -HEA LT H

SO LONG, STEREOTYPES Cannabis in the hospitality industry and professional sports BY E L IZA B ETH LIB ER ATOR E

It’s hard to believe that Amendment 64, which legalized marijuana in our Sunshine State, passed six years ago. The positivity that surrounded the statewide drug policy was twofold—the local economy saw a huge boom in revenue from the creation of new jobs and cannabis tourism. Additionally, crime rates significantly dropped. Despite all the good that came with the amendment, haters still gonna hate. Long-time misconceptions, like weed is for stoners, persisted. Here to shed light on industries and professionals that benefit from cannabis use are local dispensaries Lightshade and Lucy Sky.

Lightshade

L I G HTSHAD E {multiple locations}

Lightshade is the number one choice for cannabis connoisseurs and first-time customers alike for many reasons. For starters, there are multiple locations conveniently sprinkled throughout the Denver metro area. Second, having earned the title of “Best Bang for your Buck” by Westword, the dispensary provides customers with highquality products without the hefty price tag. Everything from top shelf flower, edibles, concentrates, topicals, and more can be found here. Couple that with their friendly budtenders who are committed to cannabis education, stellar service, and giving back to the community, and you’ve hit the dispensary jackpot. It’s no wonder Lightshade is an industry leader. As one, the team constantly and passionately advocates for the benefits of cannabis. One of its many benefits being that it can heighten any dining experience. “Cannabis binds to endocannabinoid receptors in the human body, which regulate mood and pleasure and bring the body into balance. This makes cannabis a perfect pairing while enjoying a tasty meal with friends,” says Shannon Brooks,

vice president of marketing and corporate social responsibility at Lightshade. Of the many studies that affirm this theory, one published in Nature Neuroscience is especially pertinent. The study concluded that THC activated cannabinoid receptors in the brains of mice which led to a heightened sense of smell when placed near a food source, in this case, bacon. Because smell and taste are directly linked, scientists believe that the bacon tasted better too, resulting in the mice eating more when exposed to THC. The same

is true when THC enters our bodies. It activates those receptors to the ninth degree and increases things like mood, memory, and pleasure. So, if that helping of Sweet Potato Mash (get the recipe at LIGHTSHADE.COM/ENJOYING-CANNABISAT-HOME ) smells exceptionally good, it will likely taste better than ever before. Whether you’re a local foodie or a hospitality professional, we suggest dabbling in Lightshade offerings before your next meal or menu overhaul. It’ll do your palate (and level of happiness) wonders.

LU CY SKY CANNAB IS B OU T IQUE {multiple locations}

Forget about what you think you know about a dispensary because Lucy Sky Cannabis Boutique is in a league all of its own. Each location—three in Denver and one in Englewood—has its own unique personality while equally exuding a safe and comfortable environment. The folks behind the counter, known as cannabis advisors, foster relationships with patrons from the moment they walk through the boutique’s doors. With medical and recreational cannabis available, staff will help you find the product that best suits your needs. Although their clientele is as vast as their cannabis selection, professional athletes are considered regulars. Cannabis reaps countless

BREAKING IT DOWN: WHAT IS A COMMON MISCONCEPTION ABOUT CANNABIS?

benefits for athletes who put their bodies through extreme wear and tear. Jeff Friesen knows this all too well. After a 13-year career playing professional hockey, Friesen sustained too many injuries to count. His aches and pains were kept at bay temporarily with prescription pills, but they left him feeling groggy and unlike himself. He turned to a more sustainable option, cannabis, and hasn’t looked back since. Friesen began researching cannabis because of his newfound appreciation for the natural plant, which led him to Evolve Formulas (EVOLVEFORMULAS.COM ). He eventually moved to Colorado where he found his saving grace, Evolve Formulas’ transdermal

NanoSerum™. “Within 10 minutes of rubbing the product onto my skin, the pain was gone. It provided both targeted relief to problem areas and an overall calming feeling. I had spent over a decade trying different topicals, searching for a product that could accomplish this.” Friesen adds, “I envision a future where athletes can replace opioids and responsibly try cannabis for themselves without fear of scrutiny or backlash. With increased research and technological advancement, cannabis is well on its way to becoming a mainstream solution.” LUCYSKYCANNABISBOUTIQUE.COM

That consumers all fall into a stoner demographic. No, the average cannabis consumer doesn’t lose their car each time they consume, and fast food is not solely fueled by a proliferation of legalization. In fact, one of the fastest-growing demographics for consumption are older professionals and retirees. With 66-percent of Americans supporting legalization, consumers fall into a wide array of demographics, touching every lifestyle. —Terrapin Care Station From a medicinal standpoint, one of the biggest misconceptions is that cannabis should be used as a last resort to treat major illnesses. In actuality, it should the first resort prior to using prescription pharmaceuticals. —High Level Health

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With a burgeoning weed scene across the Front Range, weâ&#x20AC;&#x2122;ve tapped some of our favorite dispensaries to share their stories and product. Make no mistake; the following dispensaries are tops for cannabis in Colorado. 75 The Colfax Pot Shop 76 District Edibles 78 Euflora Recreational Marijuana 77 The Farm 80 Good Chemistry 81 Green Dragon Colorado 82 High Level Health 83 Lightshade 84 Lodo Wellness Center 85 Lucy Sky Cannabis Boutique 86 Terrapin Care Station

THE COLFAX POT SHOP

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About: The Colfax Pot Shop is Capitol Hill’s premier recreational and medical marijuana dispensary. We have proudly served the community since 2010. The shop is conveniently located next to Voodoo Doughnuts, a short walk from Cheesman Park and the Botanic Gardens, and just blocks away from historic music venues such as the Ogden Theatre and the Fillmore Auditorium. Our experienced, accommodating budtenders provide friendly customer service and consumer education in a comfortable and welcoming atmosphere. View our menus, sign up for text alerts and subscribe to our e-mail notifications at thecolfaxpotshop.com. Search for The Colfax Pot Shop on Google Maps for a Virtual Tour of the shop! Offerings: The Colfax Pot Shop boasts an assortment of highly potent cannabis available in many options: nitrogen-packed flower eighths, deli-style bulk flower and pre-packed specials, a massive selection of prerolled joints, caviar and “moonrocks” options for every experience level, cannagars by Made in Xiaolin, and both feminized and non-feminized seeds. We feature a massive edibles wall including Incredibles chocolates, Wana and TasteBudz gummies, Keef Cola and CannaPunch drinks, It’s Legal tonics, Blue Dream ice cream sandwiches, Mountain High Suckers suckers (including comedian Josh Blue’s “Josh Blue’s Dream” suckers made exclusively with the Blue Dream strain) and Coda Signature truffles, as well as tablets and tinctures. CBD products are available in several forms including drinks, tablets, chocolate bars, gummies, hard candies, and topical products with varying CBD:THC ratios. We stock only the most popular topicals: Foria’s sexual enhancement oil, Coda Signature’s bath bombs and salves, and Escape Artists’s high CBD lavender cream. The Colfax Pot Shop takes pride in its collection of quality concentrates and discreet, practical vape options. Here you’ll find top brands such as Incredible Extracts, Nomad, and Viola Extracts. Our cases are loaded with live resin, shatter, sugar wax, live rosin, water hash, distillate, CO2 oil and PHO. Cartridges and PAX Pods are available in a variety of options.

thecolfaxpotshop.com 1500 East Colfax Avenue Denver, CO 80218 720.328.6256 Hours: Monday-Wednesday 9:00am-7:00pm Thursday-Sunday 9:00am-8:00pm www.diningout.com

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DISTRICT EDIBLES

EXCEPTIONAL OILS, EXCEPTIONAL EDIBLES

About: As one of the leading edibles producers in Colorado, District Edibles is quickly becoming a national brand with prominence in several other states including Nevada and California. Using the highest quality cannabis oils and flavor profiles, District Edibles is revolutionizing the edibles industry. Because quality, flavor, potency and value are top priorities, District Edibles uses only premium CO2 extracted cannabis oil, infusing it into every batch and creating an unforgettable experience for discerning adults. All of District Edibles products are individually packaged for easy and safe dosing. Each edible offers a 10mg serving of THC cannabis oil available in Sativa, Indica and Hybrid varieties to give consumers the flexibility to control their experience. Whether embarking on an outdoor excursion, staying in for a chill night at home, or just looking to get some extra sleep, District Edibles has an edible for every occasion.

Now available in the finest dispensaries throughout Colorado, California and Nevada.

districtediblescolorado.com FOLLOW US ON SOCIAL MEDIA:

@districtedibles @districtedibles_official @districtediblesco

Our focus has always been producing the best THC infused gummies, chocolates and lollipops in the cannabis industry. They might be small, but they are packed with potency and come in several flavors to ensure you’ll find the perfect pairing for your palate. District Edibles gummies, chocolates and chewing gum come in sleek 100mg ‘slimline’ boxes that are child-resistant and very discrete. Each box comes with ten 10mg pieces perfect for any adventure. District Edibles believes that cannabis can change the world, and we aim to prove that one edible at a time.

THE FARM

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About: Established in 2009, The Farm is one of the leading pioneers in the industry and a locallyowned and operated recreational marijuana dispensary in the heart of Boulder, Colorado. Discerning Boulderites have consistently chosen The Farm as their cannabis shop of choice. Today, they’re the most coveted recreational marijuana retail shop in Boulder, having won Boulder Weekly’s Best of Boulder in 2015-2018, Yellow Scene’s Best of the West in 2014-2017, as well as many other industry accolades. The Farm is a place where everyone can feel comfortable with their freedom to legally purchase high-grade cannabis in Colorado. Their mission is to consistently grow the highest quality cannabis with only the most exceptional aroma, flavor and effects, The Farm cultivates 100% of its own craft cannabis. They maintain craft cannabis quality with small bloom rooms, tended by master growers one crop at a time. All cannabis is fully flushed, slow dried, and given a long cure to provide the smoothest, most flavorful smoke. The Farm offers a robust daily menu of 18+craft cannabis strains, plus one of the best selections of topshelf concentrates, as well as cannabis-infused edibles and topical products. In addition, you’ll find a wide array of local, hand-blown glass accessories, Farm-branded merchandise, and convenient parking. Specialties: The Farm specializes in producing an outstanding line of craft cannabis strains--The Farm Genetics--specifically developed to match various lifestyles and activities. Bred in house, their genetic artisans have carefully selected their most remarkable plants, featuring unique cannabinoid ratios, desirable flavor and aroma profiles, and exotic, potent effects. In addition you’ll find products infused with The Farm’s very own, pure craft cannabis oil, including AiroPro vaporizer cartridges, which provide 3X the vapor; and 1906 fine chocolates, including High Love, a delicious and popular cannabis-infused chocolate with aphrodisiac properties.

thefarmco.com 2801 Iris Avenue Boulder, CO 80301 303.440.1323 Hours: Monday-Friday 8am-9:45pm Saturday 9am-9:45pm Sunday 11am-9:45pm www.diningout.com

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EUFLORA RECREATIONAL MARIJUANA

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RECREATIONAL

MARIJUANA

Visit any of our 6 locations. More locations to come in 2019!

eufloracolorado.com

EUFLORA DOWNTOWN DENVER 16TH STREET MALL 403 16th Street Mall Denver, CO 80202 303.534.6255 Hours: Daily 9am-9:45pm EUFLORA 3D CANNABIS CENTER RINO ART DISTRICT 4305 Brighton Boulevard Denver, CO 80216 303.297.1657 Hours: Daily 9am-6:45pm

About: Euflora is a group of boutique marijuana dispensaries in Colorado. We offer a unique and comfortable experience, free from the confinements of a traditional dispensary. Our technology assisted layout and chic modern showroom allow our customers to browse freely. At Euflora you can see, touch and even sample the aromas of the very products you wish to purchase. It is an experience unlike any other dispensary and one which makes you feel immediately at home. Our team of enthusiastic and knowledgeable Budtenders are passionate about helping you find the perfect product. Whether this is your first visit to a cannabis dispensary or you consider yourself a seasoned pro, we aim to make your visit euphoric. Offerings: From popular strains like Pineapple Express and Blue Dream to more exotic offerings like Goji OG Kush, Orange Tangie and Cherry Diesel, we’ve got the perfect strain for you. If an infused edible is your preference, Euflora carries one of the largest selections in the state. We also stock a diverse selection of cannabis concentrates, vaporizers, topicals, smoking accessories and apparel. Cannabis Adventures: Euflora has partnered with my420tours.com to bring you some of the most exciting cannabis experiences on the planet. Take a ride in style on our 420-friendly bus while you’re ushered to our state-of-the-art Mile High Greenhouse for a premium grow tour. We also offer a Sushi and Joint Rolling Experience where you will learn to master the art of rolling both amazing treats. Our concentrates class will introduce your to the most cutting edge side of cannabis, and yes there is sampling involved. The completely renovated Euflora 3D Cannabis Center is home of Colorado’s largest indoor cultivation viewing room. This was also the site of the first legal cannabis sale in the United States. Come experience the difference at Euflora.

EUFLORA AURORA - SOUTHLANDS 6260 South Gun Club Road Aurora, CO 80016 303.766.8677 Hours: Daily 9am-9:45pm EUFLORA AURORA - BUCKLEY 4343 South Buckley Road Aurora, CO 80015 303.680.1016 Hours: Daily 9am-9:45pm EUFLORA ASPEN 710 E Durant Avenue Aspen CO 81611 970.925.6468 Hours: Daily 9am-9:45pm EUFLORA LONGMONT 250 S Main Street Longont CO 80501 720.204.6554 Hours: Daily 9am-9:45pm FOLLOW US ON SOCIAL MEDIA:

@EufloraCO @eufloraco @EufloraSouthlands www.diningout.com

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GOOD CHEMISTRY

goodchem.org Aurora 16840 East Iliff Avenue Aurora, CO 80013 303.745.2420 Denver - Capitol Hill 330 East Colfax Avenue Denver, CO 80203 720.524.4657 Denver - South Broadway 1724 South Broadway Denver, CO 80210 303.733.3113

Hours: Monday-Saturday 8am-9:45pm Sunday: 10am-9:45pm

About: Good Chemistry Nurseries is a leading provider of the finest cannabis products and related services, and is committed to making life better for people through the growth, production, and use of cannabis. Good Chemistry Nurseries led the development of the S.T.A.T.S. guide to evaluating the essential aspects of cannabis through Sight, Touch, Aroma, Taste, and Sensation. Good Chemistry’s pioneering category system helps guide consumers to navigate varying experience levels cannabis may provide. Key categories of sensations that can come from different flower strains are: Amplify, Relax, Relieve, or Sleep. With support from highly educated budtenders, as well as the S.T.A.T.S. and category systems, customers can navigate their desired level of lift from a diverse variety of strains. Good Chemistry Nurseries believes that the infinite range of desirable, enjoyable, and beneficial effects and experiences provided by cannabis should be available and accessible to all who are interested at the highest levels of quality, consistency, and reliability. Offerings: Good Chemistry offers a wide array of strains per day. $25 per 1/8 / $90 per ounce. Every strain. Every day. Check out Good Chemistry’s daily flower menu, including the exclusive strains of Ingrid and Mr. Good Chem, as well as the highly acclaimed Sour Diesel, Blue Dream, OGer, Durban Poison, and many others—each of world-class quality. Good Chemistry also offers an assortment of edibles, concentrates, and the newest exclusive product to hit the shelves. Check out Good Chemistry’s original Colfax location in Denver, their award-winning store in Aurora, and their newest location on South Broadway — your one-stop-shop for all your cannabis needs.

GREEN DRAGON COLORADO

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greendragon.com Visit our website for location details

AURORA

About: Founded in 2009 with a single dispensary in Denver, Green Dragon has grown into Colorado’s go-to for all things cannabis. Why? Quality product. Quality service. Quality price. Does Green Dragon sound familiar? Probably. We are all over Colorado. In 12 locations to be exact. Including Aspen, Breckenridge, Glenwood Springs, Telluride, and throughout Denver. Each store is unique, be it in the mountains or on Quincy. We are unique in a way that makes each customer, from a tourist curious about cannabis to a long time local, call Green Dragon home. We have earned the trust of our customers by providing transparency and information, along with clean products and stellar customer service. Providing a shopping experience that is comfortable and welcoming, not stiff or pressured. Our staff members love talking shop and being as informative as possible. Not only on cannabis across the board, but specifically on our wide variety of award-winning products, edibles, concentrates, CBD, flower, and more. What’s the more? Rad hats, hoodies, socks, jewelry, and apparel.

DENVER EDGEWATER THORNTON ASPEN BRECKENRIDGE

#GreenDragon has you covered, in a warm blanket of cannabis kindness and knowledge that will make your shopping experience just that - an experience. The best selection and quality of product you will find in Colorado, at the best price. That’s the Green Dragon promise.

GLENWOOD SPRINGS

Visit us at greendragon.com for more information on our store locations, hours, and to order ahead.

TELLURIDE

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HIGH LEVEL HEALTH

highlevelhealth.com 970 Lincoln Street Denver, CO 80203 303.839.9333 2028 E. Colfax Ave Denver, CO 80206 303.355.9333 1620 Market St #5W Denver, CO 303.953.0884 1221 Co Rd 308 Dumont, CO Off Exit 234 On I-70 720.242.8692 Hours: Daily 8am-10pm (Dumont closes at 9pm) FOLLOW US ON SOCIAL MEDIA:

@HighLevelHealth @HighLevelHealth @HighLevelHealthCO 82

About: High Level Health is the home of Colorado’s most awarded cannabis. With 52 awards & counting, many customers refer to High Level Health as Denver’s best-kept secret. Three of their storefronts are located in downtown Denver & one is in the I-70 corridor. High Level Health – Lincoln is centrally located in the Golden Triangle neighborhood, a few blocks from the Capitol Building & Civic Center Park. High Level Health – Colfax is within walking distance from major music venues The Fillmore and Ogden Theaters, The Zoo and the Botanic Gardens. High Level Health – Market is located in the heart of lower downtown, just off the 16th Street Mall and a short walk from Coors Field. Their fourth location is off Exit 234 on Interstate-70 in Dumont, Colorado. This location is perfect for a quick stop on your way to or from the mountains. High Level Health has been serving recreational customers since 2014 and medial patients since 2009. Offerings: At High Level Health, all flower is top shelf and grown in-house with utmost care. Their edible selection has been carefully curated to include only the best and most effective products. High Level Health carries an array of concentrates including wax, shatter, distillate, RSO, live resin, vaporizer cartridges and disposable pens. Many of these concentrates are produced in-house using cannabis grown by High Level Health, guaranteeing a superb end product. Whatever you’re looking for, the Budtenders at High Level Health can help you find it. If you’ve tried their bud, you already know. If you haven’t, ask yourself, do you want to smoke the best?

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lightshade.com

About: Established in 2011, Lightshade is Colorado’s premier dispensary. With eight locations across Denver and Aurora, Lightshade offers Colorado’s best selection of top-shelf cannabis products. Lightshade serves 21+ adult customers at each location, and 21+ medical patients at the Peoria, Dayton, Sheridan, Federal Heights and Holly stores. Lightshade provides ongoing education to staff members surrounding all products and processes to ensure every employee is trained and ready to make recommendations tailored to each customer’s unique needs. Taking a design-centric approach to their retail store interiors, Lightshade has crafted a truly unique and comfortable experience for customers, and they have an extensive selection of premium products attractive to both the cannabis connoisseur and the new consumer. Offerings: From game-day feasts and family gatherings to evenings at home and holiday parties, Colorado’s foodies have embraced the cannabis lifestyle, and why wouldn’t they? Cannabis is an ideal companion to help you enjoy your eating and socializing experience—just like wine or pre (and post) dinner cocktails. The evolution of cannabis has brought to market an array of products designed to heighten your culinary experience. With a wide assortment of edibles and tinctures, as well as concentrates, enhanced beverages, and a curated selection of premium cannabis strains, Lightshade offers everything the food lover needs to turn an average meal into something extraordinary. The next time your planning a food-centric gathering—be it casual or refined—drop by Lightshade and swap out the usual bottles of wine for something that won’t leave you feeling sluggish the next day.

LIGHTSHADE HOLLY 3950 Holly St. Denver, CO 80207 303.468.6100 DAILY 8am-9:45pm

LIGHTSHADE ILIFF 16821 E. Iliff Ave. Aurora, CO 80013 720.575.6703 DAILY 8am-9:45pm

LIGHTSHADE PEORIA 11975 E. 40th Ave. Denver, CO 80239 720.974.7220 DAILY 8am-9:45pm

LIGHTSHADE DAYTON 330 S. Dayton St. Dayton, CO 80247 720.699.2690 DAILY 8am-9:45pm

LIGHTSHADE SHERIDAN 1126 S. Sheridan Blvd. Denver, CO 80232 720.630.2810 DAILY 8am-9:45pm

LIGHTSHADE 6TH AVE 745 E. 6th Ave. Denver, CO 80203 720.899.3040 DAILY 8am-9:45pm

LIGHTSHADE HAVANA 503 Havana St. Aurora, CO 80010 720.899.3030 DAILY 8am-9:45pm

LIGHTSHADE FEDERAL HEIGHTS 9364 Federal Blvd. Federal Heights, CO 80260 720.699.2692 DAILY 8am-11:45pm

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LODO WELLNESS CENTER

About: LoDo Wellness Center is a women-owned and operated facility. Run by mother-daughter team Linda Andrews and Haley Andrews, LoDo Wellness offers a personalized touch and customer care that will make you feel like part of the family. Operating as a medical marijuana center since 2009 and retail recreational store since January 1, 2014, LoDo Wellness is the largest dispensary in LoDo. They specialize in small batch, craft growing, which means every bud is grown and trimmed by hand so customers receive only the highest quality cannabis. Itâ&#x20AC;&#x2122;s perfect for large parties and groups to experience shopping together.

lodowellnesscenter.com 1617 Wazee Street Denver, CO 80202 303.534.5020 Hours: Daily 10am-7pm 84

Offerings: The retail store serves everyone over 21. Featuring a large selection of edibles and concentrates, LoDo Wellness has anything you might need for the novice firsttimer or the most experienced connoisseur, including a large selection of marijuana souvenirs and smoking accessories. With two separate spaces for medical and retail sales, they are able to maintain individualized service for medicinal patients and serve those under 21 years of age. Medical patients will also receive member pricing during their firstvisit while veterans and students enjoy member pricing every day. Keep an eye out for popular strains like Space Queen, and house concentrates like TC Labs Shatter and Butter Amenities: Located on the 16th Street Mall and one block away from Union Station, LoDo Wellness is easily accessible to public transportation and many of Denverâ&#x20AC;&#x2122;s best hotels and restaurants. Their main focus is to provide the best marijuana, as well as the best customer service and shopping experience.

LUCY SKY CANNABIS BOUTIQUE

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lucyskycannabisboutique.com 855.LUCY.SKY

Broadway 2394 South Broadway Denver, CO 80210 Hours: 9am-9:50pm MED 18+ REC 21+

About: The difference is evident from the moment one walks into the Boutique. Each location is stylish and inviting; the Cannabis Advisors are more like the kinds of people you’d find behind a wellness clinic counter rather than a marijuana scale. Each Cannabis Advisor is trained to learn the unique story of every customer, educate each visitor, and take a genuine interest in the cannabis experience of all patrons; to nurture each relationship. Lucy Sky Cannabis Boutique is the premier boutique of the Front Range, with four beautiful locations. Serving both medical and recreational cannabis at their Broadway and Washington Park locations, we pride ourselves on “leaving people happier than we found them.” One location, located off of E. Hampden, specifically caters only to medical patients and is a convenient one-stop shop for Aurora patients . Their newest location, located at 4444 S. Federal Blvd. in Sheridan, offers quality products and service to recreational guests. Offerings: Clean, modern, and sleek, our friendly neighborhood dispensaries set us apart from the competition with our inviting staff, as well as our vast and enticing selection of locally grown strains. All of our cannabis is grown in Lucy Sky’s massive warehouse; with at least 30 of those fresh, pungent, all-natural, hand-manicured buds being stocked at any of our four store locations.

Wash Park 2215 East Mississippi Avenue Denver, CO 80210 Hours: 10am-7:50pm MED & REC 21+ Federal 4444 South Federal Boulevard Englewood, CO 80110

Hours: 9am-9:50pm REC ONLY 21+

East Hampden 3480 South Galena Street Denver, CO 80231

Hours: 10am-7:50pm MED ONLY 18+ FOLLOW US ON SOCIAL MEDIA:

@LucySkyCannabis @LucySkyCannabisBoutique @LucySkyCannaTique www.diningout.com

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TERRAPIN CARE STATION

terrapincarestation.com 303.954.8402 RECREATIONAL

650 20th Avenue Longmont, CO 80501 Hours: 8am-9:45pm

1 Broadway #A150 Denver, CO 80203 Hours: 8am-9:45pm

1795 Folsom Street Boulder, CO 80302 Hours: 8am-9:45pm

11091 East Mississippi Avenue, Unit B Aurora, CO 80012 Hours: 8am-10pm

11900 East 33rd Avenue, Aurora, CO 80010 Hours: 8am-9:45pm

MEDICAL/RECREATIONAL

5370 Manhattan Circle #104, Boulder, CO 80303 Hours: 9am-8pm

About: Serving the communities of Longmont, Boulder, Denver, and Aurora Colorado Terrapin Care Station has been a leader in the cannabis industry since beginning in Boulder in 2009. Offering extended hours, Terrapin Care Station continues to improve the retail cannabis consumer experience. Combined with staff that has superior product knowledge, Terrapin prides itself on providing quality products at industry leading everyday low prices. Strain Highlight: The Wife, Terrapin’s Reigning #1 All-Time Champion CBD strain, is a Colorado original & Terrapin exclusive. Boasting an incredible 18:1 ratio of CBD to THC, The Wife is perfect for smokers seeking low psycho-activity with high levels of relief. Floral and cheesy aromas abound with this unique flower, as well as a body high that will creep up on you in a way unlike most strains on the market today. The Wife provides a delicious, distinct, and different approach to recreational Cannabis for the modern smoker. Amenities: With six accessible retail locations – one in Longmont, one in Denver, two in Boulder, and two in Aurora – Terrapin Care Station offers its customers safe, affordable, quality cannabis products. For the medical cannabis consumer, Terrapin has a location in south Boulder. All stores are staffed seven days a week with knowledgeable budtenders ready to assist the individual needs of each customer. Terrapin is especially proud to have the incredible scientists of Double Bear Concentrates on their team, as they produce some of the finest concentrates Terrapin has to offer. Visit www.terrapincarestation.com for more information!

Wild Standard

BOULDER AND BEYOND :: 88 24 Carrot Bistro

99 Japango

110 Sushi Zanmai

89 Blackbelly

100 Jax Fish House & Oyster Bar

111 T/ACO

90 Brasserie Ten Ten

167 The Kitchen

112 Via Perla

91 Caprese Trattoria

101 Leaf Vegetarian Restaurant

113 Village Tavern

92 Centro Mexican Kitchen

102 The Mediterranean

114 West End Tavern

93 Chautauqua Dining Hall

103 The North End at 4580

115 West Flanders Brewing Co.

94 The Cork

104 Post Brewing Company

212 Whole Sol

95 Dushanbe Tea House

105 River and Woods

116 Wild Standard

96 Fresh Thymes Eatery

106 SALT

117 Zolo Southwestern Grill

159 Go Fish Sushi & Lounge

107 Saltgrass Steak House

118 Zucca Italian Ristorante

97 Hideaway Steakhouse

108 Santo

98 Izakaya Amu

109 Sforno Trattoria

24 CARROT BISTRO

Erie

24carrotbistro.com

578 Briggs Street Erie, CO 80516 PH: 303.828.1392 Closed Monday Brunch: Saturday and Sunday 9am-2pm Lunch: Tuesday-Friday 11am-3pm

24 Carrot Bistro is a New American, farm-to-table restaurant in historic downtown Erie, Colorado with an approach that revolves around fresh, seasonal, and local ingredients grown sustainably. In a gorgeous rustic dining room of natural wood finishes and exposed brick, owner/executive Chef Kevin Kidd serves beautiful dishes showcasing fresh seafood, locally-sourced vegetables, and antibiotic and hormone-free meats and poultry. The

Dinner: Tuesday-Thursday 5-9pm Friday and Saturday 5-10pm Sunday 5-9pm Reservations Highly Recommended

menu changes pace with the seasons, and fosters a sense of community through food. Drawing on his

Kids’ Menu Housemade Sodas Local Craft Beers Craft Cocktails Patio Seating For Special Events/Private Parties, Contact info@24carrotbistro.com

pepper and citrus rice cake, grilled endive, olive, basil oil and a saffron beurre blanc. A diverse and well-

experience cooking at SALT, Jax, Colterra, and other Boulder kitchens, Chef Kevin Kidd serves dishes like Crispy Calamari or Glazed Pork Belly to start or share and the Pan Roasted Barramundi, served with red traveled wine list, Colorado drafts, housemade sodas, and craft cocktails like The Swillin’ Swine, featuring bacon fat-washed bourbon, bitters, and housemade peach-black tea syrup, round out the beverage program. 24 Carrot Bistro is the perfect place to go for an after-work cocktail, meet a friend for lunch, or bring in the whole family for brunch or dinner!

sample menu selections small plates::

Warm Kale Parmesan Dip 9

Crispy Duck Confit 16

Crispy Calamari 13

Crab Cakes 16

Duck Liver Pâté 12

Glazed Pork Belly 16

Tempura Sweet Potato 11

Red Curry Mussels 14

Coconut, shaved carrot, radish, and grilled bread

Celery root purée, roasted Brussels sprout, rosemary red wine jus, and crispy potato

salads::

Roasted Local Vegetable Trio 10

Curried Eggplant 19

entrées::

Pan-Roasted Barramundi 31

Assorted tools

Buttermilk, greens, pepperoncini, cherry tomato, basil aïoli, and romesco Grilled bread, cornichon, Dijon, and pickled vegetable Citrus ginger ponzu and radish sprout

Local Bibb and Bleu Cheese 9

Candied walnuts, golden raisin, chive, and poppy seed vinaigrette

Garden 7

Mixed greens, cherry tomato, cucumber, radish, and buttermilk-dill dressing

Local Beet and Spinach 9

Goat cheese, pistachio, orange, olive, fennel, and citrus vinaigrette

Bistro Burger 14

appetizers::

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Polenta, raspberry and rose gastrique, and arugula Bay scallop, mixed greens, and spicy caper rémoulade Agave, lime, poblano and jack polenta, tempura avocado, and pepita

Daily selection

Housemade Gnocchi 21

Local kuri squash, bacon, shiitake mushroom, Parmigiano, and pepita

Brick Chicken 22

Organic chicken, fontina and broccolini risotto, herb chicken jus, and mizuna

Local all-natural beef, brioche bun, pickle, spicy Dijon mustard, cheddar, and fries

Grilled Pork Chop 35

Potato cheddar pierogi, pickled red cabbage, and apple cider reduction

Grilled Hanger Steak 30

Sweet potato tots, grilled broccolini, Gorgonzola cream, and balsamic

Raised Local Lamb Shank 38

Cilantro, lime, red pepper, spinach, and coconut rice Red pepper and citrus rice cake, grilled endive, olive, basil oil, and saffron beurre blanc

BLACKBELLY

East Boulder

blackbelly.com

Exceptional foods must come from exceptional sources. The food at Blackbelly will always start with seasonal, local ingredients, and pasture raised sustainable animals. In 2014, Chef Hosea Rosenberg’s esteemed Boulder Colorado-based catering business evolved into a brick-and-mortar restaurant, adding its stand-alone butcher shop next door a year later. Blackbelly is the first and only independent whole animal butchery in Boulder, and the first licensed to make and sell its own cured meats. Its close personal relationships with ranchers, farmers, and suppliers ensures only superior products are offered on its menus. The team goes steps beyond simply receiving animals for butchery. They contribute to research and development and feeding programs that ensures the final product maintains the highest standards of quality, with low quantity, sustainable production. For its produce, Blackbelly primarily sources from small farms within a few miles of the restaurant. Top 25 Restaurants, 2015, 2016, 2017, 2018—5280 Best New Restaurants 2015—5280 Award recipient, inspiring the entrepreneurial spirit of the nation 2016—U.S. Small Business Administration Best Chef 2015—DiningOut Prime Picks Chef Hosea Rosenberg, Winner, Season 5—Bravo TV’s Top Chef

1606 Conestoga Boulder, CO 80301 Restaurant: 303.247.1000 Dinner: Daily 4pm Happy Hour: Daily 4-6pm Market and Butchert: Breakfast: Weekdays 7-11am Lunch: Weekdays 11am-3pm Butcher Counter: Weekdays 7am-5pm Saturday 11am-5pm Catering Happy Hour Outdoor Patio Covered Patio Private Dining Locally Sourced/Seasonal Chef’s Counter Butcher Shop

sample menu selections charcuterie and cheese:: served with house pickles, mustards, and preserves

Artisan Cheeses 6

large plates:: Ricotta Gnudi 14; 21

Winter squash, sage, and almonds

Seared Colorado Bass 32

Designed for the entire table to share; these cuts allow us to showcase our approach to full utilization of the animals we feature

from the farm::

Housemade Charcuterie 7

Farro verde, confit onion purée, shaved fennel, and charred lemon

Organic Grilled Broccoli 8

Grand Selection 60

Colorado Native Half Rotisserie Chicken 25

Local Fingerling Potaotes 7

small plates::

Schmaltz roasted vegetables, olive, grape and chile relish, and preserved lemon

Oysters on the Half Shell market price

Blackbelly Beef Burger 16

Mignonette

Beets and Apples 14

Haystack chevre, pancetta, and spiced almonds

Butternut Squash Soup 5; 8

Pecans, créme fraîche, and ela farm apples

Roman Greens 12

Ciabatta crubms, pecorino, and scallop salt

Carter Country Beef Tartare 13

Fresh horseradish, quail egg, and grilled ciabatta

Crispy Pig Ear 12

Fried farm egg and red pepper jelly

Autumn Burrata 14

Roasted grapes, pine nuts, chile tapenade, and grilled bread

Tenderbelly bacon, Tillamook cheddar, and kennebec fries

from the butcher:: Carter County Dry-Aged Beef market price Petite greens, piquillo chimmichuri, alliums, and demi glace

Boulder Lamb market price

Lamb fat roasted cauliflower, sunchoke gravy, red chile sikil p’ak, and kohlrabi shoots

Berkshire Pork market price

Celeriac potato mash, bacon braised lentils, oyster mushrooms, and huckleberry bordelaise

for the table:: Rotating Selection of Larger Cuts market price

Anchovy vinaigrette

Scallion pesto and pickled peppers

Kingdom Come Mushrooms 9 Sautéed local greens and garlic

Roasted Winter Squash 8

Brown butter, chile maple, sage, and hazelnuts

House Preserved Vegetables 5

desserts:: Evelyn’s Famous Carrot Cake 8 Candied pecans and ginger syrup

Chocolate Babka 8

Pumpkin mousse, espresso chantilly, coconut caramel, and cocoa nibs

Jasmine Rice Pudding 8

Poached pear, coconut milk, candied hazelnuts, and puffed rice

Daily Selection of Cheese market price

www.diningout.com

BRASSERIE TEN TEN

Downtown Boulder

brasserietenten.com

1011 Walnut Street Boulder, CO 80302 PH: 303.998.1010 FAX: 303.998.1015 Open Daily at 11am Dinner: Monday- Thursday 4-10pm Friday and Saturday 4-11pm Sunday 4-9pm Brunch: Weekends 9am-3pm Happy Hour: Daily 3-6:30pm Reservations on OpenTable.com Full Bar/Extensive Wine List Takeout Available Patio Seating Family-Friendly

One of Boulder’s finest gathering places, Brasserie Ten Ten offers Frenchinspired cuisine for the modern palate. This bustling, Parisian-style brasserie is delightfully lively, offering a bright atmosphere for all occasions and approachable cuisine for all palates. Stop in for lunch and try the French Dip with shaved roast beef, Gruyère cheese, caramelized onions, roasted jalapeños, and horseradish crème, or the Poulet et Noix salad with walnut-crusted chicken, arugula, roasted beets, chèvre, onions, infused crème fraîche, and raspberry vinaigrette. For dinner, consider indulging in a glass (or a bottle) from their Wine Spectator Award-winning list while you enjoy a plate of freshly shucked oysters, followed by a signature bowl of warm, aromatic Bouillabaisse. Or, enjoy a Trout Almondine and a local brew—you are in Colorado, after all. Weekend brunch offers a variety of tasty fare, from a selection of Belgian Waffles to Shrimp a la Plancha with Poached Egg and Parmesan-Infused Grits. Baguettes, croissants, and desserts all artisan baked at the Bakery at The Mediterranean. At Brasserie Ten Ten, the experience of a casual, contemporary European-style meal is yours to enjoy.

Best French Restaurant and Best Brunch—Daily Camera

sample menu selections brunch::

salads::

entrées::

Pain Perdu 11.95

Niçoise 16.95

Bouillabaisse 24.95

Brioche French toast, whipped orange butter, macerated blueberries, powdered sugar, and maple syrup

Brasserie Benedict 12.95

Poached eggs, Black forest ham, caramelized onions, English muffin, and hollandaise sauce

A’Loignon Gratinee 8.25

Roquette Au Thon 12.95

Rouge et Bleu 10.95

Tuna salad sandwich, wild arugula, Tender Belly bacon, tomatoes, and pickled shallots on griddled sourdough

Petit Beignets 6.25

Doughnuts, lemon curd, and powdered sugar

happy hour:: monday-sunday 3-6:30pm

French Slider 3.25

Roast beef, Gruyère, and horseradish crème

Crêpes au Brie 4.95

Brie, Brussels sprouts, and honey-carrot emulsion

Delaware Oysters 1.95 each With cocktail sauce

Moules à la Mariniere 6.95 90

Fennel-crusted yellowfin tuna, mixed lettuce, Niçoise olives, tomatoes, egg, tarragon potato salad, haricots verts, white anchovies, and Sherryshallot vinaigrette

1/4lb PEI steamed mussels, five lily, crème fraîche, thyme, and butter www.diningout.com

French onion soup with baguette and Gruyère Baby red romaine, brown sugar glazed pork belly, toasted hazelnuts, blue cheese, watermelon radishes, pickled shallots, and creamy vinaigrette

sandwiches:: Brasserie Burger 15.95

Grilled Black Angus burger with black truffle fromage blanc, bibb lettuce, caramelized onions, balsamic mushrooms, and Tender Belly bacon jam on a toasted sesame bun

Reuben 13.95

Shaved pastrami, Gruyère, Louis dressing, and sauerkraut on house baked toasted marble rye

Croque Madame 13.95

Black forest ham, Gruyère cheese, sauce Mornay, Parmesan-crusted sourdough, and sunnyside-up egg

Traditional Provençal seafood stew—seasonal fruits de mer and saffron in fennel and tomato broth with grilled baguette and sauce rouille

Steak Frites 19.95

Marinated hanger steak, Kennebec frites, arugula salad, and sauce béarnaise or peppercorn-brandy crème

Magret de Canard 26.95

Pan-seared duck breast, smoked parsnip pureé, Brussels sprouts, balsamic shallot, and crispy parsnips

Coquilles 29.95

Pan-seared sea scallops, jasmine rice, orange supremes, avocado, and lavender beurre blanc

desserts:: Tarte au Citron 8.95

Lemon curd, sable breton, torched meringue, and housemade lemon sorbet

Petit Gâteau 9.25

Dark chocolate mousse, dacquoise sponge, crispy feuilletine, caramel, and hazelnut glaze

Crème Brûlée 6.95

Classic French vanilla custard with brûléed sugar

CAPRESE TRATTORIA

Longmont

capresetrattoria.com

1067 South Hover Road Longmont, CO 80501 PH: 303.485.6240 Sunday-Thursday 11am-9pm Friday and Saturday 11am-10pm Happy Hour Daily 3-6pm

From the creator of Boulder restaurants—Sforno Trattoria Romana and Bacco Trattoria—Longmont can now indulge in the flavors of Italy thanks to Caprese Trattoria. Owned/helmed by executive chef Marco Monnanni, Caprese Trattoria introduces authentic Italian to Northern Colorado. Born and raised in Italy, the internationally-trained chef sharpened his skills

Authentic Italian Full Bar Happy Hour Two Outdoor Patios Extensive Wine List Event Planning

in the kitchens of Switzerland and Germany before landing stateside. At Caprese Trattoria traditional Italian flavors on the menu, ranging from cured meats with Prosciutto di Parma and Calabrese to P.E.I Mussels with peperonata. Handcrafted ravioli and pastas are sure to satiate any hungry appetite but for a large table, large plates, including Agnello Scottadito—Colorado lamb chops and T-bone—are sure to satisfy. Cheese enthusiasts can also find reasons to rejoice—Caprese Trattoria features its own mozzarella bar featuring housemade selections, including Classica, Burrata, Zucca, and Bufala. Complemented with an international wine list, it is easy to live the Italian way at Caprese Trattoria.

sample menu selections la caprese::

ravioli::

secondi::

Classica 8

Zucca 16

Tagliata alla Brace 19

Burrata 11

Spinaci 16

insalate::

Funghi 16

Housemade fresh mozzarella with golden beets, mixed greens, and extra virgin olive oil Housemade creamy mozzarella with grilled vegetables, tomatoes, and mixed greens

Mista 6

Field greens, cucumbers, carrots, tomatoes, and preserved lemon vinaigrette

Pera 7

Hearts of romaine lettuce, candied walnuts, Gorgonzola cheese, fresh pears, and balsamic reduction

pizza:: Capricciosa 14

Mozzarella, tomato sauce, artichokes, mushrooms, olives, farm egg, and Prosciutto di Parma

Vongole 14

Mozzarella, oregano, garlic, oil, crushed red pepper, red onions, and sautéed clams

Quattro Formaggi 14

Mozzarella, Gorgonzola, fontina, ricotta, and Prosciutto di Parma

Housemade butternut squash ravioli in a sage butter sauce Homemade spinach ravioli in a porcini mushroom pink vodka cream sauce Homemade wild mushroom ravioli in a truffle cream sauce

Sliced grilled sirloin beef with roasted potatoes, arugula salad, local tomatoes, and red onions, in a fresh herb vinaigrette

Pollo Marsala 17

Chicken breast with mushrooms in a Marsala cream sauce; served with roasted potatoes and spinach

Vitello Piccata 21

pasta::

Veal scaloppini in a lemon, butter, and caper white wine sauce; served with spinach and garlic mashed potatoes

Rigatoni Salsiccia 14

Trota al Limone 19

Rigatoni with sausage and peppers in a garlic tomato basil sauce

Spaghetti Carbonara 15

Spaghetti with pancetta, shallots, black pepper, and egg yolk with a touch of cream

Linguine Vongole 16

Linguine with fresh clams, basil, crushed red pepper, and garlic white wine sauce

Gnocchi 16

Housemade potato dumplings with choice of bolognese, four cheese sauce, or pesto cream sauce

Risotto Pescatora 19

Arborio rice with clams, mussels, shrimp, and scallops in a spicy tomato sauce with fresh herbs

Fresh Colorado ruby red trout fillet in a wine butter, garlic, caper, and lemon sauce; served with spinach and roasted potatoes

dal forno:: Melanzane Parmigianna 16

Organic eggplant baked with mozzarella and tomato basil sauce; served with penne Alfredo

Pasta al Forno 16

Penne pasta baked with eggplant in a ricotta and tomato basil sauce topped with melted mozzarella

Cannelloni 19

Homemade cannelloni stuffed with spinach, ricotta, and lump crab meat, baked in a truffle pancetta cream sauce www.diningout.com

CENTRO MEXICAN KITCHEN

Downtown Boulder

centromexican.com

950 Pearl Street Boulder, CO 80302 PH: 303.442.7771 Dinner: Daily 4pm Lunch: Monday-Friday 11am-4pm Brunch: Saturday and Sunday 9am-2pm Happy Hour: All Day Monday Tuesday-Sunday 2-6pm Brunch Happy Hour: Saturday and Sunday 9-11am For Reservations, Visit centromexicankitchen.com or Call 303.442.7771 Lively Bar Scene Full Bar/Extensive Wine List Year-Round Patio Seating Vegetarian-Friendly Saturday and Sunday Brunch Weekday Lunch Offsite Catering Monday All Night Happy Hour Family-Friendly

Centro, in the heart of downtown Boulder, is the home of soulful, imaginative, and authentic Mexican cuisine. Centro’s kitchen takes you on a coast-to-coast culinary tour across Mexico, showcasing specialities from Jalisco, Baja Chihuahua, Veracruz, Yucatán, and Oaxaca. Behind the bar, the team here mixes up your favorite margaritas, palomas, and mojitos, while the yearround patio offers downtown Boulder’s best people-watching. Weekend brunch is among the best in Boulder, with an early happy hour from 9 to 10am. Mouthwatering specials like breakfast tazón, cazuelas, and carnitas benny are served alongside handcrafted cocktails from the bar. Centro also serves the biggest, baddest, most boss breakfast burritos in Boulder, grab-n-go style, Monday through Friday starting at 7:30am. Lunch kicks off at 11am on weekdays with regional specialties from the kitchen and delicious refreshments from the bar. And don’t forget—Sunday is family day, kids eat free! Whatever you’re craving, Centro’s got you covered! “Not only is Centro a beautiful restaurant, a casual restaurant, and an undeniably cool restaurant with a bar that pours some stiff drinks, its food is good, smart, original, and stubbornly uncompromising.”—Westword Magazine

sample menu selections starters:: Queso Fundido 7.25

Queso de Oaxaca, Haystack Farms goat cheese, pumpkin seed pesto, and chips

Blistered Farm Chiles 6.50

Baja Fish 5

Choose from blackened or fried mahi-mahi, salsa aurora, and pickled radicchio

kitchen goodness::

Green Chile Braised Lamb Taquitos 7.50

Enchiladas Suiza 10.25

Ceviche 10.25

Mahi mahi, pineapple, cucumber, jicama, heirloom tomato, onion, and serrano pepper

tacos::

Smoked cheddar and queso de Oaxaca, Mexican rice, black bean refritos, and escabeche; add grilled chicken 3.50; garlic shrimp 5.75; grilled steak 5.50; carnitas 4.50; jackfruit chorizo 3.74; fried egg 1.50

El Burro 10

Carnitas 4

Mexican rice, pico, Hazel Dell Farms oyster mushrooms, rajas, escabeche, and salsa ranchera; add grilled chicken 3.50; garlic shrimp 5.75; grilled steak 5.50; carnitas 4.50; jackfruit chorizo 3.75; fried egg 1.50

Grilled Chicken al Ajillo 3.75

Banana leaf tamal, mole verde, and cippolini-chile amarillo relish

Rosarito Peronne 5

Grilled belly steak, charros beans, melted asadero, molcajete, and radish Slow-roasted pork shoulder and farmer’s market garden escabeche Red chile mojo, onion, cilantro, and salsa cruda

Slow Roasted Lamb 3.75

Chile guajillo, pan-seared tortilla, and tomatillo-chile de arbol salsa

Avocado and pickled onion

Sea salt and green chile aïoli

Black bean refritos, crema, Cotija, and pico de gallo

Vegan Jackfruit Chorizo 4

www.diningout.com

Garlic Shrimp 19.25 Carne Asada 26

Farm hash, squash, peppers, sweet corn, and salsa molcajete

soups and salads:: Mexican Pozole 5; 7

New Mexico red chile, hominy, hatch green chile, cabbage, radish, avocado, and tortillas; add chicken or carnitas 2

Heirloom Tomato Cucumber Salad 8.95 Basil-charred serrano vinaigrette and smoked sea salt

brunch:: Pork Carnitas Benedict 11.50

Cheddar-green chile biscuit, poached eggs, chipotle hollandaise, and hash browns

Breakfast Burrito 10

Chorizo scrambled eggs, asadero, rajas, green chile hash browns, and ranchera salsa

Huevos Rancheros 11

Ranchera salsa, guacamole, refritos, Cotija cheese, and crema

Centro Cazuela 11

Yuca-plantain hash, fried eggs, arugula, guacamole, mole verde, and Cotija

CHAUTAUQUA DINING HALL

Boulder

chautauqua.com

900 Baseline Road In Chautauqua Park Boulder, CO 80302 PH: 303.440.3776

Chautauqua Park is designated a National Historic Landmark, and the Dining Hall has been a Boulder tradition since 1898. Enjoy classic American regional cooking. The Dining Hall offers a full bar with local beers and great wines to complement your meal. You can savor spectacular views from the enchanting wrap-around porch throughout the year. And there’s no finer venue in Boulder for weddings, private parties, corporate meetings, or any type of special celebration. After a hike on the nearby trails, or anytime you’d like to meet friends and family in Boulder’s most scenic setting, the Dining Hall is the perfect place to go.

Open Year-Round Monday-Sunday: 8am-Close Brunch: Daily 8am-3pm Midday/Happy Hour: 3-6pm Dinner: 5pm-Close Reservations Accepted Full Bar/Wines/Local Beers Porch Seating Weddings Receptions Rehearsal Dinners Bar and Bat Mitzvahs Private Parties Corporate Events Office Parties

“Make the pilgrimage to this 1898 breakfast, brunch, and lunch institution for the spectacular setting showcasing stellar views of the Boulder Flatirons.”—Zagat Survey Boulder’s Best Outdoor Dining—The Boulder Weekly “The enlightened American menu pays respect to the historical significance of the century-old dining room.”—5280 “Tucked away at the base of the Flatirons, the food has far-reaching appeal.”—5280

sample menu selections brunch plates:: Beet Cured Trout Benedict 12

Potato cakes, spinach, poached eggs, hollandaise, and choice of potatoes or fruit

Butternut Squash Flatbread 11

Fig jam, beets, butternut squash, Burrata, arugula, Sherry vinaigrette, and candied pecans

burgers::

Cowboy Skillet 13

Bistro Bison Burger 14

Duck Confit Crêpe 12.50

Rodeo Burger 13

shared::

Salmon Burger 12

Two eggs, elk chorizo baked beans, marinated flank steak, and grilled sourdough Mushrooms, onions, spinach, brie fondue, tomato jam, and side of fruit

Crispy Brussels Sprouts 7.50

Peppadew chile, preserved lemon, and agrodolce

Venison Terrine 12

Onion and raisin chutney, cornichon, and grilled sourdough

Charcuterie 14

Cured meats, local cheeses, pickled vegetables, tomato preserves, and grilled sourdough

Creamy Brie, caramelized onions, arugula, and fig jam Beef patty, arugula, IPA pickled red onions, cucumber relish, and Rocky Mountain Oysters Freshly ground salmon, corn, scallions, avocado, fresh greens, and sweet red pepper aïoli

Southwest Black bean Burger 12

Housemade black bean patty, onion rings, arugula, and chipotle crema

Crispy Fried Chicken Sandwich 12

Pickles, slaw, spicy Buffalo aïoli, and Crème Brewery Ale bun

plates:: Coq Au Vin 20

Half chicken, pancetta, Hazell Dell Farm cremini mushrooms, onion pearls, confit baby potatoes, and red wine

Lemon Pepper Salmon 19

Wild rice, roasted squash and beet salad, candied pecans

Bison Meatball Skillet 19

Asparagus, bell peppers, cherry tomatoes, spinach, fingerling potatoes, and mint purée

Elk Pappardelle Fondue 18

Cherry tomatoes, English peas, and Drunken Tomme Stout Fondue

Shepherds Pie 16

Leg of lamb, green peas, carrots, corn, and crispy whipped potatoes

Vegan Soccotash 14

Blackened tempeh, corn, green beans, squash, baby potatoes, and roasted poblano coconut cream

www.diningout.com

THE CORK

North Boulder

bouldercork.com

3295 30th Street Boulder, CO 80301 Lunch: Monday-Friday 11:15am-2pm Dinner: Monday-Saturday 5-10pm; Sunday 5-9pm Happy Hour: 4:30-6:30pm Bar: 4:30-10pm Happy Hour Early Bird Dinner Hour Full Bar

Local, fresh ingredients shouldn’t be special; it should be assumed.” -Chef Jim Smailer The Boulder Cork has been a tradition for almost 48 years in Boulder. There is something to be said for a restaurant that is able to delight multiple genrations of patrons, through ups and downs and changing tastes. The only way that a restaurant lasts that long is every single night delvering amazing food and warm service. They provide an attentive and casual atmosphere that delivers some of the best modern American cuisine in Colorado. Chef Jim Smailer, who has over 36 years of experience brings the freshest ingredients to an ever changing menu.

sample menu selections starters and salads::

sandwiches::

Maine Lobster Ravioli

served with fries or side salad

southwestern specialties::

Dijon Chicken

Niman Ranch Pork

Parmesan cream, roasted tomato, and fresh basil

Smoked Salmon and Trout

Locally smoked with traditional accompaniments

Boulder Cork Crabcake With buttermilk-dill sauce

Boulder Cork Salad

Arugula, endive, grapes, blue cheese crumbles, macadamia nuts, lemon juice, and olive oil

Arugula and La Quercia Prosciutto

Shaved mushrooms, Parmesan, Andy’s Tuscan olive oil, and lemon juice

burgers:: served with fries or side salad

8oz All Natural Beef 10oz Grass-Fed 8oz Buffalo

With Niman Ranch bacon and Jack cheese

Cork Prime Rib Sandwich Fish Sandwich

With wasabi mayo and pickled ginger

steaks:: Teriyaki Sirloin Pepper Steak

Slow simmered in New Mexican red chile, and stuffed into a roasted chile with soft polenta, and melted Jack cheese

Steak and Enchilada

Grilled sirloin steaks sliced and served with a chicken enchilada

Baked Stuffed Chiles

Two green chilesfilled with Jack cheese and tomatocorn salsa

Baseball Cut Sirloin

seafood entrées::

New York Strip

Rocky Mountain Rainbow Trout

Barbecue Baby Back Ribs Filet Boulder Cut Prime Rib End Cut Prime Rib Colorado Cut Prime Rib

Pan-seared with green chile mac ’n’ cheese and fresh spinach

Sea Scallops

Corn crusted and seared with spinach, mashed sweet potatoes, and chile-lime butter

Sake Salmon

Marinated in sake, mirin, and fresh ginger; served with jasmine rice and stir fried vegetables

Fish Bowl

Grilled fresh fish with stir fried vegetables in a coconut curry broth with bamboo rice 94

www.diningout.com

DUSHANBE TEA HOUSE

Downtown Boulder

boulderteahouse.com

Since opening in 1998, the Dushanbe Tea House has elevated dining, regardless of the meal, into a major event. More than 40 Tajikistan artists contributed to the building’s interior with hand-carved and hand-painted stools, tables, ceilings, columns, and ceramic tiles, creating a virtual museum of art disguised as a restaurant. Now considered a Boulder landmark, it ranks as the only tea house of its kind in the Western hemisphere. Equally impressive is Dushanbe’s international menu, offering an extensive selection of meat and vegetarian dishes, including salads and sandwiches, all at reasonable prices. Tea connoisseurs can choose from more than 90 varieties of black, white, green, and herbal teas. And diners and tea drinkers alike treat the dessert menu not as an option, but as a priority— especially the house tea gingerbread. Daily afternoon teas on white linen-draped tables embody elegance and, because of their immense popularity, require reservations 24 hours in advance.

1770 13th Street Boulder, CO 80302 PH: 303.442.4993 Open Daily 8am-9pm Reservations for Parties of Six or Larger 8am-Noon on Weekdays, 8-10am on Weekends Reservations for dinner are accepted from 5-9pm daily. English style Afternoon Tea reservations are available from 3-5pm daily. Please allow 24 hours notice for all Afternoon Tea reservations. Saturday and Sunday Brunch Private Parties Patio Seating Vegetarian-Friendly English-Style Afternoon Tea Service Special Event and Catering Services

sample menu selections appetizers:: Hummus Plate 7.50

Cucumbers, tomatoes, olives, pickled onions, and housemade naan

Thai Fish Cakes 8.50

Coconut, lemongrass, chile, garlic, ginger, and green papaya salad

Indian Samosas 7.50

Fried pastry of spiced potato, onion, peas, cucumber yogurt, and mango chutney

Argentinian mushrooms 8

Roasted mushrooms, chimichurri, and goat cheese

Chinese Tea Glazed Ribs 9

Slow-braised pork ribs, Lapsang Souchong tea, orange-ginger glaze, and slaw

Greek Meatballs 8

Sweet tomato sauce, raita, feta, and mint

salads:: Japanese Noodle Salad 10; salmon 15; tofu 12

Houjicha tea, sesame noodles, shredded carrot, daikon, Napa cabbage, lettuce, and spicy seaweed

Mediterranean Salad 12

Mixed greens, hummus, dolmas, cucumber, tomato, feta, olives, herb vinaigrette, and housemade naan

Russian Beet Salad 11.50

Spicy Indonesian Peanut Noodles 14

lunch::

Peruvian Chicken a la Brasa 16

Butter lettuce, roasted beets, potato salad, bacon, cherry tomatoes, hard-cooked egg, and Dijon dressing

Lapsang Souchong Bulgogi 11

Tea-roasted beef, butter lettuce, spicy cucumbers, Korean dipping sauce, and sesame noodle salad

Korean Pan-Fried Noodles chicken or tofu 12; pork belly 13

Red onions, carrots, Fresno peppers, scallions, water chestnuts, bok choy, and bean sprouts

Persian Chickpea Kufteh 12

Chickpea croquettes with herbs and spices, Persian tomato sauce, sautéed farm greens, pomegranate reduction, and sunnyside-up egg

Cuban Sandwich 12

Lapsang tea-rubbed pork, Gruyère cheese, housemade pickles, Dijon aïoli, pressed Cuban roll, and fries

dinner:: Tajikistan Plov 16

Traditional rice dish with carrots, onions, chickpeas, spices, grilled beef, tomato-cucumber salad, dried fruit, and housemade naan

Chicken or tofu, rice noodles, carrots, broccoli, cabbage, bean sprouts, peppers, and spicy peanut curry (GF) Marinated half chicken, jalapeño and cilantro sour crema, turnip corn salad, roasted carrot, and yucca fries

Tajik Shish Kabob 19

Skewer of lamb, bell peppers, onions, tomatoes, plov rice, dried fruit, and cucumber yogurt

Persian Koresh Bademjan 19

Braised beef, roasted eggplant, roasted carrots, basmati rice, and housemade naan

Moroccan Chermoula Mahi 19

Butternut currant couscous, fried kale, herb and almond vinaigrette, and preserved lemon brown butter

German Ram-Schnitzel

Breaded pork tenderloin, spaetzli, apple-caraway braised cabbage, mustard cream, and grilled lemon

desserts:: French Pot de Crème 7

Milk chocolate, orange shortbread cookies, and candied orange peel

Vegan Date Walnut Cheesecake 7

Spiced agave syrup and cinnamon crumble www.diningout.com

FRESH THYMES EATERY

Downtown East

freshthymeseatery.com

2500 30th Street Suite 101 Boulder, CO 80301 PH: 303.955.7988 Monday-Saturday 11am-9pm Closed Sunday Reservations Accepted 100% Gluten-Free and Peanut-Free Restaurant Vegan, Vegetarian, and Paleo Options Allergen-Sensitive Cooking Local Beers and Wines Signature Cocktails Happy Hour Catering and Private Events Available

Fresh Thymes Eatery is a fast-casual restaurant in Boulder, Colorado, that serves up righteously delicious food for ingredient-conscious eaters. From seasonal counter options to a full made-to-order menu, every bite is a reason to put on your party pants. Whether you’re vegan, vegetarian, paleo, or peanut-free, the menu at Fresh Thymes Eatery offers something for everyone. They’re one of the few 100-percent gluten-free establishments in Boulder. Recently, they made the inaugural Good Food 100 List with a perfect score for their sourcing practices and are now REAL certified by the ASPCA. Meaning, Fresh Thymes is nationally recognized for their commitment to supporting the well-being of farm animals by choosing to only work with farmers who treat animals and the planet right. Owner and Executive Chef Christine Ruch, who has spent more than a quarter-century in the food and beverage industry, hand-selected the farms and butchers she works with, ensuring the animals are raised on organic feed and never treated with lab made pesticides. A total win-win for your belly and your conscience. 1st Place: Best Gluten-Free Restaurant—”Best of Boulder” County Awards 2nd Place: Best Organic Restaurant—”Best of Boulder” County Awards 3rd Place: Best Vegetarian Restaurant—“Best of Boulder” County Awards Best Healthy Eats—The Colorado Daily

sample menu selections house favorites::

grilled pizzas::

big bites::

Dragon Tacos 13.25

Cheesy One 11.50

Mac Attack 7.75; 10.75

Abbondanza’s blue corn tortillas, Korean marinated skirt steak, housemade kimchee, carrot-cucumber slaw, and sriracha aïoli; sub cassava tortillas 1

Grilled Cauliflower Tacos 11.75

Abbondanza’s blue corn tortillas, macha salsa, avocado, lime, and spicy red cabbage slaw; sub cassava tortillas add 1

Logan’s Famous Riot Wings 12.50

Grilled chicken wings, Riot wing sauce, romaine, carrots, celery, and housemade ranch dressing

counter selections:: One Protein and Two Sides 13.75 Two Proteins and One Side 15.75 Three Sides 11.75 Proteins

Brined and grilled local chicken with house pesto, grass-fed skirt steak with house pesto, local pastured ancho chile pork with jalapeño relish, or riot chicken wings with ranch dressing

Sides

Seasonal counter salads, seasonal soups, seasonal veggie tarts, or rosemary flatbread and herb oil 96

www.diningout.com

Fresh marinara, whole milk mozzarella, and your choice of toppings

Lolita 12.75

Caramelized onions, kale, dates, goat cheese, jalapeño chimichurri sauce, and chicken sausage

Verde 12.50

House pesto, mushrooms, caramelized onions, goat cheese, and fresh arugula

tossed salads:: add grilled chicken 3.50, grilled steak 3.95, or grilled marinated tempeh 3.50

The Diva 13.50

Chopped organic greens, avocado, dates, housesmoked almonds, garlic croutons, local goat cheese, grilled chicken, and Sherry-lime vinaigrette

Piri-Piri Chicken and Grilled Kale 12.75 Grilled kale, arugula, radish, toasted pepitas, sheep feta, marinated Piri-Piri chicken, and lemon vinaigrette

La Superba 12.75

Chopped organic greens, pepperoncini, spicy Italian salami, fried capers, cherry tomatoes, and creamy Italian dressing

Mac ‘n’ cheese made with cashew cream sauce; additional ingredients: seared greens, arugula, house pesto, mushrooms, caramelized onions, green chiles, roasted chicken, ancho chile, pork, steak, or housemade chicken sausage

The Gold Bowl 11.75

Coconut turmeric sauce, bean thread noodles, Thai cabbage slaw, black sesame, and ginger garlic chicken; add chicken 1

burgers:: Local Fresh Burger 13.25

House-ground local pastured beef, red wine mushroom marmalade, red onion, and romaine

Green Goddess Falafel Burger 11.50 Spinach falafel burger, cucumber, red onion, spinach, and Green Goddess dressing

Grilled Chicken and Jalapeno Jam 13

Grilled chicken, housemade jalapeño-honey, goat cheese, red onion, and romaine

sweets:: Magic Bars 5 Seasonal Chocolate Tarts

HIDEAWAY STEAKHOUSE

Westminster

Hideawaysteakhouse.com

2345 West 112th Ave Westminster, CO 80234 PH: 303.404.9939

When you join the owners and staff at Hideaway Steakhouse, you’ll enter a quiet oasis where classic American meets contemporary dining. Taking pride in serving only the finest selection of USDA Prime CAB Steaks, the steakhouse also touts cuts of Greg Norman Wagyu Steaks; meticulously grilled over mesquite charcoal to sear in exquisite flavor. From the sea, Hideaway features fresh and flavorful seafood. In order to support local farmers, seasonal, locally-sourced fresh vegetables and fruits are used. The delicious meals are handmade from scratch and their chef creates

Monday-Friday 4:30–9pm Saturday 4:30–10pm Sunday 4:30-9pm Reservations Highly Recommended Fine Dining Private Dining Signature Cocktails Family-Friendly Self-Parking Weekly Happy Hour Gift Certificates

innovative and exceptional dishes for their very distinguished guests. The cuisine here is a journey of tastes, textures, and aromas to indulge your senses and your palate.

sample menu selections starters:: Shrimp Cocktail

Black tiger shrimp and housemade cocktail sauce

Fresh East Coast Oysters

chef-inspired specialties::

Waygu

Signature of the Land and Sea Tournedos

14oz

Housemade cocktail sauce and mignonette

Dijon-glazed lamb chops, roasted-garlic whipped potatoes, sautéed asparagus, and mushroom demi

Steak Tips

Colorado Lamb

Beef Tenderloin Wrapped Enoki

Butternut Squash Ravioli

Boursin cheese polenta, mushroom demi-glaze, and fine herbs Crimini and enoki mushrooms, beef tenderloin, roasted-garlic whipped potatoes, and spicy aïoli

Dijon-glazed lamb chops, roasted-garlic whipped potatoes, sautéed asparagus, and mushroom demi Brown butter, pine nuts, shaved Parmesan, and roasted root vegetables

soups and salads::

signature steaks::

Soup du Jour

Bone-In Porterhouse

French Onion Soup

Cowboy Bone-in Rib-Eye

Prepared fresh daily Sweet Bermuda and Spanish yellow onions, Guinness beer topped with melted Gruyère, provolone, and Parmesan cheese

Classic Caesar

Romaine hearts, crisp Parmesan cheese, anchovies, rosemary croutons, and housemade Caesar dressing

Beet and Rocket Salad

24oz 22oz

Dry-Aged Rib-Eye 12oz

Buffalo Rib-Eye 12oz

Filet Mignon 6oz or 10oz

10oz

Prime New York

seafood:: Cold-Water Lobster Tail 8oz or 16oz

Alaskan King Crab Legs 1lb

Seared Scottish Salmon Seared Scallops

sides:: Cavatappi Pasta and Manchego Cheese Sautéed Asparagus

With brown butter béarnaise

Boursin Cheese Au Gratin Potatoes Roasted Root Vegetables Bacon Caramel Glazed Brussels Sprouts Broccolini Sauté

Slow-cooked beets, garlic-scented macadamia nuts, beet-balsamic vinaigrette, and toasted mustard crema www.diningout.com

IZAKAYA AMU

Downtown Boulder

izakayaamu.com

1221 Spruce Street Boulder, CO 80302

Nestled in the foothills is a truly unique Japanese dining experience. While sushi

PH: 303.440.0807

restaurants are as common in this country as wildflowers along the Front Range, the odds of finding

Located Next to Sushi Zanmai Off of Broadway and Spruce

authentic Japanese cuisine outside of Japan are as good as stumbling upon an unusual ikebana-cut

Dinner: Monday-Thursday 5-10pm Friday and Saturday 5-10:30pm Sunday 5-9:30pm Reservations Available For Four or More Japanese Sake, Spirits, Beer, and More Private Dining Available Patio Seating Available Street Parking Vegetarian-Friendly Gluten-Free Options Takeout Available For Some Items

orchid. However, the rare experience of authentic izakaya-style dining has bloomed in Boulder since 2002. This traditionally intimate restaurant, Izakaya AMU, offers a completely different taste of Japanese food, sashimi, and spirits. Nowhere else can diners savor the self-cooked flavor of raw Kobe beef doused in boiling broth or sake pulp-marinated juicy black cod and fatty belly salmon. If it’s your first time at AMU, consider the omakase, which translates to “I’ll entrust it to you,” to sample the chef’s recommended dishes. To complement the seasonal menu, Amu serves a wide range of Japanese spirits. Enjoy a glass, flask, or bottle of Japanese sake, shochu, or whiskey from the clean lines of Amu’s long-grain wooden bar. Or, for parties of four or more, opt for the soft cushions and low tables of the traditional tearoom. Be prepared to relax and enjoy this authentic Japanese experience right here in Boulder. Best Japanese Restaurant in Denver, 2011—Westword

sample menu selections Hamachi Carpaccio

Toriten

starters

Sliced yellowtail and roe with citrus sauce and greens

Sunomono Moriawase

Maguro Avocado

nabemono::

toriaezu:: Shrimp, surf clam, octopus, and crab with sweet vinaigrette

Kani Sunomono

Crab, seaweed, cucumber, and sprouts with sweet vinaigrette

Kinpira

Seared albacore with ponzu sauce

yakimono:: grilled selections

Hijiki

Thinly-sliced barbecue Snake River Kobe beef

salads:: AMU Salad

Seasonal greens and dried seaweed with wasabiyuzu dressing

Kaisou Salad

Assorted wet seaweed on baby greens with sesame dressing

Yakiniku

Ika Maruyaki

Grilled squid brushed with delicate sweet soy sauce

Sake Harami Kasuzuke

Fatty salmon belly marinated in sake pulp

agemono:: fried selections

Kani Cream Croquette

sashimi::

Two oval croquettes filled with crabmeat, vegetables, and cream

sliced raw fish

Ebi Renkon

Sashimi Moriawase

Binnaga Tataki

Marinated Japanese burdock root, lotus root, and carrot Braised black sea vegetables, carrot, and yam

Tuna marinated in umami soy sauce mixed with avocado

Chef’s selection of standard fresh sashimi www.diningout.com

Minced shrimp sandwiched between lotus root slices

Marinated chicken tempura with Karashi mustard on the side

hot pots for two to four

Kobe Beef Shabu Shabu

Raw Kobe beef and kombu broth hot pot with tofu and vegetables

Yosenabe

Chicken and seafood hot pot with tofu and vegetables

Yudofu

Melting tofu in kombu broth

shime:: noodles, soup, and rice

Kamo Soba

Green tea buckwheat noodles served with sliced duck dipping broth

Chawan Mushi

Japanese savory egg custard with chicken, shrimp, shiitake, and enoki

Yaki Onigiri

Grilled rice balls brushed with umami soy

JAPANGO

Downtown Boulder

boulderjapango.com

Japango—located in a historic landmark building in the heart of downtown Boulder—has been the go-to destination for exceptional sushi and globally influenced Japanese food for over 19 years. Last year, the already wildly popular restaurant and sushi bar was beautifully remodeled and expanded by local architecture firm Rodwin & Associates to include an inviting new bar and lounge area (with a jellyfish tank!), community table, and an outdoor patio right on Pearl Street Mall. And the space is not the only thing that expanded—in addition to a thoughtfully curated menu of cocktails, mocktails, and wine, Japango now offers the largest selection of sake and Japanese whiskey in Boulder and over 40 craft beers. Japango’s knowledgeable and always friendly staff

1136 Pearl Street Boulder, CO 80302 PH: 303.938.0330 Lunch and Dinner: Daily 11am-10pm Happy Hour: Daily 3-6pm Late Night: Friday and Saturday 10pm-Midnight Takeout Available (Chef Onsite) Catering Available

is happy to share their expertise and personal favorites. This is also the perfect place to explore and try something new—with Master Chef Iwasa Yukiji at the helm, you’re guaranteed to find something delicious to eat. Japango is Boulder’s choice for a quick lunch, a relaxing dinner for two, a night out with family or friends, some late-night fun, or all of the above.

sample menu selections appetizers::

happy hour::

Lobster Tail Napalm

Hamachi Jalapeño

Tempura-fried and lightly sautéed in Sriracha

Seared Tuna Tempura

Lightly battered with garlic-soy vinegar

Miso-Marinated Black Cod

Marinated in sweet miso and broiled

Magic Mushrooms

Avocado wrapped in salmon with secret sauce

sushi:: Diablo Roll

Spicy tuna and avocado inside; topped with seared tuna, scallions, and ponzu

El Corazon

Spicy tuna, avocado, jalapeño, smelt roe, and sweet soy on top of a tempura rice cake

The Himalayan

Spicy scallop, shiso, avocado, tuna, poké sauce, white onion, and tempura crunch

Kitsune’s Kiss

Fresh salmon, tempura asparagus, avocado, serranos, and lemon; topped with baked hamachi, garlic, sweet mayo, scallions, and chives

Hamachi sashimi, jalapeño, cilantro, and yuzu citrus soy

52 Shishito

Unique preparation of shishito peppers every week

Pork Belly

Slow-braised Japanese pork belly, Stilton, and green onion

Homemade Chicken and Pork Gyoza Pan-fried potstickers

cocktails:: Shogarita

Altos Plata tequila, TY KU Soju, house-infused juniper Patron Citronage liqueur, lime, and ginger simple syrup with black lava sea salt rim

Japango Manhattan

Japango reserve Whistle Pig 10-year rye whiskey, Cocchi Vermouth di Torino, bourbon barrel-smoked peppercorn bitters, and Himalayan pink sea salt

lunch:: Chicken, Salmon, or Beef Teriyaki Bento Miso soup, vegetable tempura, and California roll

Tara-Chan Nigiri

Three pieces of tuna and salmon with California roll

Tempura Soba

Buckwheat noodles, shiitake, inari, and green onions in a clear dashi broth with shrimp and vegetable tempura

Sashimi Platter

Two pieces each of tuna, yellowtail, salmon, and mackerel; served with a bowl of rice

entrées:: Sashimi Utopia

Chef’s choice of premium raw fish

Tempura

Lobster or shrimp lightly battered and fried; served with assorted vegetable tempura

Teriyaki

Salmon or chicken brushed with teriyaki sauce and grilled; served with wok-tossed veggies and Tamanishiki rice

Sushi Sapporo

Two pieces of tuna, salmon, yellowtail, shrimp, white fish, albacore tuna, and California roll

Japango 8oz Filet

With grilled yuzu asparagus

www.diningout.com

JAX FISH HOUSE & OYSTER BAR

Downtown Boulder

jaxfishhouse.com

928 Pearl Steet Boulder, CO 80302 PH: 303.444.1811

1539 17th Street Denver, CO 80202 PH: 303.292.5767

650 South Colorado Boulevard Glendale, CO 80246 PH: 303.756.6449

123 North College Avenue Fort Collins, CO 80524 PH: 970.682.2275 Happy Hour Monday 4pm-Close Tuesday-Sunday 4-6pm Hours Vary per Location Please See Website for Specifics Lively Bar Scene Patio Seating Gluten-Free Menu

Named “One of the Top 25 Seafood Restaurants in America” by Travel + Leisure Magazine, Jax has been bringing award-winning seafood to Colorado diners for decades. They’ve built longstanding relationships with sustainable fishmongers from across the country and their every decision is guided by a supreme concern about global oceanic fish stocks. Jax is proud to be the first restaurant in Colorado to partner with Monterey Bay Aquarium Seafood Watch, building menus and sourcing products within these guidelines and sustainable practices. A great place to be for any occasion, Jax helps you celebrate with a large wine list and delicious cocktails made with unique and original ingredients. The Jax bar is vibrant, fun, smart, and totally devoid of pretense. Outstanding and knowledgeable service, award-winning and sustainable seafood, the best place to get your drink on—Jax delivers. Freshy fresh, every day of the year. Best Seafood Restaurants in the U.S.—Travel + Leisure Best Seafood Restaurant, 2014—Westword Best Seafood Restaurant—Daily Camera; Boulder Weekly Best Raw Bar, 2015—Westword

sample menu selections oysters:: Oysters Rockefeller 3.75 each

Spinach, mornay, bacon, chile flakes, and almonds

Charbroiled Oysters 3.25 each Grana Padano, butter, and garlic

Sriracha Fried Oyster 3.75 each Kimchee and pickled mustard seeds

starters:: Little Gem Caesar 10

Garlic crouton, Grana Padano, lemon, and whole grain mustard dressing; add white anchovies 1.50

The Wedge 9.25

Tomato, bleu cheese, crispy bacon, and five onion ranch

Chicken and Crawfish Gumbo 6; 10 Andouille sausage, long grain rice, and preserved okra

Seafood Chowder 16.25

Fish, shrimp, clams, mussels, bacon, and potatoes

Fried Calamari 11

Mango-chile mojo and lime aïoli

Fruit de Mer 9

Octopus, mussels, calamari, and shrimp

Green Curry Mussels 13.50 Thai slaw and jasmine rice

Spicy Tuna 13.95

Crispy rice cake, Sriracha aïoli, avocado, white ponzu, and black tobiko

Verlasso Salmon 28.50

Sage-potato gnocchi, roasted Brussels sprouts, pumpkin purée, frisée, smoked pecans, apple chutney, and Madeira brown butter

Grilled Butterfish 29.25

Forbidden rice, long beans, baby bok choy, umami mushrooms, and yuzu miso aïoli

Broiled Alamosa Bass 28.50

Toasted fregola, clams, calamari, Spanish olives, calabrian chilis, white wine-saffron broth, and herbs

New England Scallops 34

Jumbo Lump Crab Cake 19

Grilled king trumpet mushrooms, baby carrots, whipped sweet potatoes, cippolini onions, cranberries, and bone marrow demi-glace

seasonal favorites::

Seared Ahi Tuna 29

Preserved lemon aïoli

Voodoo Catfish 26.25

Shrimp and andouille jambalaya, smoked tomato jus, bacon braised collards, and preserved okra

Pork belly, yuzu ponzu, sesame rice cakes, avocado, orange segments, ginger, and sweet herbs

Alaskan King Crab Risotto 30.50

Spiced pumpkin, preserved lemon, fried sage, sunchoke chips, and bronzed pears

Warm Blue Crab Roll 26

Fresh tarragon, beurre blanc, preserved lemon, and house fries

100

www.diningout.com

LEAF VEGETARIAN RESTAURANT

Downtown Boulder

leafvegetarianrestaurant.com

1710 Pearl Street Boulder, CO 80302 PH: 303.442.1485

Leaf Vegetarian Restaurant is dedicated to creating a superb vegetarian dining experience in a tranquil, sophisticated environment. Leaf uses the finest fresh,

Lunch: 11:30am-3pm Dinner: 5pm-Close Brunch: Saturday and Sunday 10am-3pm

seasonal ingredients to showcase global vegetarian cuisine. Their dishes are rich in flavor and their

Happy Hour Vegetarian-Friendly Weekend Brunch Meatless Mondays

chefs have elevated vegetarian fare to a true culinary experience that will be appreciated and enjoyed by both vegetarians and omnivores alike. Their passion for fresh, local ingredients, and commitment to environmentally sustainable business practices led them to create Three Leaf Farm in Lafayette, Colorado. Here they seasonally provide organic, freshly harvested produce, herbs, and free-range eggs. By participating in a sustainable food cycle from seed to plate to compost, Leaf strives to strengthen their relationship with the land, food sources, and the community.

sample menu selections brunch:: Falafel Benedict 10.50

Poached egg and feta hollandaise; served with choice of potatoes, fruit, or house salad

Vegan French Toast (V) 11

Banana bread pudding, Boulder breakfast tea anglaise, and seasonal berries

Middle East Quinoa Bowl 12

Broccoli, kale, orange slices, pickled radish, rosewater cranberries, pumpkin seed, pomegranate molasses, dukkah, and roasted garlic tahini sauce

small plates:: Avocado Tartare (V, GF) 8

Marinated cremini mushrooms, endive, and cucumber-orange pico de gallo

Buffalo Cauliflower Tacos (V) 7.50

Corn tortillas, “blue cheese” dressing, celery, and carrots

Grilled Flatbread (V) 11.50

Beet hummus, onion marmalade, pistachio dukkah, rose cranberries, pomegranate molasses, micro shoots, and feta

Latke 7

Apple compote, sour cream, and scallion

Sweet Potato Gnocchi 7.5

Pecan pesto, cayenne bourbon glaze, mushrooms, and green peas

sandwiches:: Mushroom Burger (V) 11

Portobello mushroom, walnut, pepper jelly, red onion, and cheddar cheese on a vegan bun

Reuben (V) 10

Choice of seitan or tempeh, housemade sauerkraut, Swiss cheese, and vegan rémoulade on rye bread

Vegan Crab Cake Sandwich (V) 11

Tempeh-tofu-wakame cakes, mixed greens, and tartar sauce on a baguette

Falafel Sandwich (V) 10

Pea patty, cucumber, tomato, carrot baba ganoush, and pita

dinner entrées::

Spaghetti Squash Peanut Noodles (V, GF) 17 Red bell pepper, carrots, snap peas, mushrooms, tempeh, spicy peanut sauce, lime, and roasted peanuts

Heirloom Tomato Bolognese 15

Campanelle, Buratta, mushroom, and fresh herbs

Creole Polenta 16

Seasoned black eyed peas, vegan sausage, trinity vegetables, and cheddar crisps

dessert:: Carrot Cake (V) 7

“Buttercream” icing and candied ginger

Crisp (V, GF) 7

Seasonal fruit with gluten-free oat crumble

Vanilla Cheesecake 8

Cherry compote, almond, date, and cocoa crust

Jamaican Jerk Tempeh (V, GF) 16.50 Forbidden black rice, coconut-plantain sauce, sautéed greens, and fruit salsa

Quinoa-Polenta Cuneo 17.50

Grilled caponata, pine nuts, sautéed greens, balsamic reduction, torn basil, and pecorino romano

www.diningout.com

101

THE MEDITERRANEAN

Downtown Boulder

themedboulder.com

1002 Walnut Street Boulder, CO 80302 PH: 303.444.5335 FAX: 303.444.0764 Open Daily at 11am Dinner: Monday- Thursday 4-10pm Friday and Saturday 4-11pm Sunday 4-9pm Happy Hour Daily 3-6:30pm Reservations for All Size Parties Accepted Please Call or Visit Our Website Downtown Parking Validated Extensive Wine and Bar Program Boulder’s Premier Patio Seating Family-Friendly Large Parties and Special Events

A landmark in Boulder dining for over 25 years, The Mediterranean is a jewel among restaurants. With a diverse menu that seamlessly merges casual Mediterranean fare with fine-dining European classics, guests feel right at home in this welcoming space. Dine on appetizers like Gambas a la Plancha, or the Albóndigas de Cerdo with pork and ricotta meatballs—before diving into the Salsiccia Pizza, Linguine Puttanesca, or a family-style dish of Paella. The on-site bakery produces artisan breads daily—think olive bread and sourdough—and the in-house pastry chef offers a dessert menu laden with temptations like Chocolate Gateau and Petite Sweets Plate. The sunny outdoor patio is a highlight of the dining experience, featuring a custom-designed Italian fountain flowing with vibrant color. Canvas umbrellas offer shade in the summer sun and market lights twinkle in the evenings. Inside, the dining room provides space for private parties of 100 people, making The Med an ideal gathering place for celebrations large and small. So stop by for a simple meal or a grand event—The Med won’t disappoint. Best Mediterranean Restaurant, Best Happy Hour, Best Appetizers—Daily Camera Best Overall Restaurant—Boulder Weekly Best Happy Hour, Best Appetizers, Best Business Lunch, and Best Restaurant for a First Date—Boulder Weekly —Zagat Award of Excellence

sample menu selections pizza::

Gambas a la Plancha 8.25

from our wood-burning oven

Pan-roasted gulf shrimp, orzo, artichoke hearts, tomatoes, spinach, pesto, and feta

Salsiccia 10.25

entrées::

Griddled shrimp, garlic, olive oil, lemon, and salsa verde

Albondigas de Cerdo 4.95

Pork and ricotta meatballs with San Marzano tomato sauce

Polenta con Cordero 5.95

Braised lamb, Parmesan polenta, pomegranate, and Grana Padano

Tuna Tartare 9.95

Yellowfin tuna, oranges, jalepeños, picholine olives, toasted almonds, lime-soy vinaigrette, and sea salt crostini

Feta Dip 5.95

Greek yogurt, feta, fresh dill, garlic, olive oil, and soft pita

salads:: Med Sampler 13.95

Falafel, hummus, feta dip, tabbouleh, Greca salad, and warm soft flatbread

Spinaci 8.95

Field greens, smoked bacon, apples, pickled onion, feta, and mandarin vinaigrette

102

Orzo di Gamberetti 17.95

tapas::

www.diningout.com

Italian sausage, mushrooms, San Marzano tomato sauce, oregano, and mozzarella

Pantheon 10.95

Garlic creme, coppa ham, sliced tomato, spinach, Parmesan, and mozzarella

paella:: classic spanish rice dish—can be enjoyed family style

Valenciana 21.95

Spanish chorizo, chicken, PEI mussels, Manila clams, gulf shrimp, peas roasted, red peppers, and saffron

pasta:: available with capello’s gluten-free fettuccine

Salmone Oreganata 22.95

Pan-roasted salmon, Manila clams, Parmesanoregano breadcrumbs, fingerling potatoes, baby spinach, and garlic-saffron broth

Moroccan Lamb Tangine 28.95

Orange-coriander braised Colorado lamb shank, saffron potato purée, roasted cauliflower, kale, glazed apricots, and curry toasted almonds

Filet Gorgonzola 31.95

6oz grilled filet mignon, roasted broccolini, smashed marble potatoes, Gorgonzola butter, and red wine reduction

Pollo all Cacciatora 23.95

Half roasted chicken, mushrooms, bell peppers, olives, creamy polenta, and seared kale

Pollo alla Parmigiana 17.95

sweets::

Ravioli Raimondo 17.95

Warm chocolate cake, rich dark molten center, and housemade vanilla ice cream

Italian bread crumbs, chicken, marinara, fresh mozzarella, and spaghetti aglio e olio Inspired by Chef Raimondo Laudisio, chicken, spinach, shiitake mushrooms, ricotta, and tomato-vodka cream

Swiss Palme Chocolate Gateau 9.95 Petite Sweets Plate 10.95

Chef’s selection; tropical fruit tartlet, warm chocolate gâteau, chocolate and caramel truffle, lime avocado tart, and strawberry glazed cheesecake

THE NORTH END AT 4580

North Boulder

northendboulder.com

4580 Broadway, Unit D1 Boulder, CO 80304

The freshest ingredients, flawless execution, and fantastic drinks at affordable prices? You’ll find that and more at the beloved local hangout, North End at 4580.

PH: 303.448.1500 FAX: 303.448.1501

Celebrated owner and University of Colorado graduate James Cimino invites you to dine in the fresh ambience of 4580. Since opening in 2006, 4580 has won accolades from Boulderites, Bon Appétit, and AOL’s City Search Top Ten Restaurants, to name a few. The warm staff treats guests to the comfort of a neighborhood bistro and genuine hospitality. Boasting a large comfortable streetside bar, intimate dining room, and gorgeous flower-filled patios, 4580 offers a seasonal menu of American gastropub-themed dishes with Mediterranean touches. Whether relishing a juicy burger or creamy Farmer’s Vegetable Risotto, diners will enjoy their meal with views of the Foothills alfresco from either of the two large patios or through the floor-to-ceiling windows. 4580 offers an extensive wine list, featuring small producers around the world and wines by the glass, plus craft beers and specialty cocktails that make for great food pairings, and excellent happy hour deals. Come unwind with your friends, and enjoy great food and atmosphere at 4580! Diner’s Choice Neighborhood Gem 2009-2015; Fit for Foodies 2010; Vibrant Bar Scene 2012; Real Award Winner 2011—Winner, OpenTable Best Restaurant Service Honorable Mention—Best of Boulder 2009 Private Dining Room Available—Book Your Party, Corporate Event, or Special Occasion Now!

Bar: Open at 4pm Lunch: Monday-Friday from 11am-2:30pm Dinner: Monday-Sunday from 5pm Happy Hour: Monday-Friday 4-6pm Saturday 5-6pm Sunday All Night Reservations Accepted Extensive Wine List Large Draft Beer Selection Patio Seating Private Dining for 6-85 Street Parking and Parking Lot Private Dining Room Food and Drink Specials Gluten-Free Friendly

sample menu selections starters:: Calamari “Barcelona”

Grilled calamari tossed with lemon and olive oil; served over crispy potatoes with applewoodsmoked bacon, pepperoncini, and a paprika aïoli

Bacon-Wrapped Dates

Our signature chorizo-stuffed Medjool dates wrapped with applewood-smoked bacon and served over roasted red pepper sauce

Quinoa Fritters

Black bean, sweet corn, and serrano chile-stuffed fritters served over a chipotle and lime cream sauce with fresh cilantro

soups and salads:: Tri-Color Beet Salad

Mixed baby greens, sliced roasted beet carpaccio, smoked almonds, Haystack Mountain goat cheese crumbles, and a honey-Sherry vinaigrette

Butternut Squash Soup

Roasted butternut squash with Garam Masala, and coconut milk; topped with pink pepper and olive oil

small plates:: Shrimp Diavolo

Butter poached jumbo shrimp served in a cherry tomato-fennel broth with pearl onions, fingerling potatoes, red chile flakes, crispy prosciutto, and a side of grilled baguette

PEI Mussels Marinières

Sautéed PEI mussels with leeks, garlic, white wine, parsley, and a touch of butter

Lobster Mac and Cheese

Fresh Maine lobster, sautéed shallots, cheddar, and Gruyère topped with herbed panko breadcrumbs and baked until bubbly

entrées:: Bistro Steak

Green Ranch hand-cut NY strip, grilled; served with 4580 frites and salad; topped with horseradish crème fraîche or herb butter

Pan-Seared Salmon

Sustainably farmed Norwegian salmon served over fingerling potatoes and sautéed seasonal vegetables; finished with a Port wine reduction and horseradish crème fraîche

Braised Bison Short Ribs

Bone-in coffee and bourbon-braised bison with pearl onions, carrots, and asparagus over rosemary-garlic mashed potatoes

Farmer’s Vegetable Risotto

Creamy arborio rice generously topped with broccolini, corn, kale, chard, garlic, and red bell pepper

Golden Jumbo Scallops

Pan-seared diver-caught scallops over a butternut squash purée, sautéed greens, cherry tomatoes, and broccolini; with a blood orange gastrique and toasted pumpkin seeds

Duck Duo

Crispy pan-seared duck breast, sliced and served over a sauté of mixed lentils, confit duck leg, roasted broccolini, shallot, and radish; topped with a duck-demi pan jus

lunch:: 4580 Salad

Butter lettuce served with our Champagne-shallot vinaigrette, carrots, cucumbers, and fried capers

Bánh Mì Sandwich

Choice of grilled NY steak, chicken, pork belly, or veggies with house pickled vegetables, pickled serranos, lettuce, mint, cilantro, hoisin, and tahini aïoli on a hoagie roll

Blackened Po’Boy

Blackened NY steak, salmon, chicken, or veggies with lettuce, tomato, and a Cajun rémoulade served on a hoagie roll

Adult Grilled Cheese

Brie, Gruyère, white cheddar, sliced apple, arugula, and green onion

www.diningout.com

103

POST BREWING COMPANY

Multiple Locations

postbrewing.com

Boulder Location 2027 13th Street PH: 720.372.3341

Lafayette Location 105 West Emma Street PH: 303.593.2066

Longmont Location 1258 South Hover Road PH: 720.588.2883

Rosedale Location 2200 South Broadway PH: 720.466.5699

Dinner and Happy Hour Daily Brunch Saturday and Sunday Hours Vary per Location Please See Website for Specifics Call or visit postbrewing.com for reservations Family-Friendly Year-Round Patio Seating Lively Bar Scene/Taproom Full Bar Vegetarian Friendly Saturday and Sunday Brunch Friday Lunch Offsite Catering

The Post Brewing Company brews beers that are gosh darn delicious, memorable, and something you will want try again and again. Their beers have been purposefully designed to pair perfectly with your meal. The kitchen, run by chef Brett Smith, serves delicious comfort food cooked with the love of your grandma and the skill of passionately trained chefs that is meant to be shared like a family supper. Whether you’re flying solo, or here with family and friends, The Post team is waiting to proudly serve you up a heaping helping of Colorado comfort and hospitality. 2018 Bronze Medal—Great American Beer Festival 2016 Gold Medal—Great American Beer Festival 2016 Gold Medal—US Open Beer Championship 2014 Silver Medal—Great American Beer Festival 2015 Bronze Medal—Colorado State Fair – Pilsner 2015 Bronze Medal—Denver International Beer Competition Best Fried Chicken—Westword Magazine Best Overall Restaurant—Boulder Weekly Best Pie—Westword Magazine Best Place to go on a First Date—Boulder Weekly

sample menu selections good starters:: Deviled Eggs four for 7.50

Crispy chicken skin, horseradish Louie, and marinated celery

Hot Chicken Drumsticks 10

Confit, fried, and tossed in Nashville hot

Pinto Bean Hummus 8.50

Roasted poblanos, garlic mojo, fresh veggies, and chicken chicharrones

Smoked Trout Spread 10.25

Griddled texas toast, house pickles, and fried capers

Crispy Black Eyed Peas 4.50

House seasoning and roasted garlic oil

Spent Grain Fried Cheese Curds 10.25

Wisconsin white cheddar, cherry peppers, pickled cauliflower, and post beer mustard

The Post House Salad 7; 12

Romaine, arugula, boiled egg, cucumber, cherry tomatoes, blue cheese, pumpkin seeds, bacon, big ol’ croutons, and vinaigrette

Roasted Beets and Sweets 12

Arugula, chile roasted pecans, whipped goat cheese, and orange dressing

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www.diningout.com

crispy bone-in fried chicken::

Shrimp and Grits 19.75

gluten free; served with house pickles and chorizo country gravy

sandwiches::

Half Bird 15

Breast, wing, leg, and thigh; Nashville hot add 1

10 Piece Plate 36

Nashville hot add 1.50

Family Love 44

Whole bird fried, two large sides, and four biscuits, feeds 3-4; Nashville hot add 1.50

Big Bubba Family Love 82

Two whole birds fried, four large sides, and eight biscuits, feeds 6-8; Nashville hot add 2

supper:: Cast Iron Meatloaf 16.25

Chile glaze, mashed potatoes, and mushroom gravy

Oven Roasted Pork Shoulder 18.75

Caramelized onion marmalade, crispy onions, and mashed potatoes

Steak and Fries 24.75

8oz skirt steak, hand cut fried, arugula, roasted garlic butter, and chimichurri

Seared shrimp, smoky tomato sauce, creamy grits, and collards

Fried Chicken Ranch BLT 12.75

Bacon, lettuce, tomato jam, and paprika ranch

Griddled Porchetta 12.75

Beer mustard slaw and pepper jelly

Blackened or Fried Shrimp Po’Boy 14.75 Remoulade, arugula, tomato jam, and pickles

brunch plates:: Chicken and Waffles 15.25

Maple pumpkin seed butter, country gravy, and cherry chutney

Skirt Steak and Eggs 15.75

Chimichurri, breakfast potatoes, collard greens, and eggs over easy

Post Fried Chicken Breakfast Burrito 11.50 Beans, cheddar, potatoes, scrambled eggs, topped with pork green chile and sour cream

Boulder Veggie Skillet 11.50

Scrambled eggs on sweet potatoes, kale, Brussels, and red quinoa; topped with whipped goat cheese and pepper relish

*Hours, menu, and prices vary by location

RIVER AND WOODS

Downtown Boulder

riverandwoodsboulder.com

It’s a taste of modern whimsy wrapped in tradition as Daniel Asher—one of Colorado’s most beloved chefs—brings creative flair to a century-old miner’s cabin with a magical backyard. Asher spins versions of traditional comfort food from across the globe, served in a small, beautifully renovated dining room. Walk through the open kitchen to a backyard oasis with string lights and a tree ring path—a perfect location for private events of all kinds during all seasons. Dine at rustic tables under the shade, where live acoustic music often accompanies the to-die-for menu of homespun classics. Chef Asher invites the community to share favorite recipes, some of which are interpreted by the kitchen and included on the regularly rotating menu. A carefully curated boutique bar program rounds out the River and Woods experience. With incredible weekend brunches, fun happy hour specials, and a huge emphasis on community engagement, local farm partners, and sustainable sourcing, River and Woods is elevating Colorado comfort cuisine. “Hottest New Restaurants”—Zagat “(Chef ) Asher serves up comfort food that triggers bliss while taking off in new directions to make memories for repeat guests, of whom there will be many.”—Denver Westword

2328 Pearl Street Boulder, CO 80302 PH: 303.993.6301 Open Tuesday-Sunday Lunch: 11am-2pm Happy Hour: 4-6pm Dinner from 5pm Weekend Brunch: 9:30am-2pm Reservations Suggested Community-sourced recipes Spacious Backyard Seating Weekday Lunch and Happy Hour Weekend Brunch Abundant Street Parking Gluten-Free, Vegetarian, and Family-Friendly

sample menu selections from the lunch menu:: from the dinner menu:: Turkey Club 8/12 Natural turkey, Tender Belly bacon, avocado, organic tomato, arugula, pesto mayo

Chicken Parm Croissantwich 12

Organic parm, house marinara, basil, croissant

The Reuben 8/12

Slow-cooked pastrami, French sauerkraut, melty cheese, magic sauce, rye

THE RIVER AND DAGWOOD 17

Our spin on the classic with piled high organic turkey, slow cooked French ham, cranberry mayo, mac and cheese, mashed potatoes, and sage gravy

Griddled Cheese Sammy 6

Add Tender Belly thick-cut bacon, 8-hour braised short rib, organic turkey breast, organic heirloom tomato, or soup

Lunch Tray Special 15

Half sandwich + fries or crispy sweet potato + soup or side salad + housemade cookie or churro

Dr. Red Elk’s Fry Bread Plate 14

Navajo Tacos from the recipe of a Colorado Lakota Elder. Choice of: 8-hour braised short rib, citrus grilled organic chicken breast, roasted organic vegetables and mushrooms. Served over organic greens with salsa verde, sour cream, and slaw

Pan Seared Rocky Mountain Trout 20

Fresh herbs, jasmine rice, charred scallion tartar, Cross Family red cabbage slaw

Montreal Duck Wings 15

Maple Leaf duck, dry garlic sauce, Point Reyes blue cheese dressing, organic celery

Lamb & Oat Meatloaf 16

Triple M Bar Ranch lamb, Buckner Ranch beef, Elevation organic ketchup, pumpkin seed salsa verde, crispy sweet potato bites

John’s Gnocchi Verde 17

Baby spinach, reggiano cream, lemon zest

Irit & Lauren’s Twice-Shared Slow Braised Colorado Short Rib 29 Smoked cherry and goat cheese smashed potatoes, asparagus, roasting pan jam, pomegranate molasses

Z’s Organic Farmer’s Market Salad 14 Seasonal citrus, White Mountain quinoa, local beets, seasonal Western Slope fruit, Haystack chevre, chickpea croutons, honey poppyseed vinaigrette

Burrata & Salumi “Pizza Parts” 17

Di Stefano Burrata, Bieliese pepperoni, oven roasted tomatoes, Oxford Gardens basil, California olive oil, black ash salt, balsamic glaze

Aunt Penny’s Mac & Cheese 15

Ditalini pasta, Cougar Gold cheddar, Hazel Dell

local organic mushrooms, organic greens, organic corn, onion-potato crunch

Richie D’s Chicken Marsala 24

Bucatini, dry marsala, Hazel Dell local organic mushrooms, organic rosemary, Parmesan

from the brunch menu:: everybody must get sconed 6

Off-the-charts daily house-baked sweet scone—ask your server, and don’t wait till next weekend!

Banana Cream Pie Challah French Toast 13

Housemade challah, sweet plantains, turmeric “Bavarian” cream, salted caramel, wild berry sauce

Croissant B.E.L.T. 13

Tender Belly uncured bacon, Buckner Ranch overeasy egg, heirloom tomato, chive cream, organic greens, Calabrian pepper aioli, breakfast potatoes

@Ayal and Jen’s NY Pastrami Benedict 14 Poached organic local egg, real New York pastrami, multigrain English muffin, Dijon hollandaise

Manny’s Breakfast Burrito 13

Raquelitas flour tortilla, Polidori chorizo, sour cream, green chili cheddar queso, Buckner Ranch sunnyside egg; Vegetarian available

The Bacon Bison Brunch Burger 14

Rock River Ranch bison, potato sesame bun, Tender Belly bacon, organic tomato, black garlic aïoli. Add local organic egg. Veggie Sunflower Burger also available www.diningout.com

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SALT

Downtown Boulder

SALTthebistro.com

1047 Pearl Street Boulder, CO 80302 PH: 303.444.7258 Lunch: Monday-Friday 11am-3pm Dinner: Daily 5pm-Close Daily Happy Hour: 3-5pm Brunch: Saturday 11am-3pm Sunday 10am-3pm Private Dining Special Events Artisanal Bar Locally Sourced Ingredients Estensive Wine List Vegetarian and Gluten-Free-Friendly Seasonal Menu Local Beers and Spirits Sister Restaurants Wild Standard and Colterra Food and Wine

SALT the bistro, founded by Boulder born ‘n’ bred Chef Bradford Heap, is for salt-of-the-earth people, surrounded by the natural abundance of Colorado. Live. Love. Local. LIVE | SALT serves the people and community around them. They are friends and neighbors—a casual gathering place where you can enjoy a delicious and wholesome experience. LOVE | SALT acts out of the love for its land and village. SALT loves the abundance of the earth and believes in letting the food speak for itself. When the restaurant loves something, they care for it— not because it’s hip, cool, or trendy, not even because it’s right, but because their hearts compel them. LOCAL | SALT is all things Colorado. Colorado is both a state and a state-of-mind. (100-percent Colorado experience). The restaurant is dedicated to the stewardship of the earth and is proud of its relationships with local purveyors and artisans. SALT focuses on organic, using its kitchen gardens, and is forever GMO-free. “Cocktail element program is ‘inspired’.”—Sunset Magazine “Helmed by Heap, who also runs Colterra in Niwot, SALT delivers locally sourced ingredients spun into eclectic, imaginative dishes.”—Denver Post “In the updated dining room, a gracious staff serves dishes made from local ingredients. Heap maintains a heartfelt focus on local farms that threads all the way through to the beverage list, which is full of Colorado beers, wines, and spirits.”—Westword

sample menu selections cheese and charcuterie:: two for 12; three for 17; four for 21

Board 1 14

Prosciutto di Parma (Italy) and Ewephoria (6 mo aged Gouda, sheep’s milk, Holland) served with apple mostarda, pickled mustard seed, pickled red onion, golden raisins, and local seasonal fruit

Board 2 17

Prosciutto di Parma, Salami Finocchiona (Chicago), Ewephoria and Fourmet D’Ambert (gorgonzola cow’s milk, Italy); served with apple mostarda, pickled mustard seed, pickled red onion, golden raisins, and local seasonal fruit

Board 3 21

Prosciutto di Parma, Salami Finocchiona, and Pate Campagne (Brooklyn, NY), Ewephoria, Fourmet D’ Ambert, and Camembert (bloomy rind, goats milk, Haystack Mtn., CO); served with apple mostarda, pickled mustard seed, pickled red onion, golden raisins, and local seasonal fruit

starters::

entrées::

Pesto Flatbread 15

Tom’s Tavern Burger 15

Roasted Beet and Strawberry Salad 12

Mary’s Chicken Two Ways 21

Local Pear and Polenta 12

Organic Power Bowl 19

Hazel dell mushrooms, fresh mozzarella, herb pesto, local tomato, and Parmigiano Roasted beets, chevre cream, arugula, crostini, pistachios, and pomegranate vinaigrette

Oak-grilled pear, crispy polenta, pine nuts, and blue cheese fondue

Crispy Brussels 11

Honey, lime, paprika, garlic, pickled onions, almonds, and avocado cilantro purée

gnocchi and housemade pasta:: Risotto Nero ‘Alain Ducasse’ 28

Squid ink risotto, seared new bedford scallops, wild gulf shrimp, Champagne vinegar, toasted garlic, and sundried tomato pan sauce

Hazel dell Mushroom Linguine 22

Local sweet corn, grilled bermuda onion, tomato, and Parmigiano-Reggiano

Gnocchi Bolognese 19

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Braised and grass-finished beef and pork, plum tomatoes, aromatics, cream, and Parmigiano-Reggiano www.diningout.com

Grass-finished beef, Vermont white cheddar, and house fries Roasted breast, confit thigh, potato purée, broccoli, and hazel dell mushroom jus Lacinato kale, spinach, cauliflower, strawberry, sweet potato, chickpeas avocado, carrots, Italian parsley, polenta croutons, red cabbage, and orange-ginger vinaigrette

Oak-Fired Beef Tenderloin 34

Grass-finished beef, potato purée, garlic-seared chard, crispy onions, and, truffle madeira emulsion

Wild Alaskan Salmon market price

Lyonnaise potatoes, green beans, sweet corn, tomato, basil, and beurre blanc

Plant Based “Cassoulet” 18

Caramelized shallot, carrot, onion, fennel, oyster mushroom, tomato, white bean chickpea, cauliflower purée, garlic-seared chard, blistered shishito peppers, gluten-free bread crumbs, and extra virgin olive oil

Quinoa Burger 14

Chickpeas, oyster mushroom, roasted beets, organic tomato, avocado cilantro purée, and house fries

SALTGRASS STEAK HOUSE

Westminster

saltgrass.com

8931 North Yates Street Westminster, CO 80031 PH: 303.429.4300

25 years of perfection and the best steaks around, come join the table at Saltgrass Steak House, famous for Certified Angus Beef Steaks®, served up with a friendly attitude in a casual atmosphere. Each steak is topped with fresh garlic butter and seasoned with the original Saltgrass-7-Steak Spice for mouthwatering flavor and tenderness. Favorites include Chicken Fried Steak and BBQ Baby Back Ribs, Grilled Chicken, seafood, and more. All breads, dressings, soups and desserts are made in-house from scratch daily, including the signature Beer Bread and Two-Fork Cheesecake. Saltgrass offers Happy Hour Specials on weekdays from 3-7pm! Sit in their NO Bull Lounge and enjoy an ice-cold beer for just $2.75, frozen or on-the-rocks Margaritas for $3.75, or a great glass of wine for $4.75. And since you’ll be hungry, please enjoy some of their chef’s phenomenal appetizers starting at $4.

19310 Cottonwood Drive Parker, CO 80138 PH: 303.840.2370

1405 Jamboree Drive Colorado Springs, CO 80920 PH: 719.594.5367 Lunch: Monday-Friday 11am-4pm Dinner: Sunday 11am-9pm Monday–Thursday 4-9pm Friday 4-10pm Saturday 11am–10pm Full Bar Takeout Available Large Party Accommodations Available Family-Friendly

sample menu selections appetizers::

steaks::

saltgrass favorites::

Range RattlersTM 11.49

Prime Rib upon availability

BBQ Baby Back Ribs 21.99

Jumbo jalapeños, shrimp, Jack cheese, cilantro, ranch dressing. (930 cal)

Artichoke & Spinach Dip 9.49 Tostada chips, salsa. (630 cal)

soups & salads:: Grilled Chicken Salad 12.49

Herb crusted & slow-roasted for a minimum 10 hours, we take great care with this cut. (630-1560 cal)

Gulf Coast Steak & Shrimp 8 oz. 23.99; 10 oz. 25.99

Center-Cut Top Sirloin, choice of shrimp. (760-1110 cal)

Garden greens, tortilla strips, bacon, eggs, croutons, tomatoes. (770 cal)

Pat’s Ribeye 12 oz. 23.99; 16 oz. 27.99

Steak Salad 15.79

Texas T-Bone 17 oz. 27.99

Certified Angus Beef® Center-Cut Top Sirloin, crisp romaine, red potatoes, eggs, green beans, black olives, onions, tomato, blue cheese, balsamic vinaigrette. (950 cal)

sandwiches & burgers:: Texas Cheesesteak Sandwich 12.49

(960/1260 cal) (1050 cal)

Maudeen’s Center-Cut Filet 6 oz. 23.99; 9 oz. 28.99 (550/760 cal)

Slow-cooked & “fall-off-the-bone.” (1110 cal)

Chicken Fried Steak 15.99

Certified Angus Beef®, cream gravy. (930 cal)

chicken, seafood & combos:: Chicken Laredo 17.49

Jack cheese, avocado, grilled onions, tomatoes, poblano peppers, cilantro, feta cheese. (930 cal)

Salmon Oscar 24.49

Jumbo lump crabmeat, lemon butter, fried asparagus. (820 cal)

Grilled Chicken & Shrimp 20.49

Marinated grilled chicken breast, choice of fried, grilled or barbecue shrimp. (720-940 cal)

Shrimp Platter 20.99

Fried shrimp, grilled shrimp, BBQ shrimp. (840 cal)

Shaved Certified Angus Beef® Steak, grilled onions, poblano pepper, melted cheese, Sriracha mayo, homemade hoagie roll. (1790 cal)

www.diningout.com

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SANTO

North Boulder

santoboulder.com

Rachel Adams

1265 Alpine Avenue Boulder, CO 80304

to the critically-acclaimed, Blackbelly, Santo is inspired by Rosenberg’s childhood home of Taos, New

PH: 303.442.6100

Mexico. Serving his spin on seasonal, modern Northern New Mexican fare, Santo brings to life the vibrant

Dinner Daily from 4pm Happy Hour Daily 4-6pm Brunch Saturday and Sunday 9:30am-2:30pm Breakfast Sold To-Go Monday-Friday 7-11am Happy Hour New Mexican Cuisine Bar Scene Locally-Sourced/Seasonal Outdoor Patio Dining Family-Friendly Weekend Brunch Weekday Breakfast To-Go

Santo opened in 2017 by award-winning chef/owner Hosea Rosenberg. Sister

food culture of the region. A vast outdoor patio lines the exterior of the south facing windows, giving diners unobstructed views of the majestic Boulder Flatirons. A large rectangular bar is situated at the center of the interior creating a lively and welcoming scene. The menu combines classic New Mexican cuisine, using regional techniques, and ingredients, like red and green chiles and blue corn; with a local Colorado approach to sourcing all-natural, non-GMO meats and produce. Pro tip: Come for weekday breakfast burritos sold to-go from the patio.

Best New Restaurant 2018—Boulder Weekly Chef Hosea Rosenberg, Winner Season 5—Bravo TV’s Top Chef

sample menu selections snacks::

entrées::

weekend brunch::

served with warm tortilla chips

Smashed Green Chile Cheeseburger

Green Chile-Cheddar Biscuit

Piña

Charred pinapple and jicama

Fuego

Fire-roasted tomatoes and chiles

Verde

Tomatillo and green chile

small plates::

Choice of shredded natural chicken or root vegetables; abbondanza organic tortillas, red or green chile, green rice, organic beans, crema Mexicana, and crunch salad

Borrego Chile Verde

Crispy Folded Tacos

Choice of pork adovada, bison lengua, or roast vegetables and nopales; tomatillo slaw, green rice, organic beans, crema Mexicana, and salsa seco

7x Wagyu Bavette Steak

Roasted Heirloom Carrot Salad

Braised Beef Short Rib

www.diningout.com

Pork Belly, Eggs, and Blue Corn Grits Corn husk-smoked pork belly, baby greens, 90-minute eggs, and red pepper jelly

Smothered Breakfast Burrito

Boulder lamb shoulder braised in tomatillos and sour beer, green rice, adobe milling organic beans, onion, cilantro, and Fresno chiles Red carmen pepper jocoque, shaved fennel, sunchoke crisps, and borage leaf vinaigrette

Whipped butter and apricot-mezcal jam

Manila Calms from the Wood Oven

Pork and Potato Green Chile Stew

Hominy, radish, cabbage, avocado, and tortilla

Warm Banana Walnut Bread

Chicken Chilaquiles

Chorizo, mezcal, absinthe, fennel, fingerling potatoes, thyme, and cream

Red Chile Posole

Bacon butter and strawberry rhubarb jam

Wood Oven Half Chicken

Pork and Lamb Albondigas

Slow-cooked pork and San Luis potatoes

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Heirloom Blue Corn Enchiladas

Roasted hazel dell mushrooms, wilted spring greens, and mole rojo

Confit spring onion, preserved meyer lemon yogurt, green chile pistou, and red chile oil

108

Lettuce, tomato, onion, garlic-red chile aïoli, and Kennebec fries

Fried Brussels sprouts, delicata squash, fonduta, and salsa rosa Blue corn grits, glazed wood-fired carrots, piquillo pepper mojo, and beef jus

Scrambled eggs, local cheeses, red and green chile, and corn tortilla chips Scrambled eggs, tender greens, potatoes, beans, peppers, cheese, pico de gallo, and crema; red or green

Deep Fried-French Toast

Stewed berries, barrel-aged maple syrup, and powdered sugar

Brassicas Omelette

Cauliflower, Brussels sprouts, local cheeses, herbs, crispy smashed potatoes, and warm tortillas; red or green

Bison Lengua Hash

Crispy smashed potatoes, peppers, hazel dell mushrooms, local cheeses, fried jalapeño, sunnyside-up farm eggs, and green chile

SFORNO TRATTORIA

Downtown Boulder

sfornoboulder.com

Sforno Trattoria Romana 1308 Pearl Street Boulder, CO 80302 PH: 303.449.1787

Sforno Trattoria Romana is a not-to-miss unique celebration of Italy that continues to delight the Denver area. After a career of cooking across Europe and in New York

Sforno Trattoria Romana: Lunch: Daily 11am-2:30pm Dinner: Sunday-Thursday 2:30-10pm Friday and Saturday 2:30-11pm Happy Hour Daily 3-6pm, Monday 3pm-Close

City, executive chef and Rome-native Marco Monnanni settled in the Rockies, and has been bringing Coloradans authentic Roman cuisine ever since. Sforno Trattoria Romana, located on Pearl Street in the heart of Boulder, boasts a wood-fired oven that churns out masterful pizza pies with blistered crusts. Chef Monnanni brings you to Italian bliss with homemade pastas and mozzarella, and authentic Roman dishes like the Osso Sforno with wood-oven-roasted bone marrow, parsley salad, spaghetti squash, and grilled bread. Here, you’re destined for an authentic Italian experience at an affordable price. Let Sforno show you what “love from the oven” really means.

sample menu selections antipasti::

pasta and risotto::

pizza::

Osso Sforno 12

Bucatini Amatriciana 18

Pizza Aglio E Olio 16

Carciofi 9

Spaghetti Carbonara 19

Quattro Formaggi 19

Bruschette Avocado 7

Gnocchi Alla Romana 20

secondi::

insalate::

Pappardelle Bolognese 22

Wood oven roasted bone marrow, parsley salad, spaghetti squash, and grilled bread Fire roasted half artichoke with balsamic reduction, extra virgin olive oil, and roasted garlic aïoli Haas avocado, Haystack Mountain goat cheese, red onions, and sweet chile sauce

Rapa 10

Organic greens, roasted golden beets, candied walnuts, and gorgonzola cheese with a lemon vinaigrette

Sforno 10

Hearts of romaine lettuce with candied walnuts, Gorgonzola cheese, and fresh pears with balsamic reduction

Thick hollow pasta with pancetta, onions, pecorino romano, and tomato basil sauce Pancetta, shallots, black pepper, and egg yolk with a touch of cream Homemade potato dumplings baked with Parmesan cheese, butter, and sage or a four cheese sauce Homemade wide ribbon pasta with a classic meat sauce

Spaghetti Frutti Di Mare 26

Fresh salmon, shrimp, and sea scallops sautéed in a spicy garlic tomato wine sauce

Risotto Cacciatora 22

Arborio rice with chicken, olives, mushrooms, bell peppers, fresh herbs, and a tomato basil sauce

Mozzarella, oregano, garlic, oil, crushed red pepper, and arugula Mozzarella, gorgonzola, fontina, ricotta, and prosciutto di Parma

Vitello Saltimbocca 29

All natural veal scaloppini topped with sage and prosciutto, lemon caper white wine sauce, served with organic broccolini, and garlic mashed potatoes

Anatra Sforno 31

Slow roasted half Maple Farms Duck with a Grand Marnier orange glaze served with a fennel salad and garlic mashed potatoes

Pollo Valdostana 24

Chicken breast with fontina, prosciutto, and asparagus in a Marsala demi-glace served with spinach and garlic mashed potatoes

Salmone Salsa Verde 25

Grilled salmon, garlic mashed potatoes, spinach, and Italian salsa verde

www.diningout.com

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SUSHI ZANMAI

Downtown Boulder

sushizanmai.com

1221 Spruce Street Boulder, CO 80302 PH: 303.440.0733

Open Daily Lunch: Monday-Friday 11:30am-2pm Saturday and Sunday 11:30am-2pm (Ramen Menu Only) Dinner: Sunday-Friday 5-10pm Saturday 5pm-Midnight Happy Hour: Monday-Friday 11:30am-2pm Monday-Saturday 5-6:30pm Sunday 5-10pm (All Night) Super Happy Hour: Saturday During Karaoke 10pm-Midnight Catering Takeout Available Full Bar Karaoke (Saturday Night) Private Party Rooms Vegetarian-Friendly Family-Friendly School Field Trips Wheelchair Accessible Gluten-Free Menu

Sushi Zanmai, celebrating its 33nd year in business as a Boulder dining institution, serves some of the freshest and most unique sushi and cooked Japanese cuisine in the area. This might be why Sushi Zanmai has been awarded Best Sushi and Japanese restaurant in Boulder every year by numerous publications since 1985. Long renowned for its high-quality fish and festive atmosphere, Zanmai features an open, airy dining room, highlighted by Japanese-style furnishings, a large tropical fish tank, and a beautiful sushi bar running the length of the restaurant. Zanmai was the first restaurant in Colorado to institute a sushi happy hour with discounted rolls and nigiri available by the piece—a tradition of value that continues today. Happy hour is available during lunch from 11:30am to 2pm, evenings from 5 to 6:30pm, and is on offer all night on Sundays. Happy hour also includes beer and sake. Super Happy Hour takes place from 10pm-midnight on Saturdays and includes $1 nigiri sushi and $2 off special rolls. Come check out karaoke on Saturdays from 10pm to midnight! Named Best of Boulder by several local magazines for 32 years straight Best Japanese Restaurant and Best Sushi Restaurant 2017—Best of Boulder

sample menu selections appetizers:: Agedashi

Hot tofu in tempura sauce; garnished with negi, ginger, and bonito

Tai No Butter Yaki Sautéed red snapper

Spider Spring Roll

Soft-shell crab spring roll served with ginger aïoli sauce

Shrimp and Vegetable Tempura Lightly battered and tempura-fried to a crisp perfection

Dragon’s Eye

Scallion wrapped in salmon and nori, tempura-fried, and served with spicy aïoli sauce

Tatsutaage

Zanmai-style chicken nuggets

Green Mussels on Half Shell

New Zealand green mussels on the half shell; baked with Zanmai special aïoli sauce

Grilled Ponzu Salmon

Salmon grilled with Japanese citrus vinaigrette

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www.diningout.com

dinners from the grill:: special rolls from the sushi bar:: all entrées include miso soup, house salad, and white rice

Yakitori

Z-No. 9 Signature Roll

Teriyaki-grilled chicken skewers

An incredible combination of salmon, avocado, shrimp tempura, and eel sauce

Yakiniku Beef

Green Hornet Roll

Grilled Atlantic Salmon

Firecracker Roll

Grilled Ginger Steak

Smokey and the Bandit

Thinly sliced beef, marinated in a spicy teriyaki sauce and grilled medium-rare Served with ponzu sauce or teriyaki sauce Grilled NY strip finished with Zanmai fresh ginger sauce

Tonkatsu

Pork cutlet fried to a golden brown with tonkatsu sauce

Daimyozen

Chicken teriyaki or yakiniku beef, shrimp, and vegetable tempura with assorted sushi rolls

Vegetarian tempura asparagus roll with coconut aïoli sauce Tuna, tempura bits, and spicy mayo Smoked trout and real crab

Colorado Roll

Vegetable roll topped with filet mignon

Death Roll

Salmon skin with habanero mayo

Dragon Z Roll

Tempura shrimp topped with freshwater eel

Mango Ko Tango

Crab, avocado, and tempura flakes topped with mango and special sauce

T/ACO

Downtown Boulder

tacocolorado.com

Fresh, fresh, and more fresh. If that’s how you like your tacos, then you’ll love T/ACO. This urban taqueria just off Boulder’s Pearl Street considers the taco a canvas for mind-blowing, mouthwatering flavor combinations. Using only the freshest and best ingredients available, the taco artists at T/ACO take every kind of taco you could possibly want, and raise the stakes with wild card additions like chayote squash, mango salsa, and poblana crema. T/ACO even mills their own masa every morning from non-GMO corn to then make their own fresh hand-rolled tortillas. Before you T/ACO, dip a housemade chip in a flight of salsas, warm up with authentic melted queso dip, or proclaim Holy

1175 Walnut Street Boulder, CO 80302 PH: 303.443.9468 Daily 11am-10pm Happy Hour Daily 2-6pm Outdoor Seating Dog-Friendly Patio $2 Taco Tuesdays! Gluten-Free Menu Non-GMO

Guacamole! Carnivores crave The Skirt Steak or The Braised Pork Belly, while seafood lovers will rejoice when they find many a fish taco option, like fresh seared ahi tuna, red snapper, and mezcal-marinated grilled shrimp. Veggie taco fans need not fear a lackluster option; the meat-free option here is as vibrant as a mariachi band with spaghetti squash, roasted poblano, red onions, cilantro, and pepitas. And pair your fare with a smoky house cocktail, or a sip or a shot from the tequila collection. Come by and taste the new flavor of Colorado.

sample menu selections before tacos::

tacos::

happy hour menu::

Just-Made Chips and Salsa 4

The Braised Pork Belly 3.50

2-6pm everyday!

Your choice of three salsas: roasted salsa verde, salsa chipotle, mild tomato, fresh salsa verde, or habanero

Holy Guacamole 6

Guajillo salsa, pickled onion, queso Cotija, and cilantro

The Cheese 3.50

Perfectly freshly made guac and housemade chips

Grilled Cotija cheese, guacamole, tomato, fresh salsa verde, and cilantro

Cheese Crisp (Mexican Pizza) 6

The Pork Shoulder (Carnitas) 3.50

Oaxaca, Monterey Jack, and cheddar on a flour tortilla

The Salad 6.95

Romaine, jicama, orange, watermelon, avocado, tomato, pepitas, Cotija cheese, tortilla strips, and lime-chile vinaigrette

Red onions, pineapple, and cilantro

The Veggie 3.50

$2 Tacos

Pork, chicken, or veggie

$3 Draft Beers $4 House Margs $5 Silver Tequila Shots $6 Fresh Flavored Margs

Spaghetti squash, roasted poblano, red onions, cilantro, and pepitas

The Skirt Steak 4

Poblano rajas, avocado, crema, and queso Cotija

The Barbacoa 4

Seasoned barbacoa beef, grilled onion, cremation, Cotija, roasted salsa verde, and cilantro

The Red Snapper 4

Chipotle mayo, cabbage, scallion, red onion, radish, and avocado

The Grilled Shrimp 4

Mezcal-marinated shrimp, lime, and garlic with pico de gallo, guacamole, Cotija, cilantro, and fresh salsa verde

The Ahi 4.50

Fresh seared ahi tuna, mango salsa, guacamole, and cilantro on a hard or soft shell www.diningout.com

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VIA PERLA

Downtown Boulder

viaperla.com

901 Pearl Street Boulder, CO 80302 Lunch: Monday-Saturday 11am-3pm

When the team behind the iconic Boulder outposts of The Mediterranean and Brasserie Ten Ten decided to build a paean to authentic Italian cuisine, they didn’t lack for ambition. Via Perla is the result of that vision, and its menu is a love song that spans

Merenda/Happy Hour: Daily 3-6:30pm

the country from the Mediterranean shores of Sicily to the rolling hills of Umbria and from the canals

Dinner: Monday- Thursday 4-10pm Friday and Saturday 4-11pm Sunday 4-9pm Reservations Accepted

of Venice to the vineyards of Tuscany. West Pearl Street is forever transformed by this re-envisioning

Signature Cocktails Housemade Pasta Family-Friendly Vegetarian Options Merenda “Happy Hour” Daily 3-6:30pm: Wines by the Glass $5, Draft Beer $4-6, and Cocktails $6

simultaneous forging and mining of memory. Italian tile and marble are offset by warm woods and soft

PH: 720.669.0100

of the tucked-away trattorias so unassumingly dishing out simple yet unforgettable staples, each with its own subtle stamp of distinction. Dining here is meant for connecting and re-connecting, the fabrics, blending an air of charm and comfort in a setting that buzzes with friendly energy. Equally ideal for a convenient bar-raising lunch, a date night or a bustling event with friends, Via Perla offers a panregional tour of Italian fare that plays like a greatest hits album, where any menu item, each a timeless triumph, might very well be your favorite.

sample menu selections antipasti::

merenda::

entrées::

Ricotta e Pane 7

Polpette 2.50 each

Pollo al Marsala 23

Cozze Fra Diavolo 12

Bruschetta 6

Vitello al Parmigiano 26

Burrata e Prosciuto 10

Salumi e Formaggio 6

Risotto di Salsiccia e Cavolfiore 19

lunch::

pasta::

all lunchs items $12 or under

Trofie al Pesto 13

House ricotta, pan rustico, herbs, and olive oil; add fresh veggies 3 1/2lb of steamed mussels, Calabrian chile, roasted garlic, tomato sugo, parsley, and bread crumbs Gnocco frittelle, sea salt, and thyme

Coppa e Pepperonata Panini 10

Sweet coppa, pepperonata, basil, olive oil, and ciabatta

Pollo e Carciofo Panini 10

Grilled chicken, artichoke hearts, pesto, Fontina cheese, and ciabatta

Prosciutto di Parma Panini 10

House mozzarella, basil leaves, sea salt, olive oil, and ciabatta

Insalata Tricolore 7

Kale, cabbage, radicchio, heirloom cherry tomato, Parmigiano-Reggiano, bread crumbs, and basil dressing

Barbabietole 9 112

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Roasted beets, watercress, tomato, chevre zabaione, spiced hazelnuts, ricotta salata, and Dijon-basil vinaigrette www.diningout.com

Pork and veal meatballs, tomato sugo, pesto, curants, and pinoli Burgundy poached pears, speck, whipped burratina, and sourdough Prosciutto, Parmigiano, and aged balsamic vinegar

Trofie rustichella, basil pesto, ParmigianoReggiano, and Bonamini olive oil

Rigatoni all’ Amatriciana 15

Rigatoni Rustichella, pork guanciale, tomato sugo, caramelized onion, parsley, and Calabrian chile

Tonnarelli Cacio e Pepe 13

Locatelli Pecorino, cracked black pepper, ricotta whey, and Bonamini olive oil

Tortelli al Tartufo 28

Black truffle, house ricotta and locatelli pecorino, foraged mushrooms, and red wine succo

Papparadelle di Grano alla Bolognese 19 Braised boar ragu, cream, parsley, and Parmigiano-Reggiano

Roasted half chicken, local mushrooms, fresh thyme, Marsala, and Moretti polenta Veal sirloin, preserved tomatoes, roasted garlic, basill, Parmigiano-Reggiano, and seared greens Arborio rice, Italian sausage, carnival cauliflower, soffrittom, parsley, and Parmigiano-Reggiano

Talgiata di Manzo 20

Thyme-marinated bavette steak, arugula, fennel, Parmigiano-Reggiano, fresh herbs, and olive oil

Burrida 24

Mussels, shrimp, fresh fish, calamari, clams, fennel, peppers, tomato broth, and bruschetta

desserts:: Tiramisù 8

Sweet mascarpone cream, housemade lady fingers, espresso, Kahlúa, and cocoa

Zeppole 7

Traditional Tuscan doughnuts, cinnamon sugar, fruit compote, and orange zabaione

Torta di Mandorle 7

Almond frangipane cake, almond orange gelato, smoked sea salt, and Isole e Olena olive oil

VILLAGE TAVERN

Broomfield

www.villagetavern.com

Village at Flatiron Crossing 1 West Flatiron Crossing Drive Suite 100 Broomfield, CO 80021 PH: 720.887.6900 Open Daily Lunch and Dinner: Monday-Thursday 11am-10pm Friday-Saturday 11am-11pm Sunday 11am-9pm

Village Tavern Scratch Kitchen•Craft Bar stands out for its passion and perfection of classic American cuisine. Be it for business lunches, family gatherings or date night, Village Tavern is the place for all occasions. We are committed to providing the highest quality food, wine, and service at an affordable price, while creating unforgettable dining experiences with exceptional hospitality. Every day has something special to offer with deals like HALF-PRICE WINE Wednesday, offering over 60 wines by the glass from an award-winning wine list at half price. In addition to daily drink specials, check out the best happy hour and bar bites available Monday through Friday. Serving lunch and dinner

Happy Hour Monday-Friday See Website for Details Sunday Brunch Reservations Accepted Large Parties Outdoor Patio Award Winning Wine List, Beer, and Craft Cocktails Children’s Menu Happy Hour

seven days a week, and brunch on Sunday, Village Tavern is a great place for large or small groups.

sample menu selections appetizers and small plates:: Ahi Tuna Sashimi 13.75

Sesame-seared tuna with wasabi, soy, and sesame-ginger dipping sauce

Steamed Mussels 12.25

Bangs Island mussels in a garlic, shallot, and white wine broth

steakhouse steaks:: Steak au Poivre 8oz 32.75; 10oz 34.75

Two pan-sautéed filet medallions with cracked black pepper and a classic Cognac cream sauce

Prime Rib 12oz 28.50; 16oz 31.50

Slow-roasted and served with au jus; horseradish sauce upon request

New York Strip 32.75

fresh market fish::

daily specials::

Halibut Hemingway 30.15

Mondays

Fresh Alaskan halibut sautéed in lemon butter and white wine, tomatoes, and capers; served over angel hair pasta with Parmesan

tavern specialties:: Braised Meatball Skillet 15.95

$3 off margaritas, mules, and mojitos

Tuesdays

$3 off specialty cocktails

Wednesdays Half-price wine

Housemade meatballs and Tuscan tomato sauce, Burrata, Anson Mills organic stone ground grits with Gruyère cheese, Parmesan, and fresh basil

Thursdays

Southern Shrimp and Grits 19.75

$2 off drafts

Applewood-smoked bacon, mushrooms, green onions, and Anson Mills organic stone ground grits with Gruyère cheese

Spaghetti Squash and Zucchini 14.95

Cauliflower, broccoli, roasted red peppers, pine nuts, Parmesan, and plum tomato sauce

$3 off crafted classics

Fridays

Saturdays

$3 off selected martinis

Sundays

$2 off brunch cocktails

pasta and chicken:: Brick Chicken 20.95

Half chicken, seared under a hot cast iron skillet until crisp, fresh green beans, garlic mashed potatoes, and herb jus

Mussels Cappellini 18.75

Bangs Island mussels, angel hair pasta, tossed in a garlic, pesto, shallot and white wine sauce; served with Parmesan-French bread www.diningout.com

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WEST END TAVERN

Downtown Boulder

thewestendtavern.com

926 Pearl Street Boulder, CO 80302 PH: 303.444.3535 Open Monday-Saturday 11am Sunday Brunch 10am Happy Hour: Monday-Friday 3-6pm Thursday-Saturday 9-11pm Lively Bar Scene Private Parties/Seating Heated Rooftop Patio Tavern-to-Table Catering Rotating Craft Beers Full Bar

The West End Tavern has been Boulder’s favorite spot for cold beer and good eats since 1987. Formerly owned by the infamous Boulder character “Beaver,” and now owned by Dave Query, West End Tavern’s kitchen creates delicious home-style chow that celebrates American classics. Burgers, ribs, fried clams, deviled eggs, great salads, an extensive draft, a canned beer list, and the most incredible bourbon and whiskey list all await you at this historic tavern. West End Tavern is open for lunch and dinner daily, brunch on Sundays, and late-night happy hour on Thursdays, Fridays, and Saturdays. Downstairs near the wood stove or upstairs on the rooftop deck, watch a game, sit back, and relax. Beaver would like that.

sample menu selections snacks and starters::

plates::

Burnt Ends 9

Chicken and Waffles 14.50

Kansas City-style; get ‘em while they last

Tots 6.75

Russet potatoes and charred scallion aïoli

Picnic Eggs 7.50

Honey-cured bacon, scallions, and house hot sauce

Goat Cheese Fondue 8.25

Garlic toast and roasted green chiles

Wings 8

Celery, carrots, and blue cheese; choose boneless or bone-in; classic Buffalo or dirty, hardwood smoked with spicy local honey, hot chiles, and garlic

soups and salads:: Three Onion Soup 4; 7

Warm grain salad, Brussels sprouts, winter squash, and charred scallion aïoli

Fish and Chips 15.25

Howdy western pilsner battered cod, hand-punched fries, spicy tartar, and slaw

NY Strip 27.50

Smashed potatoes and scallions

sandwiches and burgers::

Lettuce, onion, tomato, smoky mayo, and house pickles

The Buffalo Buffalo Burger 16.95

Colorado buffalo, Buffalo aïoli, blue cheese, and celery-apple slaw

from the smoker:: Beef Brisket 18.50

Rocky Mountain prime beef and KC barbecue sauce

Pulled Pork 15.95

Duroc hog with Carolina gold barbecue sauce

The Platter 17.75

Bone-in chicken leg, wild game sausage, pork belly Alabama white sauce, and bourboncherry molasses

served with fries or slaw

Smoky Tomato Soup 4; 7

Carolina gold barbecue sauce, slaw, and brioche bun

Half Rack 23

Blackened Shrimp Po’Boy 15.25

Butcher Block 42.75

Crispy Chickpea Falafel Salad 11.75

Greens, radish, cucumber, grains, spicy pickles, goat cheese, and green goddess dressing

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Ruby Red Trout 19.25

Tavern Burger 9.95

Red, yellow, and green onions, stout, barbecue stock, rye toast, and melted Gruyère Cheddar toast

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Smoked sweet tea-brined fried chicken, country gravy, golden malted waffles, cherry bourbon molasses, and bacon dust

Smoked Rocky Mountain Prime Brisket 15

Bread and butter pickles, red onion, aïoli, and Texas toast

Barbecue Pork 14.25

Pickles, shredded lettuce, tomato, and spicy tartar sauce

Sticky Bird 12

Smoked sweet tea-brined fried chicken, spicy local honey, Granny Smiths, and sweet bun www.diningout.com

Duroc ribs with KC barbecue sauce Serves two; sliced brisket, St. Louis cut ribs, pulled pork, bone-in chicken, wild game sausage, house barbecue sauce, Carolina gold barbecue sauce, beans, slaw, and cornbread muffin; make it familystyle, 19 per additional person

WEST FLANDERS BREWING CO.

Downtown Boulder

wfbrews.com

Located on Boulder’s iconic Pearl Street Mall, West Flanders Brewing Co. is a Belgian-inspired brewpub, locally-owned and operated since 2012 by brothers Mark and Chris Heinritz and Brewmaster Brian Lutz. At West Flanders, beer-lovers can enjoy the brew team’s one-of-a-kind, style-bending creations, including Belgians, kettle sours, and IPAs. Chef Chris Cunningham has crafted a menu that puts a new spin on traditional comfort food, including keenly crafted entrées, sandwiches, gourmet flatbreads, and the brewpub’s signature Flanders Burger made with ground Berkshire pork, studded with roasted Portobello mushrooms, shallots, fresh rosemary, house bacon-onion jam, and Gruyére cheese that pairs perfectly with a Belgian brew. For any event you’re planning, West Flanders’ private event space overlooking the historic Pearl Street Mall is a can’t-miss opportunity. Perfect for beer lovers, foodies, families, and adults exploring Pearl Street, West Flanders’ curated menu has something for everyone.

1125 Pearl Street Boulder, CO 80302 PH: 303.447.2739 Open Daily Monday-Thursday 11am-10pm Friday and Saturday 11am-11pm Sunday 11am-9pm Award Winning Beer Happy Hour 3-6pm Private Event Space Kids’ Menu Bluegrass Pick Thursdays Great Belgian-Influenced Beers Full Bar All Day Happy Hour Every Tuesday Gluten-Reduced Beers Offers Delivery Via HungryBuffs, DoorDash, and GrubHub Private Event Space

sample menu selections appetizers::

pizzas::

burgers::

Housemade Pretzel Bites

Marghertia

Brewer’s Burger

Mornay sauce and house whole-grain mustard

Devils on a Horseback

Tomato sauce, brick oven-roasted tomatoes, and mozzarella

Goat cheese-stuffed, bacon-wrapped Medjool dates, garlic-lemon-white wine butter, and fresh bread

Pepperoni

48-Hour Beer Brined Wings

Buffalo sauce, grilled chicken, mozzarella, scallions, apples, and bacon

Dry rubbed garlic and lime salted, beer barbecue, or kitchen-inspired hot wings

mac ’n’ cheese:: Traditional

Margherita pizza with traditionally cured pepperoni

Buffalo Chicken

large plates:: Pretzeled Chicken Pot Pie

Elbow pasta, Red Leicester, cheddar, Parmesan, béchamel, and breadcrumbs

Red Bird Farms chicken and traditional pot pie filling topped with housemade pretzel dough and baked to a golden crisp; served with your choice of side

Buffalo Chicken

Reuben

Pulled Pork

Barbecue Pork Ribs

Elbow pasta, red leicester, cheddar, Parmesan, béchamel, breadcrumbs, and Buffalo chicken Traditional with beer barbecue pork rib

Navel pastrami, house sauerkraut, Gruyére, shaved pickles, and brewer’s sauce on light rye

Beef patty on our brioche bun with lettuce, tomato, bacon, crispy fried onions, brewer’s sauce, and Irish porter cheddar cheese

Flanders Pork Burger

Ground Berkshire pork , roasted Portobello mushroom, shallots, and fresh rosemary on a brioche bun with house bacon-onion ham, Gruyère cheese, arugula, tomato, and red onion

Veggie Burger

Red kidney beans, roasted butternut squash, quinoa, red onions, tahini and toasted coconut patty on a brioche bun; topped with polenta dusted fried green tomatoes, arugula, and tzatziki

English Muffin Burger

Caribou ranch grass-fed patty on a English muffin with capicola coins, mozzarella, balsamic reduction, pickled red onion, and arugula

48 hour tea-smoked pork ribs, house cut fries, and southern-style slaw

www.diningout.com

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WILD STANDARD

Downtown Boulder

wildstandard.com

1043 Pearl Street Boulder, CO 80302 PH: 720.638.4800 Monday-Thursday 4-9pm Friday 4-10pm Saturday 11am-10pm Sunday 11am-9pm Happy Hour Monday-Sunday 4-6pm Reservations Accepted Private Dining Special Events Artisanal Bar 100-percent Sustainable Seafood Worldly Wine List Raw Oyster Bar Seasonal Menu Local Beers and Spirits Sister Restaurants SALT and Colterra Food and Wine

Experience Wild Standard. The newest restaurant from Boulder’s Bradford Heap from SALT and Colterra, Wild Standard begins with an appreciation for simplicity, authenticity, and sustainable connections to the land and sea. Discover a market approach to cooking the freshest ingredients from local farmers, ethical fishermen, and specialty purveyors. Delicious, affordable, and adventurous. Journey to the Pearl Dive, a watery retreat in the cellar designed for parties, celebrations, meetings, or just a night out on the town.

“Like its sister restaurants, Wild Standard adheres to the same principle: Food is best when it’s seasonal, sustainable, and humanely raised. All of the seafood meets the criteria of the Marine Stewardship Council, which sets the standard for sustainable fishing.”—Boulder Weekly “Chef Bradford Heap has made a big change at his youngest eatery.”—Eater Denver “Boulder-based Wild Standard is known for its sustainable seafood and locally-sourced cuisine.”—303 Magazine “With a vision is to promote wild seafood and local vegetables. Available ingredients guide the creation of his menus, which are transformed roughly every three weeks.”—Yellowscene Magazine

sample menu selections chilled small plates::

entrées::

Tuscan Salad 9

Pan-Seared New Bedford Scallops 28.25

Local greens, Prosciutto di Parma, pine nuts Parmigiano Reggiano, and warm balsamic vinaigrette

Local Tomato Burrata Salad 14

hot small plates::

Wild Alaskan Salmon Tartare 13

Colterra Cacciucco 24

With drawn butter

Halibut Ceviche 15

Wild Alaskan halibut, avocado, lemon lime, tequila, cilantro, jalapeño, and taro chips

Seafood Tower 74

Eight East Coast oysters, 1/2lb shrimp, 1/2lb wild Alaskan King crab salmon tartare, and taro chips

oysters:: Island Creek 4 each Delaware 2.75 each Kumamoto 4 each Wild Standard 2.50 each

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Seafood Green Curry 23.50

Housemade crostini, basil pesto olive oil, and balsamic syrup

Wild Alaskan King Crab 17

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Butternut squash, bacon, spinach, crème fraîche Champagne vinegar, chives, and truffle oil

Crispy rice cake, white beans, Kilt Farm pumpkin purée roasted red beets, spiced pepitas, shaved fennel, pickled Kilt Farm pepper, Italian parsley, chives, and sweet herb oil

Rockfish, PEI mussels, wild gulf shrimp, Kilt Farm eggplant coconut milk, jasmine rice, cilantro, and scallions

Avocado, tamari vinaigrette, sesame, scallion, and cilantro

www.diningout.com

Taste of Autumn 19.50

Rockfish, PEI mussels, wild gulf shrimp, calamari tomato, garlic, sage, chile flake, saffron, parsley, and chive

Wild Alaskan Salmon Ramen 28

Lobster mushroom broth, rice noodles, sauteed Kilt Farm cabbage grilled eggplant, Fresno chile, pickled Kilt Farm pepper, and scallion

Wild Alaskan Halibut 31.50

Lyonnaise potatoes, pistachio crust, green beans, and citrus emulsion

Grass-Finished Beef Tenderloin 32.75 Lyonnaise potatoes, green beans hotel butter, balsamic reduction, and crispy onions

WS Grass-Finished Beef Burger 14.25 Cracked pepper chèvre, sautéed mushrooms, caramelized onion arugula, and truffle aïoli

Crispy Brussels Sprouts 9

Fuji apples and apple cider reduction

Roasted Cauliflower 11

Capers, golden raisins, gluten-free bread crumbs balsamic reduction, olive oil, and chive

Fried Calamari 11.50

Thai sweet chile glaze and Kilt Farm greens

Thai Mussels 9.75

Coconut milk, lime, cilantro, and scallion purée

Cheese and Charcuterie 18

Prosciutto di Parma, Fra Mani salami, goat cheese, sheeps cheese, mustard, apple, bread, and toasted nuts

Mary’s Chicken 13.50

Vietnamese fried chicken, Thai sweet chile glaze mint, mixed greens, and cilantro

ZOLO SOUTHWESTERN GRILL

Downtown East

zologrill.com

2525 Arapahoe Avenue Boulder, CO 80302 PH: 303.449.0444

A Boulder family favorite, Zolo Grill is your ticket to the fiery flavors of the great Southwest. The kitchen creates seasonal menus using the very best local and organic produce, taking great pride in making everything in-house. Southwestern is Colorado’s true original cuisine, and Zolo showcases some of the state’s most treasured recipes and ingredients. Behind the bar, the team crafts signature cocktails from their extensive library of over 150 tequilas. Their tequila aficionados are always happy to educate guests on all things agave—just ask! Zolo is open for dinner daily, lunch during the week, and weekend brunch. Be sure to join them for a Tequila 101 class or one of their famous farm dinners, served outdoors at a scenic Boulder County farm. They also offer incredible catering options for parties of all shapes and sizes, as well as a picturesque private dining space. Every day of the week, Zolo’s mission is to serve flavorful, soulful Southwestern food and drink in a place that feels like home. Come

Open Daily Lunch: 11am-3:30pm Dinner: 4pm Brunch: Saturday and Sunday 10am-3pm Happy Hour Daily: 3-6pm Reservations Accepted Online at zologrill.com Bar Scene Full Bar/Extensive Wine List Weekend Brunch Takeout Available Offsite Catering Patio Seating Vegetarian-Friendly/Gluten-Free Dishes Free Parking Lot Private Event Space

and feel the love!

sample menu selections starters:: Oven Roasted Local Mushroom Empanada 7.50

Queso chihuahua, ela farms apple butter, huitlacoche vinaigrette

Elkhorn Lager Braised Short Rib Quesadilla 8.95

Pico de gallo, queso Oaxaca, hatch chiles, and huitlacoche aïoli

Queso Fundido 9.50

Red pepper jam, house pickles, and warm flour tortillas

Skillet Blue Cornbread 5.25 Smoked salt honey butter

Frito Pie 6.50

Quick pan chili, salsa fresca, sour cream, and pepper Jack cheese

soups and salads:: Tortilla Soup 9.50

Smoked Chicken Salad 13.75

Butter lettuce, dried cranberries, toasted pepitas, cumin vinaigrette, warm polenta croutons, crispy cowboy onions, and goat cheese

Chopped Salad 14.50

Grilled skirt steak, avocado, hard cooked egg, smoked queso, pepper bacon, cherry tomatoes, and smoked tomato ranch

supper:: Autumn Squash Tamale 16.95

Spaghetti and butternut squash, almond-habanero cream, and apricot compote

Relleno Platter 16.95

Brisket barbacoa stuffed poblano and crispy asadero stuffed anaheim, chile rojo, crema, and pinto beans

Redfish Tacos 18.50

Charred tomatillo salsa, smoked serrano aïoli, crema, house slaw, Cotija, served with flour tortillas, and black bean refritos

Riverance Farms Stuffed Red Trout 24.95 Crab and shrimp stuffing, warm potato and fennel salad, and serrano-lime tartar sauce

Grilled Pork Blade Steak 23.50

Roasted garlic, green chile hashbrowns, and ela farms apple butter

Skillet Crusted Verlasso Salmon 23.95 Red pepper-cascabel chile sauce, roasted fall vegetables, roots, and greens

brunch:: Stuffed French Toast 11.95

Caramelized bananas, pecan-maple syrup, and ancho chile sugar

Country Waffle 12.25

Diced ham, poblano chiles, Jack cheese, maplepecan butter, and seasonal preserves

Southwest Benedict 14.50

Chorizo, poached eggs, chile hollandaise, and English muffin

Avocado, mushrooms, roasted pumpkin, queso panela, smokey dry-chile chicken broth, poblano, and crema

Chicken Enchiladas 18.50

Breakfast Skillet 12.75

New Mexico Pork and Green Chile 4.95; 7.25

Buffalo Gravy and Biscuits 19.50

Red Chile Braised Short Rib Skillet 15.95

Potatoes, spicy hatch chiles, slow-roasted pork. served with lime, flour tortillas, and chicharron

Smoked queso, achiote rice, pinto beans, and crema; choice of red, green or xmas chile Pan-fried buffalo medallions, turnips, parsnips, yams, charred onion, dried cranberries, and sage biscuits

Goat cheese, seasonal vegetables, mushrooms, crispy potato, and eggs over easy Eggs over easy, corn grits, mushrooms, crispy potatoes, and goat cheese

www.diningout.com

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ZUCCA ITALIAN RISTORANTE

Louisville

zuccalouisville.com

808 Main Street Louisville, CO 80027 PH: 303.666.6499 Open Daily 4pm-Close Happy Hour Daily 4-6pm Outdoor Seating Full Bar Specialty Italian Cocktails Award-Winning 100-percent Italian Wine List

Locally-owned and operated by Three Leaf Concepts, Zucca Italian Ristorante celebrates the broad range of Italian cuisine. Explore the rich flavors of Italy’s sun-drenched south to the high altitude mountainous region in the north. The menu features selections from Italy’s vast and rich culinary history, with selections that showcase the gifts of the Italian culture. Pastas made fresh daily complement imported Italian delicacies and are paired with fresh, local produce from their very own farm, Three Leaf Farm, in Lafayette. Enjoy a selection from the 100-percent Italian wine list, with offerings from the world-renowned and celebrated regions across the country. From Sicilian selections, to the rich and bold wines of Piedmont, there’s an option for everyone. Allow the experienced staff to guide you in finding the perfect bottle to enhance your meal. Experience Italian food the way it should be, with fresh ingredients, careful preparation, and delightful presentation as you relax in a cozy, comfortable atmosphere.

sample menu selections antipasti::

pizza::

Garlic Knots 5

Margherita Napolitana 12

Fried Calamari 10

Speck 15

With marinara

Pepperoncini, cherry tomatoes, and white balsamic

Suppli’ al Telefono 8

Crispy sausage and mozzarella risotto balls

Zucca 13

Roasted garlic cream, grilled radicchio, roasted squash, mushroom, and truffle oil

Mediterranean Olives 5

pasta::

Orange peel and sage

Charcuterie 13

Chef’s selection of cured meats, cheeses, and accoutrements

insalata e zuppa:: Soup of the Day 4; 6 Mista 6; 9

Tuscan lettuces, grape tomato, pickled radish, cucumber, and balsamic vinaigrette

Caesar 6; 10

Chopped romaine, white anchovy, Parmesan crostini, and creamy house Caesar dressing

Arugula and Radicchio 8; 12 118

Smoked prosciutto, spicy fig, farmer’s cheese, and arugula

Meatballs 7

Pomodoro, Parmesan, and currants

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Fresh mozzarella, pomodoro, and basil

Apple, Gorgonzola, hazelnut, and golden balsamic vinaigrette www.diningout.com

Spaghetti 13

Marinara and house meatball or local Italian sausage

Bolognese 16

Fresh pappardelle, hearty meat sauce, and lemon ricotta

Scampi 17

Capellini, shrimp, tomato, capers, and lemon-garlic butter

Fettuccine Vodka Rustica 16

Local Italian sausage, pancetta, and classic vodka sauce

Orecchiette pesto 13; chicken 16; grilled shrimp 18

Tomato, fresh mozzarella, basil-arugula pesto, and fresh greens

Classic Lasagna 16

Traditional rustic meat sauce, herb ricotta, roasted tomato cream, and greens

dinner entrées:: Chicken Marsala 18

Roasted Brussels sprouts, mushrooms, and garlic potatoes

Polenta Parmesan 16; chicken 19; grilled shrimp 21

Fried Parmsean crusted squash, seared greens, fontina fonduta, spicy tomato picante, and balsamic reduction

Grilled Corvina 22

Lemon risotto, scampi-tomato reduction, and broccolini

Pork Scalloppini 18

Broccolini, apple-fennel salad, mustard fonduto, and fig agrodulce

DENVER :: 120 10 Barrel Brewing Co.

152 EDGE Restaurant

183 Old Major

121 Ace

153 El Five

184 Ophelia's Electric Soapbox

122 Acova

154 Elway's Restaurant

185 Oskar Blues

123 Adelitas Cocina Y Cantina

155 Euclid Hall Bar & Kitchen

186 OTOTO

124 Adrift

156 Fireside Bar + Grill

187 The Palm

125 Ale House

57 Fleming's Prime Steakhouse 1 & Wine Bar

188 Panzano

126 Aloy Thai 127 Ash’Kara 128 Atomic Cowboy

158 Gaetano's 159 Go Fish Sushi & Lounge

189 Parisi & Firenze a Tavola 190 Pizza Republica 191 Post Brewing Company

129 Bad Daddy’s Burger Bar

60 GRIND kitchen + 1 watering hole

130 Bamboo Sushi

161 Highland Tap and Burger

193 Recess Beer Garden

131 BANG UP TO THE ELEPHANT!

162 Hops & Pie

194 Rhein Haus

132 Bar Dough

163 Il Fornaio

195 rioja

133 Barolo Grill

164 Izakaya Den

196 root down

134 Beatrice & Woodsley

165 Jack's Uptown Grill

197 Sarto's

135 Bigsby’ Folly

166 Jax Fish House & Oyster Bar

198 Señor Bear

136 The Bindery

167 The Kitchen

199 Simms

137 Bistro Vendôme

168 La Sandía

200 Steuben's

138 Bubba Gump Shrimp Co.

169 Landry's Seafood

201 STK

139 Café Brazil

170 Leña

202 Stoic & Genuine

140 Chart House

171 Linger

203 Sushi Den

141 Cherry Cricket

172 The Lobby

204 Sushi Hai

142 Chow Morso Osteria

173 Lola Coastal Mexican

205 Tamayo

143 Citizen Rail

174 Lucky Strike

206 Thirsty Lion Gastropub & Grill

44 Colore Italian Restaurant 1 & Pizzeria

175 Mehak India's Aroma

207 Tony Roma's

176 Mila

208 Ultreia

177 Mister Tuna

209 Vesta

178 Mizu

210 Viale Pizza & Kitchen

179 Morin

211 Vital Root

180 Morton's of Denver

212 Whole Sol

150 Dos Santos

81 Nomad Taqueria + 1 Beer Garden

213 The Wolf's Tailor

151 Downtown Aquarium

182 The Oceanaire Seafood Room

145 Comida Truck/Cantina 146 Courier 147 Cucina Colore 148 Dae Gee Korean Barbecue 149 DC PIE CO.

192 range

214 Wynkoop Brewery

10 BARREL BREWING CO.

River North

10barrel.com

2620 Walnut Street Denver, CO 80205 PH: 720.573.8992 Sunday-Thursday 11am-11pm Friday and Saturday 11am-Midnight 24 Beers on Tap Award-Winning BrewPub Full Kitchen Rooftop Deck Large Parties Welcome Family-Friendly

Located in the heart of River North at 26th and Walnut, 10 Barrel Brewing features over 10,000-square-feet of space that includes an award-winning brewery and full kitchen. The brewery boasts a 20-barrel brewing system, 24 freshly brewed beers on tap, and fermenting from a sunken deck in the middle of the action. Throw in a rooftop patio, made-fromscratch pub grub, an open space layout with views into the brew area and kitchen, and you’ve got your new favorite hangout! Come knock back a pint with the friendly 10 Barrel Brewing team. Feeling hungry? They’ve got your food cravings covered all around with an elevated pub fare menu, featuring scratch-made items sourced from local producers. The tasty pub-food menu includes starters such as steamed beer mussels and steak and gorgonzola nachos, while mains run the gamut from gourmet burgers to fish tacos with pickled jalapeño slaw. Oh yeah, the pizzas are awesome, too. Eat up!

sample menu selections starters::

soup and greens::

pub grub::

Denver Wings small 10; large 16

Caesar Salad small 6; large 8

10 Barrel Burger 13

Choice of Buffalo, sweet Thai chile, Korean barbecue, or barbecue sauces, with celery, carrots, and choice of blue cheese or ranch

Chips and Salsa 7

Charred tomato salsa, burnt lime, Cotija cheese, tortilla chips, and cilantro

Sausage Session 14

Grilled beer sausage, capicola, pickled red onion, house pickles, red cabbage, beer mustard, cheddar “cheese wiz,” served with grilled sourdough

Eggplant Baba Ganoush 10

Pita bread, carrots, celery, radish, cucumber, pub chips, olives, and banana peppers

Green Hatch Chile Pimento Cheese Dip 9 Bacon jam and grilled bread

Kung Pao Brussels Sprouts 9

Crispy Brussels sprouts, kung pao sauce, and cashew

Romaine lettuce, Parmesan, and house croutons

House Salad small 3; large 6

Mixed baby greens, radish, cherry tomato, cucumber, and carrot

Smoked Salmon and Beet Salad 14

House-cured, cold-smoked salmon, roasted and pickled beets, pistachio, artisan greens, whipped goat cheese, lemon, and olive oil

Farro and Arugula Salad 14

Broccoli florets, sunflower seeds, pumpkin seeds, fennel, Granny Smith apple, orange gel, and maple Sherry vinaigrette

The Wedge 13

Iceberg lettuce, avocado purée, sunflower seeds, cherry tomato, bacon, cilantro, Cotija cheese, and chipotle ranch

Proteins

Add chicken 5; steak 8; organic salmon 7

Custom ground, hand-pressed chuck and Kobe, cheddar cheese, tomato, lettuce, red onion, pickle, mayo, and brioche bun; add bacon 2

Pubhouse Burger 15

Custom ground, hand-pressed chuck and Kobe, thick-cut bacon, crispy Sinistor black onions, cheddar cheese, A-1 Sauce, lettuce, tomato, mayo, and brioche bun

Bison Burger 15

Rock River Ranch bison, beer-braised onions, white cheddar, lettuce, tomato, mayo, and a brioche bun

Kimchee Beer Brat 12

Beer sausage, housemade kimchee, miso mustard, Sriracha mayo, green onions, and sesame seeds

Chicken Curry Sandwich 12

Pulled roasted chicken mixed with a curry mayo, cashews, craisins, celery, pickled red onion, and cilantro; served on a ciabatta roll or over a bed of house greens

Blackened Fish Tacos 15

Blackened rockfish, corn tortillas, pickled jalapeño slaw, tomatillo salsa verde, and guacamole purée; served with chips and salsa

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ACE

Uptown

aceeatserve.com

From the talent behind Vesta and Steuben’s comes a unique concept that’s a dynamic mix of delicious and fun. Owner Josh Wolkon and chef Thach Tran go above and beyond with this industrial-modern concept in Uptown, calling on the flavors of Asia in a style reminiscent of a tapas bar. From classic dim sum, like the Crazy Sichuan Shrimp Wontons, to hot plates like Thai Crab Fried Rice, the menu steals both the heart and palate. And don’t miss the visionary desserts—think Chocolate Bonbons and Bao Doughnuts—from pastry chef Nadine Donovan. Ace serves drink with equal vim, from craft brews, sake, housemade sodas, signature shots, to patio-friendly cocktails—like the Jop Jop, a house-carbonated punch with Leopold Bros American Whiskey and pineapple-infused Don Q Gold Rum. But there’s more to the Ace experience. Wolkon’s environmental commitment is clear in the recycled materials within, including a 40-foot shipping container lining the walls and a patio made of retooled

501 East 17th Avenue Denver, CO 80203 PH: 303.800.7705 Sunday-Thursday 4-11pm Friday and Saturday 2-11pm Friday and Saturday Bar Open Until 1am Ping Pong Bar Bar Scene Daily Happy Hour Featuring Housemade Sodas Patio Dining Takeout Available Available for Large Parties and Buyouts Private Dining Room Available Tuesday Night Pong Tournaments Chef’s Table

wood. The kicker? Ace pairs its Asian cuisine with ping pong. Get up and hit a few balls after a bite because at Ace, it’s all about good times and good food with people you love.

sample menu selections ramen::

small plates::

for the table::

Duck Duck Ramen 16

Crispy Imperial Rolls 6

Bibimbap 16

Sapporo Butter Miso Ramen 14

Brussels Sprouts and Shishitos 9

Braised duck legs, duck breast, fried leeks, egg, roasted duck broth, and wheat noodles Roasted sweet corn, enoki mushroom, negi, miso broth, butter, egg, and wheat noodles

Prawn and Lobster Ramen 23

Brown butter lobster dumplings and miso prawns, tempura seaweed, pea tendrils, roasted lobster miso broth, and wheat noodles

bao:: Shanghai Pork Belly Bao 6

Braised pork belly, hong shao rou glaze, cucumber, cilantro, and crispy shallots

Korean Fried Chicken Bao 6

Gochujang chile-honey glaze, Napa cabbage, and scallions

Miso Eggplant Bao 6

Roasted Japanese eggplant, scallions, miso sesame glaze, and watermelon radish

Bao Trio 15

Choice of three buns

Taro root, seasonal vegetables, vermicelli noodles, wheat wrapper, and spicy soy Togarashi, sesame seeds, and lime aïoli

Tamarind Chile Barbecue Ribs 17

Half-rack grilled spare ribs, crispy garlic, and tangy tamarind barbecue sauce

Tiger Wings 12

Crispy chicken wings in sweet-and-salty tiger sauce

Naked Wings 11

Crispy marinated chicken wings

Gyoza 6

Lemongrass chicken, Napa cabbage, chives, and yuzu ponzu

Crazy Sichuan Shrimp Dumplings 9

Crispy shrimp dumplings, Sichuan chile sauce, and crispy shallots

Kimchee 4

Spicy pickled Napa cabbage

Bowl or hot stone bowl, marinated rib-eye, soft poached egg, scallions, kimchee, gochujang, seasonal banchan, and rice

Sichuan Chicken 18

Fried boneless half chicken, Sichuan sesame chile sauce, and peanuts

Scallop and Shrimp XO Rice Pillows 18

Stir-fry cheong fun noodles, X.O. chile sauce, lotus root, garlic, chives, crispy shallots, and cilantro

Thai Crab Fried Rice 26

Tempura crab legs and jumbo lump crab, Thai curry rice, peas, Thai basil, cilantro, poached egg, and five spice crispy garlic

Grilled Black Pepper Steak 28

8oz flat iron steak, Chinese black pepper glaze, wok tossed seasonal mushrooms and root vegetables, roasted pearl onions, and crispy shallots

desserts:: Bao Doughnuts 2 each; 4 for 6

Five spice sugar and lime leaf anglaise

Miso Caramel Mousse 8

Frozen miso caramel mousse, magic shell, crispy wonton strips, and raspberry crumbles

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ACOVA

Lower Highlands

acovarestaurant.com

Photos by Jonathan Phillips

3651 Navajo Street Denver, CO 80211

Owners behind The Hornet, Sean and Betsy Workman and Paul Greaves, have opened the casual neighborhood hangout, Acova. A mix of modern and industrial, the

PH: 303.736.2718

revitalized space—which formerly housed 96-year-old Italian restaurant, Patsy’s—now features cherry

Monday-Thursday 11am-11pm Friday 11am-Midnight Saturday 10am-Midnight Sunday 10am-11pm

wood floors, steel structures, and garage doors that spill out onto the 100-person patio. Paying homage

Daily Happy Hour Featuring $6 Wine Slushies, $4 Well Drinks, and Beer Safe Play Area For Kids Extensive Gluten-Free and Vegan Menu Options Weekend Brunch Spacious Garden Patio with Space Heaters and Misters Available for Large Parties and Buyouts

Island Mussels simmering in a white wine sauce. The Honey Stung Fried Chicken drizzled in sausage gravy

to the building’s previous tenant, Acova’s menu satisfies by way of continental comfort food with an Italian flair. Starters cycle through Seared Ahi + Polenta Cakes with a spicy carrot-jalapeño slaw to Prince Edward and served with spiced greens is well on its way to becoming a favorite. Thirsty patrons can sidle up to either side of the indoor-outdoor bar and peruse a list of craft beers, wines, and handcrafted cocktails. Weekend warriors must stop by for the $3 Build-Your-Own Bloody Mary Bar. Offering something for all, even little ones can find their own entertainment at “The Nest.” Adjacent to the outdoor patio, the Montessori-inspired play area is made with learning in mind, equipped with a Lego wall, colorful tires, and a chalk spool sure to stimulate budding minds. Nestled in The Northside district, Acova aspires to nourish the community in every way.

sample menu selections appetizers::

sandwiches::

Acova Nachos 10

Capo di Capitan 13

White beans, pickled onion, jalapeño, cilantro, pico de gallo, Cotija, and avocado crema; add braised pork or grilled chicken 5

PEI Mussels 8; 14

Italian sausage, basil, white wine sauce, and crostini

Grilled Oysters market price

Half dozen or full dozen, topped with garlic butter, prosciutto, and Parmesan

soups::

Braised pork, smoked turkey, pepper Jack, pickled red onions, pineapple-jalapeño jam, and ciabatta

Po’Boy 14

Fried oysters, chipotle mayo, avocado, house slaw, and baguette

Veg Out Wrap 12

Pork Posole Green Chili 3; 6 Tomato Basil 3; 6

Beef Burger 13

salads:: Cobb Salad 10

Spring mix, bacon, hard-boiled egg, tomato, cucumber, shredded carrots, avocado, bleu cheese crumbles, ranch, and onion strings; add protein 5

Kale Salad 10

Shaved kale, herbs, almond granola, pecorino, lemon vinaigrette; add chicken or seared ahi 5 122

Havana Panini 13

Grilled portabella mushroom, hummus, tomato, shaved red onion, arugula, shredded carrots, and cucumber

Add a grilled cheese 5

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Capicola, shaved ham, soppressata, mortadella, lemon ricotta, arugula, giardiniera, and baguette

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Arugula, tomato, onions, house pickles, brioche bun; choice of two toppings: Brie, Swiss, Gruyère, cheddar, bleu, bacon, avocado, egg, mushrooms, or fried onions

entrées:: Bistro Steak 26

Whipped potatoes, haricot verts, mushrooms, demiglace, and onion strings

Broadway Lobster Mac ’n’ Cheese 17

Lobster, bacon, cheddar, panko crumbs, prosciutto crisp, and chives

Chimichurri Cauliflower Steak 18

Polenta cake, cherry tomatoes, capers, toasted almonds, and haricot verts

Fish ’n’ Chips 16

Fresh beer-battered cod, chips, and tartar sauce

Honey Stung Fried Chicken 18

Buttermilk-battered chicken breast, whipped potatoes, spicy greens, sausage gravy, and honeycayenne drizzle

Icelandic Cod 22

Crab slaw, confit fingerling potatoes, haricot verts, and lemon butter sauce

Veal Osso Bucco 24

Parmesan polenta, spicy greens, and gremolata

brunch:: Bourbon Banana French Toast 14 Thick-sliced brioche, bacon, and potatoes

Dixie Chicken 14

Buttermilk-battered fried chicken, two eggs, sausage gravy, honey-cayenne sauce, house biscuit, and potatoes

Bloody Mary Oyster Shooters 2 each

Fresh-shucked oysters, house Bloody Mary mix, and lemon

ADELITAS COCINA Y CANTINA/PALENQUE MEZCALERIA

Platte Park

Dinner and drinks…without the driving! Everything you need for an evening out is located in the Denver Platt Park neighborhood near South Broadway and Louisiana. Bringing the heart and soul of Mexico to South Broadway, Adelitas Cocina y Cantina dishes out traditional Michoacán Mexican fare. With a large gluten-free menu, vegetarian options, and an award-winning house margarita, they’re

Adelitas adelitasco.com 1294 South Broadway, Denver, 80210 2609 West Main Street, Littleton, 80120 Palenque Mezcaleria palenquemezcaleria.com 13 East Louisiana Avenue, Denver, 80210

cocktails, and a delicious selection of Mexican street food. The knowledgeable agave aficionados can

Monday-Thursday 11am-11pm Friday 11am-Midnight Saturday 10am-Midnight Sunday 10am-11pm Weekend Brunch: 10am-3pm Happy Hour: Daily 3-6pm and 9pm-Close

guide you on a mezcal adventure! The Adelita’s family looks forward to seeing yours! Be sure to visit the

Reservations Accepted for Six or More

new Adelitas Cocina y Cantina location at 2609 West Main Street in downtown Littleton.

Two Daily Happy Hours Daily Specials Service Industry Specials $1 Tacos Every Tuesday Large Gluten-Free Menu Vegetarian-Friendly

sure to please everyone in your group. Palenque Mezcaleria, around the corner, has a unique, rustic, and cozy setting. Having the title of Denver’s first mezcaleria, it offers a vast selection of mezcal, craft

Palenque Mezcaleria, around the corner, has a unique, rustic, and cozy setting. Having the title of Denver’s first mezcaleria, it offers a vast selection of mezcal, craft cocktails, and a delicious selection of Mexican street food.

sample menu selections aperitivos::

vegetables::

brunch::

Chips and Guacamole market price

Veggie Bowl 7.95

Huevos Divorciados 8.95

Queso Fundido con Chorizo o Soyrizo 8.95

Melted mozzarella, diced tomato, and your choice of chorizo or soyrizo served hot with flour or corn tortillas

Ceviche 10.95

Camarones cooked in fresh lime juice with onions, tomatoes, jalapeños, cilantro, and fresh avocado; served with corn chips

comida:: Carne Asada 16.95

Carne asada steaks with Monterey Jack cheese enchilada with housemade refried beans, guacamole, pico de gallo, and corn tortillas

Camarones à la Diabla 16.95

Sautéed camarones served in La Diabla sauce with rice, lettuce, pico de gallo, and guacamole

Cielo Mar Y Tierra Molcajete (Earth, Sea, Sky) 29.95

Marinated steak, chicken, and shrimp in a spicy tomato sauce with green onions, nopales, and panela cheese; your choice of corn or flour tortillas

Sautéed portobello mushroom and veggies served with housemade refried beans, rice, and guacamole

Ensalada del Adelitas 6.95

Mixed green salad, cranberries, avocado, red onion, cucumber, hard-boiled eggs, and queso fresco with housemade olive oil and lime dressing

tacos y tortas::

Two fried eggs separated by a column of housemade refried beans; one egg is covered with chile verde Michoacáno; the other is covered with chile rojo

Breakfast Tacos 9.95

Corn tortillas filled with scrambled eggs, bacon, Monterey Jack cheese, roasted potatoes, and chipotle cream sauce; garnished with pico de gallo and avocado

three tacos per order

palenque mezcaleria::

Tacos al Pastor 10.95

Tlayudas 9.95

Carnitas Tacos 10.95

Mole Oaxaca 14.95

Marinated, spit-grilled pork served on corn tortillas with diced red onions, cilantro, and pineapple with tomato salsa and lime Served on corn tortillas with pico de gallo, tomatillo salsa, and Cotija cheese

Lengua Tacos 11.95

Beef tongue simmered with garlic and basil; served on corn tortillas with diced onions, cilantro, and tomatillo salsa

Burritos 10.95

Housemade refried beans, rice, lettuce, Monterey Jack cheese, pico de gallo, and your choice of al pastor, carne asada, carnitas, lengua, pollo, veggie, or breakfast in a flour tortilla; smothered with chile verde Michoacáno or Adelita’s chile rojo

Corn masa tortilla covered in refried beans, mole rojo Michoacán, Monterey Jack cheese, and your choice of carne asada, carnitas, al pastor, chicken, or vegetarian Slow cooked chicken thigh smothered with Oaxacan mole negro (chocolate, almonds, and walnuts); served with yellow rice, refried beans, lettuce, pico de gallo, and flour or corn tortillas

Mole Verde 14.95

Slow cooked chicken thigh smothered with mole pipian (pumpkin seeds, sesame seeds, and poblano chiles); served with yellow rice, refried beans, lettuce, pico de gallo, and flour or corn tortillas

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ADRIFT

South Broadway

adriftbar.com

218 South Broadway Denver, CO 80209

For a quick trip to the tropics, head to South Broadway’s Adrift tiki bar, an exotic

PH: 303.778.TIKI

retreat with a carefully curated menu of legendary cocktails, island cuisine, and a monthly All-You-Can-Eat

Closed Sunday and Monday Tuesday-Thursday 5pm-Midnight Friday and Saturday 5pm-1am

Luau with fiery Polynesian dancers. Flanked by two dramatic totems, this South Seas-inspired hideaway

Bar Scene Full Bar Happy Hour Notable Spirits Patio Dining Signature Drinks Monthly Luaus Tiki Tuesdays-All Night Happy Hour Polynesian Specialties

touts a mysterious dining room with tropical accents, such as shiny bamboo walls, island murals, carved wooden masks, nautical glass floats, and glowing blowfish lanterns. During cold winter nights, the warmth of the islands envelops guests as they sip on a selection of more than 40 rums, classic tiki cocktails (like the creamy Macadamia Nut Chi-Chi), or shareable punch bowls. A spice route of flavors warms the palate through executive chef, Tyler Critchfield’s deft hand with seasonings that carry a kick. Try the sea-fresh Island Poke Bowl that steams over misty lava rocks or signature Guava Baby Back Ribs that literally melt in your mouth with a zing of citrus coriander.

sample menu selections tiki cocktails::

frozen cocktails::

entrées::

Zombie 13

Macadamia Nut Chi-Chi 10

Lemongrass Chile Tofu 12

Aged rum, Jamacian rum, overproof rum, house falernum, grapefruit, lime, pomegranate grenadine, and absinthe

Singapore Sling 11

Gin, black cherry, benedictine, orange shrub, pomegranate, lime, pineapple, angostura, and soda

Vodka, macadamia liqueur, pineapple, and coconut

Mele Ka-Tiki-Maka 12

Rosemary-infused whiskey, house falernum, cranberry, lemon, ginger, and rose

shareable cocktails::

Adrift Old Fashioned 11

Krakatoa 25; 48

Mai Tai 11

The Black Pearl 30; 58

Don Q 2007 single barrel rum, bourbon, espresso, coconut, and angostura bitters Navy rum, Jamaican rum, white rum, triple sec, lime, and house almond orgeat

Ku Ku Kachoo 12

Monkey Shoulder whiskey, Jamacian rum, lychee, angostura bitters, amaro, anise-honey liqueur, ginger, and lemon

Jungle Bird 12

Black rum, campari, pineapple, and lime

Hurricane 11

Flor de Cana dry rum, orange juice, lime, passionfruit, pomegranate, and overproof rum float

Served for two or four; pyrat rum, dark rum, coffee liqueur, pineapple, lime, and grapefruit Wray and Nephew overproof Jamacian rum, hamilton Jamacian black pot still rum, amaro, cassis, absinthe, house falernum, pineapple, and lime

small plates:: Spicy Hawaiian Chile Shrimp 16

Grilled shrimp, garlic chile sauce, cherry tomato, cucumber, carrot, red bell pepper, and fried forbidden rice

Spicy Vegetable Samosa 9

Three savory, light fired pastries, potato, cabbage, and curry spices; served with cilantro pesto and tamarind chutney

Island Salmon Poke 16 124

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Fresh salmon, cherry tomato, onion, Fresno pepper, avocado, and tamari ginger vinaigrette; served with taro chips

Carrot noodles, Thai basil, cherry tomatoes, burnt radish, and chilled shiitake mushroom broth

Volcanic Smoked Pork Tenderloin 15

Edamame purée, corn, cherry tomatoes, heirloom beans, and Fresno chile jam

African Plantain Chicken Stew 12

Peri Peri chicken, tomato, plantain, red onion, lemongrass, ginger, and white rice

Loco Moco Meatloaf 12

Gochujang-glazed pork and angus beef, fried egg, onion marmalade, gravy, and white rice

house specialties:: Guava Barbecue Baby Back Ribs half rack 16; full rack 32

Hickory smoked baby back ribs, guava barbecue sauce, and seasonal slaw

Adrift Pu Pu Platter 30

Serves two; guava barbecue ribs, smoked banana leaf pork, Peri Peri chicken, pho pickles, mac salad, and seasonal slaw

ALE HOUSE

Lower Highlands

Blue skies and sunshine are regulars here. The rooftop patio has a knack for attracting social crowds who all share appetites for spectacular views, crisp flavorful brews, and fresh bites. In

alehousedenver.com

keeping with the true spirit of what an ale house should be, Ale House is carrying out the heart-held

2501 16th Street Denver, CO 80211

tradition of handcrafted beers and bringing people together to share in the community. The restaurant

PH: 303.433.9734

has over 40 beers on tap at any given moment, many from Colorado, but also brings in great national, and

Open Daily 11am-Midnight

even international, beers. On Wednesdays, live music and happy hour is available all day. The team here is all about sharing its passion for great food, beer, and wine. That’s why they host a lot of tap takeovers and beer and wine dinners. So bring your adventure, bring your curiosity, but most of all, bring your good taste because Ale House promises its guests the best local craft beers and food pairings on this side of the Rocky Mountains.

Rooftop Bar with Best View of Denver Upstairs and Main Floor Bars 40+ Beers on Tap Extensive Wine List Large Parties Welcome Private Space and Full Buyouts Available Fireplace

sample menu selections some:: Shishito Peppers 7.95

Pan-fried, spicy soy-lime glaze, and sesame seeds

Caramelized Brussels Sprouts 9.95 Balsamic reduction, shaved Asiago, and toasted almonds

Crispy Calamari and Pickles 10.95

Roasted garlic cocktail sauce and whole grain mustard tartar

salads:: Roasted Vegetable and Quinoa Salad 14.95 Mixed greens, apple cider mustard vinaigrette, roasted poblano and red peppers, roasted beets, sautéed mushrooms, red grapes, Israeli couscous, red quinoa, and candied walnuts

Sesame Crusted Ahi Tuna Salad 16.95

Bok choy, mixed greens, carrot, cucumber, red bell pepper, bean sprouts, scallions, toasted almonds, fried rice noodles, and vinaigrette soy glaze

tacos, burgers, and sandwiches:: Barbecue Bacon Burger 14.95

Smoked jalapeño cream cheese, lettuce, tomato, fried onions, and pepper Jack

Blackened Cod Lettuce Tacos 12.95

Crisp romaine, pepper Jack cheese, pineapple salsa, smashed avocado, and side of black bean and corn salsa

Chicken Platte Wrap 14.25

Marinated grilled chicken, avocado, baby greens, cucumber slaw, poblano ranch, and flour tortilla

Ultimate 15.95

Smoked prime rib, roast turkey, black forest ham, havarti, provolone, spinach, roasted grape tomatoes, pesto mayo, balsamic glaze, and baguette

Rockies Dip 13.95

Smoked prime rib, caramelized onions, provolone, au jus, hickory smoked salt, and hoagie roll

large plates:: West Side Filet 27

6oz choice beef tenderloin, roasted garlic mashed potatoes, sautéed corn and peppers, and citrus steak butter

IPA Fish and Chips 14.95

Beer-battered cod fillets, fries, creamy apple cider slaw, and whole grain mustard tartar

sweets:: Grandma’s Chocolate Cake 8

Oreo cookie crumb dusted, quadruple layer chocolate fudge cake for two, strawberries, and Little Man vanilla ice cream

drinks:: Patty’s Red Ryder 7

Wynkoop Patty’s Chile Beer mixed with a shot of tequila, splash of lime, and topped off with tomato juice

Lohi Spice Margarita 12

An elevated, spicy margarita made with Arta silver tequila, a kick of fresh jalapeños, and Sriracha sea salt

brunch:: Poblano French Toast 11.50

Poblano maple syrup, cream cheese icing, candied walnuts, and peppered bacon

Southern Fried Chicken and Egg Biscuit 13.95 Triple dipped chicken with cheddar scrambled eggs on baked biscuit with jalapeño sausage gravy and hash browns

Smoked Salmon Benedict 14

Smoked Scottish salmon, spinach, soft-poached eggs, toasted French bread, dill hollandaise, pickled red onion, and hash browns or aged white cheddar grits www.diningout.com

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ALOY THAI

Ballpark Neighborhood

aloymodernthai.com

2134 Larimer Street Denver, CO 80205 PH: 303.379.9759 Monday-Thursday 11am-9:30pm Friday 11am-10pm Saturday Noon-10pm Sunday Noon-9:30pm Catering Delivery Happy Hour Vegetarian-Friendly Full Bar

Aloy Thai has delivered the freshest contemporary Thai cuisine to Boulder and Denver since 2016. From Thai chefsâ&#x20AC;&#x201D;and an uncompromising passion for fresh, sustainable, farmto-table cookingâ&#x20AC;&#x201D;comes a culinary program rich with flavor and creativity. From fried rice concoctions (the shrimp-dotted house variety is a favorite) to sizzling wok-fries and piquant curries, the kitchen delivers the best of Thai cooking for a modern, health-conscious audience. And with online ordering and quick takeout service available, Aloy Thai is just as popular for business day lunch as it is for a leisurely evening meal. If you settle in to one of their two locations in LoDo or Boulder, be sure to complement your meal with a glass of wine, sake, or Colorado draft. At Aloy Thai, flavor and passion make for an undeniably memorable experience.

sample menu selections small plates:: Belly Bun

Slow-cooked pork belly, red oak, scallion, and house pickles

Wicked Wings of the East

Red Bird wings, caramelized spicy sauce, and house pickles

Brie Tempura

Battered and fried Brie, red potato chips, apple, and Colorado honey

Alligator

hot durango river rock:: Wagyu Beef

500-degree hot rock

wok-fry:: Thai Basil

Sweet pepper, zucchini, carrot, eggplant, Thai basil, and green coconut curry

Panang Curry

Red sweet pepper, carrot, green bean, broccoli, Thai basil, and thick panang coconut curry

Minced chicken or other protein, Thai basil, green bean, onion, sweet pepper, and spicy garlic soy

Duck Curry

Spicy Sizzling

specialties::

Pineapple, grape, tomato, and red curry sauce

Thai herbs, sweet peppers, green bean, and spicy black pepper sauce

Cracking Calamari

noodles::

Egg noodle, slow-cooked chicken, purple onion, green onion, and yellow coconut curry; topped with fried egg noodle

Pad Thai

Pineapple Fried Rice

Drunken Noodles

Shrimp Clay Pot

noodle soups:: Tom Kha Noodle Soup (GF)

Egg noodle, bean sprouts, onion, mushroom, garlic oil, and coconut milk

Kobe Beef Noodle Soup

Rice noodle, bean sprout, choi, green onion medley, and garlic oil

Bean sprouts, chopped tofu, purple onion, scallion, cage-free egg, and chopped peanut Sweet pepper, onion, Thai basil, cage-free egg, and spicy garlic sauce

Aloy Noodle

Sweet pepper, onion, celery, green onion, egg, chile oil, and yellow curry powder; contains dairy

Sriracha Noodle 126

Green Curry

Shrimp, sweet pepper, onion, broccoli, zucchini, and house spicy chile paste; served in a hot cast iron skillet

Housemade sweet-tangy sauce

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curries::

Sweet pepper, onion, tomato, broccoli, cage-free egg, and house Sriracha www.diningout.com

Kao Soi

Seafood, grape, onion, cage-free egg, yellow curry, and house soy Bean noodle, cilantro, celery, ginger, garlic, bacon, rice whiskey, and house soy; contains dairy

ASH’KARA

Lower Highlands

www.ashkaradenver.com

2005 W 33rd Avenue Denver, CO 80211 PH: 303.537.4407 Happy Hour 4-6pm

Chef Daniel Asher is a restless genius, and Ash’Kara is the latest incarnation of his distinct brand of culinary exploration. The name of the restaurant is Hebrew street slang for “totally!” or “heck, yeah!” and its menu, bar program and buzzy decor are all reflections of exuberant spirit. Here, Asher explores the continuous evolution of Israeli cuisine, with ingredients and flavors from

Open Daily for Dinner at 5pm Reservations Suggested Gluten Free and Vegetarian Items Abound! Large Parties and Private Events Welcome Catering Available Patio Seating in Warmer Months

across Europe and North Africa, including Yemen, Syria, Israel, Morocco, Egypt, Turkey and Spain. A menu of shareable items includes fresh wood-fired house-made pita, oven-roasted vegetables, hummus and spreadable sides, paired with a unique rotating roster of seafood, fowl, beef and lamb plates and tagines served in traditional clay pots. Asher’s bold flavors are complimented by a wildly original cocktail program utilizing house-made saffron tincture and tonics and flavor profiles to dazzle and challenge the palate. But first and foremost, Ash’Kara is about sharing in the celebration of life’s best things—literally reaching across the table in an immersive experience, and saying to the people you are with, “try this, and this, and this…” Totally and heck yeah, indeed.

sample menu selections hummus (GFA, V)::

dips::

Saganaki 12

Organic Chickpeas, Soom Tahini, Garlic, EVOO, Smoked Pimenton, Parsley. Served with Wood Fire Pita. -10-

served with fire oven pita

Falafel 10

with Confit Cherry Tomatoes + Black Garlic +3 with Wood Roasted Organic Mushrooms +4 with Herb Marinated Bulgarian Feta +4 with Roasted Cauliflower +3

snacks::

Muhammara 8

Wood Roasted Peppers, Caramel Walnuts

Babaganoush 8

Tomato Chili Salad, Herbs

Labneh 7

Lemon Agrumato, Ash Salt, Flowers

small plates:: Salt Spring Mussels 14 Aromatics, arak, swiss chard

Marinated Olives 5

Israeli Salad 11

House Pickles 5

Dolmas 10

Middle East Snack Mix 5

Wood Roasted Carrots 10

Roasted Charmoula, Fennel Seed Persian Cucumber, Turmeric Turnips, Golden Beets Marcona Almond, Pistachio, Pomegranate, Dried Fava

Za’atar ranch, chickpeas, feta Israeli couscous, tomato, sesame cream Herbed labneh, pistachio dukka, pickled red onion

Kaseri cheese, ouzo, lemon, fire Ketchup tahina, urfa pepper

Fried Cauliflower 10

Marinated feta, sherry vinegar syrup, aleppo chili

Lamb Kofte 14

Local lamb, saffron yogurt, pomegranate molasses

Spanish Octopus 12 Zhug, celery, evoo

feast:: serves 2-4 guests

Duck Tagine 42

Daily grain, duck neck jus, roasted fruit, date syrup

Vegetable Tagine 34

Winter squash, eggplant, root vegetables

Wood Fired Whole Fish 36

Alamosa striped bass, herbs, horseradish, fresh tomato

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ATOMIC COWBOY

Congress Park

atomiccowboy.net denbisco.com fatsullys.com PH: 303.377.7900

3237 East Colfax Avenue Denver, CO 80206 141 South Broadway Denver, CO 80209 4275 Tennyson Street Denver, CO 80212 528 South Tejon Street Colorado Springs, CO 80903 Denver Biscuit Company at The Stanley Marketplace 2501 Dallas Street Aurora, CO 80010 Happy Hour: Daily 3-6pm and Sunday-Thursday 10pm-Close Online Ordering Through Facebook and Chownow To book The Slice Truck or the Biscuit Bus for your next event, email: foodtrucks@atomicprovisions.com

Home of the Denver Biscuit Co. and Fat Sully’s Pizza, Atomic Cowboy is a staple on East Colfax, South Broadway, Tennyson Street, Colorado Springs, and at the Stanley Marketplace in Aurora. You can count on Atomic Cowboy from morning to late night. Breakfast starts with the Denver Biscuit Co. and big, fresh-from-the-oven buttermilk biscuits. Pile your biscuit high with fried chicken, cheese, and bacon smothered in sausage gravy, or indulge in a Pulled Pork Biscuit. When the lunch bell rings, make it count with authentic New York-style pizza, as Fat Sully’s joins the lunch options. Build your own pie or slice from lunch through dinner or for a late-night snack. No matter the hour, Atomic Cowboy strives to provide customers with nothing but the best dining experience with the highest quality ingredients, made in-house and locally-sourced. Wait! It’s not only about the food—the bartenders mix AM and PM specialty cocktails and pour 24 rotating local brews on draught. Look for biscuits and pizzas on the go with the Biscuit Bus and Fat Sully’s Slice Truck. Featured on “Diners, Drive-Ins, and Dives,” CNN, Cooking Channel’s “UNIQUE EATS,” and Cooking Channel’s “EAT STREET” “Breakfast doesn’t get more all-American than this.”—The Denver Post 10 Best Foodie Spots in Denver—USA Today 12 Amazing Fried Chicken Sandwiches from Coast to Coast—Food Network

sample menu selections biscuit sandwiches::

biscuit platters::

The DBC Club 9.75

Biscuit French Toast 8.95

Buttermilk-fried chicken, Tender Belly bacon, cheddar, shredded iceberg, tomato, and chipotle ranch

The Dahlia 9.50

Housemade sausage patty, apple butter, fried egg, and maple syrup

The Sherman 8.25

Tender Belly bacon, shredded iceberg lettuce, tomato, and egg

The Schooner 9.95

PBR-battered fried catfish, housemade tartar sauce, coleslaw, and tomato

The Cordon Bleu 10.50

Buttermilk-fried chicken, Tenderbelly ham, cheddar, and honey butter

The Franklin 9.95

Smothered in sausage or vegetarian shiitake mushroom gravy

Shrimp and Grits 11.95

Rock shrimp, Falls Mill grits, and pancetta over a biscuit

Strawberry Shortcake 8.95

Smothered in strawberries and whipped cream

pizza:: By the Slice 3.50

Regular toppings .45; premium toppings .65; ranch or chipotle ranch .65

Whole Pies

The Ellsworth 8.95

Regular Toppings

The Jack Lee 7.95

Tenderbelly bacon and grape jelly

The Elmer 10.25

10-hour smoked pulled pork, homemade barbecue sauce, fried onions, slaw, and pickles

Biscuit Cinnamon Roll 5.95

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Biscuits and Gravy 8.25

Buttermilk-fried chicken, Tenderbelly bacon, and cheddar smothered in sausage or vegetarian gravy Buttermilk-fried chicken, honey, stone-ground mustard, and housemade pickles

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Syrup and honey butter

www.diningout.com

Neapolitan, white, or gluten-free; 20-inch or 26-inch Pineapple, artichoke hearts, garlic, black olives, mushrooms, jalapeños, sautéed green peppers, sautéed onions, basil, tomatoes, and banana peppers

Premium Toppings

Italian sausage, pepperoni, bacon, meatballs, Canadian bacon, anchovies, spinach, feta, and extra cheese

Ranch or Chipotle Ranch

BAD DADDY’S BURGER BAR

Multiple Locations

baddaddysburgerbar.com

Picture your dream burger, then head here to create it.

Bad Daddy’s Burger Bar

doesn’t mess around when it comes to cravings—instead, they shoot for the moon with unexpected culinary twists, like buttermilk-fried bacon and green chile cheese tots. What makes this place even more over-the-top is their Create-Your-Own Burger menu, 17 regional craft brews on tap, and signature

Find one nearest to you at baddaddysburgerbar.com Sunday-Thursday 11am-10pm Friday and Saturday 11am-11pm Create Your Own Burgers and Salads Rotating Taps with Local Craft Beer Freshly Squeezed Cocktails

cocktails, all in an urban garage atmosphere. It’s a place for the whole family or for a night out on the town with friends, and Bad Daddy’s wouldn’t have it any other way. Looks like you just found your new favorite hangout.

“BEST BURGER in town, hands down!”—Gabrielle W. “Awesome burgers, apps, and beer selection. Just what Cherry Creek needed.”—Jason G. Photos by Laurie Smith, lauriesmithphoto.com

sample menu selections starters:: Fried Pickles 7.95

Hand-breaded pickles served with traditional ranch dressing

Chicken Wings 11.45

pepperoncini peppers, feta, radish, and chickpeas tossed with Greek lemon-oregano vinaigrette

burgers:: choice of one side

Crispy wings tossed in Buffalo or Thai chile sauce; served with blue cheese or ranch dressing and celery

BD’s All-American Burger 9.95

Daddy’s Nachos 11.25

Bacon Cheeseburger on Steroids 13.95

A large portion of tortilla chips with black beans, jalapeños, cheddar, red onions, tomatoes, and black olives; topped with Amber Ale queso, Daddy’s Chili, jalapeño bacon, sour cream, cilantro, and green onions

Green Chile Cheese Tots 6.75

Our crispy tots topped with our own recipe of Hatch Valley green chile and cheddar cheese

Not Your Mama’s Deviled Eggs 5

Five lightly-fried deviled eggs with a spicy filling, crumbled bacon, and garnished with a fresh jalapeño

giant chopped salads:: Texican Chicken Salad 11.45

Romaine lettuce, 6oz buttermilk fried chicken, cilantro, red onion, tomato, black beans, corn, and tortilla strips tossed in chipotle ranch

Stella’s Greek Salad 11.25

Romaine lettuce, 6oz grilled chicken breast, tomato, red onion, cucumbers, Kalamata olives,

Ketchup, yellow mustard, lettuce, tomato, red onion, and pickles; add choice of cheese 1 Monterey Jack cheese, three pieces of jalapeño bacon, three pieces of applewood-smoked bacon, housemade bacon mayo, shredded iceberg lettuce, tomato, red onion, and pickles

Sam I Am Burger 11.75

American cheese, overeasy fried egg, rosemary ham, and freshly-made pesto

Pittsburgher Burger 11.25

Housemade American cheese, shoestring fries, spicy garlic ketchup, lettuce, tomato, and red onion

Nick’s Patty Melt 10.95

non-burger burgers:: Emilio’s Chicken Sandwich 12.75

Buttermilk fried chicken breast with fresh mozzarella, jalapeño bacon, poblano pepper mayo, guacamole, shredded iceberg lettuce, tomato, and red onion

Maui Tuna Burger 12.95

Poke-style house-ground #1 tuna seared to your liking with arugula and crisp wasabi slaw on a multigrain bun; served with Thai chile sauce

Frenchie Burger 11.75

Turkey burger with Brie, applewood-smoked bacon, grilled apples, and garlic mayo

Cantina Burger 9.95

Crispy or grilled black bean burger with white cheddar and Monterey Jack cheeses, green chiles, avocado, and chipotle ranch

shakes::

On rye toast with Swiss cheese, grilled onions, mayo, and Dijon mustard

Basic 5

Fried Mozzarella Burger 11.25

Chunky Elvis 5.50

Western Burger 14.25

Cookies and Cream Shake 5.50

A slice of fried fresh mozzarella, tomato jam, garlic mayo, Dijon mustard, and leaf lettuce 100-percent buffalo burger topped with Monterey Jack cheese, seasoned fried onion straws, and barbecue sauce

Chocolate, vanilla, or strawberry Creamy peanut butter, Ghirardelli chocolate, banana, and walnuts The classic with crushed Oreo cookies

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BAMBOO SUSHI

Highlands

bamboosushi.com

2715 17th Street Denver, CO 80211 PH: 303.284.6600 Open Daily 5-10pm Happy Hour Daily 5-7pm Sustainable Sushi Award-Winning Happy Hour Delivery Catering Locally-Sourced/Seasonal Takeout Private Dining: Up to Fifty

The world’s first certifiable sustainable sushi concept can be found right in here in Denver. Welcome to Bamboo Sushi. Tackling the sustainability of the sea, every fish found on the menu here is approved by the Monterey Bay Aquarium’s Seafood Watch program. Going a step further, Bamboo Sushi even tracks the carbon footprint of the entire venture from the fisherman out at sea down to the recyclable materials that make up the restaurant's design. Speaking of, Bamboo Sushi is incredibly sleek with an entranceway lined with cozy wooden booths sitting opposite of a stellar marble bar. Underneath glowing lanterns, the open dining room touts an omakase counter alongside a full patio divided by garage doors. Bamboo Sushi divides its menu into small and shareable plates like char-grilled Shishito Peppers. Signature rolls run the gamut of the Ocean Farmer with garlic butter crab to the Friday the 13th. Not a fan of raw fish? The Snake River Farms Wagyu Burger is a crowd pleaser. Behind the bar, the restaurant features a solid lineup of wines and craft beers plus a dizzying line up of sakes culled from various regions of Japan.

sample menu selections vegetable::

from the sea::

Silken Tofu 8

Oysters at a Bonfire 12

Formed tofu with dehydrated shiitake XO sauce, basil, cilantro, and sea salt; served warm

Grilled Market Vegetables 10

A rotation of seasonal vegetables served over a sweet corn purée with banyuls vinaigrette and pepitas

Miso-Glazed Japanese Eggplant 7

Ginger, honey, sesame seeds, negi, and rice crisps

salad:: Foraged Seaweeds 11

Salted cucumber, ikura, and sanbaizu with smoked dulse salt

Bamboo Caesar 12

Romaine, seabeans, fish sauce, Caesar dressing, and herbed sesame-rice croutons

Japanese Spinach Salad 7

Blanched spinach and sesame-soy dressing; served chilled

Grilled oysters over charred alderwood topped with brown butter, pickled maitake mushrooms, horseradish, and basil

Albacore Carpaccio 16

MSC albacore, house-smoked cipollini onions, pickled shiitake mushrooms, momiji, ponzu, chervil, and Japanese sea salt

Black Garlic Salmon 18

House-smoked King salmon covered in a black garlic barbecue sauce and served with roasted squash and bruised upland cress

Smoked Trout Carpaccio 16

Chile-cured, cold-smoked trout with candied lemon zest, olive oil, and dill

meat:: Snake River Farms Wagyu Burger “Sumo Style” 18

1/2lb burger on brioche with aged Tillamook white cheddar, caramelized onions, momiji sauce, bacon, free-range fried egg, togarashi-fried shallot rings, and tempura onion rings

XO Flank Steak 16

3oz flank steak, pan-seared mushrooms, crispy garlic, and momiji XO sauce 130

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XO Chicken 16

Rolled and seared chicken thigh in XO sauce; served with crispy MOXO potatoes

signaure rolls:: Ocean Farmer Roll 16

Garlic butter crab, avocado, and cucumber; topped with seared kanpachi, momiji, and ponzu

Green Machine Roll 11

Tempura fried long bean and green onion, topped with avocado and cilantro sweet chile aïoli

Kimono Roll 16

Seasoned crab, apple, and cucumber, topped with wild Alaskan salmon, pickled apple, fried sage, and lime zest

Ora King Salmon Yakumi 9

Salmon nigiri with orange, olive oil, lemon zest, and sea salt

Garden of Eden 16

Spicy albacore, cucumber, and apple; topped with tuna tataki, basil, pickled mustard seeds, and spicy aïoli

Chasing the Dragon 15

Shrimp tempura, spicy tuna, house crab, cucumbers, avocado, and tobiko, rolled in tempura flakes

BANG UP TO THE ELEPHANT!

Capitol Hill

banguptotheelephant.restaurant

1310 Pearl Street Denver, CO 80203 PH: 303.792.4949 Sunday-Wednesday 8am-11pm Thursday-Saturday 8am-1am

Bang Up To The Elephant! brings the beautiful West Indies to Denver. Uniquely named from Victorian-era slang meaning “complete and properly-done,” Bang Up to the Elephant! serves authentically inauthentic “Calypso” cuisine with clean, fresh ingredients and no-joke spices and heat. Just like the vibrant menus, the restaurant’s sultry interior passionately reunites the outdoors with the indoors, like long-lost love-frisky dolphins. Landlocked Denver islanders can find an island escape with freshly cracked coconut cocktails and festive beach-shack-inspired foods all within a tropical postcard moment. The unusual setting reflects the different approaches found in the restaurant’s scratch-made offerings; vegetarians, omnivores, vegans, and fruitarians will feel equally delighted by the unexpected and creative options. It’s as if the entire restaurant just landed from an unknown alternate-dimension, bringing technicolor palm-trees swinging to crooning bird-song. Bang Up To The Elephant! is certainly a not-to-miss experience.

Reservations Available; Never Needed Vegan, Vegetarian, and Gluten-Free Options Vegan Soft-Serve and Vegan Donuts Cafe and Free WiFi Happy Hours Every Day and Night Late-Night Dining Bottomless Brunch and Lunch Grab ’n’ Go Counter Doubles and Bakes Fresh Tropical Cocktails Live Music All Hours Takeout Available Seasonal Rooftop Wave Pool Instagram 2.0 Functionality Event Space Available Large Parties Always Accommodated Weddings, Showers, and Special Occasions

sample menu selections starters:: Curried Waffle Fries 10

Crispy waffle fries with curry, pickled onions, Fresnos, cilantro, tamarind, and scallions

Mofongo 8

Fried, smooshed plantains and potatoes with peppers, and sweet roasted tomato-spiced-rum sauce

Ca’li-Chicks 9

Chickpea flour-fried cauliflower with chile de arbol and cassareep sauce

Mapo Tofu 9

Cold-marinated Szechuan tofu with grilled green beans, shredded cabbage, Fresnos, pickled onions, and lime

Pimento Wood-Smoked Jerk 12; 14

With chicken or scratch-seitan, coconut rice ’n’ peas, slaw, and grilled pineapple

Tamarind-Glazed Loin 13

Pork loin with callaloo and Szechuan-spiced potatoes

Buss Up Shut 13

Curried-chana with potatoes, rice, roasted sweet peppers, spicy pickles, cilantro, scallions, and ripped-up roti

Mack The Knife Roti 13; 15

Curried-chana with choice of tofu, scratch-seitan, jackfruit, chicken, shrimp, goat, or oxtail, potato, jalapeño, rice, and cilantro; rolled in roti

Bakes 13

Edamame and Shishito 7

Crispy fried sustainable dogfish-shark, scratchseitan, chana, or shrimp on a bake with trini-pepper sauce, green seasoning, slaw, and sliced tomato

Scotch Bonnet Mango Wings 9; 10

brunch and lunch::

With grilled red onion, jerk seasoning, and lime juice With celery, trini-pepper sauce, and garlic sauce

plates, bowls, and bakes:: Bowl-O-West Indies Barbecue 13

Choice of barbecue pork, scratch-seitan, or tofu; served with macaroni pie, callaloo, slaw, and cornbread

Bowl-O-Chow Mein 13

Egg noodles with choice of shrimp, chicken, tofu, or scratch-seitan, shredded cabbage, red pepper, broccoli, jalapeño, carrot, and cilantro

Pholourie 4

Savory donuts with sweet-tangy tamarind sauce and habanero

Three Dirty Banana Ballz 4

Sweet banana fritterz with coconut flakes and chocolate

Chilaquiles 12

Corn chips, smoked peppers, choice of braised jackfruit or grilled chicken, scrambled eggs, and avocado

Coconut French Toast 11

With fried sweet plantains, fresh bananas, lime zest, and spiced sugar

Proper Caribbean B’fast 12

Roasted tomato, Chinese sausage, pholourie, scrambled eggs, and coconut bread

Doubles Plate 10

Two doubles; frybread with curried chana, trinipepper sauce and tamarind sauce, cilantro, and sweet plantains

Tajadas 12

Choice of jerked chicken or seitan served over fried green bananas covered with creamy slaw and garlic sauce

Cubano 13

Grilled white bread, braised mojo jackfruit, garlic"seit-ham" or shredded mojo pork, sliced housecured ham, mustard, pickles, and Swiss

Bridgetown Hash 12

With choice of eggs or tofu and jerk chicken or jerk seitan peppers, potatoes, grilled onion, cilantro, and grilled pineapple www.diningout.com

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BAR DOUGH

Lower Highlands

bardoughdenver.com

2227 West 32nd Avenue Denver, CO 80211 PH: 720.668.8506 Monday-Thursday 3-11pm Friday and Saturday 3pm-Midnight Sunday 10am-2pm Eight-Seat Chef’s Counter Open Kitchen Wood-Fired Oven Patio Seating

Located in Lohi—one of Denver’s hottest dining neighborhoods—Bar Dough is the brainchild of Juan Padro, Katie O’Shea, and chef Max MacKissock. Inspired by the entirety of Italy, the thoughtful menu offers unique interpretations of Italian favorites like thin-crust pizzas, comforting pastas, shareable sides, and vegetable-forward appetizers. The space is sleek and polished yet casual with an open kitchen, marble counters, and deep red banquettes. Executive chef Carrie Baird has recently been thrown into the national spotlight as a cheftestant on the latest season of Bravo’s "Top Chef Colorado." As the only Denver chef, Carrie demonstrated that she is a force to be reckoned with, competing against some of the nation’s most critically acclaimed chefs and making Denverites especially proud with her win in episode two for her Ricotta Dumplings in Whey-Butter Sauce.

sample menu selections antipasta and insalata:: Castelvetrano Olives

Orange, Aleppo pepper, garlic, and olive oil

Pan-seared half of a Mary’s Farm Chicken, grilled lemon, mustard frill, and pan sauce

Stracciatella, Parmigiano, creamed leek, red onion, green olive, Fresno chile, and fennel

Commendatore

Garlic oil, aged mozzarella, montasio, fennel sausage, prosciutto, and sopressa

Pork Milanese

7x Ranch Carne Crudo

7x Ranch New York Strip 16oz Mostarda di frutta

Red sauce, pepperoni, peperoncini, pickled Fresno, red onion, fontina, aged mozzarella, Calabrian chile, and basil

contorni::

cocktails::

Garlic Bread

Perso in Amore

7x Ranch Meatballs

In the Barrel

Roasted Broccolini

Home Again

Acres farm daikon radish, ciabatta crumble, quail egg, and basil rose vinaigrette

Fancy Toast

Sweet pea, blueberry balsamic gastrique, herbed ricotta, and pea tendrils

Verde

Arugula, goat gouda, lemon, and olive oil

primi:: Bucatini

Guanciale, fennel sausage, fresh tomato sauce, Grana Padano, and petite basil

Mafaldine

Colorado lamb Bolognese and aged mozzerella

Fettuccine

Parsnip alfredo, chives, and crispy root vegetable

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Pollo al Limone

Signore Bianco

Wood-Oven Roasted Carrots

Simmered Anson Mills farro, chickpeas, carrot cumin vinaigrette, puffed farro, and pine nut

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secondi::

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Escarole, treviso, radish, lemon anchovy dressing, pecorino, and lemon

Housemade focaccia, Parmigiano, extra virgin olive oil, and parsley Chuck, pork belly, and pancetta, crushed tomato, Parmigiana, and petite basil Gouda fonduata, super seeds, and roasted lemon

wood-fired pizza:: Margherita

Red sauce, fresh mozzarella, and basil

The Spicy

Leopold’s Bros' Silver Tree vodka, Giffard Passion Fruit Liquer, lemon, and Lillet Rose Bols Aged Genever, Galliano Aperitivo, and Cocchi Torino Vermouth Rittenhouse rye, Don Ciccio Nocino, Calvados, and Giffard Banane du Brésil

BAROLO GRILL

Cherry Creek

www.barologrilldenver.com

The tiny town of Barolo in the Piedmont region of Northern Italy is exactly as you might imagine it: a picturesque village surrounded by rolling hills and narrow and winding roads; the landscape carpeted by the vineyards that produce its esteemed namesake wine. It’s a destination worthy of any food and wine lover’s fantasies, and one that the entire staff—from owner to dishwasher— of Cherry Creek’s Barolo Grill explores for 10 days every year. At Barolo Grill, diners can enjoy the fruits of those journeys, down to the custom flour for the handmade pastas, estate olive oil, Italian risotto, and small vineyard varietals that are specially imported for the restaurant. During their trip, the chefs work with top Michelin-rated chefs and that energy translates to the weekly changing menus that consistently thrill Denver diners—an unforgettable combination of imported ingredients and local organic produce. Add in a wait and wine staff that knows first-hand what they’re talking about, and the concept of an “authentic culinary experience” takes on brand new meaning.

3030 East Sixth Avenue Denver, CO 80206 PH: 303.393.1040 Dinner Only Tuesday-Saturday 5:30-10:30pm Reservations Strongly Suggested Award-Winning Wine Program Largest Italian Wine List in Colorado Three Private Wine Cellar Dining Rooms Full Dining at Bar Fireplace Vegetarian-Friendly Complimentary Valet Parking

sample menu selections antipasti::

primi piatti::

Vitello Tonnato 16

Spaghetti con Polpo 25

Fritto Misto 17

Cavatelli con Funghi 24

Fegato d’Anatra 22

Risotto 22

Chilled veal tenderloin, modern tuna sauce, bell pepper coulis, pickled mustard seeds, and caper berries Lightly-fried calamari, rock shrimp, crispy vegetables, lemon-dill-tarragon aïoli, and bitter greens Foie gras terrine, balsamic gelée, blood orange, pear, and ciabatta crisp

insalate:: Insalata d’Autunno 14

Warm Brussels sprouts leaves, fennel, red kuri squash, frisée, montasio, golden raisins, and banyuls vinaigrette

Ravanelli e Burro Fuso 13

Mizuna, charred mixed radishes, brown butter vinaigrette, robiola, and muesli

Insaltina Fagiano 14

Roasted pheasant, toma, celery, walnuts, truffle aïoli, sundried tomatoes, and red oak lettuce

Spinach spaghetti, braised octopus, charred cherry tomatoes, smoked olive oil, and pangritata Housemade cavatelli, foraged mushrooms, Parmigiano, cured egg yolk, and black pepper Slow cooked acquerello carnaroli rice with Parmigiano, smoked paprika, and edible flowers

secondi piatti:: Anatra 360 34

Barolo-style braised duck, Kalamata olive, seasonal vegetables, and roasted garlic potato

Dentice Rosso 34

Red snapper, sweet potato gnocchetti, tri-colored cauliflower, and verdicchio cream sauce

Bistecca al Barolo 39

Prime Manhattan steak, hen-of-the-woods mushrooms, confit potatoes, Brussels sprouts, seared foie gras, and port reduction

* Menu Changes Every Six to Eight Weeks

Please see barologrilldenver.com for most up-to-date menu

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BEATRICE & WOODSLEY

South Broadway

beatriceandwoodsley.com

38 South Broadway Denver, CO 80209 PH: 303.777.3505 Dinner Service: Daily 5pm-Close Brunch Service: Saturday and Sunday 9am-2pm Weekend Tea Service: By Appointment Nosh and ‘Tails Happy Hour: Weekdays 5-6:30pm Reservations Suggested Counter Seating Always Available 16+ Boutique Wines Served By-The-Glass Award-Winning Eclectic Cellared Wine List Vegetarian and Vegan-Friendly Gluten-Free Friendly Weddings, Showers, and Special Events Private Dining Available

Nestled amidst an urban aspen grove, Beatrice & Woodsley combines sociable dining with seasonal rustic-American menus. With crafted dishes that pay homage to recipes and methods of our collective melting-pot culture, it’s simple ingredients, careful technique, and adventurous imagination that provides for a personal, one-of-a-kind dining experience. The restaurant expresses Colorado’s sophistication and refinement beyond easy cowboy hat and wagon wheel clichés. Among Denver’s most beautifully designed and unique spaces, the ambience is perfect for both brunch and dinner. For those who love the morning sun, “Beatrice’s Scrumptilitious Brunch” is an award-winning brunch that can be enjoyed on the weekends, properly served “by the book.”

America’s Top Restaurants—Zagat Best Place for Brunch—Bon Appétit “The most remarkable restaurant in the city of Denver.”—Westword America’s Best Brunches—Travel + Leisure

sample menu selections partager:: Crawfish Beignets 12

Filled with spicy red pepper aïoli

Ricotta Toasties 14

Heirloom tomatoes and grilled fresh peaches; served on toasted sourdough

petit:: Ricotta Toasties 14

Pickled stone fruit, guanciale, sprouted lentils, and toasted sourdough

Roasted Bone Marrow 15

With toasted sourdough and pickled green tomato tabouli

Grilled Heirloom Carrots 13

With macerated blackberry, smoked Burrata, chilecitrus vinaigrette, tarragon, and rye crisps

Grilled Humboldt Squid 14

Chili de arbol marinated feta cheese, charred broccolini, and creamy garlic vinaigrette

Gnocchi Parisienne 16

With buttermilk fried escargot, roasted shallot, and fresh ricotta

Avocado Salad 13

With roasted beets, new potatoes, snap peas, and coriander vinaigrette

Braised Pork Belly 14

With smoked carrots, apple parsnip purée, parsley pistou, and pickled celery

grand:: Duck Leg Confit 29

With braised leeks, lentil croquettes, Dijon, and verjus rouge reduction

Grilled Baby Bok Choy 23

With puréed black beans, fried wild mushrooms, preserved citrus and herb salad

Andouille Sausage and Prawns 27

Grilled with fresh corn, herb dumplings, and huitlacoche madeira sauce

A Good Ol’ Pork Chop 36

With mushroom farro, toasted walnuts, pickled black plum sauce, and mountain sage

Rutabaga Agnolotti 24

With braised rainbow chard, beurre noisette, and toasted hazelnuts

Pan-Seared Cod 29

With roasted marble potatoes, tomato relish, frisée, and crimini beurre fondue 134

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brunch:: Shrimp and Grits 14

Pimento cheese grits, poached shrimp, Tasso ham, pickled pepper, greens, and easy egg; garden preparation available

Eggs Johnny Fever 14

Pan-fried goetta sausage on onion bread with sunnyside-up eggs, mustard hollandaise, peas, and roasted cauliflower; garden preparation available

Apple Pie Pancakes 12

Fresh apples, caramel drizzle, and vanilla ice cream

Cotechino Hash 13

Housemade cotechino sausage with a white bean, roasted zucchini, parsley, and sage ragoût under two sunnyside-up eggs; served with Grandma’s biscuit

Breakfast In Bread 14

Two egg omelette, cream cheese pesto, tomato, arugula, Dijon vinaigrette, ciabatta, and quinoa salad

Biscuits and Gravy 13

Grandma’s biscuits, roasted mushroom gravy, and two over-easy eggs

BIGSBY’S FOLLY

River North

Artisanal meets accessible at Bigsby’s Folly, a full-production winery, restaurant, and private events venue. At Bigsby’s, you’ll find the tradition, authenticity, and sophistication

3563 Wazee Street Denver, CO 80216

of the world’s most prestigious vineyards paired with the approachability of their Roaring '20s-inspired

PH: 720.485.3158

tasting room located in the heart of the RiNo neighboorhood. This friendly, family-owned establishment was designed to bring patrons closer to the art and science of winemaking. Their “Winemaker for a Day” experience enables guests to blend, bottle, cork, and custom label their own bottle of red wine. Finally, there’s no need to jump on a plane to Napa Valley. Bigsby’s Folly brings the best of California and other well-respected wine regions to Denver. The beautifully restored building dates back to 1886 and serves as the perfect backdrop for any occasion, delighting guests with its exposed timber ceilings, original brick walls, and extravagant chandeliers. The versatile space can accommodate groups from 15 to 300, making

Monday-Thursday 4-10pm Friday 2-11pm Saturday Noon-11pm Sunday Noon-8pm Full-Production Winery Craft Cocktails and Beer VIP Tastings and Tours Lively Bar Scene Dog-Friendly Outdoor Dining Gluten-Free and Vegetarian Options Private Events Venue

it the ideal venue for private celebrations, corporate functions, meetings, and philanthropic events.

sample menu selections white::

antipasto::

plates::

Chardonnay—Sonoma County, CA 12; 46

Meat and Cheese Board 27

Short Rib French Dip Sliders 17

Riesling—Palisades, CO 8; 30

Artisan Cheese Board 18

Ahi Tuna Poke 14

2014 Reserve; citrus peel, white peach, melon, soft, elegant, round 2017; bone dry, jasmine, citrus blossom, Honey Crisp apple, pineapple, Meyer lemon

red:: Pinot Noir—Sonoma Coast, CA 16; 62

2015 Reserve; ripe raspberry and cherry, hints of cola, and vanilla

Merlot—Contra Costa, CA 10; 38

2016; sandalwood, dried basil and cinnamon, dominated by warm cherry pie and black figs

Cabernet Sauvignon—Napa Valley, CA 19; 74

2014; vibrant berry, thyme, peppercorns, brambly black fruits, vanilla, and full bodied

rosé:: Rosé of Grenache—Lodi, CA 10; 38

2016; bright red fruits, watermelon, Big League Chew bubble gum, dry

Four assorted cheeses and four local and housemade meats Four local and domestic cheeses

Spicy Bar Nuts 7

Pecans, cashews, almonds, brown butter, and sweet-and-spicy mix

flatbreads:: Italian 12

Melted Swiss on potato roll, au jus, horseradish cream, and kettle chips Tuna, Fresnos, avocado, cilantro, lime, tajin, and tortilla chips

Arancini 10

Roasted pumpkin, aged Gouda, pancetta, and sage aïoli

Sourdough Grilled Cheese 12

Tomato sauce, salami, mozzarella, and Parmesan

Assorted cheeses, sourdough, greens, and tomato and peach jams

Root Vegetable 13

French Onion Short Rib Sliders 18

Boar 14

desserts::

Whipped ricotta, roasted root vegetables, Danish bleu cheese, and maple balsamic Wild boar sausage, apple, fennel jam, Manchego, and sage

Caramelized onions, Emmental, roasted garlic aïoli, au jus, toasted brioche, and sweet potato salad

“Steakhouse” Chocolate Cake 12

Gluten-free and vegan triple layer chocolate cake, chocolate mousse, chocolate buttercream, vanilla bean ice cream, and warm mocha ganache

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THE BINDERY

Lower Highlands

thebinderydenver.com

1817 Central Street Denver, CO 80211 Closed Monday Tuesday-Sunday 7am-9:30pm Friday and Saturday 7am-10pm Visit thebinderydenver.com for reservations Family-Friendly Happy Hour Weekend Brunch Chef’s Table Free Covered Parking Signature Catering Private Events Patio Seating Take-Away Market Bakery

Photos by Lucy Beaugard

In the heart of Denver’s Lower Highlands neighborhood, The Bindery serves artisanal foods and an all-day dining experience grounded in tradition that is both playfully inventive and decisively chic. The creative force behind the restaurant is chef and owner Linda Hampsten Fox, a veteran in the culinary scene and former private chef who has worked for well-known faces including Jane Goodall, Courtney Cox, and Dave Matthews. The restaurant’s Market offers made-to-order breakfast and lunch items, fresh-baked pastries made in-house, award-winning Dragonfly Coffee, take-home meals, pantry staples, and much more. The Bindery’s elegant, airy dining room and bar serves happy hour and dinner and is available for private events. Menus change seasonally and the kitchen always uses fresh, locally-sourced, sustainable ingredients. Chef of the Year—Colorado Restaurant Association, 2018 5280’s Readers' Choice, Best New Restaurant—5280, June 2018 Most Beautiful Denver Restaurants—Eater Denver, January 2018 The Ten Best Pasta Dishes in Denver—Westword, April 2018 Restaurant of the Year, Reader’s Choice—Eater Denver, Nov. 2018

sample menu selections brunch:: Uova alla Cacciatore 14

Poached egg, wild mushrooms, angel hair pasta, and Parmesan broth

You’ll Never Want a Pancake Again Dutch Babies 11 Milk, jam, berries or bourbon apples, and smoked pecans

Croque Madame Tartine 13

Spinach béchamel, ham, Gruyère, and sunnysideup egg on sourdough toast

La Emmabella 15

Eggs in brioche with truffle butter and duck prosciutto

shared plates:: Burrata Napoletana 17

Pickled pumpkin, cauliflower, celery, cherry pepper, and speck

The Secret Garden 16

Pumpkin pâté, beet pastrami, maple carrot jerky, parsnip root, and chicory dirt

Smoked Rabbit Rellenos 15

Aged cheddar, smoked pecan nogada, and sweet potato churro

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Barbecue Octopus 19

Chickpeas, shishito peppers, chorizo, agua chile negra, and lime pico

small plates::

Pappardelle al Cinghiale 19

Sweet and sour wild boar, dark cocoa, and mint

Parsnip Ravioli 17

Bone marrow, brown butter, shallots, and raspadura

Roasted Acorn Squash 9

Wild Mushroom Risotto 17

Chipotle in Adobo Carrots 9

main::

Brown butter, Chinese five spice, and hazelnuts Lime crema, green onions, and chia seeds

Bourbon Roasted Baby Beet Root 9

Mascarpone and vanilla beans

Slow Roasted Lamb Shoulder 27

Bresaola, robiola, horseradish, walnut, and mint

Israeli couscous, oregano, orange zest, and marcona almonds

soup and salad::

Cava Coq Au Vin 26

Escarole and Frisee 12

Sunchoke, spiced pear, Gorgonzola dolce, and pine nuts

Mortadella 13

Mustard greens, Pecorino-Romano, red onions, pistachios, and prunes

Kabocha Pumpkin and Ash Covered Goat Cheese 11 Cocoa nibs and pumpkin seed oil

pasta:: Gnocchi and Braised Oxtail 19 Horseradish crema

Cremini mushrooms, Brussels sprouts, pearl onions, and salt pork

Farro Porridge 22

Heirloom carrots, yellow beets, pears, Gala apples, and pearl onions

Braised Pork Shank 29

Guajillo and ancho chile, purple kale, and whipped masa

Pan Seared Cod 26

Tomato, chorizo, white butter beans, and saffron aïoli

Black and Blushing NY Steak 35

14oz bleu cheese butter, roasted yams, lime yogurt, green onions, and aleppo

BISTRO VENDÔME

Lower Downtown

bistrovendome.com

1420 Larimer Street Denver, CO 80202

One of America’s Top Restaurants, Zagat Guide

PH: 303.825.3232 FAX: 303.825.3240

“One of my favorite places in Denver.” -Tucker Shaw, Denver Post

Tucked away in Denver’s historic Larimer Square, Bistro Vendôme, with the look and feel of a Parisian street bistro, showcases comfortable and flavorful French food with contemporary flair. chef/owner Jennifer Jasinski and her business partner Beth Gruitch are also proprietors of the highly acclaimed Mediterranean restaurant rioja, right across the street. Their expertise and passion translate perfectly into French cuisine. An extensive wine list, creative cocktails, and the best patio in Denver make Bistro Vendôme the perfect place for a leisurely Sunday brunch,

Dinner: Monday-Thursday 5-10pm Friday and Saturday 5-11pm Sunday 5-9pm Brunch: Saturday and Sunday 10am-2pm Reservations Accepted Full Bar/Extensive Wine List Weekend Brunch Patio Seating Private Parties/Seating Valet Parking Available

cocktails, or dinner before or after the symphony, opera, or theater. Just steps from the Denver Performing Arts Complex, the 16th Street Mall, all the major hotels, and the Pepsi Center, Bistro Vendôme is a French oasis in the heart of Denver. Best French Restaurants in the U.S. 2013—Travel & Leisure One of the 25 Very Best Restaurants in Denver—5280 Readers’ Choice Listed in America’s Top Restaurants—Zagat Guide “One of my favorite places in Denver.”—Tucker Shaw, Denver Post A-List Theater Restaurants—Bon Appétit

sample menu selections hors d’oeuvre:: Steak Tartare 12.50

Beef tenderloin mixed with aïoli, Dijon mustard, capers, and red onion; topped with a fried quail egg and served with a grilled baguette

Moules 12

Mussels, garlic, herbs, and white wine

Crêpes Vendôme 8.50

Roasted chicken, Roma tomato, olives, and herbs topped with a fried egg, béarnaise, and fried capers

Escargots 11.22

Imported Burgundy snails, Pernod-fennel butter, fines herbes, and brioche

brunch entrées:: Cheese Burger 15

Croque Monsieur 11; with fried egg 12 Parisian ham, Gruyére, béchamel, sourdough, mixed greens, and fines herbes vinaigrette

Omelette du Fromage 10

Steak Frites Classique 26 Béarnaise

Trifold omelette, Boursin cheese, fines herbes, and watercress

Au Poivre 26

Quiche du Jour 12

Roquefort 26

Seasonal quiche, mixed greens, and fines herbes vinaigrette

dinner:: Confit de Canard 26.52

Crispy duck leg confit, roasted turnips and shiitake mushrooms, turnip greens, orange vinaigrette, turnip purée, and red wine gastrique

Pétoncles Poêlés 26.52

Griddled patty, Sherried onions, Brie, bibb lettuce, tomato, brioche bun, and pommes frites

Seared Maine scallops, corn, haricot vert, wild mushrooms, scallop-mushroom panna cotta, lemon confit, and chervil

Frisée au Canard 14.28

Poulet Rôti 25.50

Duck leg confit, frisée, shiitake mushrooms, haricot verts, poached egg, mustard crème fraîche, and fines herbes

steak frites::

Green peppercorn sauce Port reduction

desserts:: Crème Brûlée 8.16 Classic vanilla

Chocolate Soufflé 8.16 Vanilla bean créme anglaise

*Check out bistrovendome.com for current menus

Pan roasted half chicken, grilled broccoli, shiitake mushrooms, garlic purée, and pan jus

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BUBBA GUMP SHRIMP CO.

Downtown

bubbagump.com

1437 California Street Denver, CO 80202 PH: 303.623.4867 Sunday-Thursday 10:30am-9pm Friday and Saturday 10:30am-10pm Signature Drinks Full Bar Happy Hour Large Party Accommodations Private Spaces Free WiFi

It’s the most entertaining dining experience in downtown Denver! Bubba Gump Shrimp Co. is famous around the world for its creative seafood options, fun atmosphere, and friendly service. Taste a number of their delicious shrimp dishes or one of their specialties, like the award-winning slow-roasted ribs or mouthwatering desserts. Conveniently located across the street from 16th Street Mall, just steps away from the Colorado Convention Center, and just a five-minute walk from the RTD light rail, Bubba Gump Denver is easily accessible while you’re out enjoying a night around town with the family or a group of friends. Stop by for a meal you won’t forget!

sample menu selections appetizers::

salads::

forrest’s favorites::

Shrimper’s Net Catch

Pear & Berry Salad

Captain’s Fish & Chips

Our best Peel ‘n’ Eat Shrimp steamed in beer. Choose from Bubba’s Garlic Spice or Secret Recipe Cajun Spice.

Bubba’s Far Out Dip

Spinach, roasted red bell peppers, artichokes, and Monterey Jack cheese with homemade tortilla chips

Shrimp Shack Mac and Cheese

Southern cookin’ meets the sea! Noodles mixed with sautéed shrimp, freshly grated cheddar, Monterey Jack, and Parmesan cheese; topped with golden brown bread crumbs

Dumb Luck Coconut Shrimp

Bubba always loved this one! Served with cajun marmalade and fries

Shrimper’s Heaven

sandwiches:: Dixie Fishwich

Shrimp New Orleans

Texas Cajun Chicken Sandwich

Cajun grilled chicken breast, crisp bacon, pepper Jack cheese, fresh guacamole, and signature chile ancho mayo on a toasted bun with fries

Shrimp Po’ Boy

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shrimp specials::

Love shrimp? This one’s for you! Hand-breaded coconut shrimp, grilled Shrimp, crisp golden shrimp, and tempura shrimp with fries. And of course, great homemade dippin’ sauces like tangy Asian, cajun marmalade, and zesty cocktail.

Your choice of a Southern fried or charbroiled fish sandwich with Louisiana special sauce and pepper Jack cheese; served with fries

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Fresh greens with charbroiled chicken, strawberries, pears, glazed pecans, raspberry vinaigrette, and feta cheese

French toasted baguette stuffed with warm, handbreaded shrimp, tomatoes, lettuce, pickles and mayo. Served with fries. www.diningout.com

Tender shrimp broiled with butter, garlic, and spices; served with jasmine rice

Stuffed Shrimp

Large shrimp with crab stuffing, baked in garlic butter, and topped with Monterey Jack cheese; served with jasmine rice

Traditional beer battered

“...Of Course We Have Scampi!”

Tender shrimp sautéed with capers in lemon garlic butter, served over a bed of linguine

Forrest’s Seafood Feast

Hand-breaded fried shrimp, fish and chips, and scratch-made seafood hush pups. Served with fries and tartar, cocktail, and rémoulade dipping sauces. Forrest’s favorite meal after a day on the boat. Voted #1 guest favorite!

jenny’s catch:: Grilled Seafood Trio

Shrimp and veggie skewer, shrimp New Orleans, and Bourbon Street mahi mahi

Jenny’s Catch with Lobster Butter Sauce Tilapia laid over mashed potatoes with sautéed spinach and a creamy lobster butter sauce made from scratch

Accidental Fish & Shrimp

Broiled flounder over a bed of jasmine rice; topped with grilled shrimp, a lemon butter sauce, and Roma tomatoes

CAFÉ BRAZIL

Highlands

cafebrazildenver.com

4408 Lowell Boulevard Denver, CO 80211 PH: 303.480.1877 Dinner: Tuesday-Saturday 5-10pm

Celebrating 25 years of service, Café Brazil, Northwest Denver’s little jewel— and a well-guarded secret of those who love good food, wine, and drink—marks the perfect combination of big, exotic flavor, and intimate, unforgettable dining. Tony, Marla, and Mauricio have created a vibrant, colorful setting that complements their equally vibrant and colorful fare. Great wines from Spain, Chile, Argentina, and Portugal and exotic tropical juices add to the enjoyment of consistently outstanding food. You can also enjoy a fantastic selection of rums from around the world, best enjoyed in The Rum Room; adjacent to the main dining room, this is the perfect spot to unwind with a few small plates and a flight. Highlighting dishes from Bahia in Northern Brazil, as well as many specialties from the coast of Colombia, Café Brazil offers you the best of both land and sea, creating a marriage of freshness and flavor which can only be described as mouthwatering. Café Brazil brings South America to life in new and exciting ways that never cease to astound.

Happy Hour in The Rum Room: Tuesday-Friday 5-6:30pm Friday and Saturday 9-10:30pm Online Reservations Available through Restaurant’s Website Reservations Recommended Extensive Wine List Free Parking Lot/Street Parking Non-smoking Private Parties/Seating Unique Wine List Vegetarian-Friendly Finest Selection of Rums in Colorado

Best Place to Take a Date—Savoring the City Zagat-rated since 1999 Top of the Town—5280 Best of Westword Best Rum Selection—Westword Top 25 Best Restaurants—5280

sample menu selections appetizers::

Cazuela Colombiana 23.95

Ringlets of calamari lightly dusted with flour and fried until golden brown; dressed with lemon and lime juice and served with warm herbed tomato sauce

A rich marriage of jumbo prawns and chicken breast simmered in a spicy herbed tomato broth with hints of coconut milk, cayenne pepper, grilled onion, and Gorgonzola; garnished with green onion, cucumber, and cilantro and served Colombian stew-style over rice

Camarao Brazil 12.95

Xim Xim 18.95

Lula Frita 13.95

Large, succulent prawns sautéed with garlic and white wine and served in a spicy black bean sauce

Palmitos 10.95

Brazilian hearts of palm oven-baked with a béchamel sauce of Pecorino-Romano

entrées:: Pasta Zangado 15.95

Penne rigate tossed with a medley of garden vegetables in a spicy tomato-coconut milk sauce; topped with grated pecorino cheese, hot chiles, and Italian parsley

Moqueca de Peixe 24.95

An irresistible dish of shrimp, bacalhau, and sea scallops with Brazilian dende oil, garlic, shallots, ginger, tomato, and coconut milk; served stew-style over rice

Frango Com Coco 19.95

A savory dish of chicken and garden vegetables in a sweet-hot curry and coconut milk sauce with dende oil, garlic, shallots, ginger, and chile pequin; finished with fresh coconut meat and served stew-style over rice

A well-seasoned dish of chicken breast and jumbo prawns prepared with a sauce of fresh ginger, malaqueta pepper, juice of lemon and lime, cashews, and dende oil; served stew-style over rice with a garnish of toasted coconut

Peixe de Angola 22.95

An exotic Afro-Brazilian dish of shrimp and bacalhau combining the subtle, sweet, and hot flavors of malaqueta pepper, garlic, tomato, fresh herbs, and shallots in a coconut cream sauce laced with toasted coconut; served with rice and vegetables

Seafood Copacabana 23.95

A delicious combination of shrimp and scallops sautéed with garlic, shallots, coconut milk, and the juice of a lime; finished with Italian parsley, Parmesan, white wine, and cream; served in a ring of rice and vegetables

La Juliana 23.95

A slow-roasted pulled Berkshire pork shoulder with a sweet-hot Valencia orange sauce, sautéed collard greens, baked sweet plantains, and large prawns

Cabo Verde 18.95

Salad of blackened cod, large prawns, avocado, mango, and candied pecans over fresh field greens with julienne of gypsy chiles

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CHART HOUSE

Golden

chart-house.com

25908 Genesee Trail Road Golden, CO 80401 PH: 303.526.9813 Sunday-Thursday 5-9pm Friday-Saturday 5-9:30pm Happy Hour: Sunday-Friday 4-7pm in the Bar and on the Patio Happy Hour Family-Friendly Signature Drinks Takeout Available Patio Dining Award-Winning

For over 50 years, Chart House has redefined the ideal dining experience. And the Denver location is no exception. City lights shimmer below this intimate hillside restaurant—a favorite stop for skiers on their way to and from the mountain resort. The Chart House patio is a must during the summer, and you can relax by the wood-burning fireplace during the chilly winter months. From fresh fish specialties to succulent steaks, the renowned chefs of Chart House have tailored a menu that complements local cuisine while introducing a hint of the exotic. Signature selections include the Shrimp, Crab, Avocado & Mango Stack, Mac Nut Mahi, and Slow-Roasted Prime Rib. The restaurant also offers a daily selection of fresh fish, an extensive collection of fine wines, and decadent desserts like their famous Hot Chocolate Lava Cake. Join the sizzling happy hour for a variety of food and drink specials, including signature cocktails and wines by the glass. Scenic View—OpenTable’s Diners’ Choice Award Best Seafood—OpenTable’s Diners’ Choice Award

sample menu selections appetizers::

seafood::

Wicked Tuna

Mac Nut Mahi

chef recommendations::

Shrimp and crabmeat tossed in rémoulade, layered with avocado and mango

Spiced Ahi

Cold water lobster, served with toasted vegetable orzo

Shrimp Cocktail

Savory Shrimp Pasta

Ahi tacos, tartare & pepper seared

Shrimp, Crab, Avocado & Mango Stack

Five large shrimp chilled, accompanied by cocktail sauce

Kim Chee Calamari

Warm peanut sauce, mango relish, soy glaze, and mashed purple sweet potato Furikake rice, wasabi cream, and ginger soy

Steamed to perfection and served with a baked potato

Shrimp and Scallops

Prime Rib

Lightly fried with crisp vegetables

Crab Cake

Coconut Crunchy Shrimp

soups and salads:: Clam Chowder

Award-winning New England style chowder

Chopped Spinach Salad

With warm bacon dressing, chopped egg, radishes, and mushrooms

Chart House Salad Bar

Citrus chile, coconut cream and soy dipping sauces, and mango sticky rice

meat and poultry:: Paneed Chicken

Romano pank crusted, mashed potatoes, citrus butter

Steak and Pappardelle Pasta

Grilled NY strip, mushroom cream sauce, and chévre cheese

Filet Mignon

Sautéed mushrooms

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Alaskan King Crab

Pappardelle pasta and light garlic butter Roasted tomato fennel sauce, Brussels sprout slaw, and red eye bacon jam

Avocado corn relish and lemon shallot butter

Lobster Tail 7oz

Chart House Cut 10oz Captain’s Cut 14oz Callahan Cut 18oz

desserts:: Hot Chocolate Lava Cake

A rich chocolate cake with molten center, made with Godiva® liqueur. Served warm, topped with chocolate sauce, Heath® bar crunch, and vanilla ice cream

CHERRY CRICKET

Downtown

Cherrycricket.com

Top three reasons to eat here: The Burger, The Burger, The Burger. Let us introduce you to a living legend—Cherry Cricket. This iconic burger and beer joint has been delighting Colorado

2641 East 2nd Avenue Denver, CO 80206 PH: 303.322.7666

locals since 1945. The memories made at the Cricket are just as important as the amazing food on order.

2220 Blake Street Denver, CO 80205

Plenty has changed around the neighborhoods, but very little has changed inside the neighborhood’s

PH: 303.297.3644

favorite bar. The Cricket is a place where a delicious burger, a cold beer, and good friends will always be

Cherry Creek Open Daily 11am-2am Kitchen Hours 11am-Midnight

waiting. No matter how much things change around here, that never will. The Cherry Cricket has been a must visit in Denver since 1945. For 73 years, there has only been one location. In 2018, a second location opened in the historic and energetic Ballpark neighborhood. But, don’t worry because you can get the same great, beloved burgers, fries, green chili, and mac ’n’ cheese bites at both; however, each location has its own unique specials.

Ballpark Sunday-Thursday 11am-2:30am Friday and Saturday 11am-3am Two Locations: Cherry Creek and Ballpark Great for Large Groups Ballpark Location a Skip Away From Coors Field Cherry Creek in the Middle of the Shopping District Online Ordering Arcade Games

sample menu selections appetizers::

Grande Burrito 10

Crispy Mac ’n’ Cheese Bites 7 With ranch dressing

Spanish rice and beans, pork green chili, lettuce, tomato, sour cream, and refried beans and cheese; add chicken or shredded beef 1; add steak 2

Mash Puppies 7

Fish Tacos 11

Fried mashed potato, bacon, cheese, and jalapeños; served with ranch

Cherry Bombs 10

Crispy Boar’s Head three pepper Colby Jack nuggets, crispy cherry peppers, and raspberry jam or ranch

salads, chilis, and soups:: Southwest Chicken Salad 12

Adobo chicken, black beans, cheddar, pepper Jack, avocado, tomato salsa, tortilla crisps, and roasted poblano vinaigrette

R&C Pork Green Chili 5; 7

Chef Ronaldo’s award-winning Denver-style pork green chili and tortillas

comida:: Enchiladas 10

Three chicken, shredded beef or cheese and onion enchiladas smothered in red sauce, lettuce, tomato, and white cheddar

Two blackened or beer-battered cod tacos with citrus aïoli, chipotle slaw, avocado, tomato, Raquelitas whole wheat tortillas, Spanish rice, and black beans

burgers and sandwiches:: Cricket Burger 9.25 Half pound

Hot Avocado Melt 8

Swiss, avocado, tomato, grilled onion, Thousand Island, and seven-grain bread

Cricket Reuben 11

Choice of corned beef or turkey, Swiss, sauerkraut, Thousand Island, and marble rye bread

Athens Sub 10

Gyro meat, feta, provolone, onion, olives, cucumber, tomato, pepperoncini, tzatziki sauce, herb vinaigrette, and hoagie roll

All-American Chicken 10

Crispy chicken breast, American cheese, lettuce, tomato, onion, Thousand Island, and brioche bun

Mile High Breakfast Burger 12

Two little cricket patties, ham, bacon, over easy egg, and jalapeño cream sauce

Grilled Portobello Sandwich 10

Balsamic portobello mushroom, fontina, arugula, roasted tomato, crispy onion strings, garlic aïoli, and brioche bun

brunch:: ballpark location only

Ballpark Breakfast Burrito 9

Chorizo, scrambled eggs, Santa Fe potatoes, cheddar cheese, smothered with pork green chili, tomato, sour cream, and salsa fresca

Tater Tot Breakfast Bake 8

Tater tots, bacon crumbles, cheddar, and two eggs; add pork or veggie green chili 2

Steak and Eggs 15

Grilled sirloin, two eggs any style, Santa Fe potatoes, and toast

drinks:: Blackberry Lavender Smash 8

Olf Forester whiskey, blackberry, honey-lavender syrup, and torched orange peel

Huckleberry Mule 9

44 North huckleberry vodka, ginger beer, and lemon www.diningout.com

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CHOW MORSO OSTERIA

Downtown

chowmorso.com

1500 Wynkoop Street Denver, CO 80202 PH: 720.639.4089 Lunch: Monday-Friday 11am-3pm Dinner: Monday-Thursday 5-10pm Friday and Saturday 5-11pm Closed Sunday Full Bar Happy Hour Patio Dining Vegetarian-Friendly Takeout Private Dining Signature Drinks

Chow Morso Osteria, the Northern Italian eatery from the Barolo Group, is a casual, family-friendly Italian restaurant. At Chow Morso, you will find a full-service bar and an Italian beverage program with a wide selection of affordable wines inspired by Ryan Fletter, owner of both Chow Morso and Barolo Grill concepts. Guests will experience a full-service restaurant that hits the mark between fine dining and fast-casual through menu options that include gnocchi and agnolotti. Darrel Truett leads the kitchen, which turns out fresh-made pastas, piadinas, salads, appetizers, and signature Italian desserts for lunch and dinner.

sample menu selections antipasti:: Gnocco Fritto 13

Savory focaccia puff pastry topped with thinly-sliced prosciutto

Calamari Fritti 15

Lightly-fried calamari with bitter greens and spicy chile aïoli

Arancini 15

Lightly-fried risotto balls with fontina cheese, spicy tomato sauce, and basil-pistachio pesto

Cozze 14

Bangs Island mussels served with shaved fennel, red onion, tarragon, anisette brodo, and grilled ciabatta

Antipasti 18

Assorted cured meats, artisanal cheeses, mixed olives, spiced nuts, dried fruit mostarda, and ciabatta crostini

Salmon Carpaccio 16

House-cured salmon, fried capers, crispy potato strings, and citrus dill crème fraîche

insalate:: Romaine Caesar 10

Romaine lettuce, classic Caesar dressing, croutons and Parmigiano cheese; add white anchovies 3 142

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Arugula 10

Carbonara 17

Italian Chopped 10

Puttanesca 16

Dried mushrooms, figs, Parmigiano cheese, fried leeks, and truffle aïoli Romaine lettuce, olives, egg, fontina, tomato, salami, bell pepper, and red wine vinaigrette

Grilled Panzanella 9

Spaghetti, crispy pancetta, chives, Parmigiano cheese, and farm fresh egg yolk Spaghetti, spicy San Marzano tomato sauce with olives, capers, and bell peppers; add grilled shrimp 6

Grilled torn ciabatta bread, cucumbers, heirloom cherry tomatoes, red onions, capers, baby arugula, basil, and roasted shallot vinaigrette

Bolognese 16

primi::

Vongole 18

Tagliatelle with slow-cooked ragu of beef, pork, and San Marzano tomatoes

housemade pasta

Linguine, manilla clams, garlic, parsley, pan grattata, and white wine sauce

Agnolotti 18

secondi::

Stuffed pasta with ground beef and sage brown butter

Pesto Rigate 16

Tubular elbow pasta with fresh basil-pistachio pesto and tomato raisins; add grilled chicken 5

Gnocchi 18

Potato gnocchi with creamy herbed crimini mushrooms and Parmigiano cheese

Risotto 16

Risotto with carnaroli rice, butternut squash, and goat cheese

Cotolette di Pollo 24

Breaded chicken breast, lemon butter, roasted golden beets, goat cheese, and candied walnuts

Branzino alla Caponata 26

Alamosa striped bass with crispy skin, warmed roasted pepper, and eggplant relish

Bistecca di Manzo 28

Grilled flatiron steak, roasted rosemary marble potatoes, broccolini, and Calabrian chiles

CITIZEN RAIL

Downtown

citizenrail.com

1899 16th Street Denver, CO 80202 PH: 303.323.0017 Breakfast: Monday-Friday 6:30am-10am Brunch: Saturday and Sunday 8am-2:30pm Lunch: Monday-Friday 11am-2:30pm Dinner: Sunday-Wednesday 5-10:30pm Thursday-Saturday 5-11pm

At its core, Citizen Rail is a restaurant that connects with the soul and fulfills Denver’s desire for restaurants and bars that are genuine, authentic, and reflect the true passion of the artisans behind the stoves. Citizen Rail features contemporary riffs on regional American classics. The concept of grilling over a wood-fire resonates deep within the American culture, and Citizen Rail guests have a firsthand view of the show. An impressive wood-fired grill that incorporates the use of native hard and fruitwoods is the anchor of the restaurant space, kitchen, and

Happy Hour: Daily 2:30-6pm Bar: Sunday-Wednesday 11am-11:30pm Thursday-Saturday 11am-Midnight Bar Scene Dry-Age Room Notable Beer List Signature Drinks Weekend Brunch

menu. The bar program can stand alone in its creativity and execution, but is designed to also complement the distinct flavors coming from the kitchen.

sample menu selections starters::

garden::

Wood-Grilled Oysters 12

Organic Butter Lettuce 11

Cilantro-garlic butter

Potato Cake and Alder Smoked Sturgeon 12 Nueske’s bacon, caviar, and smoked crème fraîche

Mesquite-Fired Mussels 14 Dijon, tarragon, and grilled bread

Oak-Grilled Spanish Octopus 13

Green olive, preserved lemon, and fresh herbs

Sourdough Garlic Knot and Burrata 13 Garlic oil, tasmanian peppercorn, and dandelion green

chef’s boards:: Charcuterie 18

Apple, pear, spring onion, blue cheese, and candied black walnut

Mixed Greens Salad 12

Palisade peach, baby carrot, pistachio, and haystack mountain goat cheese

Grilled Escarole Salad 11

Black currant, toasted hazelnut, toasted hemp seed, salt-roasted yellow beet, and aged sheep’s milk cheese

in-house dry aged:: New York Strip 18oz 54 Bone-In Rib-Eye 18oz 56

Truffled chicken liver mousse, fra’mani salami, colonel bill newsom’s 12-month ham, CR pickle, grainy mustard, and grilled bread

Tomahawk 48oz 96

From The Field 14

Bone-in Smoked Shortrib 36

Taro root chips, lemon hummus, beet relish, yogurt and herb dip, sunflower seed, sprouts, and popped amaranth

mains:: Mustard-black pepper rub, tempura fried green bean, and horseradish potato purée

Colorado Lamb Chops 36

Beluga lentils, braised swiss chard, and red wine sauce

Boulder Natural Chicken 27

Blistered Brussels sprout leaves, sunchoke, cauliflower purée, and black garlic barbecue sauce

Monkfish 32

Manila clam, smoked Portuguese sausage, and fingerling potato

Hickory Grilled Flat Iron Steak 36

Parmesan grits, spring pea, mushroom, and Parmesan broth

Bison New York Strip 34

Blackberry-brown butter sauce, watercress, and fresh huckleberries

Dry-Aged Pork Chop 34

White corn and pepper relish, giant white beans, leek purée, and corn sauce

Cauliflower Mole 19

Roasted, smoked and fried cauliflower, mole negro, mole blanco, cilantro, pepitas, and chocolate

Grilled Swordfish 34

Rosemary marinade, white oak-grilled romaine, green olive tapenade, crouton, caper, and garlic and lemon dressing

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COLORE ITALIAN RESTAURANT & PIZZERIA

South Broadway

coloreitalian.com

2700 South Broadway Englewood, CO 80113 PH: 303.761.4332 Sunday-Thursday 11am-9pm Friday and Saturday 11am-10pm Takeout Delivery Catering Happy Hour Signature Drinks Patio

Since its 2009 inception, Colore Italian Restaurant has stolen the hearts of locals and visitors alike by serving some of the best Italian fare in the state. By blending a mix of classic and contemporary dishes—everything from Spaghetti & Meatballs and Baked Penne Bolognese to Grilled New York Strip and Linguini and Clams—this family-owned and operated mainstay has brought people together to enjoy delicious cuisine in a comfortable space. Take to any one of the restaurant’s cozy booths to peruse the menu while sipping on a craft cocktail, local beer, or acclaimed wines. Offering takeout, delivery, and catering options, getting your authentic Italian fix has never been easier. For a sumptuous, sit-down experience that will unwind and impress, Colore Italian Restaurant & Pizzeria has just the ticket.

sample menu selections starters::

entrées::

pasta::

Fritto Misto 13.95

Steak Pizzaiola 20.95

Penne Arrabbiata 13.95

Spicy Jumbo Wings 9.95

Filet and Shrimp 26.95

Penne Bolognese 14.95

Burrata 10.95

Grilled Salmon and Spaghetti 20.95

Calamari, shrimp, zucchini, asparagus, marinara, and chipotle aïoli Smoky chipotle, carrot, celery, and bleu cheese dressing Fresh Burrata, marinara, basil, extra virgin olive oil, and crostini

Caprese 10.95

Vine ripened tomato, fresh mozzarella, basil, and balsamic vinaigrette

Roasted Jalapeño Artichoke Dip 11.95

Four cheese, artichoke heart, roasted red pepper, and focaccia chips

salads:: Chipotle Shrimp Salad 14.95

Baby greens, avocado, tomato, toasted pumpkin seeds, shredded cheddar, and cilantro-lime vinaigrette

Grilled Salmon 14.95

Baby greens, avocado, tomato, hard-boiled egg, red onion, Kalamata olive, and lemon-olive oil dressing

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New York Strip, spaghetti, and spicy roasted tomato herb sauce Filet mignon and gulf shrimp with zucchini, potato gnocchi, and garlic butter Baby spinach and chipotle cream

Linguine Pescatore 20.95

PEI mussels, little neck clams, shrimp, calamari, today’s fish, spicy white wine, and tomato broth

Lobster Ravioli 19.95

Spicy marinara, garlic, jalapeño, and Kalamata olives Ground beef, tomato, spices, and Parmigiana

Fettuccine and Shrimp Alfredo 16.95

Pan-seared shrimp, broccoli, and Parmigiana cream

Penne and Italian Sausage 15.95

Spinach, artichoke heart, spicy Italian sausage, and Parmigiana cream

pizza::

Maine lobster, ricotta and herb filled ravioli, panseared shrimp, vodka tomato cream, and fresh basil

La Rossa 13.95; 26.25

classics::

Carne 13.95; 26.25

Shrimp Fra Diavolo 16.95

Spaghetti, Kalamata olive, caper, and spicy tomato broth

Eggplant Rollatina 14.95

Red sauce, pepperoni, fresh mozzarella, and oregano Red sauce, pepperoni, meatball, and sausage

dolci:: Peach Bread Pudding 7

Oven-roasted eggplant, spinach, ricotta, mozzarella, and marinara

Sliced peaches and French bread, served with warm caramel sauce, whipped cream, and fresh berries; a la mode add $2.50

Cheese Ravioli 15.95

Molten Chocolate Nutella Cake 6.75

Ricotta and Parmigiana-filled, served with tomato cream and fresh basil

Dark chocolate cake with a creamy Nutella center, whipped cream, and fresh berries; a la mode add $2.50; add a big glass of milk $2.50

COMIDA TRUCK/CANTINA

River North

eatcomida.com

Denver Comida at The Source 3350 Brighton Boulevard Denver, CO 80216

With locations in Denver and at Stanley Marketplace, Comida is comfort in the form of Mexican street food. Comida began as a food truck rolling around Boulder neighborhoods—a mobile Mexican feast—with a minimalist menu, modest prices, and enough flavor to garner significant attention (plus the fact that the truck is bright pink and named Tina). The menu includes tacos, gorditas, and tostadas—authentic Mexican street food with a hint of Southern goodness. The Comida Cantinas offer delicious, seasonal salads, rich soups, and family-style dishes in addition to the original tacos, tostadas, and more. Comida’s roots are grounded in simple, traditional Mexican street food done in a unique and flavorful way. Come dine at one of the the Comida Cantinas for a snack, a meal, or a cocktail from the bar. ¡Buen provecho!

PH: 303.296.2747

Aurora Comida at Stanley Marketplace 501 North Dallas Street, Unit 140 Aurora, CO 80010 PH: 303.484.1632

Comida Truck/Cantinas eatcomida.com Open Daily Please visit eatcomida.com for more information Two Locations: Denver and Aurora Takeout and Delivery Catering for Groups of 10 or More Food Truck Available for Private Parties and Events Happy Hour Monday-Friday Sunday Brunch Specials

sample menu selections antojitos:: all items are gluten-free

Salty Roasted Jalapeños

Camerones a la Diabla (GF)

Spicy shrimp over jalapeño grits with pico de gallo, avocado, lime, house crema, and Cotija

The Situation

Queso Fundido

Slow-cooked sirloin in Negra Modelo over smoked Gouda, sweet potato mash with roasted onions, and house crema

Comida Guacamole and Chips

Chimayo Chile Roasted Chicken and Poblano (GF)

Topped with jalapeños and served with chips

Chips and Comida Salsas

Choose three: Comida salsa, pineapple-habanero salsa, cucumber-jalapeño crema, carrot-habanero salsa, salsa verde, or pico de gallo

Not Yo’ Nachos

Comida house chips, blend of Cotija, smoked Gouda and asadero cheeses, black beans, avocado, and tomatillo chile verde

tacos, tostadas, and gorditas:: any of the following can be prepared as tacos, tostadas, or gorditas

Stella’s Pork Carnitas

Slow-cooked pork shoulder in Stella Artois over smoked Gouda-sweet potato mash with pineapplehabanero salsa

Marinated Fish (GF)

Daily fish selection marinated in serranos and lime with orange-jalapeño slaw and the business

Served over refritos with asadero, roasted poblanos, The Business, and crema

Chorizo and Red Onion Escabeche (GF)

Over roasted garlic mash with salsa verde, house crema, and Cotija

Rajas y Crema (GF)

Roasted poblano and onion with house crema, green cabbage, and lime

Sombra Shroom (GF)

Slow-cooked mushrooms in Sombra mezcal over roasted garlic mash with house crema and Cotija

griddled tacos:: griddled soft corn tacos made with cotija, smoked gouda, and asadero; topped with salsa verde and crema

Bacon and Jalapeño (GF) Stella’s Pork Carnitas

Chimayo Chile Roasted Chicken (GF)

tortas (sandwiches):: served on a crusty warm mexican roll with pickled vegetables and your choice of side

Arrachera

Grilled skirt steak with tomatillo chile verde, queso fresco, red onion escabeche, and limey green cabbage

The Situation

Slow-cooked sirloin in Negra Modelo with roasted onions, limey green cabbage, and queso fundido

Marinated Fish

Daily fish selection marinated in serranos and lime with orange-jalapeño slaw and The Business

quesadillas:: made with cotija, smoked gouda, and asadera; topped with crema and served with salsa

Huevos y Refritos With Comida salsa

Sombra Shroom With salsa verde

Poblano and Black Beans With Comida salsa

Arrachera and Roasted Onion With pico de gallo

Chorizo and Red Onion Escabeche With salsa verde

*GF = gluten-free www.diningout.com

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COURIER

Downtown

CourierRestaurant.com

Inspired by its historic location at the site of one of Denver’s first newspapers, Courier offers diners the opportunity to experience classic dishes reinvented.

1750 Welton Street Denver, CO 80202

Focused on local flavors and ingredients, the menu redefines traditional dishes as we know them. Under

PH: 303.603.4171

a canopy that recalls the newspaper presses of yesteryear, file cabinets hint at the stories contained

Sunday-Thursday 6am-11pm Friday and Saturday 6am-MIdnight

within, leather furnishings and desk tasks lamps inspire purpose. Watch as chefs craft flatbreads made

Happy Hour 3-6pm Daily Grab-and-Go Gourmet Sandwiches and Salads Private Dining Spaces Artisanal Stone Oven with Community Counter Weekend Brunch

fresh to order in an artisanal stone oven. Gather at the bar for happy hour and enjoy inventive drinks like the Tabloid, or the bourbon-and-absinthe-infused Local Edition. You’ll also find private dining rooms with fluid walls adjoining pre-function areas to create a space suited for special occasions. Courier is complemented with a quick and convenient grab-and-go gourmet market. Located in the thriving financial district of downtown Denver, Courier delivers a noteworthy dining experience, serving breakfast, lunch, and dinner daily. You can find Courier on Facebook.com/CourierDenver and Instagram: @CourierDenver

sample menu selections Ancient Grain Paella (GF, DF) 17

breakfast::

starters::

Waffled Biscuit and Gravy 15

Artichoke Dip (V) 9

Chilaquiles (GF, V) 14

Gnocchi Mac ’n’ Cheese (V) 10

Zucchini Bread French Toast (V) 14

Broccoli and Cheese (GF) 9

Ricotta Pancakes (V) 14

Duck Pot Pie 12

Vegetable confit and herb rolls

social hour::

lunch::

Deviled Eggs (GF, DF) 5

daily 3-6pm

Fried chicken, eggs, and pepper jam

Tortilla chips, salsa verde, eggs, queso fresco Bananas, mascarpone, and toasted coconut Lemon-blueberry marmalade

Avocado Toast Caesar 11

Focaccia, Parmesan, and tomato

Cauliflower Cobb (GF, V) 14

Romaine, kale, tomato, egg, avocado, mushroom “bacon,” blue cheese, and mustard vinaigrette

Grilled Cheese 14

Pork belly, tomato, and jalapeño cheddar bread

Strauss Burger 15

White cheddar, jalapeño bacon, crispy onions, and mustard barbecue

Nettles, Yukon potato, and za’atar lavosh Basil, sundried tomato, and mozzarella Manchego, honey, hazelnuts, and Iberico ham

Tuna, olives, and tomato

Grilled Shrimp Cocktail (GF, DF) 9 Avocado, radish, and sweet peppers

Barbecue Ribs (GF, DF) 10 Lamb, honey glaze, and mint

entrees:: Chicken Tikka (GF) 22

Garam masala, basmati, and spinach

Smoked Duck a l’Orange (GF) 24

Orange saison glaze and forbidden fried rice

Chorizo, scallops, clams, and shrimp

Salmon Niçoise (GF, DF) 24

Fingerlings, haricot vert, and sauce gribiche

Stroganoff 27

Short rib, mushroom ravioli, and milk stout cream

Steak and Potatoes 33

Wagyu, fondant potatoes, and citrus demi

Tempura Cauliflower (GF, V) 5 Ginger-lime dip

Chile Relleno 7 Fried raviolis

Spiced Chicken Wings (GF) 8 Avocado crema

dessert:: Bread Pudding Fritters 7 Salted caramel

Chocolate Mousse 7

Sesame, pistachio, and ginger

Not Your Birthday Cake 8 146

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CUCINA COLORE

Cherry Creek North

cucinacolore.com

Cucina Colore delights with its renovated upbeat dining room and bar in the heart of Cherry Creek North. Cucina Colore has been a staple in Cherry Creek North since 1994. Outside, a flower-filled garden and cobalt blue patio umbrellas welcome you in. Within, you will enjoy expansive floor-to-ceiling windows that flood the dining room with natural light, illuminating the new dark

3040 East Third Avenue Denver, CO 80206 PH: 303.393.6917 Lunch: Daily 11am-4pm Dinner: Monday-Saturday 4-10pm

wood floors, stunning furniture, and modern artwork. Cucina’s menu features some fun additions, but the

Sunday 4-9pm

emphasis is still on fresh, contemporary Italian cuisine. Cucina is a timeless, not trendy dining experience.

Happy Hour: Weekdays 4-6pm

Award of Excellence—Wine Spectator Magazine, since 2000 “Cucina Colore well deserves its status as a favorite for dining in the Cherry Creek North area.”— Gabby Gourmet “Cucina Colore is one of the best restaurants in town.”—Westword “Big-Ticket Winner”—Westword “Best Pasta Restaurant”—Westword “Newly renovated 23-year-old Cucina Colore stood the test of time in a rapidly changing neighborhood. The family-owned restaurant is a contemporary yet timeless Italian eatery and an undeniable neighborhood staple.”—Eater Denver

50-percent Off Select By the Glass Wines, and $4 Select Drafts; Available at the Bar and Third Avenue Patio Only Reservations Accepted Free Parking Newly Remodeled Bar and Dining Room Award-Winning Wine List Patio Seating Large Events

sample menu selections starters::

wood-fired pizzas::

mains::

Fried Calamari

gluten-free crust available

Cioppino

Pepperoncini, scallions, roasted garlic aïoli, marinara, and lemon

Brussels Sprouts

Pancetta, pecorino, and Dijon mostarda

Baked Goat Cheese

Margherita

Ground plum tomato, mozzarella, basil, and extra virgin olive oil

Tartufo

Caponata, shaved Grana, and crostini

Whipped ricotta, roasted mushrooms, garlic, pecorino, and truffle oil

Mussels

Parma

Roasted cherry tomato, shallot, white wine, chile flake, and parsley

Whipped ricotta, prosciutto, mozzarella, garlic, arugula, and extra virgin olive oil

Fresh seafood stew, plum tomatoes, white wine, parsley, and grilled focaccia

Veal Piccata

Roasted potatoes, broccoli, brown butter, capers, parsley, and lemon

Pork Chop

Whipped potatoes, spinach, fennel, and Madeira glaze

Atlantic Salmon

salads::

pasta::

Quinoa, pearl onions, broccolini, and sundried tomato pesto

Pollo e Orzo

gluten-free spaghettini 3

Dry-Aged NY Strip

Mixed greens, grilled chicken, red onion, Kalamata olive, ricotta salata, and sundried tomato vinaigrette

Carciofi

Grana-crusted artichoke hearts, arugula, radicchio, and truffle-brown butter vinaigrette

Cavolo

Baby kale, Fuji apples, cranberries, toasted pumpkin seeds, and goat cheese

Spaghettini

Scallops, shrimp, roasted cherry tomato, garlic, pecorino, and spinach with white wine

Roasted Yukon potatoes, asparagus, Vidalia onions, and Gorgonzola cream

*Menu subject to change

Wild Mushroom Ravioli

Brown butter cream, fresh sage, and grated Grana

Penne

Italian sausage, broccolini, garlic, tomato, Asiago cheese, and extra virgin olive oil

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DAE GEE KOREAN BARBECUE

Multiple Locations

daegee.com

827 Colorado Boulevard Denver, CO 80206 PH: 720.639.9986

7570 Sheridan Boulevard Westminster, CO 80003

Explore the wide and wonderful world of Korean barbecue at Dae Gee, the ultimate combination of authentic dishes and contemporary culture. Dae Gee has taken

460 Broadway Denver, CO 80203

Denver by storm with its saucy meats and fun, youthful vibe. The kitchen pulls off authentic Korean dishes

PH: 720.540.0700

PH: 720.542.3164

1910 Havana Street #1 Aurora, CO 80014

that have even caught the attention of Guy Fieri, who visited to film an episode of “Diners, Drive-Ins and Dives.” You won’t miss any of the flavors when you spring for the Unlimited Barbecue, which opens up a world of brisket, pork belly, rib-eye, short ribs, and more. At Dae Gee, each table is equipped with its

PH: 303.873.6800

own grill so you can cook your own array of meats and vegetables. The friendly staff can also help guide

Daily 11am-10pm Find Dae Gee on social media: Facebook: @daegee.pigout Twitter: @Dae_Gee Instagram: @daegee_pigout

you through the tempting appetizers and entrées, and the selection of Asian beers and sakes to match.

Lunch Specials Asian Beers, SOJUS, and Sakes to Match Hot and Cold Sake

Dae Gee means “pig” in Korean and the food is so good here, you’ll want to eat like one. When you come, be prepared to indulge like Dae Gee’s slogan advises: PIG OUT! Keep your eyes open for new Dae Gee locations coming soon, too.

sample menu selections happy hour specials::

Korean barbecue::

entrées::

Kimchee Fries 5

Galbee 24

Soon Dobu Cheegae 10

Sam Gyeob Sal 20

Kimchee Cheegae 11

Goon Mandu (Chicken Dumplings) 5 Ho Bach Jun (Zucchini Pancake) 5 Galbee (Beef Short Ribs) 10 Dak Nalgae (Chicken Wings) 5 Draft Pours 5 Soju Shot 2

appetizers:: Goon Mandu Dumplings 6 Six fried chicken dumplings

Ho Bach Jun (Zucchini Pancake) 8

Pan-fried pancake with egg, flour, zucchini, onions, and carrots

Kimchee Jun (Kimchee Pancake) 8

Egg, flour, jalapeños, tofu, onions, and red peppers

Haemul Pa Jun (Seafood Pancake) 8

Pan-fried pancake with egg, garlic, mussels, squid, shrimp, artificial crab, octopus, onion, green onion, carrots, and flour

Dak Nalgae (Korean Fried Chicken) 6 Fried chicken wings marinated in your choice of sauce 148

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Beef short ribs marinated in exclusive Dae Gee barbecue sauce Sliced pork belly

Sogogi Bulgogi 20

Sliced rib-eye marinated in exclusive Dae Gee barbecue sauce

Dae Gee Bulgogi 20

Sliced pork cushion and shoulder marinated in exclusive Dae Gee barbecue sauce

Dak Bulgogi 20

Chicken thigh meat marinated in our exclusive Dae Gee barbecue sauce

Chadol 20

Thinly sliced choice brisket

Shrimp 20

Slightly marinated in exclusive Dae Gee barbecue sauce with onions

Scallop 20

Slightly marinated in our exclusive Dae Gee barbecue sauce with onions

Squid 20

Slightly marinated in exclusive Dae Gee barbecue sauce with vegetables

Hot and spicy stew with garlic, soft tofu, zucchini, onions, egg, and green onions Beef broth with kimchee, garic, tofu, green onion, slices of pork, and clear noodles

Galbee Tang 12

Beef broth with egg, garlic, shiitake mushrooms, clear noodles, green onions, onions, dates, carrots, and galbee

Spicy Galbee 22

Boneless beef short ribs marinated in exclusive spicy Dae Gee barbecue sauce

Gook Soup 12

Beef broth with egg, garlic, clear noodles, onions, green onion, carrots, shiitake mushrooms, sesame oil, and brisket; with choice of gluten-free rice cakes, chicken dumplings, or both

Grilled Mackerel 16

Grilled salted mackerel with onions

DC PIE CO.

City Park

dcpieco.com

2223 East Colfax Avenue Denver, CO 80206

A brand new contender in the local pizza arena, DC PIE CO. is winning Denver over, slice by saucy slice. Here, they like to keep things simple. What makes their Brooklyn-style brick oven pizzas so extraordinary? The secret is in the sauce. From New York natives Dominic Cavagnuolo and Mary Zayaruzny, DC PIE’s pizzas pay homage to Cavagnuolo’s Italian roots and pizza-laden childhood. The menu keeps things short and sweet, with a build-your-own-pizza format that will leave you with the pie that’s right for you. Locally-sourced ingredients lay the foundation for a menu full of fresh, vibrant flavors that span the salad, wing, and dessert selections. DC PIE’s bar program offers riffs on classics, like the DCP Manhattan or the Mountain Mule, and also inspired creations, such as the Hot Box (Herradura tequila, ancho reyes, cucumber, and chili), plus wines, draft brews, and canned beers. Welcome to DC PIE

PH: 303.537.4240 Monday-Thursday 5-10pm Friday 5-11pm Saturday 11am-11pm Sunday 11am-9pm Full Bar Happy Hour Daily Specials Large Parties Locally Sourced/Seasonal Menu Vegetarian-Friendly Family-Friendly Notable Beer List

CO., Denver’s slice of New York.

sample menu selections pie::

salads::

dcp cocktails::

Plain Pie 15

Escarole 12

DCP Manhattan 13

Kale Caesar 11

Back to the Beach 10

Add red bell peppers, portabella mushrooms, onions, shallots, or all beef pepperoni $2; Italian sausage $3; or garlic at no charge

baked:: Meatballs 13 Pepperoni Chips 7 Wings 13

Walnuts and pecorino

Watercress and Pear 12

Spring 44 vodka, pineapple, guava, and allspice

House Salad 8

Basil and thyme Broker’s gin, bell peppers, and lime

Champagne-walnut vinaigrette and goat cheese

Celery Root and Fennel 11 Farro 11

suggested sides::

Watermelon and mint

Plain Baked Artichokes 11

Grapes and pistachios

Veggies from Chef’s Table 8 Make It Special 4

Add ricotta and house sauce to any dish

extras:: Fresh Side of Bufala 6 Parmesan Reggiano 1 Mozzarella 2

Rittenhouse rye, punt e mes, and leather bitters

Summer Salad 12 Bufala Mozzarella and Tomao 14

dessert::

Garden Gimlet 13 Signing Out 10

Fireside peach bourbon, lemon, and peach bitters

The Pop 11

Milagro tequila, citrus, ginger, and blackberries

Mountain Mule 11

Celery and cucumber Tito’s vodka, lime, and ginger beer

Hot Box 12

Egg Cream Soda 6

Herredura tequila, ancho reyes, cucumber, and chile

Nutella Pie 11

Breckenridge gin, berries, and sage

Chocolate and vanilla

Berry and Ricotta Calzone 8

The Market 11

Shot ’n’ Beer 9

Premium well shot with a local draft

House Sauce 3

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DOS SANTOS

Uptown

dossantostacos.com

1475 East 17th Avenue Denver, CO 80218 PH: 303.386.3509

70 East Moreno Avenue Colorado Springs, CO 80903 PH: 719.645.8069 Closed Monday Tuesday-Saturday 11am-10pm Sunday 11am-9pm Happy Hour Catering Date Spot Taco Tuesday Brunch and Lunch Specials Bottomless Mimosas

Earning itself recognition as a local standby in Denver and Colorado Springs, Dos Santos doles out authentic street tacos, can’t-miss margs, and other Mexican must-haves. Taking an out-of-the-box approach to Mexican classics, try your guac with fresh fruit and bacon-pumpkin seeds or sample tuna poke in nacho fashion. Tacos come in the form of Porky Lechon to Roasted Cauliflower or Crimini Boomers. Order your margarita just how you like it—sweet (try the Hibiscus Margarita), spicy (made with three-pepper infused tincture), or house-style (Arette Blanco, fresh lime, and agave). Happy Hour, Taco Tuesday, and Wu-Tang Wednesday all bring you $3 tacos and discounted cocktails. The intimate dining space, friendly service, and homey décor (from the mismatched chairs to the exposed brick) leaves you feeling like Dos Santos is your own little secret.

sample menu selections appetizers:: Chips and Salsa 4

Housemade chips, salsa verde, and molcajete salsa

In Guak We Trust 7.50

Crimini Boomers 4

Mushroom, griddled Cotija cheese, guacamole, salsa verde, and crimini mushrooms

Flour tortilla, asadero cheese, house chorizo, scrambled eggs, guacamole, pico, Cotija, and cilantro

Tuna Poke Nachos 12

Roasted Cauliflower 4

Steak and Eggs 6

Shrimp Ceviche 11

O.M.F.G. 6

Bottomless Mimosas 13

brunch::

Michelada 8

House chips, spicy mayo, avocado, tuna, and pickled jalapeños Shrimp ceviche in a tomatillo broth

Chicken Tinga Chips 7

tacos:: Arrachera 4.50

A traditional and familiar street-style taco; steak, onion, salsa verde, and cilantro

Porky Lechon 3.50

Pulled pork taco with house guacamole, onion, pickled radish, and poblano sauce

Chicken Tinga 3.50

Guacamole, onion, Cotija, and slow-roasted pulled chicken

150

Avocado Tostada 4

Habanero aïoli, cabbage, onion, leek, poblano pep sauce, and your choice of in-house beer battered shrimp or fish

Fresh fruit, bacon-pumpkin seeds, nopalm roasted tomatillos, and classic guacamole

150

Beer Battered Fish or Shrimp 4

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Roasted cauliflower, guacamole, molcajete, and Cotija cheese Raw tuna, lime, cilantro aïoli, avocado, cabbage, onion, leek, and poppy seed

The Donkey Tonk 11

Scrambled eggs, sweet potato hash, guacamole, molcajete, red chile sauce, fried leeks, and cilantro Greek yogurt; add sweet-and-spicy bacon or house chorizo 2

Chicken Enchiladas 9

Three corn tortillas, chicken tinga, red chile classic, red onion, Cotija, and cilantro Greek yogurt; add fried egg 2

Smashed avocado, cherry tomato, radish, Cotija, and cilantro; add scrambled eggs 2

The Big Dilla 13

Grilled steak, fried egg, tostada, guacamole, roasted tomatillo salsa, fried leeks, and cilantro If you aren’t having a mimosa, are you even doing brunch? Dos Santos Mexican Lager brewed by Station 26 and in-house Bloody Mary mix

dulces:: Flan 7

Seasonal flavor

Chocolate Cajeta Pudding 7

Nutella, house cajete, pepita crunch, and whipped cream

DOWNTOWN AQUARIUM

Downtown

downtownaquarium.com

700 Water Street Denver, CO 80211 PH: 303.561.4450

Dive in to food and fun at the Downtown Aquarium! Enjoy a mouthwatering menu, explore the Aquarium Adventure Exhibit, snorkel with the fish, scuba with the sharks, and watch the Mystic Mermaids swim amongst their sea life friends. The entertainment and dining complex features more than one million gallons of underwater

Sunday-Thursday 11am-9pm Friday and Saturday 11am-9:30pm Hours Vary Family-Friendly Happy Hour Available for Large Parties Signature Drinks Lunch Menu

exhibits that highlight fascinating ecosystems around the world. With over 500 species of animals, the interactive Stingray Reef touch tank, Aquarium Restaurant, Dive Lounge, the Nautilus Ballroom, and amusements for the entire family, the Downtown Aquarium is your destination for fun. Plan your underwater adventure today!

sample menu selections appetizers:: Calamari Fritto Misto

Fried calamari, carrots, artichokes, jalapeños, banana peppers

Chicken Lettuce Wraps

Lime-grilled chicken, butter lettuce, roasted peanuts, marinated vegetables; vegetarian option available

Shrimp Cocktail Fried Onion Stack

Breaded jalapeños, pickles, and jalapeño ranch dressing

soups & salads:: House Salad

Tomatoes, carrots, roasted corn, cotija cheese, Parmesan croutons

Caesar Salad

Romaine lettuce, Parmesan cheese, croutons, and Caesar dressing

New England Clam Chowder Cup or Bowl

beef, chicken & pasta::

seafood & steak specialties::

Chicken Tortilla Wrap

Fried Captain’s Platter

Louisiana Cajun Pasta

Mariner’s Mixed Grill

Spinach tortilla, lettuce, tomatoes, avocado, bacon, Jack and cheddar cheese, jalapeño ranch dressing, kettle chips Chicken, shrimp, sausage, crawfish tails, spinach, linguine pasta, Cajun cream sauce, and cheese toast

Cheese Steak Sandwich

Provolone cheese, peppers, onions, toasted baguette, kettle chips

signature fish selections:: Grilled Atlantic Salmon

Served with Aquarium rice and seasonal vegetables

Fried fish, fried shrimp, cornmeal crusted gulf oysters, stuffed crab, seafood hush puppies, fries, firecracker coleslaw Flat iron steak, lobster tail, grilled shrimp, garlic mashed potatoes, and seasonal vegetables

Rib-Eye

Certified Angus Beef rib-eye, garlic mashed potatoes, and seasonal vegetables

shrimp creations:: Grilled Shrimp Enbrochette

Bacon-wrapped shrimp, jalapeños, pepper Jack cheese, with black beans, rice, and seasonal vegetables

Tilapia New Orleans

Shrimp Platter

Fish Tacos

Broiled Stuffed Shrimp

With shrimp, scallops, crawfish, mushrooms, creamy Cajun sauce, corn succotash, white rice Grilled, blackened, or fried tilapia, roasted chile mayo, red cabbage, pineapple pico de gallo with white rice, and black beans

Grilled shrimp, fried shrimp, shrimp enbrochette, rice, seasonal vegetables Crab seafood stuffing topped with lump crabmeat, rice, and seasonal vegetables

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EDGE RESTAURANT

Downtown

www.edgerestaurantdenver.com

1111 14th Street Denver, CO 80202 PH: 303.389.3343 Breakfast: Monday-Friday 6:30-10:30am Lunch: Daily 11am-2pm Brunch: Saturday and Sunday 11am-2pm Dinner: Daily 5-10pm Steak and Seafood 250 Wines by the Bottle 40 Wines by the Glass Prix-Fixe Menu for Theatre and Sports Attendees

Denverâ&#x20AC;&#x2122;s progressive American steakhouse. EDGE Restaurant & Bar, located inside the luxe Four Seasons Hotel Denver, provides hotel guests and visitors an unforgettable experience. Warm lights and wood furnishings create a relaxed atmosphere to wine and dine. The restaurant has three glassenclosed private dining rooms available for special occasions, featuring a Chefâ&#x20AC;&#x2122;s Table with views of the kitchen. Executive Chef Simon Purvis sources from the best farms and ranches in town to create dishes that utilize regional, seasonal, and artisanal ingredients, separating this American steakhouse from the rest. Whether you order the Petit Filet Mignon or New York Strip, all meats are grilled to perfection. With over 40 wines sourced from around the world, you can pair your meal with the perfect glass. EDGE also offers breakfast and lunch, in addition to dinner. Satiate your AM hunger pangs with a plate of Hash Browns or a sweet stack of pancakes and bottomless mimosas or fruity bellinis.

sample menu selections shared experiences::

from the grill::

shores and seas::

Edge Signature 900 Degree Hot Stone

10oz New York Strip

Scottish Salmon

Wagyu beef and ahi tuna

Market Fresh Oysters

Half or dozen with green apple mignonette

Grilled Ahi Tuna

Wagyu Bone Marrow

Maine Lobster Tempura

seasonal selections::

Steamed broccoli, pickled ginger, dashi broth, and sesame

Lump Crab Cake

Dry-Aged Pork Chop

Grilled Swordfish

Chilled Shellfish Tower

Colorado Double Lamb Chop

top it::

Crispy garlic, gai lan, smoked shoyu, and nori Marinated cucumber and sweet chile butter Maine lobster, jumbo shrimp, market oysters, and King crab legs

Royal Caviar

Four market oysters, cucumber, citrus mignonette, and gold leaf

soups and salads:: Kobocha Squash Soup

Maple 8 vinegar and walnuts

Baby Iceberg

Habanero bacon, crispy onions, tomato, and Maytag blue cheese dressing 152

18oz Bone-In Rib-Eye

Sweet potato hash, whiskey-maple, and sage butter sauce

22oz Dry-Aged Bone-In Wagyu Rib-Eye

Foie gras, pecans, apricot, and black mission figs

152

10oz Filet Mignon

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30oz Waygu Tomahawk

Apple mostarda and duck fat fingerlings Served with chimichurri

Free Range Boulder Chicken

Napa cabbage, peanuts, and tamari vinaigrette

Miso-Glazed Black Cod

Kalamata olive and fennel relish

Hokkaido Scallops

Honey and pepper glaze

Snow Crab Oscar

sides to share::

Hudson Valley Foie Gras

Lobster Mac and Cheese

Aged white cheddar sauce and Parmesan gratin

Crispy Brussels Sprouts Nuoc cham and Fresno

EL FIVE

Lower Highlands

elfivedenver.com

2930 Umatilla Street Fifth Floor Denver, CO 80211 PH: 303.524.9193

The fifth concept in legendary Denver restaurateur Justin Cucci’s Edible Beats group, El Five overlooks the sweeping city skyline with unparalleled views of the Rocky Mountains. With a focus on the prominent flavors around the Mediterranean connected by the Strait of Gibraltar, El Five’s tapas range from classics like Patatas Bravas, served with chorizo, salsa brava, and Sherry gastrique, to cheese platters served with Jamón Ibérico and quince spread. Their bar program is equally as impressive; carefully curated cocktails like the Femme Fatale—gin, manzanilla, lavender-

Open Daily 5-Close Sunday Brunch 10am-2pm Full Bar Vegan, Vegetarian, and Gluten-Free Friendly Notable Views Notable Wine List Private Dining Romantic Setting Sunday Brunch

infused St-Germain, and grapefruit oil garnished with an orchid—are served alongside classic Spanish sangria. Even if the exceptional food and drink weren’t on the menu, El Five offers the most breathtaking views of Denver in the entire city. Grab a seat on the patio, at the bar, or at the chef’s counter—wherever you land, the panoramic view of city lights will make for an unforgettable evening.

sample menu selections mezze platters:: Jamón Ibérico (GF) 16

18-month-aged acorn-fed Ibérico ham with pan con tomate

Spreads of Med (GF/V) 25

Turkish eggplant, peanut hummus, charred carrot hummus, htipiti, artichokes, and housemade pita

Plato de Quesos (GF) 16

Monte Enebro, Valdeón, quince, whipped honey, almonds, crackers, and barrel-aged vinegar

tapas de gibraltar:: Goat Cheese Croquettes 12

Marcona almonds, frisée, crispy jamón, and mastic chile honey

Patatas Bravas (GF, V) 9

Chorizo, salsa brava, Sherry gastrique, and garlic aïoli

Shrimp and Calamari a la Plancha (GF) 16

Dried lomo, gigantes beans, Brussels sprout leaves, and pil pil

Crispy Cauliflower Yufka 11

Chickpeas, pine nuts, tahini, avocado fatoush, and cumin rouille

Matzah Ball Soup Dumpling (GF) 14

Mirepoix, chicken bouillon, schmaltz, lemon olive oil, and dill

Shawarma Spiced Lamb Ribs GF 16

Israeli salad, tzatziki, pickled mango amba, and sesame seeds

Charred Baba Ghanoush (GF, V) 13

Eggplant, lemon yogurt, pomegranate molasses, and smoked almonds

paella:: Green Sofrito (GF, V) 24; 42

Sorghum, lentils, quinoa, mushrooms, Brussels sprouts, winter squsash, and smoked almond romesco

Seafood (GF) 36; 68

Shrimp, calamari, mussels, clams, rockfish, sofrito, aïoli, saffron, and bomba rice

Valencian (GF) 33; 59

Rabbit confit, smoked sausage, wild rice, Brussels sprouts, artichokes, mustard crema, and saffron

Sausage (GF) 35; 58

Basque salumi, Ibérico lomo, lamb merguez, chorizo, padron peppers, aïoli, salsa verde, and bomba rice

desserts:: Künefe 7

Pistachios and goat cheese ice cream

Chocolate Baklava 6

Almonds, pistachios, and honey yogurt

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153

ELWAY’S RESTAURANT

Cherry Creek

elways.com

Cherry Creek 2500 East First Avenue Denver, CO 80206

In the heart of Cherry Creek lies a restaurant dear to the hearts of Coloradans.

PH: 303.399.5353

Elway’s offers an impressive ambience and expansive private dining options. The Cherry Creek location can

Monday-Thursday 11am-9pm Friday and Saturday11am-10pm Sunday 10:30am-9pm

accommodate cocktail parties of up to 125, seated dinners up to 80, and patio parties of up to 250. Dinner

Serving Only USDA Prime Beef All Seasons Patio Gluten-Senstive Menu Available Validated Parking

sides to mix, match, and complement each diner’s choice. For dessert, delight in childhood favorites with a

features a lineup of USDA Prime hand-cut steaks and fresh fish, and Elway’s has a lengthy list of à la carte modern twist, like a Classic Ding Dong. Don’t forget to try a variety of lunch and weekend à la carte brunch dishes. True to its namesake, a meal at Elway’s is a touchdown in dining. Westword’s 2014 Best of Denver Steakhouse description of Elway’s sums it up well: “Today, the best steakhouses separate themselves from the rest of the herd by offering more than brilliant beef; they reach for all-around culinary supremacy.” Now there are more locations than ever to enjoy the Elway’s experience, from Downtown and Cherry Creek to Elway’s at DIA on Concourse B and in Vail in The Lodge at Vail. “The wine list is Super Bowl quality.”—Wall Street Journal Best Steakhouse in Denver—5280 magazine Top 100 Steakhouses—Open Table

sample menu selections starters::

Elway’s is proud to serve USDA prime steaks

Tuna Tartare

New York Strip Steak

Steak Tacos

sandwiches::

Baked Potato Cheese Dip

Grilled Grouper Sandwich

Dungeness Crab Cakes

Elway’s Club Sandwich

Lamb Chop Fondue

John Elway’s Favorite Burger

Grilled Artichoke

Elway’s Lobster BLT

Crab Cocktail

Prime Rib Sandwich

Fresh Oysters

Smash Burger

Prime Beef Enchiladas

sides::

brunch::

Colorado Rack of Lamb

Roasted Cauliflower

Available Saturdys and Sundays

Dean’s Parmesan-Crusted Pacific Grouper

Brussels Sprout Hash

Classic French Toast

Elway’s Salmon

#7 Hash Browns

Sliced Tenderloin and Eggs

Dashi Braised Chilean Sea Bass

Elway’s Crab Fried Rice

Eggs Benedict

soups and salads::

Eggs Acapulco

8oz and 16oz

Filet

8oz and 12oz

Bone-In Rib-Eye Bone-In Filet Boneless Rib-Eye Braised Beef Short Ribs

Roasted Corn and Chicken Chowder Charred Red Pepper Soup Iceberg Wedge Salad

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Mediterranean Salad

main plates::

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Truffled Beet and Fresh Mozzarella Salad

Chicken-Fried Steak Burrito Biscuits and Gravy *Check out elways.com for current menus

EUCLID HALL BAR & KITCHEN

Downtown

euclidhall.com

1317 14th Street Denver, CO 80202 PH: 303.595.4255

Euclid Hall Bar & Kitchen offers a gathering place in historic Lower Downtown Denver where the food is “crafted, not cranked out.” From the Crafted Concepts team that brought you rioja, Stoic & Genuine, and Bistro Vendôme, Euclid Hall represents a place for sophisticated socializing and creative, comforting pub food. The building itself dates back to 1883 having been the home of a flea market and a popular bar known for good food and entertainment. Since 2010, Euclid Hall has been drawing crowds in droves—from foodies hobnobbing in Larimer Square to beer-loving industry folk. The culinary team has created a menu including a variety of hand-cranked, housemade sausages, flavorful housemade pickles and mustards, creative poutines, and more. Daily specials and an impressive selection of craft beers are scrawled on a hanging slate above the open kitchen and the dining room offers a warm blend of wooden and iron design. For food and drink specials, visit during Study Hall—their version of happy hour daily from 3 to 5 pm. Best New Restaurant—Westword America’s Top Restaurants—Zagat Best Beer Menus in America—Esquire Best New Restaurant—5280 America’s Best Beer Bars—Travel + Leisure Best Gastropubs in the U.S.—Food & Wine

Monday-Friday 11:30am-2am Saturday and Sunday 2pm-2am Kitchen Open: Sunday-Thursday until Midnight Friday and Saturday until 1am Reservations Recommended for Parties of Seven or More Study Hall (Happy Hour) Every Day of the Week 3-5pm Patio Dining Extensive Beer Selection Late-Night Patio Seating Semi-Private Parties Bar Scene

sample menu selections because we have to:: Fried Cheddar Curds 8 Buffalo ranch

Pad Thai Pig Ears 9

Tamarind chile sauce, egg, scallion, peanut, sprouts, mint, and cilantro

Pork Belly and Brussels 11

Pancetta cotto, Calabrian chile vinaigrette, mint, lemon, and aïoli

Itsy Bitsy Fishwich 7.50

Beer-battered Icelandic cod, jalapeño aïoli, griddled tater bun, avocado, cilantro, and carrot

because we can:: Bruléed Center Cut Beef Marrow Bones 16 per pound Ginger-pickled Fresno chiles, scallions, and grilled sourdough

entrées and sandwiches:: Chicken and Waffles 13.50

Crispy barbecue-battered chicken thigh, sourdough waffle, and maple

Brat Burger 12

Pretzel croissant, slaw, Ten Thousand Island dressing, and Jarlsberg cheese

Boulder Lamb “Loco Moco” 16.50

poutines:: Duck Poutine 13.50

Duck confit, cheddar curds, and black pepper duck gravy

Fowl Play 22.50

Duck poutine and a sunnyside-up chicken egg; served with one ounce of foie gras

The Arbuckle 15

Mozzarella, Bolognese, tomatoes, ricotta, and basil

Lamb burger, spicy black rice, mushroom-bacon gravy, sunnyside-up egg, lemongrass syrup, and black garlic molasses

sides, veggies, starch::

fresh hand-cranked sausage::

Apple Cabbage Caraway Slaw 3.50

Beef Short Rib Kielbasa 5 Lamb Merguez 6

Tunisan spices and harissa

Boudin Blanc 5

Spaetzle 7

Sauerkraut, Ten Thousand Island dressing, Jarlsberg cheez-ums, and parsley

*Check out euclidhall.com for current menus

Caraway, garlic, allspice, and cayenne

Beef and Pork Leberkase 5 Coriander, ginger, and cardamom

Sausage Tasting 20.50

One of each of the above four

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155

FIRESIDE BAR + GRILL

Englewood

denverinverness.hilton.com

Hilton Denver Inverness 200 Inverness Drive West Englewood, CO 80112 PH: 303.799.5800 Monday-Thursday 11am-Midnight Friday and Saturday 11am-2am Sunday 9:30am-Midnight Live Entertainment Thursday-Saturday Valet Parking Large CO Craft Beer Selection In-House, Barrel-Aged Cocktails

Your very own little epicurean getaway inside Hilton Denver Inverness at the Denver Tech Center. They don’t call it the Fireside Bar + Grill without good reason—a cozy, crackling fireplace sets the mood at this inviting restaurant. In the summertime, it sets a positively elegant mood, transporting guests to a fire pit nestled at the base of majestic mountains. The food speaks a similar language, with authentic Colorado flavors created with ingredients from local farms and producers. From delightful snacks and small plates to hearty sandwich boards and rustic mains, the Fireside menu delights. The bar program is of similar caliber. The unique selection of wines and Colorado craft beers—by draught, bottle, and bomber—are sure to complement any meal. Fireside also creates its own inventive barrel-aged cocktails, made in-house, only using Colorado premium artisan liquors. Between the valet parking, live entertainment, and polished yet relaxed Rocky Mountain vibe, The Fireside experience is a pleasant one from start to finish.

sample menu selections snacks and small plates:: Candied Bacon 6 Sriracha-mustard rub

Street Tacos 5 each

Cilantro shrimp or pork belly

Artisan Cheese Flight 16

House crackers, apple, grapes, and housemade jam

Pork Belly and Sprouts 12

Raspberry porter syrup and toasted marcona almonds

Salt and Pepper Calamari 12

Oven roasted tomatoes and sweet chile pineapple sauce

soups and salads:: Arugula and Spinach Salad 10; 16

Candied pecans, fresh pears, local goat cheese, and maple vinaigrette

Green Chile Corn Chowder 7 Colorado Five Onion Soup Au Gratin 8

mains::

sandwich boards::

Rocky Mountain Trout 25

served with steak fries or housemade chips

Summer pea and barley risotto, lemon-chervil butter, and fresh watercress

Kale and Mushroom Ravioli 20

Roasted garlic heirloom tomatoes, white wine, and olive oil

Blackened Shrimp Mac ’n’ Cheese 22 English peas, Parmesan cream, and truffle panko crust

Pan-Fried Red Bird Chicken Breast 23

Smoked pistachios, prosciutto, Madeira-peppercorn sauce, and roasted fingerling potatoes

Garlic-Rubbed Flat Iron Steak 24

Vanilla bean mashed potatoes and brandy mushroom cream

Verlasso Salmon 26

Marinated artichoke heart, oven-dried tomatoes, preserved lemon butter, and orzo pilaf

Pub Style Fish ’n’ Chips 18

Alaskan cod, amber ale beer batter, cole slaw, and tartar sauce

Fireside Bison Burger 17

Topped with smoked brisket, Münster, whiskeyspiked onions, and smoked paprika aïoli

Salmon Brioche 17

Pan-seared salmon, dill mayo, and citrus slaw

7x Ranch Wagyu Burger 14 Your choice of cheese

dessert:: Key Lime and White Chocolate Torte 8 Strawberry coulis, passionfruit macaron, and chocolate curls

Raspberry Chocolate Mousse Bomb 8

Chocolate sauce, crispy meringue, and fresh fruit

libations:: with house-infused colorado premium spirits

Gold Rush 12

Bulleit frontier rye, clover honey, and squeezed lemon

Dog Bite 12

Chilled leopold’s silver tree vodka, cranberry orange syrup, and tabasco 156

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Englewood

FLEMING’S PRIME STEAKHOUSE & WINE BAR

flemingssteakhouse.com

191 Inverness Drive West Englewood, CO 80112 PH: 303.768.0827

Experience the Fleming’s Difference.

Fleming’s takes its meats seriously, which shows

throughout the menu with their USDA Prime Beef, bone-in steaks, and wet- and dry-aged selections that will make your mouth water. Be prepared for chef Tony to indulge you with his new locally-inspired menu. Fleming’s has the perfect ambience to celebrate a special evening or a casual happy hour with friends. Fleming’s Private Dining Rooms are the perfect setting for business outings, presentation luncheons, and rehearsal dinners, as well as all-day events. Choose from one of their customized lunch or dinner menus

Monday-Thursday 5-10pm Friday 11:30am-2:30pm; 5-11pm Saturday 5-11pm Sunday 5-9pm Reservations Accepted Award-Winning Wine List Private Dining Signature Drinks Outdoor Dining Family-Friendly Complimentary Valet Parking Gluten-Free Menu

or create your own menu with artfully prepared entrées, generous sides, and desserts that indulge. Join Fleming’s for lunch every Friday from 11:30am to 2:30pm. They look forward to hosting you!

sample menu selections starters:: Housemade Burrata and Prosciutto Beef Carpaccio Ahi Tuna Poke French Onion Soup Lobster Bisque Maple-Glazed Slab-Cut Bacon Crab Cakes Sweet Chile Calamari Shrimp Cocktail Chilled Seafood Tower

steaks:: Filet Mignon 8oz or 12oz

Bone-In Filet Mignon 14oz

Prime Dry-Aged Ribeye

Prime Bone-In Ribeye 20oz

Prime New York Strip

sides:: Fleming’s Potatoes

16oz

Yukon Gold Mashed Potatoes

beyond steak::

Creamed Corn

Double Breast of Chicken

All-natural, roasted, white wine, mushroom, leek, and thyme sauce

Double-Thick Pork Rib Chop

Julienne of apples and jicama, apple cider, and Creole-mustard glaze

Barbecue Scottish Salmon Fillet Mushrooms and barbecue glaze

Miso-Glazed Chilean Sea Bass

Sautéed Mushrooms Creamed Spinach Signature Onion Rings Crispy Brussels Sprouts and Bacon Grilled High Country Asparagus Lobster Macaroni and Cheese Chipotle Cheddar Macaroni and Cheese

Sautéed with sesame-orange spinach and arugula, and pickled red onion

Colossal Cold Water King Crab Legs With crab nectar

Seasonal Featured Lobster Tails With drawn butter

16oz

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157

GAETANO’S

Highlands

gaetanositalian.com

3760 Tejon Street Denver, CO 80211 PH: 303.455.9852 Lunch: Monday-Friday 11am-4pm Saturday and Sunday Noon-4pm Dinner: Monday-Thursday 4-10pm Friday 4-11pm Saturday 2-11pm Sunday 2-9pm Shake Down Specials: All Day Monday Tuesday-Friday 3-6pm Weekend Brunch: Saturday and Sunday 10am-2pm

With a storied past and a recent renovation, Gaetano’s—a true Denver landmark—is bound to make your future dining experience lively and memorable. It all began in the early 1930s when Ralph and Mamie Smaldone opened a café where they bootlegged moonshine to keep business booming. Clyde, one of their charismatic mobster sons, cleaned up his act to help his parents with the family business. In 1947, they moved the café to its current location on Tejon and renamed it Gaetano’s, a nickname for Clyde. Four decades later, Gaetano’s welcomes guests to the dark and sexy side of our fair city with classic Italian cuisine. Begin with shared plates, like Risotto Croquettes with green olive relish. Enjoy homemade pastas like the Pescatore with seafood in a spicy tomato sauce or the decadent Carbonara with pancetta, red onion, Parmesan, and an egg yolk. Then, get down to business

Reservations Accepted

with a Chicken Marsala with mushrooms and spaghetti. And choose your beverage carefully—a sign

Derek Evilsizor Performs as Frank Sinatra Industry Late-Night Specials

above the bar declares: “choice of cocktail is a declaration of character.” Come to Gaetano’s to find out just how good it tastes to be bad.

sample menu selections antipasta:: Calamari Fritta 11

Lightly-breaded calamari with red sauce

PEI Mussels 12

Mussels steamed in garlic and lemon with anchovies, herbs, and grilled bread

Antipasta Misto 14

Assorted local artisan meats and cheeses, cured olives, and grilled bread

Burrata 11

Fresh, creamy mozzarella with arugula, prosciutto, and grilled ciabatta with extra virgin olive oil

Italian Wedge 8

Lasagne 16

Tomato, Gorgonzola, pancetta, and cream

la pizza:: Margherita 11

Sliced tomatoes, fontina cheese, and fresh basil

Italian Meats 11

Pepperoni, sausage, and meatballs

primi:: Carbonara 15

Clams Casino 9

Lobster Ravioli 20

Minestrone 3; 6

Gnocchi Salsica and Funghi 15

insalate::

Bolognese 15

Clams stuffed with peppers, pecorino breadcrumbs, and applewood-smoked bacon Thirteen types of vegetables with pasta; finished with pesto

Chopped Caesar 6

Romaine lettuce and homemade Caesar dressing with croutons and Parmesan 158

Pescatore 19

Ripe tomato salad with fresh mozzarella, basil, and extra virgin olive oil

Shrimp Scampi 12

Sautéed jumbo shrimp in caper, garlic, white wine, and butter lemon sauce

158

Caprese 8

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Pancetta and Parmesan finished with egg yolk over spaghetti Light tomato and mascarpone cheese with vodka sauce Potato dumpling sausage and mushroom with tomato cream sauce Ragoût of beef, pork, and tomato with a touch of red sauce served over spaghetti

Shrimp, bay scallops, mussels, littleneck clams, and cod in a spicy tomato sauce over linguine Layers of pasta with ricotta, Parmesan, sausage, tomato sauce, and melted mozzarella

secondi:: Parmigiana chicken 16; veal 18; shrimp 20 Breaded and finished with a pomodoro sauce and mozzarella with pasta

Scallops 26

Sautéed spinach, cherry tomatoes, asparagus, and Parmesan risotto with a raspberry vinaigrette

Chicken Marsala 16

Chicken breast in a Marsala wine sauce with mushrooms and a side of pasta

Salmone 24

Grilled with pancetta, roasted potatoes, and broccolini; topped with artichoke-lemon sauce

Branzino 26

Corvina sea bass sautéed in garlic and white wine with roasted tomato risotto and broccolini

Dry-Aged Angus Colorado Rib-Eye 38

Certified Black Angus with brown butter gnocchi, crimini mushrooms, arugula salad, and shaved Parmesan

GO FISH SUSHI & LOUNGE

South Broadway

gofishdenver.com

Located on South Broadway just blocks away from the Alameda Light Rail station, Go Fish Sushi & Lounge is the place to be whether you want to come in for a meal, grab a drink at the bar, or relax on the patio during happy hour. Here you can find a large variety of sushi and unique rolls. The sushi chefs are experts when it comes to creating new masterpieces, or you can stick to some of the classics. A definite must-have is the Hot Orgasm Roll, a beautiful concoction of tempura green chile, cream cheese, shrimp, and kani; baked with Sriracha cream sauce. Not in the mood for sushi? Try the Miso Ramen, a bowl of wavy ramen noodles in a savory meat broth, topped with pork slices, naruto, and Japanese fish cakes. The kitchen also offers a full range of tempura and teriyaki entrées. Every meal needs a drink, and at Go Fish, you can easily find something that will go well with your meal—from over 20 different sakes, to the imported microbrews and drafts, and the impressive wine list. If you happen to be in the area late on a Friday or Saturday night, Go Fish is open until 2am with reverse happy hour. Go Fish also has second location in Broomfield. So stop on by, and you will not be disappointed!

1 Broadway B108 Denver, CO 80203 PH: 303.733.8881 FAX: 303.733.8880

2055 West 136th Avenue Broomfield, CO 80023 PH: 720.593.1888 FAX: 720.593.0888 Denver: Monday-Thursday 11am-10pm Friday 11am-2am Saturday Noon-2am Sunday Noon-9:30pm Happy Hour: Monday-Saturday 2-6pm Friday and Saturday 10pm-2am Broomfield: Monday-Thursday and Sunday 11am-9:30pm Friday and Saturday 11am-10:30pm Happy Hour: Monday-Saturday 2-6pm

sample menu selections salads:: Grilled Squid Salad 10

Grilled squid and mixed greens with special sauce

Spicy Crab Salad 8

Onion, sage, and Pecorino-Romano

Avocado Salad 6

Onion, sage, and Pecorino-Romano

starters:: Baked Green Mussels 8 Pork Belly Bun 8 Soft Shell Crab Tempura 11 Mango Salmon Crisp 12 Hawaiian Tuna Poke 14 Yellowtail Carpaccio 15 King Salmon Carpaccio 16

entrées:: served with miso soup or green salad and steamed rice

Thai Seafood Curry 26

Squid, mussels, scallops, vegetables, and red Thai chile curry

Pan-Seared Salmon 26

Served with sautéed vegetables and house butter sauce

Lamb Chops 26

Served in plum-soy marinade

Miso-Glazed Sea Bass 26

Served with sautéed vegetables in a miso marinade

sushi entrées:: served with miso soup and house salad

Sushi Deluxe 24

10 pieces assorted sushi and tuna roll

Sashimi Deluxe 30

15 pieces assorted sashimi

Sushi for Two 50

Chicken 12 Steak 12 Salmon 12

tempura:: served with miso soup or green salad, and steamed rice

Vegetable 12 Chicken and Vegetable 16 Shrimp and Vegetable Tempura 18

noodles and rice:: Yaki Udon 14

Chicken and vegetables stir-fried with udon noodles

16 pieces of sushi, one Tuna Avocado roll, and one Shrimp Tempura roll

Yaki Soba 14

Chirashi 28

Japanese Fried Rice 13

Bowl of sushi rice topped with 13 pieces of assorted sashimi

teriyaki:: served with miso soup or green salad and steamed rice

Vegetable 12

Chicken and vegetables stir-fried with soba noodles Chicken, onion, carrots, and eggs

Miso Ramen 15

Ramen-style noodle soup in miso broth

Nabiyaki Udon 15

Two pieces of shrimp tempura with udon noodle soup

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159

GRIND KITCHEN + WATERING HOLE

Cherry Creek North

grinddenver.com

300 Fillmore Street Denver, CO 80206 PH: 720.749.4158 Sunday-Thurday 11am-10pm Friday and Saturday 11am-11pm Happy Hour 3-6pm Cherry Creek North Setting Full Bar

Chef/Owner Preston Phillips

Helmed by Birmingham, Alabama native chef/owner Preston Philips, GRIND kitchen + watering hole brings a taste of the South to Cherry Creek North. Located on the garden level, GRIND features a low-slung bar and dining room peppered with vintage photos and prints, rustic light fixtures fashioned out of Mason jars, and pickled vegetables lining the walls. The warm glow from the streetside sun lends a cozy feel to the reclaimed barnwood and weathered tin siding of the space. Nice weather? Head outside and relax on the patio. With happy hour occuring daily 3-6pm, there’s no better time to enjoy original cocktails like the ginny House of the Holy. Naturally, GRIND also offers a selection of beers and wines, plus sodas created in-house. And the food? Expect comfort food classics balanced with sophisticated fare—think a classic Double Cheeseburger alongside Duck Bánh Mì, and Local Pork Belly with Scallops on the same menu as Boulder Natural Fried Chicken (voted the best in the city by Westword). They also serve up a mean brunch, ranging from Fried Chicken and Pancakes to French Toast served with crème anglaise and fresh berries.

sample menu selections brunch:: Pork Belly Benedict 13 With cheesy hashbrowns

French Toast 12

Crème anglaise and fresh berries

Fried Chicken and Pancakes 2 pieces 14; 4 pieces 20 Buttermilk Biscuit 13

Sausage gravy and two eggs

small plates:: Duck Confit (GF) 14

Butternut squash, Brussels, candied peanuts, and bang bang gastrique

Vegetarian Fried Pickles 6 With buttermilk dill

Vegetarian Beer-Battered Onion Rings 6 Sriracha aïoli

Bang Island Mussels 13 Coconut green curry and naan

Pot Stickers 9

Pork, scallion, and soy

Lamb Meatballs 13

With polenta, tomato, and cilantro

Cauliflower 10

Octo vinaigrette and Asian pickles

soups and salads:: Vegetarian Pomegranate and Pear (GF) 13 Local living Bibb, candied walnuts, blue cheese, and apple cider vinaigrette

Baby Kale Caesar 12 Croutons and Parmesan

Soup of the Day 9 Asian Chicken Salad 14

Bok choy, spinach, and cashews

between the bun:: Double Cheeseburger 14

American, iceberg, onion, house pickle, and special sauce

Housemade Corned Beef Reuben 15

Pickled cabbage, Swiss, and Thousand Island

Duck Bánh Mì 16

Asian quick pickles, cilantro, bang bang, and Sriracha aïoli

entrées:: Local Pork Cheeks and Scallop (GF) 31

Butternut squash, candied peanuts, apple, and soy

Sea Bass (GF) 28

Sea island red peas, cauliflower, and pomegranate gremolata

Pan-Roasted Duck 29

Farro, cauliflower, blistered grapes, pine nuts, and natural jus

Award Winning Fried Chicken two piece 11; four piece 19

Available in original recipe or Nashville hot style +1

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HIGHLAND TAP AND BURGER

Highlands

highlandtapdenver.com

2219 West 32nd Avenue Denver, CO 80211 PH: 720.287.4493 Open Daily

When a gourmet burger, craft brews, and sports are all on the afternoon agenda, head to the Highland Tap & Burger for a friendly, neighborhood atmosphere and quality service. The owners describe the beer list as approachable—one that men, women, beer enthusiasts, and those who are just curious will appreciate. The gourmet burgers have been developed with just the right flavor profiles to complement Colorado craft beers and other brews on tap. Sunday

Monday-Friday 11am-Midnight Saturday and Sunday 10am-Midnight Happy Hour: Monday-Friday 3-6:30pm Nightly 11pm-Close Outdoor Dining Available Huge Outdoor Fireplace Sunday Brunch

brunch at the Tap can be a great way to kick off a day of shopping, relaxing, or sporting events at the stadium nearby. The venue plays host to a number of music festivals and live entertainment and has grown to become a popular spot for sports fans, workers, and families alike.

sample menu selections sharing:: Tap and Burger Signature Wings

Choose from smoked then grilled with tap sauce or confit wings with Buffalo, popp, and kalbi

Nachos

Avocado salsa, black beans, grilled onion, queso blanco, pickled jalapeños, and sour cream; add chicken 3; carnitas 4; steak 7

greens and soup:: Soup on Tap

Seasonal preparations

The Iceberg Wedge

Rocky Mountain fresh tomato, three pepper candied bacon, and housemade blue cheese dressing

burgers and sandwiches::

Spicy Turkey Burger

Shroom Luva’s

Pulled Pork Sandwich

Beef patty, sautéed mushroom blend, Swiss cheese, and white truffle aïoli; try with salt-cured foie gras and see why it made Zagat’s Top 15 Burgers in U.S.

Rocky Mountain

Iceberg lettuce tomato, fresh jalapeño, pepper Jack cheese, and barbecue bacon aïoli Housemade pickles and red cabbage slaw

Ahi Sandwich

Seared Ahi steak, Asian slaw, sesame vinaigrette, and wasabi aïoli

Rosen Ranch Colorado ground lamb, Jumpin’ Good Goat cheese, tomato mint relish, and arugula

Mother Earth

Black bean veggie patty, radish sprouts, tomato, and ale mustard aïoli

TAP Burger

Beef patty, pulled pork, onion rings, American cheese, and white cheddar cheese

The Bacon Cheeseburger

Western Daughters grass-fed beef, Tender Belly bacon, caramelized onion, leaf lettuce, tomato, and white cheddar

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HOPS & PIE

Highlands

www.hopsandpie.com

3920 Tennyson Street Denver, CO 80212 PH: 303.477.7000 Closed Mondays Tuesday-Friday 11:30am-Close Saturday Noon-Close Sunday 2pm-Close 22 Taps of Craft Beer Gluten-Free Options Hand-Tossed or Pan Pie Whole Wheat Crusts Available Vegetarian-Friendly

Hops & Pie: where good food, craft beer, and laid-back, friendly vibes meet. With over 25 years of combined fine dining experience, Drew and Leah Watson opened their artisan pizzeria and craft brew taproom in 2010. Ever since the restaurant swung open its doors, business has been booming. And here’s why: the concept fully embodies the term scratch-made. Everything here is made fresh and in-house whenever possible, including breads, sausages, sauces, smoked and braised meats, and ice cream. The Watsons have assembled a team of chefs, with eight years of collective experience working in fine dining, to apply their honed techniques and skill sets and apply it to the ultimate crowdpleasing dish, pizza. Housemade dough is formulated with India Pale Ale and aged for a minimum of three days before baking in the oven. The pies are somewhere between New York and Neapolitan-style. Hops & Pie tapped into the craft beer scene years before it was considered a trend. Because of this, the team has has access to unique, local beers that other restaurants in the state do not. Sit back, relax, and cheers to good food enjoyed in good company.

sample menu selections to share or not to share::

sandwiches::

pizzas::

B.L.E.A.T. 12

Applewood-smoked bacon, lettuce, farm egg, avocado, tomato, and aïoli on a house roll

create your own pizza with traditional, detroit style, or pan crusts; available in whole wheat or gluten-free

IPA Mac ’n’ Cheese 8.50

The Cuban 12

Cheeses

Chipotle Mango Carnitas Tacos 8.50

Pulled Pork 12

Garlicky Cheese Bread 6.50 House marinara and ranch

IPA, elbow macaroni, cheddar, smoked ham, English peas, and herbed bread crumbs Crispy house smoked pork, chipotle mango salsa, cheddar, white corn tortilla, and crema

salads:: Cauliflower 12

Baby arugula, farro, applewood bacon, roasted cauliflower, green apples, and blue cheese dressing

Roasted Beet 11

Baby arugula, feta, pistachios, red and yellow beets, and Sherry vinaigrette

H&P Caesar 9

Romaine, Parmesan, garlic croutons, imported white anchovies, and house Caesar dressing

Roasted Pear 11

Mixed greens, toasted pine nuts, roasted pears, red onion, goat cheese, and raspberry vinaigrette

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Smoked and shredded pork, black forest ham, Swiss, yellow mustard, and house pickles Thai chile and pineapple glazed house hickory smoked pulled pork and spicy slaw, served on a griddled house roll

Krunch Wrap Superior 11

Housemade chorizo, avocado-lime crema, pico, lettuce, and scratch queso all bundled up in a crunchy tortilla from Ponchito’s Tortilla Factory

Feta, blue cheese, housemade fresh mozzarella, goat cheese, Swiss, provolone, ricotta, vegan cheese, and extra cheese

Meats

Pepperoni, housemade Italian sausage, housemade chorizo, prosciutto, bacon, chicken, smoked ham hock, beer-braised brisket, hickorysmoked pulled pork, salami, pastrami, and imported white anchovy

Vegetables

The Reuben 12

Green bell peppers, onions, mushrooms, spinach, lightly dressed arugula, mashed potaotes, sundried tomatoes, kalamata olives, cherry tomaotes, roasted garlic, broccoli, pineapple, jalapeño, basil, and banana peppers

The Italian 12

Duck confit, tart cherries, caramelized onions, goat cheese, applewood-smoked bacon, and rosemary

Vegan Sloppy Jane 12

Tempeh and a whole lotta love on a griddled house roll Pastrami, beer-braised brisket, bacon slaw, Swiss, and Thousand Island dressing on a house roll Salami, mortadella, prosciutto, provolone, lettuce, house pickles, banana peppers, tomato, and red wine vinegar aïoli on a house hoagie roll

Artisan Pie of the Month 22

IL FORNAIO

Denver Tech Center

ilfornaio.com

Denver Tech Center 8000 East Belleview Avenue Greenwood Village, CO 80111 PH: 303.221.8400 Monday-Thursday 11:30am-9pm Friday 11:30am-10pm Saturday Noon-10pm Sunday 4-9pm

Il Fornaio is an award-winning restaurant offering an authentic and unique Italian dining experience in the heart of the Denver Tech Center. Your meal begins with a basket of warm-from-the-oven bread and extra virgin olive oil for dipping. Specialties include wood-fired

Award-Winning Authentic Italian Cuisine Wine Spectator Award of Excellence Private Dining Patio Dining

rotisserie poultry and grilled steaks; housemade pastas; pizzas from an oak wood-burning oven; fresh salads and housemade soups; and a wide variety of desserts. There’s also a full bar and a wine list that has won continuous Wine Spectator Awards of Excellence. Private dining rooms are available and the large patio is perfect for alfresco dining on warmer days and evenings.

sample menu selections antipasti::

pizza::

individual appetizers ample enough to share

thin-crust pizza made using housemade dough and mozzarella imported from Italy

Rustichella

served with tomato sauce, brown butter, Grana Padano, and crispy sage

Linguine Mare Chiaro

Thin flat pasta with clams, mussels, prawns, and scallops; seasoned with tomatoes, crushed red pepper, garlic, and Trebbiano wine

Housemade flatbread topped with goat cheese, mozzarella, tomatoes, red onion, Kalamata olives, basil, and oregano; baked in the oven

Pizza Margherita

Carpaccio

Thinly sliced raw beef, shaved Grana, capers, and wild arugula drizzled with lemon and olive oil

Fresh mozzarella, prosciutto, shaved Parmesan, mushrooms, and wild arugula; drizzled with white truffle oil

minestre e insalate::

Pizza Fradiavola

Scaloppine ai Carciofi e Limone

pasta fresca e secca::

Petto di Pollo al Peperoncino

soups and dressings are made onsite; the minestrone is vegan

Minestrone di Verdure

Seasonal vegetable soup made with vegetable stock

Insalata Regina

Wild arugula salad with couscous, avocado, tomatoes, red onions, capers, raisins, lemon, and extra virgin olive oil

Insalata di Bietole

Organic red and gold beets with red wine vinegar, wild arugula, toasted walnuts, and Asiago cheese; lemon-olive oil dressing

Insalata Cesarina

Romaine lettuce, Parmesan cheese, hard-boiled egg, and focaccia croutons; served with housemade Caesar dressing

Mozzarella, tomato sauce, oregano, and fresh basil

Pizza Cristina

Mozzarella, tomato sauce, Italian sausage, mushrooms, bell peppers, red onions, and spicy peperoncino oil

dry artisan pasta from italy; fresh pasta made onsite; gluten-free pasta available (served in primi or secondi-size portions)

girarrosto, griglia, e specialita’:: authentic italian specialties from the rotisserie and grill Thinly pounded veal, sautéed with sliced fresh baby artichokes and lemon; served with roasted Yukon gold potatoes and sautéed vegetables Grilled free-range chicken breast marinated with sage, rosemary, thyme, crushed red pepper, white wine, Dijon mustard, and lemon; served with spicy peperoncino sauce, sautéed organic spinach, and roasted Yukon gold potatoes

Conchiglie al Pollo

Brasato al Vino Rosso

Capellini al Pomodoro

Filetto di Bue

Shell pasta, chicken breast, broccoli, sundried tomatoes, pecorino cheese, roasted garlic, and Trebbiano wine Angel hair pasta, chopped tomatoes, garlic, marinara sauce, and fresh basil

Cappellacci di Zucca

Ravioli filled with butternut squash and walnuts;

Short ribs braised with root vegetables, pancetta, and red wine; served with mashed potatoes and sautéed organic spinach Certified Piedmontese beef tenderloin, grilled rare, with balsamic vinegar and green peppercorn sauce; served with sautéed organic spinach and mashed potatoes www.diningout.com

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IZAKAYA DEN

Washington Park

izakayaden.net

1487A South Pearl Street Denver, CO 80210 PH: 303.777.0691 Lunch: Saturday 11:30am-2:30pm Dinner: Tuesday-Thursday 5-10pm Friday and Saturday 5-11pm Happy Hour: Tuesday-Friday 4:30-6pm Upstairs Bar 5-6pm Closed Sunday and Monday Reservations Accepted on Restaurant Website or By Phone Full Bar / Extensive Sake List Private Room Catering Available Vegetarian/Gluten Free-Friendly Open Air Seating Available Takeout Available for Some Items

Winning the the Mayor’s Design Award in the “Neighborhood Gem” category, Izakaya Den’s modern design and Japanese craftsmanship create a stunning experience on South Pearl Street. To enter Izakaya Den is to be immersed in a bright, contemporary dining space with a towering bamboo garden, grand staircase, and glass elevator. The sushi bar is framed with dazzling woodwork and silk butterfly columns. Large sake barrels and lanterns crafted from authentic kimonos add historic character to the back bar and semi-private dining room. Ascend to the second floor through the bamboo and marvel at the “Ten Qoo” sky lounge, replete with a retractable glass ceiling, where you can gaze at the stars as you dine. The menu includes inspired global fare with unexpected flavors, an expansive sushi selection, and “Izakaya” small plates including steamed duck buns. Pair your selection with a libation from the meticulously crafted cocktail and sake lists. Simply put, Izakaya Den is a stunner from start to finish. Top Denver Restaurants 2018—Conde Nast Traveler Top Essential Restaurants 2018—Eater Diners’ Choice Award 2018—Open Table Best Denver Patios 2018—Westword

sample menu selections sashimi::

signature rolls::

ranch::

Jalapeño Sashimi

Wagyu Beef Roll

Wagyu Rib-Eye Steak (GF)

Hamachi, yuzu soy, and cilantro

Ginger Sashimi

Bincho, shiitake mushrooms, and ginger soy

Lobster Tempura Roll New Style Salmon Rol

Fresh Japanese Wasabi Sashimi

Red Dragon Roll

New Style Sashimi

sea::

Bincho, fresh wasabi, and ginger soy

Lightly seared salmon and whitefish with yuzu soy

sushi:: Bluefin, Big Eye, and Yellowfin Tuna Canadian Bincho Japanese Hamachi Hawaiian Kanpachi Scottish Salmon Konbujime-tai

Tofu Roll Spanish Octopus

Potato galette, carrot, Asian pear purée, frisée, truffles, and hazelnut

Den Short Ribs

Grass-fed beef, sweet housemade marinade, jalapeños, bell peppers, and mushrooms

Aburi Pork Belly

Seared and seasoned with salt, pepper, and scallion

Marble young potato, smoked paprika, shaved garlic, extra virgin Olive oil

Wagyu Beef Kinpira

Miso Black Cod (GF)

New Style Citrus Seared Wagyu

Crispy Spicy Tuna

Crispy Brussels Sprouts (GF)

Grilled Tuna Steamed Buns

Wagyu Beef Sliders

Broiled miso-marinated black cod and namasu Crispy rice cake, spicy tuna, avocado, tobiko, and eel sauce Mesquite grilled teriyaki tuna belly, cabbage slaw, ginger fish sauce

Burdock root and spicy sesame oil salad King trumpet mushrooms, chiles, and ponzu Braised pork belly, candied pecans, Parmesan, and fresh lemon Foie gras, truffle aïoli, pickles, and caramelized onions, brioche bun; with fries and habanero ketchup

SLICED! Sushi Class:: Join the Den Corner’s seasoned chefs for a tasty, informative experience where you’ll learn to create all styles of sushi rolls and nigiri. Held in Izakaya Den’s exquisite private dining room, classes are taught by Yasu Kizaki, who over 30 years has perfected the art of fish selection and sushi preparation. 164

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JACK’S UPTOWN GRILL

Uptown

jacksuptowngrille.com

Uptown’s newest haven for Midwestern classics, Jack’s Uptown Grill is dishing up Denver’s biggest cravings. From slow-cooked meats and housemade sauces to fork-tender steaks, fresh seafood, and a trove of salads, burgers, and sandwiches, Jack’s is quickly becoming the neighborhood’s go-to for classic Americana. Weekend brunch kicks that up yet another notch, with Spicy Chicken Biscuits, and griddled goodness like the Vanilla French Toast. Several dishes are already the talk of social media, including Jack’s Roasted Prime Rib, slow-cooked for three hours. Top it off with a cheeky tribute to long-sung libations, like the Jack’s Mega Mule or Jack’s Peachy Keen Fashioned, or a glass of vino from the carefully curated wine list. With open-air seating in the summer and two heated patios with a fire pit come winter, this is no one-off seasonal stop; Jack’s welcomes hungry patrons as Denver’s newest

1600 East 17th Avenue Denver, CO 80218 PH: 303.399.0988 Monday-Thursday 11am-9pm Friday 11am-10pm Saturday 10:30am-10pm Sunday 10:30am-4pm Weekend Brunch: Saturday and Sunday 10:30am-2:30pm Weekend Brunch Vegetarian-Friendly Happy Hour Available for Special Events

and freshest culinary anchor.

sample menu selections craveables:: Fried Long Stem Artichokes 9

Breaded and served with lemon-garlic aïoli

Crisp Pimento Cheese Balls 8

Panko, pimento cheese, and spiced honey sauce

Miso Sprout 8

Pan-seared, garlic, chile flakes, apple cider-miso dressing, and green onion

Crispy Pork Belly 12

Smashed tater tots, braised pork belly, sweet and sour barbecue, sour cream, and Brussels

Seasonal Burrata 11

Toasted mushroom and rye soil, housemade preserves, and frisée salad

burgers and sandwiches:: Jack’s House Roasted Prime Rib 14

Thinly sliced prime rib, horseradish cream, baby Swiss cheese, caramelized onion, and au jus

Crispy Chicken Sandwich 11

Hand-breaded chicken breast, lettuce, tomato, mayo, pickle, and brioche bun; add bacon, avocado, or dipped in Buffalo sauce 12

Portobello Mushroom 12

Grilled portobello mushroom, roasted garlic mayo, cucumber slices, alfalfa sprouts, sundried tomato pesto, Swiss cheese, and brioche bun

Jack’s Uptown Burger 11

Lettuce, tomato, onion, and choice of cheese; Kansas City-style: cheddar cheese, pulled pork, and crispy fried onions 3; Black and Bleu-style: candied bacon, bleu cheese, sautéed mushroom 3; Uptownstyle: American cheese, bacon, and avocado

Pulled Pork Sandwich 11

Slow-roasted pulled pork, pickled slaw, roasted garlic mayo, cucumber slices, and sesame seed brioche bun

mains::

Saint Louis Style Ribs 22

Half rack, slow-roasted housemade barbeuce sauce, corn cake, pickled slaw, and baked beans

Veggie Paella 16

Cast iron skillet saffron paella, roasted butternut squash, rainbow chard, and patatas bravas; add shrimp $6

brunch:: Cap’n Crunch French Dippers 8

Southampton Style Fish and Chips 14

Cap’n Crunch-coated French toast, Chantilly cream, and fresh berry jam for dipping

Mac and Cheese 10

English muffin, poached egg, sautéed spinach, tomato, avocado, and topped with hollandaise and micro-greens; served with potatoes and fruit

Good River American pilsner beer battered cod, kale slaw, housemade tartar sauce, and lemon; served with french fries

Bowtie pasta, creamy three cheese sauce, and garlic-butter baguette; Kansas City-style: pulled pork and crispy fried onions 3; Southwest-style: chicken and green chile 3; veggie-style: spinach, mushrooms, tomato, and garlic 3; uptown-style: bacon and jalapeño 3

Market Salmon 18

Farm raised Atlantic salmon, toasted gnocchi, butternut sqash cream, garlic kale, and fresh herbs

California Benedict 12

Breakfast Burrito 11

Choice of ham, bacon, or sausage; smothered in green chile

Power Hash 12

Butternut squash, chard, kale, caramelized onions, Swiss cheese, and sundried tomato pesto; served with two eggs and toast

Kansas City Steak 28

12oz bone-in strip loin, maple-glazed baby carrots, pan mushroom sauce, and curly frittes www.diningout.com

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JAX FISH HOUSE & OYSTER BAR

Lower Downtown

jaxfishhouse.com

1539 17th Street Denver, CO 80202 PH: 303.292.5767

650 South Colorado Boulevard Glendale, CO 80246 PH: 303.756.6449

928 Pearl Street Boulder, CO 80302 PH: 303.441.1811

123 North College Avenue Fort Collins, CO 80524 PH: 970.682.2275 Happy Hour All day Monday Tuesday-Sunday 4-6pm Dinner nightly at 4pm Lunch (LoDo location only) Monday-Friday 11am-4pm Hours vary per location. Please visit website for specifics Lively Bar Scene Patio Seating Gluten-Free Menu

Named “One of the Top 25 Seafood Restaurants in America” by Travel + Leisure Magazine, Jax has been bringing award-winning seafood to Colorado diners for decades. They’ve built longstanding relationships with sustainable fishmongers from across the country and their every decision is guided by a supreme concern for global oceanic fish stocks. Jax is proud to be the first restaurant in Colorado to partner with Monterey Bay Aquarium Seafood Watch, building menus and sourcing products within these guidelines and sustainable practices. A great place to be for any occasion, Jax helps you celebrate with a large wine list and delicious cocktails made with unique and original ingredients. The Jax bar is vibrant, fun, smart, and totally devoid of pretense. Outstanding and knowledgeable service, award-winning and sustainable seafood, the best place to get your drink on—Jax delivers. Freshy fresh, every day of the year. Best Seafood Restaurants in the U.S.—Travel + Leisure Best Seafood Restaurant, 2014—Westword Best Seafood Restaurant—Daily Camera; Boulder Weekly Best Raw Bar, 2015—Westword

sample menu selections hot oysters:: Charbroiled 3.50 Chile-lime butter

Panang Curry (peanuts, cilantro, and coconut milk); or Pozole Verde (poblano, chorizo, and hominy); add pasta or rice noodles 2

French Onion 3.50

Steamed Manila Clams 18

Gruyère and pork demi-glace

Creole 3.50

Jax hot sauce, butter, and Grana Padano

Spicy Ahi Tuna Poké 15.50

Sriracha mayo, scallions, wasabi tobiko, and togarashi cracker

Chicken and Crawfish Gumbo 6; 10

Salmon Rillettes 10

Made-To-Order Clam Chowder 15

Roasted garlic cream, manila clams, potato, bacon, and sweet onion

The Wedge 9.25

Grape tomatoes, blue cheese, bacon, chives, and ranch

Smoked Oyster Salad 12.50

Pickled clementines, Palisade peaches, cauliflower, Fresnos, pistachios, charred corn aïoli, and semolina toast

Calamari 11

Mango-chile mojo and lime aïoli

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Vermouth, lemon wheels, fines herbs, and smoked crème fraîche

starters:: Andouille sausage, okra, and long grain rice

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Steamed PEI Mussels 11.50

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Pickled mustard seeds, pumpernickel, and cornichons

Fruits de Mer 9

Shrimp, calamari, octopus, mussels, basil, and lemon

seasonal favorites:: Verlasso Salmon 31

Bulgur wheat, cherries, pistachios, baby shiitakes, heirloom tomatoes, and citrus beurre blanc

Alaskan Halibut 33

Grilled mushrooms, black garlic vinaigrette, smoked red potatoes, and brined scallion aïoli

Seared Branzino 30

Red rice, seaweed chimichurri, Brussels sprouts, Calabrian chile relish, and acqua pazza

Seared Scallops 36.50

Delicata squash, smoked King trumpet mushrooms, arugula, parsnip purée, and furikake

Grilled Ahi Tuna 33.50

Sea island red peas, heirloom tomatoes, red boar kale, cauliflower, and bone brodo

Crab Carbonara 28.75

Bucatini, tender belly bacon, black pepper, and Grana Padano

Charred Spanish Octopus 28

Fried polenta, winter squash, rapini, romesco, fresh horseradish, and pecorino

THE KITCHEN

Downtown Denver

thekitchenbistros.com

Boulder 1039 Pearl Street Boulder, CO 80302 PH: 303.544.5973

The Kitchen is an American bistro serving real food sourced from American farmers. The preparations are simple, clean, and focused. The Kitchen menu features seasonal offerings alongside signature items such as hand cut Garlic Fries, Tomato Soup, Mussels, and Sticky Toffee Pudding. The name ‘The Kitchen’ was chosen for the desire to create a restaurant that would act much like the kitchen in one’s home—a center of conversation and connection—the place everyone likes to hang out. The Kitchen is committed to environmentally-friendly practices, including composting, wind

LoDo 1530 16th Street Denver, CO 80202 PH: 303.623.3127 Monday and Tuesday 11am-9:30pm Wednesday-Friday 11am-10:30pm Saturday and Sunday 10am-10:30pm Reservations Accepted for Parties of All Sizes Weekend Brunch Patio Dining Locally Sourced/Seasonal

power, eco-friendly packaging, and recycling. The Kitchen, first opened in 2004 on Pearl Street in Boulder, Colorado by co-founders Hugo Matheson and Kimbal Musk. The Kitchen Denver is in LoDo on 16th Street and Wazee. The Kitchen has been named one of “America’s Top Restaurants” according to Food & Wine, Zagat, Gourmet, the James Beard Foundation, among many others. Learn more at thekitchenbistros.com or @thekitchen on Instagram.

sample menu selections brunch::

Wood Roasted Carrots 10

Roasted Beets and Pistachio 8

from 10am saturday and sunday

Chargrilled Piri Piri Chicken 16

Roasted Brussels Sprouts and Turnips 9

Double Cheeseburger 16

Wood Roasted Pork Chop 32

Bourbon Pecan Sticky Bun 4 Farmer’s Breakfast 11

Two Wisdom Farms eggs, hash browns, braised greens, sausage, and Tender Belly bacon

Buttermilk Waffle 12

Vanilla crème anglaise and orange-pistachio butter

Wisdom Farms Poached Eggs 13

Green shakshuka, chickpeas, crema, and toast

Wild Mushroom Toast 13

Soft scrambled eggs, braised red kale, and ricotta salata

Curried Vegetables and Brown Rice 18

Golden raisin, toasted almond, and cilantro-mint chutney; add grilled chicken 5, skuna bay salmon 8

lunch:: Spiced Hummus and Veggies 10

Caramelized fennel, sumac, and housemade lavash

French or Garlic Fries 6; 7 Braised Collard Greens

Sweet potato, ginger, and guajillo chile

Fruition Farms ricotta and dill gremolata Charred onion, cucumber, cabbage, and simple greens Koberstein beef, white cheddar, pickles, red onion, Dijon aïoli, simple greens, and fries; add avocado 2, bacon 3

Pan-Seared Salmon 28

Farro, fennel soubise, roasted delicata squash, and pepitas

Little Gem Salad 12

Rebel Farm little gem, avocado, kohlrabi, Cotija, pecan, and garlic-oregano vinaigrette

dinner:: Longs Peak Lamb Meatballs 12

Spiced tomato sauce, Fruition Farms feta, and mint

Tuna Ceviche 16

Granny Smith apple, serrano, cilantro, and coconutlime vinaigrette

Crispy Fish Lettuce ‘Tacos’ 9

Tempura rockfish, pickled red onion, radish, and smoked chile tartar

Labne and orange vinaigrette

Served with a Tender Belly smoked ham hock vinaigrette

Bosc pears, Castle Valley mills grits, and arugula

Roasted Half Chicken 27

Wisdom Farms chicken, mustard butter-glazed, curried couscous, apricot, toasted almond, and sumac yogurt

Pasta Bolognese 22

Beef, pork, lamb, and Parmesan

Colorado Dry Aged NY Strip 38

Dry jack potato purée, glazed carrots, and Dijon-demi

desserts:: Sticky Toffee Pudding 9

Pecan caramel and buttermilk ice cream

Butterscotch Pot de Creme 8 Salted cashew brittle

Warm Salted Chocolate Chunk Cookie 4 Nathan Miller chocolate

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LA SANDÍA

Stapleton

eatlasandia.com

The Shops at Northfield Stapleton 8340 Northfield Boulevard Denver, CO 80238 PH: 303.373.9100 Sunday-Thursday 11am-9pm Friday and Saturday 11am-10pm Patio Seating Available Over 200 Tequilas Handcrafted Cocktails Semi-Private Parties Vegetarian-Friendly Gluten-Free Friendly

Chef Richard Sandoval, internationally recognized as the father of modern Mexican cuisine, elevates Mexican cooking to new heights at La Sandía. Inspired by his culinary mantra of “old ways, new hands,” Chef Sandoval reinterprets traditional dishes with fresh, local ingredients, innovative culinary techniques, and skillful presentation. Guests will rediscover classics, such as taqueria-style tacos made with soft, corn tortillas. Sophisticated dishes such as Carne Asada and Salmon Adobado will expand visitors’ perception of Mexican cuisine. Pair your dishes with a handcrafted margarita or selections from the tequila bar. With over 100 varieties, the tequila bar showcases the finest of Mexican spirits. La Sandía offers full service dining at lunch, dinner, brunch, and happy hour seven days a week. If you are looking for something more private for your next celebration, their semi-private spaces, lounge, and patio are the perfect settings for a variety of occasions including birthdays, anniversaries, engagement parties, business meetings and corporate events. Buen Provecho!

sample menu selections antojitos::

street tacos::

chef entrées::

Tableside Guacamole

three soft corn tacos served with mexican rice and refried black beans

Skillet Pork Carnitas

Avocado, tomato, onion, cilantro, lime, and chile serrano

Molcajete Cheese Dip

Hot lava stone, chipotle en adobo, poblano, and red bell pepper

Queso Fundido

Melted Oaxaca and Chihuahua cheese, chile morita salsa, and flour tortillas; add chorizo or mushrooms

Chicken Tinga

Lettuce, pico de gallo, and crema fresca

Harris Ranch Hanger Steak

Crispy cheese, onion, cilantro, and salsa roja

Salmon Adobado

Corn esquites, habanero aïoli, salmon skin chicharron, and charred lemon

Carne Asada

Pan-seared with Mexican slaw and chipotle aïoli

Grilled Harris Ranch hanger steak, chimichurri, bacon charro beans, sautéed chile poblano, chile morita sauce, and sweet corn tamal

Veggie Taco

Veggie Chile Relleno

quesadillas::

Crispy cheese, mushroom, squash, corn, and grilled scallion

Chipotle Chicken Quesadilla

fajitas and enchiladas::

Chicken Zarape

Cheese sauce, guacamole, crema fresca, black bean purée, pico de gallo, and jalapeño

Mexican cheeses, tomato, and chipotle aïoli

soups and salads:: Mexican Tortilla Soup

Roasted tomato, chile pasilla, crispy tortilla, panela cheese, shredded chicken, and crema fresca

La Sandía Chopped Salad

Crispy bacon, roasted corn, tomato, panela, black beans, chickpeas, green onion, egg, lettuce mix, and avocado vinaigrette

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Crispy cheese, grilled scallion, and salsa verde

Slow-roasted, corn tortillas, guacamole, pickled onion, charro beans, rice, salsa verde, and habanero

Baja Fish

Cantina Nachos

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Braised Beef

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Chicken Fajita

Green peppers, citrus onion, guacamole, Mexican rice, charro beans, flour tortilla, and salsa roja

Chicken Divorciadas Enchiladas

Entomatada sauce, tomatillo sauce, Mexican rice, refried beans, and crema

Jalisco Shrimp Enchilada

Oaxaca cheese, corn, rajas, sweet plantain, Cotija, rice, and crema fresca

Lightly egg-battered chile poblano stuffed with Mexican cheeses and sautéed veggies, refried black beans, and chipotle sauce Pan-seared chicken with bacon, panela, pico de gallo, chipotle cream sauce, refried black beans, and creamy white rice

sides:: Creamy Cotija Rice Sweet Corn Tamal Charro Beans Sweet Plantains

LANDRY’S SEAFOOD

Englewood

LandrysSeafood.com

7209 South Clinton Street Englewood, CO 80112 PH: 303.792.0285 Sunday-Thursday 11:30am-9pm Friday and Saturday 11:30am-9:30pm

Rooted in Gulf Coast tradition, Landry’s Seafood House delivers an authentic experience to every visitor. For 60 years, guests have experienced first-hand the commitment to warm hospitality, friendly service, and high-quality ingredients that have made Landry’s Seafood House a legend. The menu features exceptional seafood, Cajun classics, tender steaks, and pastas—all of which are served with their famous salad bowl. Favorites include Firecracker Shrimp, Alaskan King Crab Legs, Stuffed Flounder, and a huge selection of fried and broiled seafood platters. For those with unique dietary considerations, Landry’s Seafood House offers a gluten-free menu. For dessert, Landry’s Seafood House’s

Patio Dining Vegetarian-Friendly Available for Large Parties Takeout Available Family-Friendly Signature Drinks Corporate Meeting Space Full Bar Happy Hour Gluten-Free Options Seasonal Chef Specials

famous Bananas Foster delivers a New Orleans icon to the Rockies. Every day, guests enjoy the area’s premier Happy Hour with specially-priced wines, beers, cocktails, and bar bites. For lunch, dinner, or during Happy Hour, Landry’s Seafood House is always a good decision.

sample menu selections hot + cold sharables::

house specialties::

platters + pastas::

Shrimp Cocktail 13.5

IPA Fish + Chips 18.3

Coastal Seafood Pasta 20.9

Stuffed Flounder 27

Fried Seafood Platter 26.5

Crawfish Etouffée 18.9

Broiled Seafood Platter 28.9

Chilled; traditional cocktail sauce

Oysters on the Half Shell 12 1/2 dozen

Blue Crab Cake 15.5

Lump blue crab meat; lemon butter

Oyster Bar Trash 15.5

Blackened shrimp, lump blue crab, steamed rice, lemon butter

garden + kettle:: Landry’s Gumbo cup 7.3; bowl 9.6 Seafood, Andouille sausage

Crispy beer battered fillets; french fries, onion strings Seafood stuffing, chive lemon butter; crab orzo, and asparagus Steamed rice

Shrimp Enbrochette 24.7

Seafood-stuffed, pepper Jack, jalapeños, bacon-wrapped, tomatillo sauce; dirty rice, and seasonal vegetables

New Orleans BBQ Shrimp 20.5

Clam Chowder cup 6.5; bowl 8.8

Butter, grilled baguette, and seasonal vegetables

Caesar Salad 8

Sweet corn fondue, crab orzo, garlic sautéed spinach, and blistered grape tomatoes

Traditional New England style with bacon Chicken 13.5 | shrimp 15 | salmon 17.5 add to any entrée… 2.3

Seafood Salad 20

Shrimp, lump blue crab, crisp greens, jerez sherry vinaigrette

Seared Scallops 31.9

Shrimp, scallops, mussels, tomatoes, mushroom, angel hair pasta, garlic herb olive oil Tender fish, seafood-stuffed shrimp and crab, crispy shrimp and oysters Fresh catch pontchartrain, deviled crab, shrimp three ways—broiled, stuffed, scampi style

steaks + poultry:: Ribeye 36

Chargrilled, maitre d’ butter, salt-crusted baked potato

Filet Mignon 32.9

Chargrilled, maitre d’ butter, salt-crusted baked potato

sandwiches:: Po-Boys 13.9

Your choice: oyster, shrimp, fish

Landry’s Gold Burger 13.5 Cheddar; traditionally garnished

*Menu prices and selections are subject to change.

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LEÑA

South Broadway

lenadenver.com

In the Baker Neighborhood 24 Broadway Street Denver, CO 80203 PH: 720.550.7267 Monday-Thursday 5-10pm Friday and Saturday 4-11pm Sunday 10am-2pm 5-10pm Happy Hour Monday-Sunday 4-6pm Reservations Accepted Happy Hour Private Dining Gluten-Free Full Bar Takeout Bar Dining WiFi

Leña is a Latin American-inspired upscale, casual restaurant with a fun, vibrant atmosphere, focused on sharing and communal dining. The name translates to “firewood,” and a white oak, wood-fired grill serves as a culinary focal point, offering a vast asado selection of grilled meats, seafood, and vegetables. Other offerings include tacos, featuring homemade corn tortillas, freshly baked empanadas, and other traditional dishes originating from South and Central America, Spain, and Mexico. The beverage program is well-rounded, with wines from both well-known and some lesser-known producers, craft beers, innovative cocktails, and a wide array of tequila and mezcal.

sample menu selections frio::

platos::

Ceviche de Pulpo 14

Pollo con Mole 23

Spanish octopus, tomatillo, lime, red onion, aji jalapeño, avocado, and plantain chips

Ceviche de Pescado 14

Salmon, guava, jalapeño, grilled jicama, cucumber, basil, coconut milk, and crispy plantain

Ensalada Infladita de Maiz 12

Whipped queso fresco, corn puff, fire-roasted beets, pickled squash, salsa macha, chile cashews, and frisée

caliente:: Empanadas Verde 9

Green plantain dough, quinoa, smoked mushrooms, poblano, goat cheese, and roasted tomatillo salsa

Empanadas Crujiente con Pollo 9

Chicken, poblano, red onion, chipotle, and smoked golden raisin crema

Pato Confitada 15

Pork belly, black bean, squid ink, tortilla crema, salsa fresca, and pepitas

Pescado 24

Olive oil sous vide salmon, black rice porridge, crispy ancho oyster mushrooms, and paprika oil

brunch:: Sweet Rabanada 10

Brazilian-style French toast crusted in plantain chips, cocoa powder, Vermont maple syrup, and chile butter

small bites:: Desayuno Tacos 4.50

Ground duck, chorizo, scrambled eggs, Oaxaca cheese, green onion, and aji rojo

Empanada 4

Queijo Coalho 11

shared::

Mote Pillo 12

Hominy, peppers, achiote butter, queso fresco, grilled peanuts, poached egg, and coffee reduction 170

Vientre de Cerdo 17

Duck confit, blue corn sope, chile squash, charred carrots, cippolini onion, orange, and cilantro Oak-grilled coalho cheese, agave, guajillo, and ancho chile

170

Chicken, mole rojo, wood-fire-roasted carrots, sesame, and peanut salsa

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Egg, bacon, asadero, and roasted poblano hollandaise

Chilaquiles con Pollo 18

Crisp corn tortillas, roasted chicken, grilled tomatillo salsa, asadero, and fried eggs

Mixto Desayuno 22

LINGER

Lower Highlands

lingerdenver.com

2030 West 30th Avenue Denver, CO 80211 PH: 303.993.3120 Lunch: Tuesday-Friday 11:30am-2:30pm Dinner: Daily 5pm-Close

Linger, the second concept behind Root Down’s restaurateur Justin Cucci, is located in Denver’s Lower Highlands neighborhood. The setting is an 80-year-old former

Brunch: Saturday and Sunday 10am-2:30pm

mortuary set on a hill overlooking downtown Denver. Linger—a nod to its physical surroundings in the

Incredible Views of Downtown Worldly Cuisines Happy Hour Romantic Setting Lunch Brunch Rooftop Patio Private Dining Vegan, Vegetarian, and Gluten Free Menu Available

Olinger Mortuary, as well as a suggestion for diners to take their time over a relaxed meal and cocktails— features vegetable-focused small plates that touch on urban comfort foods from Indian, Moroccan, Turkish, Italian, and Asian cuisines. Linger’s vibrant menu is community-driven and reflects a broad farmto-street sensibility with a spin on traditional ethnic eats, including cricket tacos. Design elements can be described as a purposeful contradiction, featuring reclaimed boxcar floors, a brick ellipse, a Lite Brite bar top, and infinity windows with incredible views into downtown Denver.

Happy Hour: Monday-Friday 4-6:30pm

sample menu selections Tempura Ginger Chile Shrimp 16

Pad Thai (GF, V) 16

Shoyu egg, duck confit, mushrooms, Brussels sprouts, bacon, chile crunch, sesame, and condiments

Seared Yellowfin Tostadas 16

Vietnamese Crêpe (GF, V) 15

Challah French Toast (GF) 11

Tacos Árabes al Pastor (GF) 10

brunch:: featuring bottomless mimosas

Hangover Ramen (GF) 17

Crispy banana, crystallized ginger, and kaya sabayon

Adobo Pork Benedict (GF) 15

Poached eggs, braised pork, plantain, sopes, chipotle hollandaise, refried lentils, and black beans

europe and eurasia:: Devils on Horseback (GF) 12

Applewood-smoked bacon, Medjool dates, herbed goat cheese, and sambal gastrique

Farro and Baby Gem Caesar Salad 13

Apple, pistachio, whipped tofu, salted plum, herbs, pecorino, and lemon Caesar dressing

americas and caribbean:: Wagyu Sliders (GF) 16

Peppered bacon, aged cheddar, curried sour cream, pickled onion, sweet potato waffle fries, and chipotle ketchup

Thai papaya slaw, pickled vegetables, black sesame, peanuts, cilantro, scallion aïoli, and lime vinaigrette Smashed avocado, sweet onion, tajin, nori, and poke vinaigrette Slow-roasted pork, flatbread, jicama, pineapple, and chipotle

india:: Roasted Beet Salad (GF, V) 13

Puffed rice, crunchy lentil noodles, chickpeas, red onion, cashews, cilantro, raita, peanuts, tomatoes, and quinoa

Dahi Puri “Perfect Bites” 9

Chickpeas, raita, tamarind, pomegranate, cilantro, garam masala, crispy lentil sev, and apple-serrano chutney

Potato Masala Dosa (V, GF) 16

Crispy lentil crepe, Brussels sprouts, green beans, peas, apricots, sambar curry, tamarind date, and coconut-mint chutney

asia:: Lemongrass Pork Potstickers 10

Sambal, crispy shallots, garlic, ginger, and sweet soy

Baked bean curd, scrambled egg, Sawtooth, mung bean sprouts, pickled vegetables, peanuts, chive pistou, and guang chong Baked bean curd, red Russian kale, heirloom cauliflower, mung bean sprouts, lemongrass, peanuts, and coconut crema

Masala Dosa (GF, V) 16

Crispy lentil crêpe, winter squash, long beans, Brussels sprouts, apricots, potatoes, tamarind-date sauce, and coconut-mint chutney

africa and middle east:: Chicken B’stilla Bites 12

Crispy pastry, almonds, apricots, raisins, cinnamon, and harissa

The Impossible Burger Persian Sliders (V) 18 Hummus, dill havarti, Israeli salad, avocado, arugula, and sweet potato waffle fries

dessert:: Italian “Coffee” and Doughnuts 10

Caramelized white chocolate mousse, whipped espresso ganache, and dark chocolate pearls

Taiwanese Snow Ice (GF, V) 9 www.diningout.com

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THE LOBBY

Ballpark Neighborhood

thelobbydenver.com

2191 Arapahoe Street Denver, CO 80205 PH: 303.997.9911 Tuesday-Saturday 9am-9pm Sunday 9am-4pm Happy Hour: Monday Closed Tuesday All Day Wednesday-Saturday 3-6:30pm Walking Distance from Coors Field Walking Distance from 16th Street Mall Walking Distance from Union Station Brunch, Lunch, and Dinner Bottomless Mimosas Bottomless Bloody Marys 17 Craft Beers on Draft Full Bar Private Event Space

Housed in a rustic 19th century hotel, The Lobby is Denver’s bridge between the late 1800s and the vibrant culinary scene of today. Replete with rustic brick walls and cozy leather banquettes, The Lobby blends the old and new while offering guests a memorable, culture-rich experience. Drop by for a drink after work (happy hour offers $3 mimosas of any flavor, 20-percent off craft beer drafts, and more), or settle into a full comfort food-style meal. You can go with one of the classics, like the Car Bomb French Toast, or try one of their brand new Southern-inspired menu items. Our tip: go for the Bubba’s Got Grits—seared Cajun shrimp over slow-cooked popcorn grits, roasted corn okra, and carrot ribbons; drizzled in brown butter and topped with green onions. Pair it with one of the local craft IPAs on tap and you’ll be all set.

sample menu selections up and at ‘em::

one hitters::

smashed::

brunch served all day every day

That Sticky Icky 12

served with your choice of potato

Chicken Fried Biscuits and Gravy 13

Choose steak or chicken, biscuit, eggs over easy, mashers, tots, and sausage gravy

Cluckin’ Waffles 13

Challah At Ya Boy 12

Car Bomb French Toast 12

choose from mashers, tots, fries or sweet potatoes

Challah, bacon, fried egg, tomato, cheddar, almond pesto, and breakfast tots Great Divide Yeti stout batter, Jameson honey, Irish cream whip, and candied almonds

Sweet Potato Hash 13

Roasted Yukon gold and sweet potatoes, diced onions, roasted red peppers, two eggs over easy, and your choice of pastrami, chorizo, or mushrooms

Bayou Benedict 12

Poached eggs and fried green tomato over garlic-cheddar grit cake; topped with brown butter hollandaise and Crystal hot sauce and served with breakfast tots

fresh:: Ancho Everyday Cobb 13

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Wake ’n’ Bacon 13

Housemade chorizo, breakfast tots, cheddar, pico de gallo and eggs wrapped in bacon, seared and topped with jalapeño cream, lime-cured onions, and cilantro; served with a side of I Yam What I Yam

Homestyle sweet waffle, chicken fried chicken, spiced honey, and mulled apple syrup

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Fried challah bread pudding bites dusted with powdered sugar and served with Irish cream whip, mulled apple syrup, and chef’s choice sauce

Grilled ancho-marinated chicken, black bean and roasted corn salsa, goat cheese, sliced cherry tomatoes, candied bacon, hard-boiled egg, chopped romaine, and chipotle buttermilk ranch www.diningout.com

loaded::

The Way-Back 14

All-beef double quarter pounder, diced caramelized onions, vintage cheese sauce, house secret sauce, and picnic bun

Fried Green Tomato Caprese Sandwich 12

House-pulled mozzarella, fried green tomato, roasted red peppers, balsamic reduction, and almond pesto

Brewhouse Reuben 13

The Walk of Shame 10

House-cured beef pastrami, Gruyère, mustard seed sauerkraut, and beer-mustard barbecue

Tater Greens 10

blazed::

fried::

90 Shilling-braised pork belly piled high with buttermilk mashed potatoes and green beans, topped with pork demi, liquid gold, and grilled green onions

Cheddar, chorizo, over-easy eggs, and cilantro Choose pork or veggie green chili, muenster cheese, cheddar cheese, pico de gallo, and crispy tortilla strips

Bleu Balls 9

Bleu cheese and cream cheese with chile-spiked fruit chutney

Crispy Croquettes 9

Ham, goat cheese, and almond pesto

Fried Brussel Toss 9

Fried Brussels sprouts and kale, sweet-and-spicy plum sauce, and Parmesan

Beer Belly 16

Smokey’s Mac ’n’ Cheese 15

Buff-style; elbow noodles smothered in housemade smoky cheese sauce, topped with toasted panko and green onions; add chicken fried chicken, Buffalo sauce, white cheddar, and rustic bacon

Bubba’s Got Grits 14

Seared Cajun shrimp over slow-cooked popcorn grits, roasted corn okra, and carrot ribbons, drizzled in brown butter, and topped with green onions

LOLA COASTAL MEXICAN

Lower Highlands

loladenver.com

1575 Boulder Street Denver, CO 80211 PH: 720.570.8686 Dinner: Nightly 5pm Brunch: Saturday and Sunday 10am-2pm Happy Hour: All Night Monday Tuesday-Friday 4pm Saturday and Sunday 2:30-5pm Reservations Accepted Online at loladenver.com

An urban oasis where you can almost hear the ocean. While her spirit was born on the beaches of Mexico, Lola’s roots have been firmly planted in Denver since 2002. The kitchen, led by executive chef Sheila Lucero, takes guests on a culinary tour of Mexico’s incredible coastline, turning this little house on the hill into a bumping beach party every night of the week. From Oaxaca and Baja to Yucatán and Veracruz and beyond, Lola’s seasonal menus showcase Colorado’s most delicious local bounty, prepared in both classic and innovative styles. Whether you pop in for a date night, weekend brunch, Oaxacan Wednesdays, live music, Gringo Night, Sunday Funday, frozen adult bevies, personalized events, or a tasting from the extensive tequila library, Lola is your ticket to a Mexican beach vacation right in your own backyard.

Live Music on Sundays Private Party Space Available Heated Patio Chef’s Tables Family Friendly Tuesday Gringo Night

#1 Happy Hour in Denver—Eater Denver Top Denver Restaurants—Travel + Leisure Chef of the Year—5280 magazine Best Ceviche, 2015—Westword

sample menu selections Seared Sea Scallops 28

appetizers::

soups and salads::

Hamachi Tiradito 13.25

add to any salad: braised chicken 6, grilled salmon 12, grilled prawns 12, or grilled steak 9

Mango-de arbol chile chutney, spicy coconut rice tortitas, green papaya slaw, lemon butter, and spiced cashews

Lobster Bisque 11.25

Salmon Veracruz 28.95

Raw, thinly sliced hamachi, cascabel chile oil, smoked sea salt, roasted cashew, and lime

Raw Oysters 3.95 each

On the half shell; mezcal mignonette, roasted pineapple verdita, and lime

Grilled Oysters 4.25 each

With housemade chorizo verde, roasted garlic butter, Manchego, and pickled red onion

Scallop Ceviche 13.50

Key lime coconut tiger’s milk, pickled Fresno chile, crumbled chicharron, and sesame

Queso Fundido 9.50

Baked Haystack Mountain goat cheese, morita-fig pepian, and blue corn chips

Frito Mixto 12.95

Fried calamari, gulf shrimp, octopus, and ruby red grapefruit aïoli

Shrimp and Local Mushroom Empanada 7.95

Roasted poblano-shiitake hash, chile rojo, and crema fresca

Grilled corn salsa

Ahi Tuna Salad 17

Mussels, shrimp, oven dried tomato, pickled jalapeños, and masa dumplings

Heart of palm salad, tomatoes en escabeche, shaved fennel, western slope apple, jalapeño, and cilantro vinaigrette

Caldo de Mariscos 39.95

entrées::

brunch::

Mole Amarillo 16

Horchata Pancakes 11.50

Crispy bomba rice fritters, roasted delicata squash, fried Brussels sprouts, cherry tomato, and Hazel Dell oyster mushrooms

Smoked Chicken Enchiladas 17.50

Green rice, cowboy beans, pico de gallo, chile rojo, and crema

Garlic Mojo Shrimp Tacos 23.25

Cilantro-watercress salsa criolla, smoked serrano aïoli, and cilantro rice

Alamosa Bass 27.25

Crispy fried with chile-lime hot and sour broth, fideo, avocado, kimchee, and toasted sesame

Grilled Swordfish 26.95

Ancho-molasses lacquer, sweet corn tamale, roasted green chile creamed corn, and pickled green apple

2lbs, crab legs, shrimp, clams, mussels, octopus, fish, potato, chayote, and guajillo-tomato broth

Cinnamon butter, pepita-almond crumble, strawberries, blueberries, and horchata cream

Croque Señorita 15.95

Applewood-smoked bacon and pimento grilled cheese, chile con queso, oven dried tomato-cactus salsa, and sunnyside-up egg

Smoked Front Range Trout Benedict 18.95 Asparagus, broccolini, Brussels sprouts, poblano chile and marble potato hash, oven-dried tomato, roasted jalapeño hollandaise, and poached eggs

Green Chile Huevos 14.25

Breakfast potatoes, vegetarian black beans, blue corn tortilla, Cotija, Lola guacamole, and over easy eggs

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LUCKY STRIKE

Downtown

luckystrikesocial.com

500 16th Street Denver, CO 80202 PH: 303.629.9090 Sunday-Thursday 11am-Midnight Friday and Saturday 11am-2am Happy Hour: Monday-Friday 3-7pm Bottomless Bowl Mondays 8pm-Midnight 12 Lanes 4 Billiard Tables Patio 9 Projection Screens 9 42-inch Plasmas Semi-Private Suites 100 Arcade Games Largest Indoor LED in Denver

On the third floor of the 16th Street Mall’s Denver Pavilions lies a cure for even the most extreme cases of boredom. With 12 lanes, four pool tables, a restaurant, a bar, and colossal screens for game days, Lucky Strike is guaranteed to keep you thoroughly entertained. Adding to the fun, the bowling alley expanded with ‘For the Win,’ a state-of-the-art gaming facility primed for endless family fun. Featuring state-of-the-art LED screens, FTW houses more than 100 arcade games including classic Skeeball to the “World’s Largest Pacman.” Located in Lucky Strike and FTW, this prominent kitchen’s distinctive concept places the sophistication of a chef-driven restaurant and full-service mixologist bar. Nosh on Smoked Gouda Mac & Cheese Bites and dry-rubbed wings over housemade custard waffles with the Wings & Waffles or opt for hearty entrées like crafted pizzas and burgers. Open for lunch, dinner, and late night, food and fun can be found any time of day at Lucky Strike.

sample menu selections craveables to share::

crafted pizza::

sandwich trios::

Wings and Waffles 12

Barbecue Chicken 16

Filet Mignon Sliders 17

Cauliflower Crust Veggie 16

Cubano 13

Dry-rubbed wings, avocado crème fraîche drizzle, housemade custard waffle, and jalapeño syrup

Kalua Pork Nachos 15

Flour tortilla bowl, smoked pork, pepper Jack queso, pico de gallo, jalapeños, sour cream, and guacamole

Andouille Stuffed Mushrooms 13

Cauliflower pizza crust, housemade San Marzano tomato sauce, bell peppers, red wine mushrooms, sautéed onions, Roma tomatoes, and four cheese pizza blend

Surf ’n’ Turf 22

Margherita 14

handheld salads::

not-yet-famous burgers::

Andouille sausage, mozzarella cheese, Cajun cream sauce, and garlic toast Filet mignon kebabs, Baja shrimp skewers, mushroom demi-glace, pineapple salsa, and garlic toast

Smoked Shrimp Cups 14

In-house pecan-smoked shrimp, mixed greens, avocados, fire-roasted corn, blistered cherry tomatoes, mango vinaigrette, and romaine lettuce

Steak and Blue Cheese Boat 14

Beef tenderloin strips, blue cheese crumbles, candied walnuts, cherry tomatoes, balsamic vinaigrette, and romaine lettuce

Shareable Caesar 11

Romaine leaves, Parmesan crisps, breadsticks, and Caesar dressing 174

174

Slow-cooked barbecue chicken, sautéed onions, sweet and spicy bacon, barbecue sauce, four cheese pizza blend, and cilantro

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Housemade San Marzano tomato sauce, fresh mozzarella, Roma tomatoes, and basil leaves

Ultimate Burger 16

Smoked pork, sweet and spicy bacon, cheddar, Swiss, avocado, and jumbo onion ring

Mushroom and Swiss Burger 15

Red wine mushroom demi-glace, Swiss, and sautéed onions

Bring Da Heat Burger 15

Ghost, habanero, and jalapeño pepper purée, pepper Jack, sweet and spicy bacon, chipotle aïoli, and blistered jalapeño

Seared medium rare filet mignon, blue cheese, horsey cream, sautéed onions, arugula, and Hawaiian bun Sliced ham, prosciutto, pork, Swiss, pickles, mayo, yellow mustard, and pressed Italian bread

Caribean Jerk Chicken Sliders 12

Jerk-marinated chicken, avocado crème fraîche, mango mojo, Napa cabbage, and Hawaiian bun

satisfy your sweet tooth:: Chocolate Insanity 9

Warm chocolate brownie, white and dark chocolate sauces, vanilla ice cream, and chocolate toppings

Salted Caramel Croissant Bread Pudding 8 House baked croissant bread pudding, white chocolate, salted caramel, and whipped cream

Cannoli Dip 8

Housemade cannoli cream, lemon zest, and assorted cookies

MEHAK INDIA’S AROMA

Cherry Creek North

Mehak India’s Aroma is a new and exciting fine dining restaurant in the Cherry Creek neighborhood. Between the aromas, the flavors and the ambience, it’s easy to see why they

mehakdenver.com

already have rave reviews. Mr. Eddie and Mr. Madhab, the restaurateurs behind Mehak, had a vision to

250 Steele Street #100 Denver, CO 80206

create a fine dining Indian cuisine experience that was modern and exciting. Chef Maha-Dev has created

PH: 720.638.9350

an exciting menu that has a modern flair yet still highlights the traditional Indian cuisine we’ve come to know and love. The aromas that fill the air are inviting and delightfully intriguing, inviting you to try all of their delicious dishes. The ambience nicely complements the dishes served. It’s modern and vibrant while

Monday-Thursday 11:30am-9pm Friday 11:30am-10pm Saturday Noon-10pm Sunday Noon-9pm Happy Hour Daily 3:30-5:30pm Happy Hour Free Parking Vegetarian-Friendly Vegan-Friendly

providing the comfort customers expect.

sample menu selections Paneer Saag

express lunch::

mehak’s grill::

served with soup, rice, two pieces of naan, and one complimentary on tap beverage

prepared in a clay oven; served with sautéed vegetables

Creamy spinach, Indian cottage cheeese, fresh tomato, and ginger

Choice of Protein

Sheek Kebab

Minced lamb, chicken, garam masala, and peri-peri chutney

Daal Tadka

Choose from chicken, lamb, seafood, vegetable, or paneer

Choice of Sauce

Choose from curry, saag, tikka masal, vindaloo, korma, kerala, rojon josh

appetizers:: Veg Samosa

Savory mashed potatoes, peas, and deep-fried shell

Onion Bhaji

Thinly sliced onions fried in chickpea batter

Momo

Choice of chicken or vegetarian steamed dumpling

Murg Wings

Spicy marinated chicken wings banked in a clay oven

Lamb Sauté

Sliced lamb sautéed with peppercorn, bell peppers, and onions

Gobhi Manchurian

Cauliflower florets sautéed with garlic-soy-tomato glaze

Savory Salmon

Lentil, cumin, and onion

Malai Kofta

Mustard seed, mint, and a twist of lemon

Minced mixed vegetables, Indian cottage cheese, cashew nut, and raisins

Murg Tandoori

entrées::

Mehak’s Mixed Grill

contemporary non-vegetarian; served with basmati rice

Chicken, ginger, garlic, and tandoori spices Mirch murg tikka, sheek kebab, shrimp, murg tandoor, and fish

Chicken Curry

entrées::

Traditional house sauce, cilantro, mustard oil, and onion

traditional vegetarian; served with basmati rice

Chicken Tikka Masala

Bhindi Amchoor

Sliced okra and dry mango powder

Mattar Paneer

Green peas, paneer, and masala sauce

Onion, tomato, fenugreek, and cream sauce

Garlic Chicken

Chicken breast, fresh chopped garlic, and fenugreek

Lamb Rojan Josh

Boneless lamb, caramelized onion, red chile, and cardamom

Chef’s Seafood Curry

Scallop, shrimp, fish, curry leaves, coconut milk, and cumin

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MILA

Downtown

Rachel Adams

miladenver.com

999 18th Street Denver, CO 80202 PH: 303.228.0770 Monday-Friday 11am-9pm Saturday 5-9pm Reservations Accepted Online and By Phone Patio Dining Notable Wine List Happy Hour Full Bar Private Dining Up to Fifty Vegetarian-Friendly Signature Drinks

Mila is a Mediterranean-inspired restaurant from Denver’s acclaimed Kevin Taylor Restaurant Group (KTRG). Mila presents colorful cuisine, including housemade pasta, pizza, fresh seafood, salads, crudo, and more. Located in Denver Place, the 6,000-square-foot restaurant features a bright dining room with coastal undertones, including shimmering glass tiles and a color palette of turquoise, lemon, and sand, inspired by the Mediterranean. A 16-seat bar, 48-seat wine cellar, and 2,000-square-foot, 60-seat outdoor patio offer additional views from which to enjoy the poised cuisine. Mila serves lunch and dinner Monday through Friday, dinner Saturday, and daily happy hour. For more information, visit www.miladenver.com.

sample menu selections appetizers::

pizza napolitano::

plates::

Calamari Fritti 13

Margherita 14

Seared Halibut 34

Tahini, avocado, cucumber, Meyer lemon, and sunflower seeds

Oyster Mushroom 15

Roast Salmon 29

Ahi Tuna Crudo 16

Berkshire Pepperoni 16

Zucchini, tomato sauce, and lemon aïoli

Gulf Shrimp Escabeche 15

Fregola salad, pickled chiles, pine nuts, and balsamico

Market Fresh Oysters 18

Half dozen; roasted pepper cocktail and citrus mignonette

Steak Tartare 14

Watercress, mustard seeds, ciabatta, and truffle aïoli

Burrata Toast 12

Avocado mousse, red pepper jam, marcona almonds, and pea shoots

soup and salad:: Butternut Squash Soup 9 Crème fraîche and pepitas

Heirloom Tomato 10

Castelvetrano olive, charred halloumi, orange tzatziki, Tuscan baby kale, quinoa, pecorino, marcona almonds, and pear vinaigrette 176

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Fresh mozzarella, San Marzano tomatoes, and basil Burrata, caramelized onions, and green olive Capicola, pecorino, fontina, and pepperoncini

Spicy Lamb Sausage 17

Goat cheese, roasted peppers, fennel, and rosemary

Creamed spinach, fingerlings, poached pear, and Port wine reduction Butternut squash, snap peas, artichoke, and dill pesto

Gulf Shrimp Bouillabaisse 32

New potatoes, haricot verts, fennel orange salad, and rouille toast

Seared Ahi Tuna 34

pasta::

Couscous, chorizo, caponata, Moroccan spices, and red wine sauce

Soft Egg Yolk Ravioli 14

Black Angus Burger 15

Herb ricotta and black truffle butter

Basil Gnudi 13; 18

Poached pears, walnuts, spinach, Gorgonzola, and pisou

Pork Shoulder Bolognese 15; 20

Tagliatelle, Brussels leaves, and fresh cream

Orecchiette 14; 19

Butternut squash ragu, creminis, goat cheese, and sage

Gruyère, tobacco onions, pickle, and spiced rémoulade

Aspen Ridge Short Rib 28

Roast garlic mash, Brussels sprouts, beets, mustard seeds, and natural jus

6oz Filet Mignon 36

Soft polenta, asparagus, cured tomato, and pimentón steak sauce

MISTER TUNA

River North

mistertuna.com

3033 Brighton Boulevard Denver, CO 80216 PH: 303.831.8862

Eminently talented chef Troy Guard has given us many concepts, but Mister Tuna is one-of-a-kind—a true “neighborhood sanctuary.” Nestled in the burgeoning RiNo neighborhood, MT is a genuine reflection of Guard himself—named for his father and inspired by his Hawaiian island upbringing, punctuated with a nod to his mother in the form of a sprawling mural that

Tuesday-Thursday 4-9:30pm Friday 4-10:30pm Saturday 5-10:30pm Closed Sunday and Monday Full Bar Chef’s Counter Streetside Patio Raw Bar Complimentary Parking

anchors the dining room. Mister Tuna is rooted in the Hawaiian concept of Ohana; a vision of family where dishes are meant to be shared, and warmth is felt from both the blistering wood fire to the company you keep. Fittingly, then, there are plenty of dishes to share—like the house favorite King Crab with brown butter and the Charlie Guard Ahi Poke. But meaty entrées are as much a draw as seafood; consider the Oak Grilled Colorado Beef with charred scallion, seasonal squash, and black garlic. Those at the bar can indulge in fun loving tributes to Hawaii and beyond with the ever popular Thai Fighter; crafted with Thai chili-infused vodka, turmeric lemonade, and mint. Come for the inspired food and drink; stay for the art, the conversation, and good times.

sample menu selections raw bar::

shared plates::

entrées::

Freshly Shucked Oysters market price

King Crab 24

Golden Tile Snapper 18; 35

Wood-Fired Pueblo Yams 9

Smo’Oak’ed Rohan Duck 18; 36

Grilled Flatbread 9

Grilled Local Lamb Rib 20; 37

Nam pla, Asian herbs, candied peanuts, and crispy shallot

Gnocchi 16

Charlie’s Sustainable Hawaiian Fish market price

Blue Mussel Ceviche 11

Mister Tuna Toast 15

Fresh Hawaiian chile pepper sauce

Hamachi Crudo 16.50

Mushroom, tofu, celery, lemon, and ash

Local apple, brown butter, arugula, and black lava salt

Charlie Guard Ahi Poke 20

Coriander yogurt, lime, and guajillo chile

Vietnamese Style Kampachi 15

Fig, Boulder goat cheese, and mozzarella

Avocado, seaweed, quinoa, and soy dressing

Grilled broccolini, porcini butter, and crispy speck

Pork dumpling, bok choy-apple relish, and green curry nage Coffee, cherry, and variations of celery root Delicata squash, white beans, and fig molasses

Farro, hearts of palm, and Thai coconut curry

Olive oil-poached tuna, charred eggplant, and peppers

Oak Grilled Colorado Beef 36

Chilled Diver Scallop 14.50

Charred Barbecue Octopus 18

Wood Rotisserie Pork Collar 29

Himalayan Salt Block 15

Roti Taco 14.75

Vadouvan leche de tigre, seaweed, and jasmine rice crisp Rebel Farms wasabi arugula, apple agua fresca, and beet Rock River bison carpaccio, sunchoke, mustard, and plum

Thai sausage, seasonal squash, black gochujang barbecue, and zhug

Charred scallion, butternut squash, and black garlic Croquette, mizuna, and mustard

Harissa duck confit, raita, and tabbouleh-style salsa

Celery Root Cappelletti 15

Burrata, brown butter citronette, celery, and urfa

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MIZU

Lower Highlands

mizudenver.com

1560 Boulder Street Denver, CO 80211 PH: 720.372.7100 Monday-Thursday 4-11pm Friday 4pm-1am Saturday 1pm-1am Sunday 1-10pm Happy Hour: Monday-Friday 4-6pm Saturday and Sunday 1-5pm Dine-In Full Bar Takeout Delivery Late-Night Dining Live Music

A hip and modern, Japanese-inspired space, Mizu Izakaya is a great place to enjoy a night with friends while eating and drinking Japanese and pan-Asian fare. At this award-winning LoHi restaurant, guests can make selections from the Raw Bar, Yakitori or “Binchotan” (a special Japanese charcoal grill), Ramen, and Noodle section, plus items that are prepared sautéed, fried, and grilled. Start your night off sharing an appetizer or a few small plates. Choose the flavorful Beef Short Ribs or the Pork Belly Steamed Bun off the Agemono and Yakimono (deep fried and grilled) menu. Those with a serious appetite will want to dig into the Lobster Dynamite, Miso Black Cod, or Mizu Hot Stone Steak served tableside with a volcano stone off the Large Plate offerings. If you just can’t decide—sit at the sushi bar and let the chef create a beautiful and delicious Omakase “Chef’s Choice”-style meal for you with fresh fish from Tsukuji market in Japan! Mizu’s bar program is equally as impressive as the food with a carefully curated sake list, a very extensive and highly sought after selection of Japanese whiskies (with Japanese whisky and sake experts on hand to guide you through with ease) and a very creative list of Asian-influenced craft cocktails. Mizu Izakaya has truly brought an “Izakaya-style” Japanese pub experience to Colorado.

sample menu selections toriaezu:: starters

agemono and yakimono::

Crispy Brussels Sprouts 9

Chicken Karrage 10

Candied walnuts and lemon oil

Shishito Peppers 7

Soy, ginger, garlic, onion, apple marinade, and house aïoli

Cream Pork Kimchee 10

Cabbage, carrot, and house Thai chile sauce

Flash fried and stir-fried with ponzu Thin-sliced pork belly, kimchee, and pepper cream sauce

Gyoza 7

Pork dumplings and sesame-soy vinaigrette

Honey Eggplant 10

Sweet miso glaze, bell pepper, and sesame

binchotan:: japanese charcoal grill

Buta Shisho 10

Pork belly, shiso leaf, enoki mushroom, and tare sauce

Pork Belly 10

Kurobuta belly, salt, and pepper

Unagi 14

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Tiger Shrimp Tempura 14

Seasonal vegetables and tempura sauce

Yaki Ika 15

Whole Japanese squid, daikon, aonori flake, ponzu, and sweet miso sauce

Diver Scallop 19

Two seared sea scallops with roasted vegetables and sweet potato purée

Beef Short Rib 20

King trumpet and shiitake mushroom, green onion, and Fresno pepper

ramen and noodles:: Pork Kimchee Ramen 16

Eel sauce and scallion

Miso broth, kimchee, thin-sliced pork belly, and soft-boiled egg

7x Wagyu Steak 18

Tonkotsu Ramen 17

Black pepper, sea salt, and dry miso

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Vegetable Spring Rolls 6

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Chicken and pork broth, chashu pork, soft-boiled egg, bok choy, wood ear mushroom, and fried garlic

Yaki Soba 15

Stir-fried egg noodle, chicken thigh, cabbage, mushrooms, scallion, and sweet plum yaki soba sauce

Tempura Udon 20

Thick flour noodle with soy hondashi fish broth with side of shrimp and vegetable tempura

oshokuji:: Lobster Dynamite 28

Sautéed shrimp, crab, scallop, and shimeji mushroom baked in spicy aïoli and served with roasted vegetables

Miso Black Cod 25

24-hour miso marinated and served with roasted vegetables

Teriyaki Salmon 25

Binchotan grilled Scottish salmon served with roasted vegetables

Teriyaki Chicken 20

Boulder free-range chicken breast, roasted mixed vegetables, and steamed rice

Mizu Hot Stone 130

Served tableside with volcano stone; 6oz 7x Wagyu 60; 6oz A5 certified Kobe 130

MORIN

Downtown

Casey Giltner

The team behind Highland Tap & Burger, Bar Dough, and Señor Bear have taken a spin on French bistronomy with the opening of Morin. With a talented team in the kitchen,

morindenver.com

menu that challenges the rules of the classic, old-school cuisine. Transforming the longstanding supper

1600 15th Street Denver, CO 80202

club, Wazee Supper Club, Morin’s interior stuns with walnut woods and tan banquettes, while an inverted

PH: 303.623.0534

Mont Blanc-shaped chandelier looms over the bar. Early evenings can (and should) begin on the second

Sunday-Thursday 5-10pm Friday and Saturday 5-11pm

including Max MacKissock and Blake Edmunds, Morin draws on French ingredients to craft a creative

story perch on one of the many crushed velvet couches, basking over freshly-shucked oysters and glasses of natural wine. Amble downstairs for dinner to indulge in Swiss chard wrapped halibut in the Fletan; grilled duck breast and pickled chanterelle; and a full section of the menu solely dedicated to potatoes cooked every which way. Accessible French cuisine in a stellar atmosphere, find your way to Morin.

Valet Parking Available Thursday-Saturday Notable Beer and Wine Lists Happy Hour Signature Drinks Tasting Specials Vegetarian-Friendly Locally-Sourced/Sesaonal Menu

sample menu selections hors d’oeuvres::

legumes::

viandes et volailles::

Pain Au Lait 8

Champignon 16

Foie Gras et Orange 19

Milk bread, crispy veal sweetbread, vadouvan aïoli, and pickled apple

Carreau De Moelle Osseuse 7

Beef marrow custard, onion caramel, and crispy tendon

Pâte À Choux Frite 3

Crispy pastry dough, jambon de bayonne, Gruyère, and Dijon

Maïs Madeleine 2.50

Sweet corn madeleine, dried bayonne ham, and mimolette fondue

Grilled tumpet mushroom, pine syrup, porcini conservé, soft scrambled egg, and shaved button mushroom

Aubergine et Tomate 15

Crispy eggplant, confit tomato, chilled buttermilk and tomato jus, eggplant caviar, super crunch, and basil

Salade Lyonnaise 14

Petite head lettuce, bacon, crisp bread, Dijonbuttermilk emulsion, baby herbs, and cured egg yolk

Radis 16

pommes de terre::

Variations of radish, meunier butter, brown bread, and pickled shallot

Rösti Gaufrette 7

poissons::

Potato waffle, bacon, buttermilk, and farmhouse herbs

Aligot 12

Potato purée, cantal, and allium butter

Dauphinois 9

Potato, cultured leek cream, and dried bresaola

Verrine Vichyssoise 9

Chilled potato leek mousse, potato nest, parisienne potato, and chive

Mousseline de Crevette 18

Prawn terrine, yuzu aïoli, succulent greens, herbs, and seaweed rice crisp

Homard 28

Poached lobster, lobster mousseline, pickled kohlrabi, ventrèche mayonnaise, and sweet corn pain perdu

Fletán 24

Swiss chard wrapped halibut, celtuce, kohlrabi, and avocado béarnaise

Burnt orange foie torchon, bitter orange purée, milk bread, black walnut crumble, and fennel jam

Magret de Canard 22

Grilled duck breast, confit leg, flageolet bean, pickled chanterelle, charred onion, mushroom pâté, and calvados jus

Porc 20

Berkshire pork rib chop, smoked apple butter, o’leary maple glaze, charred cabbage, herbs, and pickled apple

Côte de Boeuff 80

For two; 22oz bone-in 7x Wagyu rib-eye with sauce bordelaise

Tartare d’Agneau 17

Hand-chopped lamb, strained yogurt, preserved lime, egg yolk, beluga lentil, eggplant, grilled onion jam, and roti galette

pâtisserie:: Mont Blanc 9

Feuille de brick pastry, sweet fromage blanc, almond-praline sablé, carrot butter cream, and shaved marcona almond

Crémeux de Citeaux 7

Preserved peach, whipped munier triple cream, cherry juice, feuilletine-brown butter crunch, and noyaux oil www.diningout.com

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MORTON’S OF DENVER

Lower Downtown

mortons.com/denver

Downtown Denver—LoDo 1745 Wazee Street Near Downtown Hotels and Convention Center Denver, CO 80202 PH: 303.825.3353 Bar: Sunday-Thursday 4-10pm Friday and Saturday 4-11pm Dining Room: Sunday-Thursday 5-10pm Friday and Saturday 5-11pm Reservations Suggested Full Bar/Award-Winning Wine List Private Boardroom Dining Valet Parking Available

Located in the heart of Denver’s LoDo neighborhood, Morton’s of Denver offers a regionally-inspired menu of high-quality cuts of meat and fresh seafood, focusing on locally-sourced, farm-to-table ingredients. Combined with a lively bar scene and casually elegant atmosphere, Morton’s turns the table on steakhouse tradition with dishes such as Pork Belly & Sea Scallops, Tuna Poke, and “Cheeky” Pot Roast made with Wagyu beef. For the after-work crowd, make sure to visit the bar during Power Hour for specially priced handcrafed cocktails, local beers, and shareable Bar Bites daily. Expertly paired with creative sides, an award-winning wine list and superior service, Morton’s is the prime destination for pre-gaming, a romantic dinner, business function, or anything in between. For a dining experience sure to leave a lasting impression, visit Morton’s of Denver.

Best Denver Steakhouse—5280 magazine and Westword Award of Excellence—Wine Spectator 10 Best of Everything, #1 Steakhouse—National Geographic Passport Zagat-Rated

sample menu selections appetizers::

prime steaks::

entrées::

Crispy Fried Point Judith Calamari

Aspen Ridge Center-Cut Filet Mignon

Red Bird Farms Natural Roasted Chicken

Aspen Ridge Prime Meatballs

Aspen Ridge Flat Iron Steak

Pork Belly and Sea Scallops

Tender Belly Bacon Steak

King Natural Beef Prime Rib-Eye Steak

Grilled Ora King Salmon Fillet

Firecracker Shrimp

King Natural Beef Prime New York Strip

Superior Farms Rack of Lamb

Jumbo Lump Crab Cake

Morton’s Midwest Prime Porterhouse

Tender Belly Double-Cut Pork Chop

Tuna Poke

Snake River Farms Wagyu Coulotte Steak

Pan-Seared Colorado Striped Bass

soup & salads::

Morton’s CAB® Cajun Rib-Eye

desserts::

Bison Steakhouse Chili Lobster Bisque Rebel Farms Mixed Green Salad Heirloom Tomato and Burrata Salad Morton’s Wedge

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Morton’s Legendary Hot Chocolate Cake®

Golden

NOMAD TAQUERIA + BEER GARDEN

Nomad Taqueria and Beer Garden offers Southwestern fare inspired by executive chef Christopher Medved’s extensive travels throughout Mexico, the Southwest’s Four Corners region, and Colorado. Located in Golden, Colorado, just minutes from the world-

nomadredrocks.com

renowned Red Rocks Amphitheatre, Nomad serves a wide selection of tacos alongside traditional Mexican

18485 West Colfax Avenue Golden, CO 80401

favorites, such as tlayudas, esquites, and chicharones and peppers, in addition to shareable plates,

PH: 303.215.2511

sandwiches, salads, soups, and large entrées. A beverage program featuring more than 20 local beers on

Open Daily 7am-Midnight Happy Hour 3-6pm Late Night 10pm-Midnight Bar Closes at 1am

tap, a wide selection of bottled beer, and a thoughtfully designed cocktail program, with the pursuit to offer Golden’s best margaritas, round out the culinary offerings. Nomad Taqueria serves breakfast, lunch, dinner, and daily happy hour as well as a late-night menu. The welcoming space features rustic wood and leather finishes, an expansive bar, a 7,000-square-foot patio, and the Mosco Dining Room, a private dining room seating up to 14 people.

Breakfast Full Bar Happy Hour Late-Night Dining Patio Dining

sample menu selections small plates:: Aguachile 14

Shrimp cooked in lime juice, chiles, and garlic, topped with pickled red onion, avocado, cucumber, heirloom cherry tomato, and micro-cilantro; served with housemade chips

Chicharones and Peppers 10

Crispy pork skin and blistered shishito peppers tossed in a chile-lime powder; served with chipotle ranch

Esquites 8

Charred corn, lime crema, Cotija cheese, cilantro, pickled red onion, and chile powder

Melon Crudito 10

Melon with arugula, agave lime vinaigrette, pickled Fresno, pink salt, and chile powder

tacos:: three for $12

Crispy Alamosa Bass

Avocado, cabbage slaw, chipotle aïoli, and pineapple salsa

Chicken Tinga

Onions, cilantro, avocado, lime crema, and queso fresco

Cactus

Fried nopales, avocado, corn and black bean salsa, pepitas, and chipotle aïoli

Barbacoa

Braised short rib, pickled red onion, arugula, Cotija cheese, and lime crema

Cochinita Pibil

Achiote and citrus-braised pork, pickled red onion, and cilantro

large plates:: Carne Asada 22

Marinated grilled steak served over patatas bravas and topped with a charred corn and grilled avocado salsa

Shrimp a la Diabla

Nomad Beer Garden Chicken 18

soups and sandwiches::

Adobo Pork Loin 20

Chipotle aïoli, cabbage, Cotija cheese, and pickled Fresno

Pork Green Chile 5; 10

Slow-roasted hatch chiles, tender pork, tomatoes, and spices

Vegetarian Posole Rojo 5; 10

Hominy, potato, carrot, cabbage, and radish in a guajillo and chipotle broth

Grilled Chicken Torta 12

Ancho chile-marinated grilled chicken breast, avocado, lettuce, tomato, pickled red onion, cilantro, jalapeño, borracho beans, queso Oaxaca, and lime crema on a bolillo roll

Sonoran Hot Dog 10

All-beef hot dog topped with borracho beans, chopped bacon, jalapeño, pickled red onion, cilantro, Cotija cheese, and lime crema

Beer-brined and roasted chicken; served over rice and beans with tomatillo salsa and tortillas Marinated pork loin grilled and served over rice and beans, topped with grilled pineapple salsa and crispy pork skins

Alamosa Bass Fillet 20

Seared Alamosa bass served over a three sisters salad with hominy, black beans, and squash with tomatillo salsa

breakfast:: Huevos Rancheros 12

Two eggs any style served over two lightly fried tortillas with ranchera salsa, beans, pickled red onion, pickled nopal, avocado, and queso

Chilaquiles 12

Fresh tortilla chips sautéed with pork green chile or red chile de arbol salsa topped with queso, black beans, lime crema, and two eggs any style

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THE OCEANAIRE SEAFOOD ROOM

Downtown

theoceanaire.com

1400 Arapahoe Street Denver, CO 80202 PH: 303.991.2277 Open Daily Monday-Saturday 5-10pm Sunday 5-9pm Happy Hour: Monday-Friday 5-6pm Monday-Friday 9pm-Close Sunday 5pm-Close Reservations Recommended Oyster Bar Exceptional Wine List/Full Bar Private Room Available Valet Parking Available Non-Smoking Establishment

The Oceanaire Seafood Room serves the freshest seafood possible, flown in daily from around the world. Enjoy items from the daily-printed menu, ”Simply Grilled or Broiled” section, or one of the chef’s specialties ranging from high-end preparations like Stuffed Oregon Dover Sole “à la Florentine” to Whole Grilled European Branzino. The menu also features classic favorites like Jumbo Shrimp Cocktail and Oysters Rockefeller. The Oceanaire has a sleek ambience with a modern feel, offering guests the ultimate upscale dining experience that The Oceanaire has become known for. Take a seat at the custom oyster bar for a drink and bar bite. With only top-of-the-catch fish from the world’s most reputable suppliers served, and a menu based entirely on market availability, you can see why The Oceanaire has been voted one of the best seafood restaurants in the country.

sample menu selections cold appetizers:: Jumbo Lump Crabmeat Cocktail Colossal Crabmeat Cocktail Chilled Shellfish Platter

hot appetizers:: Jumbo Lump Crab Cake Crispy “Diablo” Calamari Oysters Rockefeller Maine Lobster Cakes

fresh seafood specialties::

simply prepared::

Chesapeake Bay-Style Crab Cakes

Live Lobsters

Creamy mustard mayonnaise

Grilled Filet Mignon and Shrimp Parmesan-garlic butter

Jumbo Shrimp Scampi

Tomatoes, garlic butter, and angel hair pasta

Dutch Harbor Alaska Red King Crab Served with drawn butter

Green goddess dressing and petite herb salad

chef selections::

soups and salads::

Grilled Wild Alaska Halibut

New England Clam Chowder

Edamame, blistered tomato, and candied garlic

Pork Belly and Jumbo Scallops

Seafood Chopped Salad

Crabmeat, bay shrimp, and feta cheese with Greek vinaigrette

Roasted Tomato Mozzarella Salad Fresh basil and balsamic vinaigrette

Jicama, watercress, guajillo gastrique, and orange

Sesame Seared Hawaii Ahi Tuna Wasabi, pickled ginger, and soy sauce

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Wild Alaska Halibut Florida Swordfish

steakhouse offerings:: Filet Mignon New York Strip Bone-In Rib-Eye Pan-Roasted Chicken Chop *Menu changes daily based on availability

sides:: Truffle Whipped Potatoes

Whole Grilled European Branzino

Grilled Asparagus

Pecan-Crusted New Zealand Barramundi

Tender Belly Bacon Steak

Fresh herbs and grilled lemon

Green beans, brown butter, and buttermilk-lemon

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Massachusetts Jumbo Sea Scallops

Cream Corn Maple-cured and cherry wood-smoked

OLD MAJOR

Lower Highlands

oldmajordenver.com

3316 Tejon Street Denver, CO 80211 PH: 720.420.0622

At Old Major, contemporary farmhouse cuisine is what’s for dinner.

With an

increasing emphasis on farm-to-table fare, the purveyors for Old Major are more than just farmers and fishermen, they’re friends first. Serving only heritage-raised meats from respectable Colorado farms, these swine masters make the most of those quality meats in their in-house, nose-to-tail butchery program. Speaking of which, the Nose To Tail Plate, with housemade sausage, braised belly, smoked rib,

Lunch: Monday-Friday 11am-3pm Dinner: Wednesday-Sunday 5-10pm Happy Hour: Wednesday-Sunday 4-6pm Brunch: Saturday and Sunday 9:30am-2pm Patio Dining Locally-Sourced/Seasonal Signature Drinks Happy Hour

and crispy ears exemplifies the Old Major flair. They also cure in-house and have a charcuterie room in the dining room to satiate your appetite visually before it lands on your tongue. So stop in Old Major; this place will swine and dine ya.

sample menu selections small plates::

the farmer::

butcher’s pride::

Old Major Charcuterie Plate 15

Roasted Delicata Squash and Kale Salad 14

3lb Iowa Berkshire Pork Chop 80

Ham and Biscuits 13

Rebel Farms Bibb Salad 15

Daily selection of house-cured meats; add 1oz cheese 4 Red pepper jam and cheddar cheese biscuits

Royal Rooster Fried Chicken 17

Barrel-aged hot sauce, honey, and thyme

the monger:: Maine Scallops 33

Roasted spaghetti squash, grilled Caesar, and San Marzano tomato

Alamosa Bass 26

Celery root purée, Rebel Farm escarole, blistered baby carrot, and preserved tomato vinaigrette

Spanish Octopus 17

Parsley shell pasta, Calabrian chile relish, dried olives, and bacon

Oysters on the Half Shell 4 each Lemon, cocktail sauce, and mignonette

Compressed apple, fresh pear, bufala mozzarella, cider vinaigrette, tart cherries Toasted beet, tarragon maple vinaigrette, puffed grains, and fruition farms sheep ricotta

Kingdom Come Mushroom and Lentil Soup 9

Crispy sunchokes, rye toast, and urfa butter

the butcher:: Duck Confit 18

Roasted sweet potato, sea island red peas, ham hock marmalade, and pickled red onion

Double Double Burger 19

Pork demi-glace

Nose to Tail 34

Ears, belly, confit ribs, squash stuffing, ancho butternut purée, and apple tarragon mostarda

Strube Wagyu Hanger 38

Gold potato gnocchi, brown butter glazed mushrooms, salsa verde, and hazelnut gremolata

Weekly Big Steak

sides:: Pork Fat Fries 7 Carolina Gold King Crab Rice 12 Hot mayo

Two 4oz dry-aged patties, American cheese, grilled onions, pickles, special sauce, and side of fries

Korean Short Ribs 24

48-hour sous vide Korean short ribs, apple barbecue sauce, sister garden baby bok choi, and pork fat confit potato salad

Red Bear Hot Link Sausage 16

Beet bucatini, roasted mushrooms, buttermilk cheese, and parsley

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OPHELIA’S ELECTRIC SOAPBOX

Downtown

opheliasdenver.com

1215 20th Street Denver, CO 80202 PH: 303.993.8023 Dinner: Monday-Sunday 5pm-Close Happy Hour: Monday-Friday 4-6pm Brunch: Saturday and Sunday 10am-2:30pm Weekend Brunch Private Dining Available Vegan/Vegetarian-Friendly Gluten-Free Friendly Happy Hour Organic Brunch

In a former brothel and adult video library, Justin Cucci and the Edible Beats crew have opened a gastrobrothel and live music venue called Ophelia’s. But Ophelia’s Electric Soapbox isn’t just a restaurant. It’s also a memorial to the building’s colorful past, at the heart of which is a black-and-white photograph of Ophelia, the restaurant’s namesake—not to mention the vintage burlesque show booths and marquees. Ophelia’s is also a music venue, and if you wander to the center of the restaurant, you’ll peer down directly into the subterranean entertainment space. Amongst walls lined with vintage speaker systems, DJs spin, burlesque shows delight, and more acts take the stage. Of course, Ophelia’s is a restaurant, too, and the food from culinary director Jeremy Kittelson shines. The gastrobrothel-inspired menu features Brothel Boards of charcuterie and seasonal vegetables; small plates like Belgian Mussels; burgers, flatbreads, and a must-try Chicken and Waffles rendition; plus brunch dishes like the Berkshire Pork Rib Benedict. Erotically named cocktails may also strike your fancy. Try the Airedale with bourbon, Aperol, and grapefruit oil. Live Music and Events Daily Brunch on the Weekends Includes Live Music Check out the calendar for performance schedules: opheliasdenver.com

sample menu selections stone fire skillets and boards::

small plates and noshes::

Green Chile Cornbread 8.50

Dry Rub Ribs (GF) 17.50

Fennel-honey butter

Provoleta (GF) 13

Seared provolone cheese, olive tapenade, smoked almonds, honey, chile crunch, and grilled sourdough

Scandinavian Duck Meat Balls (GF) 14

Balsamic onions, lingonberry jam, parsnip grits, and hemp seeds

soup and salads:: Kale and Brussels Sprout Cobb Salad (GF, V) 18

Guanciale, avocado, roasted tomatoes, quinoa, smoked almonds, soft boiled egg, cambozola cheese, and Dijon vinaigrette

Broccoli and White Cheddar Soup (GF) 8 Charred broccoli, jamon chips, pickled peppers, crostini, chile oil, and stout beer gastrique

flatbreads:: Mushroom and Truffle Duxelle (GF) 15

Pecorino, goat cheese, pickled red onion, arugula, and balsamic

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Berkshire English-cut pork ribs, Carolina gold mustard, and apple slaw

Drunken Mussels (GF) 18.50

‘Nduja sausage, tomato, fennel, chile, fresh herbs, and grilled bread

Crispy Pork Belly (GF) 14

Parsnip purée, cranberry mustard, pickled cranberries, pecans, parsnip chips, and smoked mustard

burgers and sandwiches:: served with french fries

Superior Farm Lamb Gyro (GF) 15

Cucumbers, olives, roasted tomatoes, pickled red onions, pita, and creamy feta dressing

entrées:: Grilled Hanger Steak (GF) 29

Smoked sweet potato tostones, charred Brussels sprouts, roasted tomato, and caramelized onion maple jus

Chicken and Waffles 25

Crispy chicken thigh, sweet potato waffle, misocandied bacon, apple butter, kale-cabbage slaw, and chile-honey

sweets:: Butterscotch S’more Pie 7

Graham cracker crumble, chocolate meringues, and espresso syrup

brunch:: featuring bottomless mimosas

Breakfast Quesadilla 13

Scrambled eggs, pepper Jack cheese, mushrooms, spinach, artichoke, diablo salsa, and home fries

Beet and Super Seed Veggie Burger (V, GF) 15

Crème Brûlée French Toast 12

Brothel Fried Chicken Sandwich 16

Barbecue Shrimp and Cheddar Grits (GF) 17

Havarti, ponzu onions, apple-kale slaw, pretzel bun, and green goddess Miso-candied bacon, chile glaze, Korean barbecue, basil, pickled Fresno, and pretzel bun

Challah, moscato-poached strawberries, mascarpone, and basil

Fried cornbread croutons, roasted tomato, pickled onion, cabbage slaw, and apple cider vinaigrette

OSKAR BLUES

Downtown

oskarbluesfooderies.com

1624 Market Street Denver, CO 80202 PH: 720.502.3535

1555 South Hover Road Longmont, CO 80501

With humble beginnings and local roots seeded in Lyons, the criticallyacclaimed Oskar Blues Brewery recently expanded to open a third Grill & Brew location in Downtown Denver. Menu items such as Bacon Wrapped Crawdaddy Jalapeños, classic Red Beans and Rice, and all-you-can-eat Catfish Fry are examples of the restaurant’s Southern-inspired Americana cuisine that can also be found at its locations in Colorado Springs and Lyons, alongside live music and original OB brews. Credited with the ingenuity behind the “original craft brew in a can,” the creative juices didn’t stop flowing at beer and barbecue—Oskar Blues also takes a stab a burgers and shakes with CHUBurger locations in Longmont and RiNo, and gives a nod to Mexican flavors at its CANtina foodery, also in Longmont. At all Oskar Blues locations, diners and drinkers will find a family-friendly atmosphere, locally-sourced ingredients, and celebrated OB craft brews like Dale’s Pale Ale and Mama’s Little Yella Pils.

PH: 303.485.9400

303 Main Street Lyons, CO 80540 PH: 303.823.6685 Breakfast/Brunch: Saturday and Sunday 10am-3pm Lunch: Monday-Friday 11am-6pm Saturday and Sunday 3-6pm Dinner: Sunday-Wednesday 6pm-Midnight Thursday-Saturday 6pm-1am Award-Winning Catering Happy Hour Late-Night Dining Live Music Weekend Brunch

sample menu selections let’s get started:: Boudin Balls 9

Boudin sausage meatballs with crawfish étouffée and Creole mustard

Oysters market price

Fresh oysters served daily

Toked Wings 14

1-1/2lbs of smoked wings served with choice of sauce, carrots, and celery

Pad Thai Curry Fries 11

Fresh cut fries, Thai chile peanut brittle, toasted coconut, green onion, cilantro, basil, and green curry aïoli

Parmesan Truffle Fries 9

Parmesan, fried rosemary, and black truffle salt; served with garlic aïoli

The Poutine Dream 11

Fresh cut fries, chubby-laise gravy, fried cheese curds, and bacon

burgers and sandwiches:: Po’Boy 14

Choice of catfish, shrimp, or fried green tomato with lettuce, tomato, and rémoulade on a chewy roll

Black and Blues Burger 13

Catfish Bites 9

1/2lb angus patty, fiery blackening spice, and blue cheese butter

1/2lb Peel and Eat Shrimp 12

Rémoulade, bacon, lettuce, and tomato

Classic crunchy fried catfish with remoulade

El Nachos 12

Colorado green chile queso, fresh tomatoes, jalapeños, green onions, roasted chile salsa, housemade guacamole, black olives, sour cream, and Cotija cheese; add smoked pork, brisket, or chicken 2

Crab Cake Club 14

Satchmo Double Burger 19

Double the beef, double the pepper Jack, double the bacon, and double the guacamole; served with two sides

Silo Burger 15

Barbecue pork piled high on a 1/2lb patty with Dale’s original hot sauce, bacon, and pepper Jack

BB King Burger 14

1/2lb patty, bacon, barbecue sauce, and aged Wisconsin cheddar

salads and gumbo:: Seafood Gumbo 8

Shrimp, crawfish, andouille sausage, and chicken with a dark roux

Roasted Beet Salad 11

Raw greens, dried cranberries, goat cheese, candied walnuts, quinoa, and balsamic drizzle

headliners:: Tom Waits Seafood Jambalaya 19

Half of a chicken, andouille sausage, mussels, shrimp, and crawfish on a bed of dirty rice and Creole-style jambalaya

Royal Red’s and Grits 18

Deep sea Gulf Royal Red shrimp with smoked cheddar grits

Catfish and Chips 15

Classic beer-battered seafood with fresh cut fries and slaw

Brisket 16

1/2lb hickory and local applewood-smoked in-house for nine hours; served with your choice of two sides

Pig Pickin’ Pork 14

1/2lb hicory and local applewood-smoked in-house for 14 hours; served with choice of two sides

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OTOTO

Platt Park

ototoden.com

1501 South Pearl Street Denver, CO 80210 PH: 303.733.2503 Wednesday and Thursday 4:30-10pm Friday and Saturday 4:30-11pm Sunday 11:30am-2:30pm; Dinner Service 4:30-9pm

Izakaya Den and Sushi Den have a playful little brother right next door: OTOTO. This Japanese Robata grill eatery glows warmly from within a beautiful brick building at the corner of South Pearl and Florida. Inside, OTOTO creates a calming yet modern experience with soft lighting, beautiful displays of ceramic sake vessels and bottles, a raw bar, ramen kitchen, and charming décor. Chef Toshi

Happy Hour: Wednesday-Thursday 4:30-5:30pm; 9-10pm Friday and Saturday 4:30-5:30pm; 9:30-11pm Sunday 4:30-5:30pm

Kizaki crafted the menu around a binchotan charcoal-fired Robata grill, which adds smoky character to

Closed Monday and Tuesday Reservations Accepted on Restaurant Website or By Phone

Kizaki’s brother Koichi. A variety of ever-changing chef’s specials, grilled or steamed seasonal whole fish,

Raw Bar Catch of the Day Premium Sakes Monthly Sake Pairing Dinners

seasonal vegetables and seafood, as well as an array of skewers including the Bacon-Wrapped Scallops. You’ll find a plentiful raw bar, stocked with fish sourced fresh from Southern Japan, hand-selected by chef and ramen round out the experience and make for a feast you’ll want to share and savor with friends and family. OTOTO makes the “Den Corner” complete—a trifecta of Japanese cuisine perfection. Top Denver Restaurants 2018—Conde Nast Traveler Best Japanese Restaurant 2018—Westword Where to Catch the Whole Fish 2018—Eater Best Japanese Restaurant, Editor’s Choice 2018—5280 Magazine

sample menu selections raw bar::

fish + seafood::

pork::

Oysters on the Half Shell

Black Cod

Grilled Bacon-Wrapped Scallop Skewers

4 fresh seasonal oysters with housemade ponzu and cocktail sauces

Sashimi

Mesquite grilled soy/sake/mirin marinated Yari-Ika “Spear Squid” from Boston, sprinkled with seaweed flakes, sesame seeds, and lemon juice

Hamachi Carpaccio (Yellowtail)

Unagi Kabayaki

Crispy Spicy Tuna

Flash fried tempura sushi rice topped with spicy tuna tartar, sliced avocado, jalapeños, tobiko, scallions, and eel sauce

small plates + grilled items:: Agedashi Tofu

Lightly cornstarch dusted and fried pieces of housemade tofu, mountain yams, Japanese eggplant, and shishito pepper, finished with daikon oroshi and fresh scallions in a tempura sauce

Brussels Sprouts

Flash fried Brussels sprouts leaves tossed in lemon juice topped with Ruby Red grapefruit segments

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Grilled Whole Squid

8 pieces of freshly caught “catch of the day” from all over the world! Freshly caught Yellowtail sashimi with a drizzle of ginger garlic sauce and topped with micro red shisho and daikon sprouts

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4oz miso marinated + grilled Alaskan black cod

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Mesquite grilled fresh water eel, served with pickled daikon and cabbage, finished with Sansyo

chicken + duck:: Chicken Hearts or Liver

1 skewer of your choice, grilled over Binchotan charcoal seasoned with salt and a side of yuzu-kosho

Duck Breast Skewer

Binchotan grilled duck +Tokyo onion + yakitori sauce

beef + lamb:: American Wagyu Filet Mignon

Binchotan grilled + skewered with pickled daikon, negi + ponzu

Lamb Tenderloin Skewer

Binchotan grilled Superior Farms Colorado lamb tenderloin + basil aïoli

2 skewers of Binchotan grilled Hokkaido scallops wrapped with bacon and served with pickled daikon

Pork Steamed Buns

Fresh ground Pork mixed with shiitake mushrooms, bamboo shoots, green onion, ginger, oyster sauce, and sesame oil served in housemade Steamed Buns

Grilled Pork Belly

4-hour cooked tender Canadian Mugi-Buta pork belly Mesquite grilled, topped with scallions and served with a side of Yuzu-Kosho

house made ramen:: Fresh Vegetable Ramen

Egg noodles, sweet grilled corn, bean sprouts, bok choy, bell peppers, radish sprouts, carrots, green onion, and Shimeji mushrooms in a vegetable broth

Tonkotsu Ramen

Egg noodles, pork belly, mushroom, green onion, garlic chips + a soft boiled egg in a rich savory 48hour cooked pork broth

Miso Ramen

Egg noodles, pork belly, sweet grilled corn, bok choy, bean sprouts + a soft boiled egg in a savory 48-hour steeped miso pork broth

Miso Pork Kimchi Ramen

Red Sakura Pork and Kimchi with green onions, bean sprouts, garlic chips, chili oil, and a soft boiled egg in a rich savory housemade Miso broth and topped with cilantro

THE PALM

Downtown

thepalm.com

The classic American steakhouse. Drop in for a meal. Linger for the party. Walk into The Palm and you join a party that’s been going strong for four generations. You are welcomed with a smile, and before you know it, you’re raising a glass, swept up and away by the spirit of the place. From coast to coast, people know that The Palm is synonymous with prime steaks and outrageously oversized lobsters. What many don’t realize is that The Palm is thoroughly family-bred. It has been run by the sons, grandsons, and now great grandsons of both founding partners. But it takes more than great steaks to make a great steakhouse. “People come here for the fun, the life, the spirit,” one regular says. “The Palm is natural,” another says. “There’s nothing fussy—just fresh ingredients, big portions, great service, and

1672 Lawrence Street Denver, CO 80202 PH: 303.825.7256 Lunch: Monday-Friday 11am-3pm Dinner: Monday-Friday 3-11pm Saturday 5-11pm Sunday 5-10pm Catering Available Complimentary Valet Parking Outdoor Dining Family-Friendly Happy Hour Private Dining Spaces Available

an upbeat crowd.”

sample menu selections appetizers::

Hearts of Lettuce

italian specialties::

Colossal Lump Crabmeat Cocktail

Danish blue cheese, toasted walnuts, bacon, cherry tomatoes, chives, and fried onions

Crispy Calamari Fritti

Monday Night

Finely-chopped romaine, iceberg, tomato, onion, radish, scallion, and anchovy

Veal or Chicken Parmigiana

Baked Clams

palm fish::

Shallots, mushrooms, fresh sundried tomatoes, white wine, Marsala wine, and basil

Point Judith calamari, cornmeal-dusted and tossed with lemon and marinated peppers Oreganata or casino

Jumbo Shrimp Bruno

Three jumbo shrimp Française sautéed in a Dijon mustard sauce

Sesame Seared Ahi Tuna

Sliced with seaweed salad, pickled ginger, wasabi, and soy vinaigrette

salads:: Louis “Gigi” Delmaestro

Shrimp, green beans, tomato, onion, bacon, iceberg lettuce, roasted pepper, egg, and avocado tossed in a garlic vinaigrette

Beefsteak Tomato Capri

Sliced tomateos, basil, and imported mozzarella di bufala

the season’s premium catches arrive daily, within hours of leaving the sea, and may be ordered broiled, blackened, sautéed, or peppercorn-crusted

Veal or Chicken Scaloppine Milanese, piccata, or Marsala

Veal Martini Linguine

With red or white clam sauce

Atlantic Salmon Fillet

steaks and chops::

Ahi Tuna Steak

Filet Mignon

Chilean Sea Bass Fillet

Prime New York Strip

Broiled Jumbo Lump Crab Cakes

Prime Double Cut New York Strip

house specialties:: Jumbo Nova Scotia Lobster

3lbs, 4lbs, 5lbs, and larger are available

Create the Signature Palm Surf ‘n’ Turf!

Sliced tableside

Prime Rib of Beef Double Cut Lamb Rib Chops Prime Bone-In Rib-Eye Steak

Add a half lobster to any order from our steaks and chops menu at half the whole lobster price

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PANZANO

Downtown

panzano-denver.com

909 17th Street At Champa Denver, CO 80202 PH: 303.296.3525 FAX: 303.296.3705 Breakfast: Monday-Friday 6:30-10am Brunch: Saturday and Sunday 8am-2:30pm Lunch: Monday-Friday 11am-2:30pm Dinner: Monday-Thursday 5-10pm Friday and Saturday 5-11pm Sunday 4:30-9pm Bar: Monday-Thursday 11am-10pm Friday and Saturday 11am-11pm Sunday 10am-9:30pm Reservations Recommended Bar Scene Extensive Wine List Weekend Brunch Gluten-Free Menu Takeout Available Private Parties/Seating Valet and Street Parking

Photos by Aaron Colussi

The Italians say, “Chi mangia bene, viva bene.” (Those who eat well, live well.) Panzano lives up to this motto by offering the best in contemporary Northern Italian cuisine featuring local, organic, sustainable ingredients, uncompromised service, and a carefully curated wine list in a stylized urban setting inspired by the Italian streetscapes and terra cotta tile roofs of Renaissance Florence. Stop by the chef’s counter and meet the great culinary team. Located just blocks from the Performing Arts Complex, Colorado Convention Center, all the major downtown hotels, and the 16th Street Mall, Panzano is the perfect spot to begin or end an evening at the theater, host a business meeting, celebrate a special occasion, or just have dinner. Eat well and live well at Panzano.

Best Italian 2015—Westword Best of Denver America’s Top Restaurants—Zagat Best Happy Hour—Westword Best of Denver Best Gluten-Free—5280 magazine Four Diamonds 2010-2018—AAA

sample menu selections antipasti::

pasta::

Carpaccio di Manzo 14

Bisonte Costole Cannelloni 27

Beef carpaccio, pickled mustard seeds, black garlic aïoli, local micro-greens, and ciabatta toast

Polpo Carbonizzato 18

Charred octopus, pickled giardiniera, smoked ricotta cream, and crispy Parmesan

Fritto Misto 15

Crispy calamari, brined goat horn peppers, squash, and spicy aïoli

Cavolini di Bruxelles 15

Fried Brussels sprouts, apple cider reduction, pistachios, rosemary salt, and sliced green apple

Piatto di Artigianale 26

Chef’s selection of artisanal cheeses and cured salumi

insalata:: Insalata di Funghi 13

Seasonal mushroom salad, grilled red onion, baby arugula, poached egg, and pecorino

Panzano Panzanella 15

Humboldt Fog cheese, red onions, heirloom tomatoes, cucumber, arugula, frisée, red wine vinegar, and olive oil

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Braised bison short ribs cannelloni, tuscan kale, gorgonzola espuma, parsnip chips, and pickled shallots

Bucatini Della Casa 28

Ricotta cream sauce, lardo iberico, shallots, speck, seasonal mushrooms, and rosemary crumbs

Pepe Nero Fazzoletti 33

Capesante market price

Scallops, black venere rice risotto, basil pesto crust, glazed baby carrot and turnips, squid ink tuile, and carrot gel

Braciola di Agnello 44

Colorado rack of lamb, seasonal mushrooms, Brussels leaves, cured pancetta, ricotta-lamb croquettes, and whole grain mustard jus

Pollo Fritto 32

Black pepper fazzoletti, butter poached lobster, basil pesto, black garlic coulis, and Parmesan crisp

Fried chicken breast, Kalamata olive Yukon potato purée, toasted almond broccolini, and chicken foie gras jus

secondi::

dolci::

Braciola Di Vitello 80

Tiramisu 10

Filetto Di Manzo 58

Budino di Chocolate 10

Petto D’Anatra 38

chef’s tasting menu::

Charolais veal chop, sea salt Yukon potato purée, and black truffle veal jus 8oz filet of beef, fine polenta mousse, Sherry glazed cipollini onions-pimiento relish, and bistecca sauce Rohan duck breast, faro risotto, pickled blackberries, caramelized cipollini, juniper berry jus, and crispy capellini

Pesce Fresco market price

Chef’s inspiration accompaniment

Espresso, lady fingers, amaretto mascarpone, and cocoa Chocolate pudding, pink grapefruit whipped cream, and toffee bark

5 courses, 75 per person

Please check out today’s complete menu at panzano-denver.com

PARISI & FIRENZE A TAVOLA

Berkeley

parisidenver.com firenzeatavoladenver.com

4401 Tennyson Street Denver, CO 80212 PH: 303.561.0234

The perfect mesh of Old-World cooking and New-World style, Parisi towers is one of Denver’s true Italian dining gems. Downstairs, fine-dining hotspot Firenze dishes up the luscious flavors of Tuscany. The kitchen at Parisi treats “fresh” like a main ingredient. Tagliolini and tagliatelle are made onsite, as is the focaccia. And the wood-oven pizzas, with the option for take-and-bake, enjoy cult status with regulars. The interior boasts soaring ceilings, cozy booths, and a quaint bar for after-work indulgence. For those who enjoy dining alfresco, the awningtopped patio is a perfect people-watching perch. Stand-up ordering and wallet-friendly prices make Parisi especially popular for business lunch. Convenient takeout service also caters to tight schedules. For a more intimate dining experience, slip away into Parisi’s lower-level restaurant, Firenze a Tavola. Preparing authentic Tuscan cuisine, accompanied by a decadent Italian wine list, Firenze is a tribute to the dishes that make native Italians swoon. Think mozzarella di bufala, Pappardelle with Wild Boar Stew, and woodfired meats and seafood paired with traditional sides. Tucked away with rich brick walls and glowing wall sconces, this is the perfect place for an evening away, or a private party to celebrate the milestones in life. Tutti a tavola!

Monday-Thursday 11am-9pm Friday and Saturday 11am-10pm Closed Sundays Firenze a Tavola (Lower Level of Parisi): Wednesday-Saturday 5:30-10pm Reservations Recommended for Firenze a Tavola Takeout Available Catering Patio Seating Vegetarian-Friendly Private Party Bookings Available for 10-55 Family-Friendly (Parisi)

sample menu selections parisi:: Prosciutto, Rucola, e Parm Pizza 13; 17

Tomato sauce, prosciutto crudo, fresh mozzarella, arugula, and Parmigiano

La Diavola Pizza 12; 16

Tomato sauce, mozzarella, and salamino piccante

Piadina Pugliese 12

Ravioli di Zucca 14

Pappardelle Al Cinghiale 20

Polpettone 14

Tortelli Mugellani 18

Butternut squash ravioli with butter, sage, walnuts, and balsamic glaze Nonna’s meatloaf served with truffle mashed potatoes and sautéed spinach

Pollo al Mattone 16

Broccolini, Pugliese hot peppers, provolone, ricotta, and sausage on wood-fired flatbread

Chicken grilled under a brick with garlic-lemonrosemary olive oil; served with grilled asparagus and truffle mashed potatoes

Firenze Panino 9

Porchetta 16

Pan-roasted turkey, avocado, salsa verde, oakgrilled peppers, tomato, lettuce, and house dressing on baguette

Carciofo alla Griglia 10

Wood-fired grilled artichoke, spicy aïoli, and Tuscan fett’unta toasts

Insalata Caprese 8

Tomato, basil, fresh mozzarella, cracked pepper, and extra virgin olive oil

Penne Puttanesca 10

Spicy tomato sugo with olives and capers

Gnocchi Gorgonzola and Noci 12 Gorgonzola cream sauce and walnuts

Tagliatelle Ragù 15

Traditional Bolognese tomato and meat sauce

Slow-roasted herbed pork served with verdi e bianchi

Cioppino 18

Tomato and seafood stewed with white wine and grilled ciabatta

firenze a tavola:: Crostini 14

Grilled ciabatta with Tuscan toppings: white beans and dinosaur kale, Belfiore Italian sausage, and stracchino cheese

Antipasto Toscano 15

Buttery sage and chicken liver paté served in a warm craterino with fried polenta

Mini-Caciucco alla Livornese 16

Seafood stew with shrimp, mussels, clams, calamari, and cod fillet in tomato broth

Housemade pappardelle pasta tossed with wild boar ragu Traditional recipe from Mugello (Northeast of Florence), housemade tortelli filled with potato, pancetta and ricotta, tossed with ragu Bolognese, and Parmigiano-Reggiano

Tagliolini al Gamberoni 21

Housemade tagliolini in a white wine-garlic sauce with oak-fire-roasted new Caledonian shrimp

Branzino al Cartoccio 27

Whole seabass cooked in parchment paper with extra virgin olive oil, rosemary, and lemon; served with roasted fava and seasonal vegetables

Bistecca alla Fiorentina 48

Suggested for two people; 22oz wood-firegrilled and marinated T-bone steak with lemon, rosemary, and shaved sea salt; served with fagioli all’uccelletto

Pollo alla Diavola 23

Cornish hen butterflied and wood-fire-grilled with spicy seasoning and baby gold potatoes

Agnello alla Scottadito 27

Wood-fire-grilled lamb chops served with puréed artichokes and rosemary potato croquettes

*Menu and pricing subject to change www.diningout.com

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PIZZA REPUBLICA

Downtown

pizzarepublica.com

890 14th Street Denver, CO 80202 PH: 303.623.2811

5375 Landmark Place Greenwood Village, CO 80111 PH: 720.489.2030

Glendale/Cherry Creek 686 South Colorado Boulevard Denver, CO 80246 PH: 720.389.7660

Open Daily Lunch: Monday-Saturday 11am-2:30pm Dinner: Monday-Thursday 3:30-10pm Friday and Saturday 3:30-11pm Sunday 3:30-9pm Happy Hour Daily 2:30-6pm For Private Dining Reservations, Email Banquets@pizzarepublica.com Eclectic Italian Wine List Bar Scene Patio Seating Private Room Available

Pizza Republica is a charming Italian trattoria with wood-fired brick oven Neapolitan pizza, authentic Italian cuisine, and an extensive Italian wine list. The inspiration for Pizza Republica stems from a passion for the authentic, fire-roasted pizzas born in Naples and found throughout Italy. For a century and a half, the pizza makers, or pizzaioli, of Naples have been producing unique, mouthwatering pizzas using the freshest ingredients available, and Pizza Republica strives to emulate those pizzas. Their Neapolitan-style pizzas are cooked rapidly in a fire-stoked oven that crisps the crust with a charbroiled, smoky flavor and perfectly melts the handmade mozzarella. The wine list is comprised of more than 150 bottles, with over 30 available by the glass, and features both well-known and eclectic selections. Experience warm ambience, friendly staff, and a taste of Italy, either at the original location in The Landmark, Greenwood Village’s dining and shopping center, in the Colorado Convention Center in downtown Denver, or in Glendale. Pizza fans and wine aficionados alike will visit Pizza Republica with similar intentions: to enjoy the flavors of Italy!

sample menu selections starters:: The Republica Meatball 6

wood-fired neapolitan pastas:: pizzas:: Pici and Pea Carbonara

Bruschetta 9

Fennel sausage, wood-fired pearl onions, fried garlic, and fresh mozzarella

Wild Mushroom Ravioli 11

Fresh mozzarella, salumi di Genoa, prosciutto di Parma, and red chile flakes (spicy)

A beef and pork masterpiece from the owner’s mom; simply the best ever! Tomato, garlic, olive tapenade, basil, extra virgin olive oil, and shaved Parmesan Balsamic reduction, mushroom demi-glace, shaved Parmesan, and fine herbs

salads:: Mixed Greens half 6; full 11

Balsamic roasted tomatoes, pickled pearl onion, shaved Parmesan, and balsamic vinaigrette

Arugula and Pear Salad half 7; full 13

Wild arugula, fire-roasted pistachio, D’Anjou pear, goat cheese, and citrus vinaigrette

Caesar Salad half 6; full 11

Hearts of romaine, Pecorino-Romano, white anchovy, and housemade dressing

Beet and Kale Salad 11

Roasted red beets, lacinato kale, candied walnuts, spiced cranberries, honey coriander vinaigrette, ricotta salata, and Maldon salt

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Georgio Pizza 17 Pizza Rustica 18 Pizza Diavola 18

Smoked mozzarella, spicy salumi, and hot capicola

Pizza Giacomo 18

Fresh mozzarella, goat cheese, wild mushroom, wild arugula, fried garlic, and extra virgin olive oil

entrées:: Grilled Flatiron Steak 24

Smashed fingerlings, charred rapini, cherry prosciutto pan sauce, and fried green onion

Grilled Salmon 22

Sautéed fresh vegetables, roasted fingerlings, red pepper glaze, and basil oil

Fire Grilled Chicken 18

Wild mushroom risotto, balsamic roasted tomatoes, beurre blanc, and arugula

Pancetta, spring pea, fresh egg, Parmesan, and black pepper

Grilled Shrimp Fettuccine 24

Sautéed fresh vegetables, fine herbs, basilpistachio pesto, beurre blanc, and lemon

Rigatoni Bolognese 20

Beef, pork, and lamb Bolognese sauce, grilled fennel sausage, and crostini

Nona’s Stuffed Shells 16

Ricotta, mascarpone, basil, and spicy pomodoro sauce

POST BREWING COMPANY

Multiple Locations

postbrewing.com

Rosedale 2200 South Broadway Denver, CO PH: 720.466.5699

Longmont 1258 South Hover Road

The Post Brewing Company brews beers that are gosh darn delicious, memorable, and something you will want try again and again. Their beers have been

PH: 720.588.2883

purposefully designed to pair perfectly with your meal. The kitchen, run by Chef Brett Smith, serves

PH: 720.372.3341

delicious comfort food cooked with the love of your grandma and the skill of passionately trained chefs that is meant to be shared like a family supper. Whether you’re flying solo or here with family and friends,

Boulder 2027 13th Street Lafayette 105 West Emma Street

The Post team is waiting to proudly serve you up a heaping helping of Colorado comfort and hospitality.

PH: 303.593.2066

2016 Great American Beer Festival—Gold Medal 2016 U.S. Open Beer Championship—Gold Medal 2014 Great American Beer Festival—Silver Medal 2015 Colorado State Fair—Pilsner—Bronze Medal 2015 Denver International Beer Competition—Bronze Medal Best Fried Chicken—Westword Magazine Best Place To Go on a First Date—Boulder Weekly Best Overall Restaurant—Boulder Weekly

Family-Friendly Patio Seating Saturday and Sunday Brunch Lively Bar Scene Vegetarian-Friendly Offsite Catering

Monday-Friday Lunch 11am Happy Hour 4pm-6pm Dinner Everyday 4pm Saturday and Sunday Brunch 10am

sample menu selections good starters:: Buttermilk Cheddar Biscuits 1

crispy bone-in fried chicken::

Deviled Eggs 7.50

gluten free; served with house pickles and chorizo country gravy

Whipped honey butter

Four eggs with crispy chicken skin, horseradish Louie, and marinated celery

Hot Chicken Drumsticks 10

Confit, fried, Nashville hot, and blue cheese

Pinto Bean Hummus 8.75

Chicken chicharrones, garlic mojo, and crisp veggies

Half Bird 15

Breast, wing, leg, and thigh; Nashville hot add 1

10-Piece Plate 36 Nashville hot add 1.50

Family Love 44

plates:: Cast Iron Meatloaf 16.75

Chile glaze, mashed potatoes, and mushroom gravy

Tomato Braised Pork Shoulder 18.75

Caramelized onion marmalade, crispy onions, and mashed potatoes

Shrimp and Grits 19.75

Seared shrimp, smoky tomato sauce, creamy grits, and collard greens

brunch::

Spent Grain Fried Cheese Curds 10.25

Whole fried bird, two sides, and four biscuits; Nashville hot add 1.50

Chicken Chowder 7.25

Two birds fried, four sides, and eight biscuits; Nashville hot add 2

Crispy fried breast, creamy grits, roasted pork, collard greens, smoked tomato gravy, and egg over easy

sandwiches::

Chicken and Waffles 15.25

Wisconsin white cheddar, cherry peppers, pickled cauliflower, and elkhorn tomato sauce Bacon, butternut squash, cream, crispy potatoes, and garlic mojo

Beets and Kale 12

Arugula, chile roasted pecans, whipped goat cheese, orange segments, and orange dressing

Fried Chicken Chopped Salad 13.75

Romaine, roasted butternut squash, sweet and sour peppers, marinated black eyed peas, and creamy buttermilk dressing

Big Bubba Family Love 82

served with house pickles

Fried Chicken Ranch BLT 12.75

Bacon, lettuce, tomato, and paprika ranch

Griddled Porchetta 12.75

Pimento cheese, arugula, house pickles, and pepper jelly

Cast Iron Meatloaf 11.75

Bacon-onion marmalade, horseradish crema, and crispy onions

Southern Spank 13.50

Fried chicken breast with buttermilk waffles topped with chile-cherry chutney, chorizo country gravy, and maple syrup

Chicken Fried Steak 14.75

Egg over easy, country gravy, collards, potatoes, and Texas toast

Hippyster Skillet 10.50

Crispy Brussels, red potato, sweet potato, kale, scrambled eggs, and whipped goat cheese

*Hours, menus, and prices vary by location www.diningout.com

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RANGE

Downtown

rangedowntown.com

918 17th Street Denver, CO 80202 PH: 720.726.4800 Breakfast: Monday-Friday 6:30-10am Saturday and Sunday 7-11am Lunch: Monday-Friday 11am-2pm Saturday and Sunday 11am-2pm Dinner: Monday-Saturday 5-10pm Sunday 5-9pm

Range has many definitions, each of which was used as a reference in crafting the menu and creating the restaurant. The kitchen marries the traditions of smoke, hardwood charcoal, and hearth-baking with the concepts of local, organic, and seasonal. Located in the Renaissance Denver Downtown City Center hotel, range celebrates the foods and adventurous spirit of the American West while taking it to a new level of sophistication. Come experience range’s passion for delicious handmade foods along with the Rocky Mountain hallmark of warmth and hospitality.

Happy Hour at range and at The Teller Bar: Monday-Friday Reservations Recommended for Large Parties Semi-Private and Private Vault Parties Available Complimentary Valet

sample menu selections Kale and Quinoa Salad

Pork Green Chile Street Tacos

Warm Brussels Sprout Salad

Stuffed Acorn Squash

Saffron risotto, green chile crema, and Cotija

Butternut squash, puffed wild rice, shiitakes, and fermented chile barbecue vin

Wood Oven Flatbread

butcher’s cuts::

Brick Chicken

snacks:: Red and Green Chile Corn Bread Chipotle honey butter

Colorado Arancini

Wild rice, shiitake mushrooms, and smoked red pepper Orange mustard glaze, dried fruits, wild rice, and green beans

Bison brat, duck prosciutto, salami, and salmon dip

CAB Filet Mignon 8oz

Salmon Thermidor

House Smoked Spare Ribs

CAB Rib-Eye 16oz

Field and Stream Board

Honey, chile, cilantro, and peanuts

Crispy Goat Cheese Fritters Smoked red pepper coulis

Burrata Toast

Roasted tomato, smoked speck, and arugula pesto

soups and greens:: Roasted Tomato Soup

Crispy corn tortilla strips, tomatillo, and Cotija

Corn Chowder

Bacon, potato, truffle, and sour cream

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Green chile crema, pickled Fresno, crispy shallots, spicy aïoli, and corn tortillas

Flank Steak 8oz

Seasonal selection

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Quinoa tabbuleh herbs, roasted peppers and tomato, apple, and lemon

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Lamb T-Bone Chops 6oz Dry-Aged NY Strip 12oz Bone-In Pork Chop 14oz

mains:: Meatballs

Beef and bison meatballs, cheddar grits, chipotle tomato sauce, and pecorino

Truffled Mac ’n’ Cheese

Black forest ham, mornay, black truffle, Gruyére, and crumb dust

Roasted baby potatoes, cipollini, wilted spinach, and saffron cream

Pan-Seared Scallops

Creamed corn, poblano, smoked brown butter lime sauce, and pickled Fresno chile

Green Chile Mojo Lamb Shoulder

Slow-roasted lamb shoulder, garlic, green chile, quinoa tabbouleh, and roasted peppers

Smoked Bison Ribs

Fried grits, garlic kale, and fermented chile barbecue sauce

RECESS BEER GARDEN

Lower Highlands

recessbeergarden.com

2715 17th Street, #103 Denver, CO 80211 Photos by Adam Larkey

PH: 720.638.0020

The best beer garden in Denver opened recently in LoHi with some of the best gastropub cuisine around. In the mural-lined beer garden illuminated by string lighting—or

Monday-Wednesday 3pm-Midnight Thursday and Friday 3pm-2am Saturday 11am-2am Sunday 11am-Midnight

inside if it’s chilly—Recess invites you to relax with a craft brew and the dishes you crave. Like all good

Beer Garden Open ‘Til 10pm

beer gardens, Recess stocks a mean bar with “Colorado Proud” drafts and selections from around the

Happy Hour: Monday-Friday 3-7pm

world, plus an impressive list of bombers and bottles. The fare here goes well beyond what you’d expect,

Late-Night Fare Huge Beer Garden

with colorful salads featuring ingredients like candied carrots and bourbon-braised apples; and large, shareable plates like the Barbecue Board with ribs, pulled pork, a smoked brat, and a ton of sides. This is also a burger lover’s dream with several tempting varieties and a build your own option. Speaking of build your own, you can custom-build your own Mac ‘n’ Cheese with over a dozen cheeses and toppings. Recess also serves late-night fare and serious happy hour deals. Basically, Recess is your new chill go-to spot any time of day.

sample menu selections salad fare::

starter fare::

main fare::

Quinoa Tabbouleh 12

Chili Fries or Tots 8

Shrimp Po’Boy 14

Carrot and Prosciutto 12

House-Smoked Chicken Wings 11

Quinoa, cucumber, tomato, red onion, and fresh parsley over arugula with lemon vinaigrette Candied carrots, crisp prosciutto, goat cheese, and almonds over mixed greens; served with a lemon vinaigrette

Warm Ferro Salad 12

Roasted veg, warm ferro, and arugula with maple vinaigrette

slider fare:: House-Smoked Pulled Pork 2 sliders for 10

House-cut fries or tater tots smothered in pork green chile and topped with cheddar and pepper Jack 1/2lb naked wings with choice of a side sauce; bourbon barbecue, spicy barbecue, Buffalo, or sweet heat dry rub; served with celery, carrots, and blue cheese

Corn Dog 4.50, double 8

Hand-dipped beef frank with beer mustard and pickle spear

burgers::

Two smoked pork sliders with sweet and spicy coleslaw and bourbon barbecue; served with a side of fries

certified angus beef on brioche with lettuce, tomato, red onion, housemade spicy pickles, and choice of side

Chorizo Dip 11

The McKlusky 13

Queso blanco, cholula chorizo, pico, and fried pita

mac and cheese:: served with beer cheese sauce; topped with crispy onions; choice of cheese and two additions for 10

Beer Cheese Sauce 11

With choice of one addition included

Smoked pork, crispy onion, pepper Jack, and bourbon barbecue

The Olson 13

Bacon, jalapeño, avocado, pepper Jack, and spicy barbecue

Build Your Own 11

Fried shrimp, lettuce, pickles, and garlic aïoli

St. Louis Ribs 15

House-smoked pork ribs with sweet and spicy coleslaw, potato salad, and choice of sauce; bourbon barbecue, spicy barbecue, or Carolina mop sauce

Meatball Sub 13

Four meatballs, marinara, mozzarella, and fresh basil

Blackened Salmon Sammie 13

Tomato and basil relish, arugula, Parmesan, lemon wedge, and garlic aïoli on ciabatta

sides:: tater tots, sweet and spicy coleslaw, soup of the day, brussels sprouts, house-cut fries, and side salad

beer:: 11 colorado proud beers on draft and 11 out-ofstate and beyond beers on draft, plus rotating taps, bombers, bottles, and cans from both local and global breweries

Beef burger, quinoa patty or grilled chicken breast with lettuce, tomato, red onion, and housemade spicy pickles; your choice of cheese, additions, sauces, and one side www.diningout.com

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RHEIN HAUS

Downtown

rheinhausdenver.com

1415 Market Street Denver, co 80202

Rhein Haus is a beloved independent, Bavarian-inspired restaurant in Denver’s LoDo neighborhood. A unique space featuring two stories of inspired décor sourced from around the

PH: 303.800.2652

world, Rhein Haus also offers four indoor bocce ball courts. The restaurant serves housemade sausages

Monday-Thursday 3-11pm Friday 3pm-2am Saturday 10am-11pm Sunday 10am-11pm Happy Hour Monday-Friday 3-6pm

and pretzels as well as a selection of salads, sandwiches, and entrées. Bar selections include a variety of German beers, Colorado craft beers, wine, and freshly made cocktails. Rhein Haus serves dinner, weekend brunch, daily happy hour, and late-night menus, and is host to private events of all sizes. Guests can also pop over next door to sister restaurant Wally’s Wisconsin Tavern to enjoy some Midwestern favorites, including delectable fried cheese curds and an extensive Old Fashioneds menu.

sample menu selections share plates:: Giant Pretzel 15

Housemade and served with four dipping sauces

Chicken Schnitzel Sliders 12

Three sliders; pickled fennel, cabbage and sage slaw, Dijon dressing, and pretzel bun

entrée plates:: Pork Schnitzel 19

Pork cutlet, pretzel breading, lemon, caper, parsley, shallot butter sauce, Granny Smith apple slaw, and charred lemon

Smörgåsbord 34

A feast for one, or enough for two to share; a full schweinshaxe, roasted bone-in chicken breast, Polish kielbasa, mashed potatoes, cheesy spätzle, sauerkraut, pretzel, and spinach dumplings

Schweinschaxe 24

Crispy braised pork shank, roasted baby carrots, roasted new potatoes, mustard greens, and pork jus; topped with pineapple mustard

Rhein Haus Burger 15

100-percent house ground chuck, flame broiled, served medium well, cabbage royale, onion, tomato, dill pickle, emmental cheese, and housemade bun; served with fries 194

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Bavarian Kasespätzle 15

Goat cheese spätzle, Grana Padano cream, oven dried tomatoes, crispy sweet onions, and chives

suppe and salat:: Beef Goulash 8; 14

Hearty stew with pretzel crisps, sour cream, and chives

Kale and pear Salad 9

Shredded kale, julienned pear, farro, horseradish vinaigrette, and Grana Padana crisp

Roasted Beet Salad 10

Pistachio goat cheese, roasted red beets, arugula, pickled apple, banyuls vinegar, and olive oil

wurst platte:: served with sauerkraut, mashed potatoes, and fresh horseradish

wurst und bun:: Served on housemade pretzel bun with french fries and a pickle spear

The Classic 13

Your choice of housemade wurst with sauerkraut, diced raw onion, and spicy marinated peppers

Denver Brat 13

House bratwurst, sautéed onions and bell peppers, diced jalapeños, and Tillamook cheddar fondue

Rhein Brat 14

Applewood-smoked bacon wrapped housemade Rhein Haus bratwurst, caramelized onions, Dijon mayo, and cabbage-apple slaw

Munich 13

Bratwurst 14

Housemade Rhein Haus habanero cheddarwurst, Tillamook cheddar beer fondue, and crispy sweet onions

Habanero Cheddarwurst 14

Traditional 16

Polish Kielbasa 13 Nuremberg 13

Grillwurst Schmankerl 30

An almost 2lb sampler of all the sausages with sauerkraut and mashed potatoes; great for sharing

Frankfurter 13

Veggiewurst 12

pizza:: German Flammkuchen on housemade sourdough with smoked bacon, onions, and sour cream

Pepperoni Pizza 18

Housemade pepperoni, tomato-paprika sauce, and fontina; topped with honey

RIOJA

Lower Downtown

RiojaDenver.com

1431 Larimer Street Denver, CO 80202

Photo: Clayton Vurciaga

James Beard Award-winning executive chef Jennifer Jasinski and business partner Beth Gruitch have teamed to create a dynamic dining scene abundant with Mediterranean influences. Jasinski blends fresh local ingredients with simple flavor combinations

PH: 303.820.2282

to create a renaissance of tastes. While Jasinski handles the kitchen, Gruitch and her well-trained staff provide upbeat and unobtrusive service, treating every guest like a valued friend. A full remodel features Saarinen-esque chairs and booths covered in a luxe crushed velvet, multiple booth and banquette seating options, and a more intimate, residential feeling. During the warmer months, rioja also offers patio seating—great for people-watching on historic Larimer Square. Its location in the heart of downtown puts it within walking distance of the Denver Performing Arts Complex, Colorado Convention Center, all the major downtown hotels, Pepsi Center, and Coors Field making it the perfect place to dine before or after an event or show.

Patio Seating Valet Parking Available Extensive Wine List Semi-Private Parties Bar Scene

Dinner: Open Nightly Lunch: Wednesday-Friday Brunch: Saturday and Sunday

Winner—Best Chef Southwest 2013; Nominated—Outstanding Chef 2016—James Beard Foundation AAA Four Diamonds 2009-2016 Chef of the Year—Denver Magazine Colorado and Western Regional Chef of the Year—American Culinary Federation 25 Best Restaurants—5280 magazine

sample menu selections brunch selections::

dinner selections::

Gabe’s Chronic Chicken Sandwich 13.77

Roasted Beets 9.69

Housemade focaccia, chile-marinated grilled chicken, bacon, Madras curry aïoli, endive, celery, red onion, candied cashews, and mixed green salad

Rioja Benedict 11.22

Goat cheese biscuit, bacon, spinach, tomato, poached eggs, and Parmesan sauce

The Hangover Cure 17.34

Braised pork belly, tater tots, cipollini onions, oyster mushrooms, avocado, and Adrian’s green sauce

Eric’s Doughnuts 8.16

Whipped lemon mascarpone and blueberry compote

lunch selections:: Colorado Lamb Burger 13.77

Housemade mozzarella, spicy aïoli, arugula salad; or á la Fausto, fried egg, chronic bacon, avocado add 6.12

Super Food Salad 14.28

Kale, black radish, yellow beets, blueberries, pistachio granola, and ginger-tumeric vinaigrette; add choice of protein at market price

Frisée Salad 14.79

Celery ribbons, lovage, sorrel, pickled shallot, 64-degree egg, smoked salmon, and citrus vinaigrette

Blood orange, black sesame tahini, sweet potato, and mustard greens

Beth’s Favorite Pizza 16.32

Black mission figs, Italian Mountain Gorgonzola, prosciutto, and arugula

Fresh Bacon Appetizer 9.69

Cardamom-spiced pork belly and Madras curryscented fresh garbanzo bean purée

Rioja “Picnic” 19.89

A trio of artisan meats, warm pine nut-crusted goat cheese, Italian mountain Gorgonzola, olives, truffle fennel salad, orange confit, and almonds

Ricotta Gnocchi 24.48; 12.24

Milk Poached Veal Striploin 36.72

Apples, caraway cabbage, matsutake mushroom, potato latke, apple sour cream, and sauce au poivre

Serrano Ham Wrapped Octopus 29.58

Olive oil cake, marrow beans, olive purée, and mint

dessert selections:: Beignets 9.18

Sweet goat cheese and black mission fig-filled pastries and ruby Port wine reduction

Chocolate Peanut Butter Torte 9.18

Flourless chocolate cake, peanut butter ganache, salted caramel, and dulce de leche ice cream

*Check out riojadenver.com for current menus

Chestnut nage and mushroom fricassee

Artichoke Tortelloni 12.24; 19.89

Goat cheese and artichoke mousse-stuffed pasta, artichoke broth, truffle essence, queso de mano cheese, and chervil

Pan-Seared Grouper 28.56

Japanese eggplant, figs, pine nut butter, blistered shishitos, charred leek aïoli, and basil

Petaluma Chicken 29.58

Cauliflower gratin, frisée-herb salad, and tarragonbrandy jus www.diningout.com

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ROOT DOWN

Lower Highlands

rootdowndenver.com

1600 West 33rd Avenue Denver, CO 80211 PH: 303.993.4200 Dinner: Daily 5pm-Close Happy Hour: Monday-Friday 4-6:30pm Brunch: Friday 11am-2pm Saturday and Sunday 10am-2:30pm

“Simple and sophisticated” is the core philosophy of root down, the vision of seasoned restaurateur Justin Cucci. The restaurant, which is located in a beautifully refurbished

Happy Hour Organic Gluten-Free and Vegetarian-Friendly Menu Amazing Patios Private Room City Views Gluten-Free, Vegan, and Vegetarian-Friendly Menu

1950s gas station in the Highlands neighborhood, is dedicated to serving globally influenced seasonal food using only the freshest organic ingredients. From sustainable fish and grass-fed beef to local organic fresh vegetables, Cucci and culinary director Jeremy Kittelson are focused on using the best ingredients from local farms to create innovative, rustic, and ingredient-driven fare. root down uses cutting-edge creativity, technology, and local resources to ensure that their credo—to create simple, organic, sustainable, and delightful cuisine—comes through. A sophisticated mix of mid-century modern furniture and reclaimed pieces, including a refurbished bowling alley as root down’s eclectic bar, ensures that this rehabbed gas station is anything but kitsch. root down presents an inspired take on classic modernism in both food and surroundings, and is an intelligent, fresh alternative that serves delicious, locally-inspired fare.

Traveling soon? Visit us at root down in Concourse C at DIA!

sample menu selections brunch:: featuring bottomless blood orange mimosas

Zucchini Bread French Toast 6; 12

Blueberry maple syrup, pretzel super seed, and chai bufala yogurt

Fried Chicken and Goat Cheese Biscuits 16 Kale-carrot slaw, fried egg, and red chilemushroom gravy

Fried Egg Sandwich 11

Croissant, almond romesco, scallions, Ibérico cheese, avocado, and tomato

Bibimbap Steak and Eggs (GF) 19

Coffee-rubbed callicrate sirloin, grain salad, pickled vegetables, mushrooms, sunnyside-up egg, gochujang barbecue, sweet chile, and vinaigrette

Shrimp and Sweet Potato Hash (GF) 16

Sweet potato, plantain and black bean cake, pork belly, green onion, jalapeño, red bell pepper, sunnyside-up egg, and Anaheim salsa

Scrambled Tofu (GF, V) 14

Harissa carrots, Brussels sprout-kale salad, avocado, tomato, fennel chutney, and sesame vin

small plates::

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Tender Belly bacon, smoked almonds, Gournay cheese fondue, peppadew peppers, and Sherry gastrique

Scallops 27

Sweet corn panisse, huitlacoche, shiitake conserva, roasted corn salsa, almond romesco, and chive oil

Red Rice Risotto (V, GF) 19

Carnaroli rice, black quinoa, pistachio, black currants, green chickpeas, arugula, shaved carrot, and harissa carrot purée

Dungeness Crab and Avocado Tacos (GF) 16 Jicama “tortillas,” sweet corn yogurt, tomato salsa, kohlrabi-radish slaw, pepitas, and yuzuapple vinaigrette

Vadouvan Roasted Cauliflower (V, GF) 13 Fresh dill, roasted tomato, pomegranate, marcona almonds, coconut yogurt, Dijon, and pomegranate molasses

soup:: Carrot and Thai Red Curry (GF) 9 Apple-pear chutney and cilantro

salads::

entrées:: Tofu Paneer (GF, V) 24

Fried tofu, harissa carrots, roasted eggplant, red chile, tomato-fennel, and cilantro chutney

Three Chile Chicken (GF) 27

Sweet corn spaetzle, mushrooms, snap peas, peppadew relish, poblano adobo, and lime crème fraîche

Longs Peak Rack of Lamb (GF) 35

Lamb T-bone, housemade lamb sausage, sorghum tabouleh, apricots, preserved lemon, date jus, and cardamom yogurt

Flatiron Steak (GF) 29

Crispy smashed red potatoes, fried Brussels, scallion yogurt, and pink peppercorn au poivre

Longs Peak Lamb Two Ways (GF) 35

Lamb T-bone, housemade lamb sausage, sorghum tabbouleh, apricots, preserved lemon, date jus, and cardamom yogurt

Rockfish Tom Kha (GF) 29

Radish, roasted carrots, snap peas, cilantro, bamboo rice, and chile oil

Colorado Lamb Sliders (GF) 17

Columbian Arepas (GF) 13

Roasted Baby Beets (GF, V) 14

Spiced ground lamb and bacon, aged white cheddar, harissa aïoli, slaw, sweet potato fries, and mint-garlic yogurt

Diver Scallops (GF) 18

Stuffed Kuri Squash (V, GF) 12

*V: Vegan by Request; GF: Gluten-Free by Request

Corn cake, mozzarella, smoked Gouda, poblanopistachio pesto, achiote crema, and pico de gallo

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Devils on Horseback (GF) 13

Quinoa, compressed melon, marcona salsa verde, pickled shallots, and black garlic brown butter www.diningout.com

Arugula, Colorado goat cheese, toasted hazelnuts, beet-sunflower seed pesto, and basil vinaigrette Spanish chorizo, diced apples, turmeric sorghum, baby mustard greens, whipped feta, and cinnamonchile butternut oil

SARTO’S

Jefferson Park

sartos.com

2900 West 25th Avenue Denver, CO 80211 PH: 303.455.1400 Pantry: Tuesday–Saturday 11am-7pm Dinner: Tuesday–Sunday 5-10pm

In the heart of Jefferson Park, Sarto’s light and airy space is a welcoming and refreshing oasis reflective of the cuisine: timeless with a great attention to detail. This social Italian eatery offers an experience that is quintessentially “vita Italia,” creating the backdrop befitting of social gatherings, large and small, frequent and celebrated—all to be appreciated with seasonally aligned, scratch menus, couture cocktails, and an all-Italian wine list. Sarto’s menus are adorned with pastas made by hand daily, stone oven-inspired entrées, and handcrafted pastries. To complement the experience, Aperitivo Hours occur nightly where bespoke bites are ordered by the piece or plate to be enjoyed socially. Insider tips: Sit at the Cicchetti Bar where chef interaction is encouraged, request a patio table to dine among the sculpted Cabernet vines, and check out The Pantry, Sarto’s Italian food counter next door to pick up housemade pastas, sauces, and more. Whether you come for weekend

Weekend Brunch: Saturday and Sunday 10am-2pm Reservations Suggested Ample Outdoor Seating Weekend Brunch Authentic Cicchetti Bar Private Dining Available Gourmet Market and Deli Chef’s Counter Gluten-Free Options Italian Beer and Wine Lists Signature and Custom Cocktails Happy Hour Catering

brunch, a casual lunch, light bites, or a leisurely evening, Sarto’s is the perfect fit.

sample menu selections first fittings::

seamless pasta::

tailored entrées::

Cicchetti

Ravioli con Patata (Potato)

Chicken (Pollo) 20

Cavatelli con Salsiccia (Sausage)

Pork (Maiale)

Lasagne con Cinghiale (Wild Boar)

Steak (Bistecca)

Linguine con Funghi (Mushrooms)

Salmon (Salmone)

Daily inspired bites until 8pm

Romana

Cast iron fired Roman olive oil bread finished with Grana Padano, prosciutto di Parma with Gorgonzola morteum, and fig jam

Burrata

Classic housemade Burrata accented by heirloom tomatoes, basil pesto balsamic glaze, and grilled focaccia

Cozze

Pan-roasted PEI mussels with garlic, shallot, fennel, and white wine jus; served with grilled focaccia

textures:: Arugula

Wild arugula, toasted pine nuts, Parmigiano, and lemon oil

Hand formed pasta dumplings stuffed with purple potato and taleggio, served with herbed ricotta, crisp potatoes, and broken lemon vinaigrette Hand rolled ricotta pasta dumplings with spring peas, fava beans, and housemade sausage; finished with lemon and Parmigiano Housemade pasta sheets, wild boar bolognese, basil, mozzarella, Grana Padano, and marinara Medium cut ribbon noodles with mixed wild mushrooms and a thyme-white wine butter sauce

Spaghetti e Polpette (Meatballs)

Boneless crispy roasted organic half chicken constructed over house risotto and asparagus with chicken-herb jus underfoot Grilled pork shank with creamed corn fregula, patty pan squash, radish, salmoriglio, and sause Genovese Grilled 8oz filet with potato gnocchi tots, truffled aïoli, and salsa verde Grilled Ora King salmon paired with buttered baby artichokes, crispy arancini, lemon yogurt, and drizzle of saba

Chitarra cut thick ribbon noodles wrapped in house marinara, topped with tender braised meatballs

Watermelon

Watermelon, local organic rossa lettuce, whipped ricotta, toasted sunflower seeds, and red wine vinaigrette

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SENOR BEAR

Lower Highlands

senorbeardenver.com

3307 Tejon Street Denver, CO 80211 PH: 720.572.5997 Open Daily Dinner 5-10pm Happy Hour 3-6pm Sunday Brunch 10am-2pm Reservations Suggested Full Bar Pisco Menu Latin-Inspired Menu

Señor Bear: Latin-inspired food and drink from the minds behind Highland Tap and Bar Dough. Helming the kitchen at this fresh Highlands spot is culinary talent Blake Edmunds (of Highland Tap and Bar Dough)—a chef with incredible vision who’s delivering hearty treats like coconut spare ribs, mofongo, ceviche, the famous happy hour gordo crunch tacos, and smoked jerk pollo to Denver’s hungry public. Set in the old Jezebel’s space off Tejon, the restaurant is a bright, tile and wood-bedecked tribute to Latin flair and flavor, including an unheard of selection of piscos, tequilas, and many-layered, fresh-faced cocktails (we’re digging the Milk Punch with ginger syrup) that make the food sing. If you’re looking for a serious culinary tribute to the many flavors of Latin America alongside heart-felt hospitality (a signature of Latin culture, of course), then cozy in to a table at Señor Bear for an unforgettable experience.

sample menu selections mariscos::

carnes y pollos::

en el lado::

Albacore Tuna Ceviche

Empanada

Patatas

Mofongo

Arroz Mamposteao

Roasted lemon dressing, marinated romaine, purslane, parsley, ají chile puff, and pickled jalapeño

Pan Seared Mahi Mahi

Coconut green curry, ginger, garlic, crispy taro root, cilantro, and Peruvian sweet peppers

Mussels Conserva

Marinated mussels, onion, garlic, jalapeño, roasted red peppers, and plantain chips

Pigeon Pea Escabeche

Pigeon peas, carrot, onion, jalapeño, garlic, and plantain chips

vegetables:: Brócoli Saltado

Stir fried broccoli and oyster mushroom, sesame chile glaze, patatas, ají panca aïoli, and chive crepes

Kale and Brussel Sprout Ensalada

Toasted almond vinaigrette, Gouda, speck, serrano chile, nopales, and dried mango

Tomato Escabeche

Heirloom cherry tomatoes, onion, garlic, Fresno and habanero chiles, avocado sikil pak, and tempura pickled eggplant 198

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Chicken, avocado, poblano, tomatillo, and crema Braised chicken, plantain, chile rojo, green papaya, cabbage, mango, habanero, and garlic

Huanciana sauce and chives

soft serve::

Coconut Spare Ribs

Housemade Soft Serve

Beef Tartare

dulces::

Pepper, garlic cumin oregano, and orange mojo Tenderloin, charred onion aïoli, sesame crumble, serrano purée, egg yolk jam, pickled mustard seed, and tostadas

Crispy Pig Tail

Caramelized onion and tamarind glaze, crispy pig ears, green chile sofrito, radish, cucumber, and pickled onion

Asado de Res

Wood grilled chef’s cut and chimichurri

Jerk Pollo

Half of a Mary’s farm chicken, jerk rub, and lime

Chuletón

Smoked bone-in dry-aged Duroc pork chop, sweet potato orange puree, PX Sherry glaze, crunchy spiced gandules, and cilantro

Seasonally rotating flavors

Churros

Lime and vanilla sugar and brown butter curd

Flan de Quesillo

Almond butter crunch and caramel

SIMMS

Golden

simmssteakhouse.com

11911 West Sixth Avenue Golden, CO 80401 PH: 303.237.0465 Sunday-Thursday 4-9pm Friday and Saturday 4-10pm Sunday Brunch: 10am-2pm

Set atop a hillside overlooking downtown, Simms Steakhouse offers scenic and premier dining with an award-winning view of Denver. While the view is unparalleled, the cuisine rises to the occasion. Simms Steakhouse offers a spectacular menu featuring an expansive selection of high-quality beef, fresh fish, seafood, prime rib, poultry, and salads. The Center Cut Filet Mignon and Bone-In Rib-Eye are both legendary among the restaurant’s diners, along with the Cold Water Rock Lobster Tail. The extensive wine list provides the perfect pairing for any entrée. It’s the ideal location for business dinners, special occasion dining, or just a night out. For those looking for something more relaxing, the Sixth Avenue Lounge offers a comfortable setting in which to enjoy this famous Denver view.

Family-Friendly Notable Wine List Lounge Atmosphere Signature Drinks Takeout Available Weekend Brunch Happy Hour Private Events Corporate Meeting Space Valet Parking Patio Dining Amazing Views

Scenic View—OpenTable’s Diners’ Choice Award Best Sunday Brunch Buffet—Westword

sample menu selections appetizers::

entrées::

Jumbo Lump Crab Cake 19

Colorado Lamb Loin 32

Finished with jumbo lump crab and chive beurre blanc

soups and salads:: Lobster Bisque 10 Sherry

Five Onion Soup 9 Jarlsberg cheese

Harvest Beet Salad 9

Local seasonal beets, apple, arugula, macadamia nut, beet mousse, and lemon vinaigrette

Pear and Saga Blue Cheese Salad 10 Candied pecans, teardrop tomatoes, and creamy vinaigrette

Duck fat potatoes and chimichurri aïoli

Pan-Roasted Chicken 26

Mashed potatoes, asparagus, and herb butter sauce

Szechuan Pepper Crusted Tuna 32 Charred asparagus and ginger-soy butter

Crispy Skin Salmon 29

King crab fondue and Brussels sprouts

Mahi Mahi and Jumbo Lump Crab 29 Sherried lobster sauce and fresh vegetables

Cioppino 39

Scallops, shrimp, mussels, clams, salmon, tuna, white fish, tomato broth, fresh basil, and garlic toast

Colorado Trout 27

Tomato-Boursin cheese stuffing, Romanesco sauce, and fresh vegetables

Chilean Sea Bass 39

Caper-artichoke butter, arugula, and lemon vinaigrette

chef recommendations:: Center Cut Filet Mignon 7oz 37; 10oz 42 Alaskan King Crab Legs (1/2lb or 1lb) market price Herb butter broiled with drawn butter

Prime Rib 12oz 32; 16oz 38

Au jus, creamy horseradish, and baked potato

Bone-In Filet (14oz) market price

desserts:: Peanut Butter Banana Cake 9

Banana cake, peanut butter mousse, dark chocolate glaze, and bacon peanut toffee bits

Chocolate Layered Cake 9

Chocolate sponge cake, Valrhona chocolate icing, sliced strawberries, and crispy chocolate round

Farmers’ Market Pie 9

Seasonal fruit baked in a buttery crust; served with vanilla ice cream and streusel topping

www.diningout.com

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STEUBEN’S

Uptown

steubens.com

523 East 17th Avenue Denver, CO 80203 PH: 303.830.1001

7355 Ralston Road Arvada, CO 80002 PH: 303.830.0096 Monday-Thursday 11am-11pm Friday 11am-Midnight Saturday 10am-Midnight Sunday 10am-11pm Arvada Monday-Thursday 8am-10pm Friday and Saturday 8am-11pm Sunday 8am-10pm Reservations Through Reserve.com; Food Truck Available for Private Events and Catering Weekend Brunch Outdoor Seating Curbside Takeout Late-Night Dining Family-Friendly Parking Lot Happy Hour Breakfast Served Daily at Arvada Location

Then meets now at Steuben’s, the second venture from the owners of Denver’s nationally acclaimed Vesta, and Asian-inspired ping pong hall, Ace Eat Serve. Named after a restaurant that dominated Boston’s social circuit in the ‘40s, ‘50s, and ‘60s, Steuben’s salutes its memory with a dining environment that’s retro-visionary. Eggshell-blue formica tables, linoleum floors, almond-brown booths, and chrome lamps create a rare ambience that’s simultaneously sophisticated and fun without feeling gimmicky, while two patios eliminate the uncertainty of your quest to secure outdoor seating. The kitchen matches this feel, using nostalgia as a main ingredient as it churns out a menu of pure Americana. Dishes ranging from Macaroni and Cheese to Herb Roasted Chicken re-awaken the palate to the virtuous bliss of classic comfort food. And authenticity at Steuben’s is not treated like a cheap approximation—french fries are served in wax paper and the drink menu features long-lost treats like malts and root beer floats. A popular weekend brunch keeps the party going well into the morning and curbside pickup makes it easy to take your favorite dishes home. “For homestyle cooking with a high-end twist, head to Steuben’s.”—The New York Times “This place is fun, which comes as no surprise, considering Owners Josh and Jen Wolkon are also the team behind the popular Vesta.”—Bon Appétit

sample menu selections appetizers::

salads::

entrées::

Chicken Fried Pickles 5

Iceberg Wedge 7

Macaroni and Cheese 7; 9

Deviled Eggs 7

Greek 11

Chilaquiles 13

Gravy Cheese Fries 8

Cobb 12

Crispy Brussels Sprouts 8

Caesar 10

Hummus, Pita, and Veggies 9

sandwiches::

Peel and Eat Shrimp 12 Steubie Snacks 8

Crispy braised pork shoulder, salt, pepper, powdered sugar, chile, and garlic aïoli

soups:: Chicken Tortilla 4; 7 Clam Chowder 4; 7 Tomato 4; 7 French Onion 4; 7 Green Chile Stew 5; 8

Green Chile Cheeseburger 10 Impossible Burger 14 Cubano 11 Smothered Breakfast Burrito 10 Grilled Cheese 5 Monte Cristo 9

Sunnyside-up egg, shredded beef, and avocado

Pot Roast 18

Harris Ranch braised beef, roasted carrots, garlic mashed potatoes, and mushroom jus

Trout Amandine 16

Almonds, parsley potatoes, and green beans

Fried Chicken 17

Buttermilk-brined chicken, mashed potatoes, biscuit, and chicken gravy

Nashville Hot Fried Chicken 17

Spicy bacon brown sugar glazed chicken, Texas toast, house-pickles, and mashed potatoes

Cheesesteak 11

Cayenne Etouffée 15

Maine Lobster Roll and Fries market price

desserts::

Connecticut Lobster Roll and Fries market price

Crawfish, shrimp, andouille, and dirty rice

Malt or Milkshake 6 Butterscotch Pudding 6 Fried Apple Pie 8

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www.diningout.com

STK

Lower Downtown

stkhouse.com

1550 Market Street Denver, CO 80202 PH: 720.597.8010

In a city where steak is king, STK is Denver’s latest steakhouse—and it has added a new dimension to the city’s dining scene. This unique concept artfully blends the modern steakhouse and chic lounge for a dynamic dining and entertainment experience in the heart of bustling LoDo. Incorporating the sleek, contemporary design STK is known for, the Denver outpost is no exception, bringing the party to your traditional steakhouse. The sophisticated yet fun menu of reimagined classics include dishes like bite-sized Wagyu Beef Lil’ BRG’s, Jalapeño Cheddar Grits and, of course, a selection of signature steaks that will satisfy a wide range of appetites. Seafood lovers are sure to leave satisfied, too, with options like Spiced Tuna; Seared Hokkaido Scallops; and a towering shellfish platter of shrimp, oysters, and Alaskan King crab. An in-house DJ creates an infectious, high-energy vibe that provides guests with an experience that satisfies long after dinner. For a more intimate experience, guests can book one of the restaurant’s two private dining rooms or the entire venue. Experience a steakhouse like never before at STK.

Lunch Monday-Friday 11am-2:30pm Dinner Monday-Wednesday 5-10pm Thursday 5-11pm Friday 5pm-Midnight Saturday 5pm-Midnight Sunday 5-9pm Happy Hour Monday-Friday 2:30-6:30pm STK Night Cap Friday and Saturday 10:30pm-Close Dress Code Happy Hour Late-Night Dining Signature Cocktails Parking Garage Lounge Atmosphere Event Space Dry-Age Steak Program

sample menu selections happy hour features::

market salads::

sides::

Signature Bites

Baby Gem Lettuce Caesar 11

Mac and Cheese 13

Half Off Signature Cocktails STK Night Cap 20

Ultra premium beverages: Dom Perignon, Don Julio 1942, Johnny Walker Blue, and select decadent desserts 10

appetizers:: Lil’ BRGs 19

Wagyu beef, special sauce, and sesame seed bun

Crispy Calamari 16

Blistered shishito peppers and chile rémoulade

Tuna Tartare 19

Hass avocado, soy-honey emulsion, and taro chips

Herb croutons and Parmigiano-Reggiano

Shaved Brussels Sprouts Salad 15 Apples, cranberries, aged goat cheese, and Marcona almonds

stk and entrées:: Filet 6oz 41 Dry-Aged Delmonico 14oz 62 Dry-Aged Porterhouse 28oz 89 Miso-Glazed Chilean Sea Bass 46

Soba, mushroom broth, and bok choy salad

Colorado Rack of Lamb 51

Root vegetable hash, pomegranate jus, and chai chevre

Braised Short Rib 32

Jalapeño cheddar grits, pepper relish, and crisp shallot

Broccolini 13 Foraged Mushrooms 13 Jalapeño Cheddar Grits 13 Parmesan Truffle Fries 13 Creamy Yukon Potatoes 13 Tater Tots 13 Creamed Spinach 13 Sweet Corn Pudding 13

desserts:: STK Doughnuts 10

Candied pecans and maple glaze

Salted Caramel Budino 10

White chocolate streusel and vanilla chantilly

Toffee Pudding 10

Crème fraîche ice cream and caramel tuile

www.diningout.com

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STOIC & GENUINE

Lower Downtown

stoicandgenuine.com

Historic Union Station 1701 Wynkoop Street Denver, CO 80202 PH: 303.640.3474 Sunday-Thursday 11am-10pm Bar Stays Open One Hour After Dining Friday and Saturday 11am-11pm Bar Stays Open One Hour After Dining Full Bar Estate Wines Grower Champagnes Bar Scene Open Daily for Lunch and Dinner Patio Valet Parking Take Out for DIA Train

Photos by Marc Piscotty

Welcome to Stoic & Genuine, the latest incarnation of restaurateurs Beth Gruitch and James Beard Award-winning chef Jennifer Jasinski. The Denver Post called it “Great.” Westword says it’s “A keeper.” This iconic, multi-coastal seafood restaurant, oyster house, and granita bar is committed to impeccably fresh, sustainable, and creative seafood preparations set in the grand ambience of Denver’s newly renovated historic Union Station. An exhibition kitchen opens up to a raw bar chock-full of changing oyster selections, crab, whole fish, and shellfish. The shrimp hail from the Gulf the lobsters from Maine, the sea urchin from Santa Barbara. The seafood choices are certified sustainable as a James Beard Foundation Smart Catch Leader. Stoic & Genuine’s beverage program centers on a creative granita bar, craft and classic cocktails, and a broad grower Champagne selection by the bottle and glass. They truly live up to their motto, “No Ocean, No Worries.” 25 Best Restaurants 2014, 2015, 2016—5280 Magazine Best Seafood—Westword Best of Denver “Great!”—Denver Post Top 10 Seafood Restaurant in the U.S.—Gayot.com

sample menu selections lunch::

shuck, eat, repeat::

main and maines::

I’ll Have the Fish

Pick a fish and salad below

East and West Coast Oysters market price

Crispy Whole Haddock market price

Po’Boy

Maine Lobster market price

Gambino’s roll, lettuce, tomato, onion, togarashiherb aïoli, and lemon-bottarga fries

Green Goddess

Bibb lettuce, asparagus, zucchini, tomato, cucumber, tarragon, and bread crumb

Avocado Toast

Scallop Crudo 18.50

Pear, foie gras vinaigrette, sunflower seeds, saba, and chive

Squash and Maine Lobster Soup 12

sandwiches and hot stuff::

Tonnato 10.50

Tuna Melt 15.50

Candied lemon vinaigrette, smoked salt, parsley, and sorrel

Lobster, pumpkin pistou, and yogurt cloud Panko-crusted eggplant fries and sorrel

Octopus Mortadella 12

Paella Moderna 29

Verlasso salmon, mussels, shrimp, squid, Bilbao chorizo, rice “soccorat”, smoked tomato broth, and parsley

Seared Icelandic Cod 26

Pork belly, cannellini bean-vegetable ragout, black garlic, tonnato, and sorrel

Field and Stream 38

Sturgeon, red wine braised beef, potato mousseline, king trumpet mushrooms, pickled red onion, black truffle, and demi-glace

dessert:: Lemon Meringue Tart 8

Lobster Club 29.50

Coconut Lime Sorbet Popsicle 3.50

Double Cheese Burger 14

*Please check out today’s complete and fresh menu at stoicandgenuine.com

Lobster salad, tarragon mascarpone, crispy speck, lettuce, and tomato Ground brisket, American cheese, lettuce, tomato, and onion

202

first cast::

Ciabatta, buratta, avocado, basil aïoli, sesame, watercress, and cucumber

Seared albacore, toasted English muffin, slaw, and American cheese

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Steamed or chilled

Lemongrass, lime, Fresno chile, ponzu butter, and micro-cilantro

www.diningout.com

Chocolate magic shell and coco-lime streusel

SUSHI DEN

Washington Park

sushiden.net

1487 South Pearl Street Denver, CO 80210 PH: 303.777.0826

For over 34 years, Sushi Den has been regarded as one of the premier sushi and Japanese restaurants in the United States. Opening Christmas Eve, 1984 by master chef Toshi Kizaki, the restaurant has received praise from Esquire, Food Republic, and Zagat with consistent awards from 5280 magazine and Eater for being one of the finest restaurants in the country. Sushi Den’s success begins with the quality of its fish, flown directly from the Nagahama fish market. Toshi curated the extensive sake list personally, including a “Sake Enthusiast Program,” which invites guests to take a journey through Japan with over 40 regional sakes. Master Chef Toshi’s Omakase or “Chef’s Table” is held in the intimate Denchu room Friday and Saturday nights at 6:30pm. The seasonal menu includes 8 pieces of sashimi and sushi, grilled octopus, miso black cod and dessert for $135 per person.

Best Denver Restaurants 2018—Conde Nast Traveler Best 25 Restaurants 2018—5280 Magazine Top 10 Denver Restaurants 2018—Money Inc. Expert’s Choice Award 2018—Tripadvisor

Lunch: Monday-Friday 11:30am-2:30pm Dinner: Monday-Thursday 4:45-10:30pm Friday 4:45-11pm Saturday 4:30-11pm Sunday 5-10:30pm Happy Hour: Monday-Friday 11:30am-2:20pm, 4:45-6pm Saturday 4:30-6pm Reservations Accepted for Parties of Five or More on website or by Phone No Reservations on Friday or Saturday Valet Parking Private Rooms Available Catering Available Vegetarian & Gluten-Free Friendly Omakase Available Extensive Wine List Takeout Available for Some Items

sample menu selections catch of the day:: menu changes daily - please check website

Sashimi Plates and Raw Bar Specials New style salmon (6 pc) Ginger tuna (6 pc) Serrano hamachi (5 pc) Truffle kanpachi (5 pc)

Tuna Sushi and Sashimi 2 pcs Croatian toro (fatty) Spanish bluefin toro Spanish bluefin chu-toro (semi-fatty) Bluefin ckami (lean) Bluefin ckami zuke (lean)

Seasonal Sushi and Sashimi Specials 2 pcs New zealand king salmon Smoked NZ king salmon Canadian sockeye salmon NZ ocean trout zuke Hawaiian kanpachi (amberjack) Canadian amaebi (sweet shrimp)

Aburi (Seared) Sushi and Sashimi 2 pcs Croatian aburi toro or spicy aburi toro (fatty tuna) Scotttish spicy aburi salmon belly Japanese aburi tako (octopus)

Live/Uni per piece

Mexican uni (sea urchin) Live mriugai (giant clam)

Japanese Fish 2 pcs

Aburi hotate (seared scallop) Buri (wild yellowtail) New style sawara (king mackerel) Aji (spanish mackerel) Yaitogatsuo (red bonito) Anago (sea water eel) Umeiro (blue emperor)

Vegetable/Specialty Maki

Veggie truffle roll (cucumber, avocado and asaparagus, topped with eggplant and truffles) Spicy bluefin toro roll (cucumber, avocado, kaiware and shiso) Inari sushi (japanese vegetable and sushi rice in a tofu pocket)

KItchen Specials

Ramen noodles (tan tan men, tonkotsu, miso, lobster, shoyu) Main lobster tempura Lobster & shrimp wonton Crispy whole branzino Crispy spicy tuna Hama kama (yellowtail collar) Crispy whole black snapper

signature rolls:: Tuna firecracker roll Red dragon roll

Aburi bincho roll Grilled veggie maki Lobster tempura roll Salmon tartar w/ american caviar handroll

signature dishes:: Pan Roasted Scottish Salmon

Grilled vegetables | crispy rice cake | yuzu plum wine grape sauce

Fresh Alaskan Halibut

Truffle whipped potatoes | asparagus | heirloom tomatoes | miso-honey beurre blanc

Sriracha-Garlic Shrimp

Mesquite grilled spicy jumbo tiger shrimp | roasted red pepper togarashi chili sauce | potatoes | mango salsa cup

Wagyu NY Strip Steak

Wild mushroom ragout | truffle whipped potatoes | port wine pink peppercorn demi

Sukiyaki Hot Pot

Thinly sliced ny strip steak | asian vegetables | tofu | sweet soy broth | served in cast iron pot

Bento Box

Miso salmon | beef teriyaki | 4 pc. California roll | shrimp & vegetable tempura

New style salmon roll www.diningout.com

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SUSHI HAI

Highlands

sushihai.com

3600 West 32nd Avenue, Unit D Denver, CO 80211 PH: 720.855.0888 Open Daily Lunch: Monday-Sunday 11:30am-4pm Dinner: Sunday-Thursday 4-9:30pm Friday and Saturday 4-10:30pm HaiBar Hours: Thursday Comedy Show 7pm-Midnight Friday and Saturday 6pm-1:30am Reservations Suggested Full Bar Bar Scene Wine List Private Tatami Room Seating Space for Large Parties Takeout Available Street Parking Vegetarian-Friendly Catering

Sushi Hai has been open for over a decade. It’s a well-established part of the Highlands area, and has been there to see the neighborhood develop and grow. Sushi Hai has continued to be a hotspot for fine sushi rolls and an entertaining nightlife. Above, Sushi Hai provides a wonderful family-oriented environment for lunch and dinner alike. Below, you’ll find a carefree youthful ambience in the subterranean Hai Bar area. From bowls of ramen to steaks and fish entrées to sushi rolls, the Sushi Hai menu pleases all. During happy hour, Sushi Hai offers rolls, small plates, and drink options for as low as $2.50. From Thursday night comedy to dancing the night away with their DJ on the weekends, Hai Bar is also the place to be after hours. The concept’s wonderful space and catering service also make it a great venue for large parties or private events.

sample menu selections appetizers::

soups and greens::

steaks::

Edamame 4.29

add chicken, salmon, or shrimp to any salad 4.95

served with seasonal vegetables, rice, haystack onions, and ginger demi-glace

Steamed soy bean pods seasoned with sea salt; make spicy or sautéed in garlic butter with tempura flakes 1

Gyoza 7.95

Pork and vegetable dumplings with sweet-spicy chile sauce

Short Ribs 8.95

With Japanese barbecue sauce and tempura onion rings

Chile Shrimp 9.95

Four jumbo shrimp sautéed in garlic butter and sweet and spicy chile sauce

Calamari 8.95

New York Strip 12oz 33.95; 16oz 38.95

Miso Soup 3.25

Sauces

With soft tofu, wakame, and green onions

Seaweed Salad 6.95

Shredded agar, minced red pepper, and sesame oil

entrées:: Beef Satay New York Strip 16.95

Filet Mignon 7oz 34.95 Rib-Eye 12oz 29.95 Brandy-peppercorn, bordelaise, and béarnaise

Sides 5.95 à la carte

Quinoa with Sautéed Mushrooms; Tempura Onion Rings; Grilled Asparagus; Sautéed or Creamed Spinach; and Bacon or Old Fashioned Mac and Cheese

Mixed peppers, onion, and sprouts with lime-cilantro chimichurri

Shrimp and Vegetable Tempura 9.95

Tempura Lobster 18.95

Mochi Ice Cream 2 pieces 2.95

Crispy Salmon 16.95

Cheesecake 4.95

Steamed Mussels 9.95

Garlic butter, lemongrass, Thai basil, coconut milk, sake, and lemon juice

Fish Tacos 8.95

Mixed sautéed fish, citrus cabbage salad, and Hai spicy rémoulade

Seafood Dynamite 8.95

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Choice of braised pork shoulder or hoisin-glazed pork belly in savory pork broth with shishito peppers, shiitake and enoki mushrooms, bok choy, and a poached egg

With a spicy masago-ponzu sauce With light ginger shoyu dashi sauce

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Pork Ramen 13.95

Fish baked with steamed rice, dynamite sauce, masago, green onions, and sweet soy www.diningout.com

Pasta mascarpone, white truffle oil, and ginger cream sauce Bok choy, quinoa, and sautéed shiitake with honeymiso glaze

Yoogashi (Veg) 12.95

Puff pastry, cream, shiitake, asparagus, zucchini, Gouda, and balsamic reduction

sweets:: Choice of flavors: strawberry, mango, vanilla, chocolate, red bean, coffee, and green tea With a strawberry and mint glaze

Green Tea Tempura Fried Ice Cream 4.95

TAMAYO

Lower Downtown

eattamayo.com

1400 Larimer Street Denver, CO 80202 PH: 720.946.1433 Lunch: Monday-Friday 11am-2pm Dinner: Sunday-Thursday 5-10pm Friday and Saturday 5-11pm

Carefully-crafted, yet boldly flavored. Rooted in tradition while also adventuring into contemporary tastes. Chef Richard Sandoval blends the earthy flavors of his native Mexico with worldly ingredients and creative cooking techniques to create the modern Mexican cuisine at Tamayo, making it a Larimer Square “must” since 2001. The hospitality is warm and Latin, and the space is fresh and lively. Come and linger over drinks, rediscovering Mexican classics with a twist and savor the chef’s signature dishes. The tequila bar is inspired by local tequilerias in Mexico, where lively conversation is shared over bottles and small plates. Tamayo’s collection boasts over 100 agave-based spirits. Sip them slowly as the locals would, or drink them in their hand-muddled cocktails. For sweeping views of the Rocky Mountains, don’t miss the year-round rooftop bar, lounge, and dining. Salud y buen provecho!

Daily Happy Hour: 2-6pm Bottomless Brunch: Saturday and Sunday 10:30am-2:30pm Collection of over 100 Tequilas and Agave-Based Spirits Full Bar/Extensive Wine List Year-Round Rooftop Terrace with Sweeping Mountain View Weekend Brunch Valet Parking Available Accommodations for Large Private Parties Private Dining for Up to 160 People Vegetarian and Gluten-Free Available

“For anyone familiar with Mexican cuisine, you’ll notice the authenticity of ingredients that runs through the menu ...”—5280 “Tamayo is one of the most popular restaurants on historic Larimer Square with good reason. Richard Sandoval has created a posh, airy space in which Mexican is reimagined as an artful, surprising cuisine yet true to its roots.”—USA TODAY

sample menu selections guacamole::

sopas y ensaladas::

Traditional

soups and salads

tacos and enchiladas::

Tortilla Soup

three corn tortillas; add rice and black beans

Chicharrón, pickled chile, and Cotija cheese

Pulled chicken, avocado, crema fresca, crispy tortilla, panela cheese, and fried chile guajillo strips

antojitos::

Sweet Corn Soup

Inspired by street food from Mexico City with seasonal ingredients

Serrano, tomato, onion, and cilantro

Bacon

starters

Queso Fundido

Roasted corn, honey, and huitlacoche vinaigrette

Ensalada Noche Buena

Melted Mexican cheeses, warm tortilla, and chile morita salsa; add chorizo

Jicama, Boulder chevre cheese, pomegranate, pickled beets, baby kale, spicy peanuts, and hibiscus vinaigrette

Wild Mushroom Flatbread

especialidades::

Corn masa flatbread, goat cheese, black bean purée, caramelized onion, and truffle oil

chef’s specials

Calamar Azteca

Fire-Grilled Vegetables

Poblano Tamal

Oaxacan Salmon

Sopecito Poblano

Chile and Coffee Rubbed Carne Asada

Chile ancho-crusted calamari, Napa cabbage salad, and chipotle-blood orange reduction Corn masa, poblano rajas, Oaxaca cheese, and pico de gallo Braised beef shank, banana plantain, mole mancha manteles, pineapple, and avocado

Seasonal vegetables, avocado, Swiss chard, sweet plantains, and salsa morita Fall spiced mole, piloncillo squash, roasted hazelnuts, and crema fresca Skirt steak, refried beans, achiote chimichurri, citrus scented Swiss chard, and mole poblano demi-glaze

Chef’s Artisanal Tacos Al Pastor

Adobo pork, caramelized pineapple, onion, cilantro, and salsa verde

Crispy Tofu

Cilantro tortillas, romaine lettuce, shiitake vinaigrette, and avocado espuma

Mahi Mahi

Grilled garlic and cilantro mahi mahi, pico de gallo, Napa cabbage salad, citrus, chipotle rouille, and avocado

Chicken Enchilada

Corn tortilla, tomatillo salsa, Chihuahua cheese, crema fresca, and pickled Fresno chile

Huitlacoche and Wild Mushroom Enchilada

Roasted garlic, Mexican ricotta cheese, fire-roasted poblano chile sauce, and chayote salad

www.diningout.com

205

THIRSTY LION GASTROPUB & GRILL

Lower Downtown/Cherry Creek

thirstyliongastropub.com

1605 Wynkoop Street Denver, CO 80202 PH: 303.623.0316

201 Columbine Street, Suite 100 Denver, CO PH: 303.377.7000 Monday-Thursday11am-11pm Friday and Saturday 11am-Midnight Sunday 11am-11pm Seasonal Menus 40-plus Beers on Draught Full Bar Large Patio Family-Friendly Flatscreens for Sports

Straight off the foodie streets of Portland, the Thirsty Lion Gastropub & Grill comes to Denver with gastropub fare, craft beer, a culinary commitment to globetrotting cuisine, local and seasonal ingredients, and from-scratch cooking; indeed, the food is both craveable and bold. At the bar, half the taps are from Colorado, offering a beer for every palate. Cocktails are crafted with fresh fruit purées, juices, and premium liquors, while wines come in 25 varieties. Enjoy your craft beer and meals while watching the game on one of the nine flatscreens amidst chandeliers, a central bar, and a patio that soaks up the Colorado sun. It’s not every day that you find a restaurant with a mission, but this gastropub and grill has its goals straight: a union of traditional European and American pub values, a place where friends and family can celebrate life and enjoy great food, beers, cocktails, and wine.

sample menu selections appetizers:: Boiled egg wrapped in pork sausage, breaded and crispy-fried

Soy marinated Ahi tuna poke, sushi rice, Napa slaw, avocado, carrot, cucumber, pickled radish, fresh mango, daikon, nori, sesame seeds, ginger soy glaze, and Thai peanut vinaigrette

Sautéed Brussels Sprouts 7

specialties::

Traditional Scotch Eggs 7.95

Sautéed with pepper bacon, red onions, olive oil, seasonings, and Reggiano

Bacon-Wrapped Barbecue Prawns 12.95

Served with barbecue sauce, Napa slaw, and grain mustard vinaigrette

Ahi Poke Stack 12.95

Ahi tuna marinated in soy, Sriracha chile, sweet onions, avocado, nori, scallions, sesame oil, and Hawaiian sea salt; layered with rice, soy ginger, and Sriracha aïoli with wonton chips

salads:: Roasted Beet, Arugula, and Grilled Chicken 13.95

Roasted red and yellow beets, baby greens, arugula, grain mustard and lemon vinaigrette, chévre cheese, candied hazelnuts, and grilled chicken

Brussels Sprouts, Quinoa, and Grilled Chicken Salad 14.95

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Ahi Poke Bowl 14.95

Brussels sprouts, arugula, quinoa, cranberries, candied walnuts, currants, and Asiago cheese with white balsamic and pomegranate vinaigrette www.diningout.com

IPA Beer-Battered Fish and Chips 15.95 Crispy-fried with Napa slaw, lemon-caper tartar sauce, and fries

Spicy Sausage Mac and Cheese 14.50 Chipotle cream, roasted red peppers, spicy sausage, and a four cheese blend, toasted with bread crumbs

Baja Fish Tacos 15.95

Sautéed shrimp or cod, chipotle aïoli, cilantro-lime slaw, pico de gallo, Cotija cheese, and white corn tortillas with Santa Fe bacon black beans

Kung Pao Chicken 15.95

Spicy soy-ginger glaze, peanuts, Szechuan chiles, Sambal chile sauce, sticky rice, and soy glaze with Asian vegetables

Grilled Salmon and Asparagus Risotto 22.95 Sautéed with fresh asparagus, garlic, mushrooms, tomatoes, shrimp fumé, braised leeks, roasted garlic butter, shallots, and Reggiano cheese

burgers:: Jalepeño Pepper Jack Burger 13.95

Melted pepper Jack cheese, jalapeños, Tabasco onion strings, fresh guacamole, and chipotle aïoli

Gastropub Burger 14.95

Gorgonzola-infused burger with grilled sweet onion, maple pepper bacon, white cheddar, arugula, and horseradish cream

Quinoa and Black Bean Veggie Burger 12.95 Housemade with red and white quinoa, black beans, egg, jalapeño, and Pecorino-Romano; topped with smoked mozzarella, avocado, arugula, tomato, sundried tomato tapenade, and garlic pesto aïoli

sandwiches:: Spicy Fried Chicken 12.95

Marinated with jalapeño and buttermilk, dusted in spicy flour, crispy fried, and topped with chipotle Napa slaw, and dill pickles

Roasted Pork Cubano Sandwich 12.50 Tender roasted pork shoulder with smoked ham, Swiss, bread and butter pickles, jalapeños, and Dijon sauce on Parmesan-crusted ciabatta

TONY ROMA’S

Downtown

tonyromas.com

1480 Arapahoe Street Denver, CO 80202 PH: 303.844.5280 Monday-Thursday 4-10pm Friday 4-11pm Saturday 11am-11pm Sunday 11am-9pm Happy Hour Every Day 4-6pm

Since its beginning over 45 years ago, Tony Roma’s has been focused on serving its signature Baby Back Ribs. The company has won numerous awards across the country for the “Best Ribs” and also has won nationally acclaimed industry recognition as “The Best Ribs in America.” However, Tony Roma’s is not just a place for ribs anymore. It has expanded its menu to focus on variety of

Award Winning Catering Happy Hour Patio Dining with Notable Views Daily Specials Large Parties

dishes for all guests. The menu now boasts an extensive selection of steaks and seafood entrées, along with unique appetizers and mini desserts. Tony Roma’s is happy to have redesigned its buildings and its service to meet the dynamic mindset of its guests.

sample menu selections bones and bites::

steaks::

entree salads::

Pulled Chicken Sliders 17

Filet Medallions 6oz 19; 9oz 24

Grilled Caesar Salad 12

Serrano barbecue sauce, dill pickles, and coleslaw

Bison Meatballs 8

Three grass-fed bison meatballs, spicy marinara, and Asiago cheese

Wood-grilled; served with mashed potatoes, and choice of Cabernet demi-glace, Brandy peppercorn sauce, or Asiago crust

New York Strip 12oz 27

appetizers::

12oz wood-grilled; served with bacon-chive butter, and baked potato

Kickin’ Shrimp 10.50

seafood::

Crispy shrimp and spicy cream sauce

World-Famous Onion Loaf 8

Spanish onions, crispy breading, and original barbecue sauce

Drunken Mussels 10

Two dozen Samuel Adams Boston lager-braised mussels, garlic butter, and grilled French bread

the place for ribs:: World-Famous Baby Back Ribs 17; 24 Original barbecue sauce, coleslaw, and fries

Lamb Ribs 27

Sweet plum and tarragon barbecue glaze, coleslaw, and fries

Beef Ribs 29

Orginial barbecue sauce, coleslaw, and fries

Boneless Beef Short Ribs 18.75

Red wine and mushroom demi-glace, mashed potatoes, and seared garlic green beans

Chilean Salmon 19

Romaine, roasted tomatoes, croutons, and basilpesto Caesar dressing

Grilled Shrimp Salad 12.50

Romaine, roasted tomatoes, hearts of palm, radishes, crispy chickpeas, grilled onions and peppers, crumbled goat cheese, and lemon-truffle vinaigrette

Steak Salad 14

8oz, wood-grilled; served with garlic butter, saffron kale and rice, and seared garlic green beans

Romaine, white cheddar cheese, bacon, asparagus, roasted tomatoes and red peppers, bleu cheese crumbles, croutons, and balsamic vinaigrette

Grilled Shrimp Skewers 18.50

handhelds::

Wood-grilled; served with garlic butter, saffron kale and rice, and seared garlic green beans

Grilled Shrimp Scampi Pasta 16

Chipotle-garlic sauce, tomatoes, linguine, Asiago cheese, and basil

chicken:: Not Your Mom’s Fried Chicken 15.50

Chicken gravy, mashed potatoes, and seared garlic green beans

Barbecue Chicken 14

Half chicken basted in original barbecue sauce and charbroiled, coleslaw, and fries

The Original N. Miami Half Pound Burger 13 8oz ground short rib, brisket, chuck, and pork patty, American cheese, caramelized onions, bacon aïoli, dill pickles, tomato, lettuce, and fries

Crispy Chicken Sandwich 11.25

Bacon aïoli, dill pickles, tomato, red onion, lettuce, and fries

The Half-Pound Cheesy Burger 13

8oz ground short rib, brisket, and chuck patty, cheddar and American cheese, lettuce, tomato, onions, dill pickles, and fries

www.diningout.com

207

ULTREIA

Lower Downtown

ultreiadenver.com

1701 Wynkoop Street #125 Denver, CO 80202 PH: 303.534.1970 Open Daily Monday-Thursday 11am-10pm Friday 11am-11pm Saturday 10am-11pm Sunday 10am-10pm Happy Hour Monday-Friday 3-6pm; 10-11pm Weekend Brunch Vegetarian-Friendly Signature Drinks Notable Wine List Notable Cheese Selection Patio

Ultreia (pronounced uhl-trey-uh) is the latest concept from James Beard award winner Jennifer Jasinski, and business partner Beth Gruitch, the creative force behind rioja, Bistro Vendome, Stoic & Genuine, and Euclid Hall. Centrally located in the beautiful and historic Union Station, Ultreia showcases the cooking methods of the Iberian peninsula, with elements of both Spanish and Portuguese cuisines. Delightful tapas dishes on the menu make the restaurant a prime destination for meals with friends and family where you can share the amazing food with those around you. A must try is the Chefs Feast, which allows the chefs to fill your table with Ultreia favorites. The beverage program features a beautiful variety of wines from Spain and Portugal, as well as a broad selection of Sherries, gins, gin tonics, and Sherry cocktails.

Hottest Restaurants in 15 U.S. Cities—Zagat Best Iberian Restaurant—Westword The Best Restaurants in Denver—Thrillist The Best New Restaurants in Denver—Eater “...my favorite meal in Denver”—Conde Nast Traveler

sample menu selections manos desnudas:: Trumpet Mushrooms and Romesco 6.12 Mushrooms a la plancha and romesco sauce

Tortillas de Bacalao 9.18

Salt cod griddle cake, charred lemon, and aïoli

Pan con Tomate 5.10

Ciabatta, garlic, tomato, and olive oil

Shishito Peppers 9.18

Fried shishito peppers, olive oil, and salt

Stuffed Dates 8.16

Goat cheese stuffed dates and jamón serrano

Crispy Eggplant 6.12

Rosemary, honey, and sesame

Gildas 5.10

Olive, anchovy, and Basque chile

Croquetas de Jamón 7.14

requiere herramientas::

raciones::

Gazpacho 9.18

Piri Piri Chicken 18.36

Tomato, cucumber, peppers, ciabatta, olive oil, basil, and served chilled

Frisée Salad 10.20

Frisée, Leonora goat cheese, parsley, honey, and za’taar

Portuguese Mussels 14.28

Linguiça, pickled carrot, vinho verde, cilantro, and griddled bread

Cured Trout 9.18

Olive-orange salad and potato chips

Patatas Bravas 8.16

Yukon Gold potatoes, jamón salsa brava, aïoli, and sunflower seeds

Tuna Stuffed Peppers 9.18

Tuna, egg, aïoli, and potato stuffed piquillo peppers

Cedar Plank Mushrooms 9.18 Black garlic espuma and dill

208

www.diningout.com

available after 4pm Very spicy chicken leg and thigh, cucumber, green goddess, and dill

Tuna Crudo 24.48

Ahi tuna crudo, summer squash, tomato, red pepper broth, and chervil

Moorish Spiced Pork Ribs 24.48 Olive oil and Basque chiles

Colorado Lamb Skewer 18.36

Mojo picon, pickled shallots, and sesame seed crumble

Chef’s Feast 66.30

For two people; the chefs fill your table with Ultreia favorites

*Check out ultreiadenver.com for current menu

VESTA

Lower Downtown

vestadenver.com

1822 Blake Street Denver, CO 80202 PH: 303.296.1970 FAX: 303.296.4005

Since 1997, Vesta has been a lower Downtown neighborhood favorite. Bold flavors, seasonally-inspired dishes, expertly-crafted cocktails, and a warm, intimate setting have earned Vesta its reputation as a top Denver destination. Recent recognition includes appearances in DiningOut Magazine’s “14 Restaurants That Have Stood the Test of Time,” Thrillist’s “18 Most Important Restaurants in Denver,” and Eater’s “38 Essential Denver Restaurants.” In 2016, Denver-raised executive chef Nick Kayser returned from chef positions in New York, Las Vegas, and Hong Kong to elevate Vesta’s world grill cuisine with his own creative interpretations and beautifully plated dishes. Complementing Vesta’s excellent menu is a wine list that has been honored with Wine Spectator’s Award of Excellence for six consecutive years, and a barrel-aged cocktail program that was named an industry leader by Sommelier Journal. Vesta is warm, inviting, celebratory, creative, unique, delicious, and fun.

Open Daily, Dinner Only Sunday-Thursday 5-10pm Friday and Saturday 5-11pm Happy Hour: Daily 5-6:30pm in the Bar Reservations Suggested Bar Open Late Extensive Wine List Progressive Cocktail List Patio Seating Central LoDo Location Great First Date Spot Fun for Groups Progressive, Seasonal Menu

Reader’s Choice Best Wine Bar—Westword Best of Denver 2017 The 38 Essential Denver Restaurants, 2016—Eater Denver Westword Best of Denver—Best Gluten Free Menu, 2016 14 Restaurants That Have Stood the Test of Time—DiningOut Magazine The 18 Most Important Restaurants in Denver, 2015—Thrillist Wine Spectator Award Of Excellence 2011-2016

sample menu selections small plates::

large plates::

dessert::

House-Cured Salmon Pastrami 12

Madras Grilled Venison 37

Sticky Toffee Pudding 10

White Asparagus and Endive 10

Dayboat Diver Scallop Scampi 37

Dragon’s Breath 4

Lobster Cioppino 35

Verbena Semifreddo 10

Grilled head-on prawns, roasted red pepper, and tomato peri peri

Butter-poached lobster tail, clams, mussels, saffron, tomato broth, grilled levain sourdough, and saffron rouille

Foie Gras Pappardelle 16; 28

Colorado Lamb Shank 36

barrel-aged cocktails::

Ahi Tuna Tonnato 12

Slow Cooked Beef Tenderloin 37

Pumpernickel melba, horseradish crema, and Sherry gastrique White asparagus, Belgian endive, white anchovies, roasted red peppers, Manchego cheese, and Caesar vinaigrette

Gambas al Piri Piri 14

Duck confit, Sherry glazed cippolini onions, duck chicharron, and chive Sashimi grade tuna carpaccio, tuna aïoli, charcoal sea salt, castelvetrano olive vinaigrette, and foccacia tuille

meat and cheese:: Housemade Charcuterie and Cheese 3 for 18; 5 for 23; mixed platter for 38

Served with housemade mustards, candied walnuts, cold-smoked house pickles, and black pepper truffle honey

Potato gratin, Brussels sprouts, oyster mushrooms, and dried cherry beurre rouge Lemon, garlic butter, artichoke hearts, wild spinach, and grilled sourdough

16-hour braise, pueblo green chile polenta, garlic chips, and natural jus

Medjool date cake, salted toffee, Steuben’s double vanilla ice cream, candied pecans, and kumquats Raspberry and passion fruit meringues and liquid nitrogen Frozen lemon-verbena mousse, strawberry shortbread, and candied rhubarb

Vieux Carré 15

Spiced carrot purée, roasted maitake mushrooms, truffled salsa verde, and espelette pepper

Leopold Bros. whiskey, Tariquet VS Armagnac, Carpano Antica, Benedictine, angostura bitters, and Peychaud’s bitters

Hudson Valley Roasted Duck Breast 28

Do You Remember 15

Port wine figs, squash purée, pecan dust, bronze fennel, and red vein sorrel

Valencian Paella 50

Serves two; saffron bomba rice, rabbit, chicken, castelvetrano olives, and stewed tomato broth

Rittenhouse Bonded rye, Montenegro amaro, Leopold Bros. tart cherry liqueur, yellow chartreuse, and orange bitters

The Andalusian 15

Woody Creek straight rye, Priorat Natur Vermuth, and Dios Baco Oxford 1970 PX Sherry

www.diningout.com

209

VIALE PIZZA & KITCHEN

Cherry Creek North

vpkdenver.com

1390 South Colorado Blvd Denver, CO 80222 PH: 303.495.3065 Monday-Thursday 11am-9pm Friday 11am-10pm Saturday 5-10pm Sunday 5-9pm Gluten-Free Options Vegetarian-Friendly Happy Hour Full Bar

Nestled in Virginia Village off Colorado Boulevard is local hideaway Viàle Pizza and Kitchen. This chic mom-and-pop bistro proudly serves elevated Italian cuisine by way of specialty pies and “Build Your Own” creations. However, don’t let the restaurant’s name fool you—this new hotspot is much more than a pizzeria. Here, guests can indulge in many other menu items, including kitchen creations like braised short ribs, fresh fish entrées, housemade pastas, delicious soups, salads, and more. True to its local nature, Viàle sources the freshest ingredients (whenever possible) from in-state purveyors. A full bar of high-end wine, beer, and craft cocktails complement the extensive food menus, which include lunch, dinner, seasonal weekly specials, happy hour, and dessert. Exposed brick, rustic accents, and a wrap around bar (with two HD TVs hanging overhead) characterize the space, creating a cozy, softly lit environment perfect for drinks after work or an intimate dinner for two.

sample menu selections intro::

kitchen::

Calamari Fritti 12

Chicken Parmesan 17

Mussels Classico 13

Chicken Picatta 18

Italian herb butter, tempura pepperoncini peppers, giardineria aïoli, marinara, and fried basil leaves Carmine lonardo’s Italian sausage, white wine, shallots, garlic, butter, and garlic bread

Burrata 12

Fresh Burrata, heirloom cherry tomatoes, housemade pesto, giardiniera, fresh basil, crispy shallots, toasted pine nuts, extra virgin olive oil, aged balsamic, and grilled bread

Lump Crab Cakes 18

Cherry tomato and arugula salad, giardineria aïoli, and lemon

pastas:: Rigatoni 14

Cremini mushroom cream sauce, pecorino, and micro-greens

Traditional Bolognese 15

Housemade papperdelle pasta, traditional meat sauce, Parmesan, grana, and parsley

Bison Ravioli 16

Braised Colorado bison, Stranahan’s whiskey cream sauce, roasted mushrooms, Parmesan, grana, and parsley

Shrimp Scampi 18 210

210

Shrimp, linguine pasta, lemon, garlic, white wine, Parmesan, and micro-greens www.diningout.com

Breaded Red Bird chicken, marinara, mozzarella, grana, crispy panchetta, and rigatoni Red Bird chicken breast, linguine pasta, white wine, lemon, capers, garlic, and micro greens

Viale Braised Short Ribs 25

Harris Ranch slow-cooked tender short rib, roasted fingerling potatoes, seasonal vegetables, and au jus

Braised Salmon 24

Lemon-caper cream sauce, roasted fingerling potatoes, and seasonal vegetables

The Truffle Shuffle 15

Olive oil base, mushrooms, caramelized onions, smoked mozzarella, and truffle oil

specials:: Meat and Cheese Board 19

Chef’s choice meats and artisanal cheese, giardiniera peppers, candied pecans, blueberry compote, gherkins, roasted garlic, and roasted red peppers

Beef Tenderloin Carpaccio 13

Crispy capers, garlic chips, truffle oil, shaved Parmesan, and frisée

Seared Diver Scallops 27

Pan-Seared Branzino 27

pizza::

Lobster Agnolotti 28

Seasonal presentation

The Bonnie Brae Bronx 15

Calabrese salami, Carmine Lonardo’s Italian sausage, and cup and char pepperoni

The Denver Diavola 15

Spicy red sauce, Carmine Lonardo’s Italian sausage, spicy salami, cup and char pepperoni, and jalapeño

The Virginia Village Veggie 14

Roasted red peppers, mushrooms, black olives, red onions, and tomatoes

The Glendale Pesto 14

Housemade pesto, chicken, smoked mozzarella, red onion, and oven-roasted Roma tomato

Crispy polenta cake, green and black olive tapenade, and lemon parsley gremolata Agnolotti pasta filled with lobster, lobster cream broth, heirloom cherry tomatoes, Parmesan cheese, and micro-greens

Linguine Alle Vongole 22

Littleneck clams, white wine, pancetta, garlic, jalapeño, and linguine

Filet Mignon 32

6oz filet, roasted fingerling potatoes, grilled asparagus, and sauce vierge

VITAL ROOT

Highlands

vitalrootdenver.com

3915 Tennyson Street Denver, CO 80212

Affordable, fresh, healthy—Vital Root is Denver’s go-to for food made with real, nutritious ingredients. People today know that nutrition is the key to good health, and at Vital Root, you’ll find the perfect blend of flavor and food that’s good for you. They’ve channeled their passion for good eats to create a menu of lively dishes with a mind-body connection, pairing craveable tastes with good health. Case in point: Everything on the menu is available gluten-free or vegan, made with locallysourced, organic ingredients. Try dishes like their Korean Stir Fry, made with yam noodles, brown rice, bok choy, red pepper, shiitake mushrooms, cashews, and tamari-ginger sauce; or the Bánh Mì Tacos, with edamame “pâté,” lemongrass tofu, pickled vegetables, cucumber, jalapeño, and Sriracha aïoli. Fresh, healthy, affordable, and fast are all at your fingertips at Vital Root. Whether you’re wanting a cold-pressed

PH: 303.474.4131 Tuesday-Thursday 10am-9pm Friday-Sunday 9am-9pm Brunch: Friday-Sunday 9am-2pm Dinner Happy Hour Weekend Brunch Lunch Organic 100% Gluten Free Vegetarian and Vegan Menu Available

juice (like Beet Bop, with beet, ginger, apple, and celery), a grab-and-go breakfast, or even a cocktail (try the Sage Advice, a blend of bourbon, blueberry, lemon, and sage), Vital Root is the place to be healthy and still eat well.

sample menu selections brunch::

soups and salads::

faves::

Coconut Quinoa Pancakes 9

Three Grain Sesame Salad 7; 11

Sprout Head Sandwich 8.50

Tofu Scramble 9

Roasted Vegetable Salad 7; 11

Bánh Mì Tacos 10

Bánh Mì Breakfast Tacos 10

Vital Cobb 15

Sesame coconut crunch, hibiscus, blueberry-lemon compote, and maple syrup Curried tofu, beet yogurt, spinach, scallions, and five seed mix Edamame pate, scrambled egg, pickled vegetable, cucumber, daikon, fresh herbs, jalapeño and Sriracha aïoli

Overnight Oats 6

Cashew, candied ginger, cocoa nibs, almond butter, and blueberry coconut cream

Root Down Benedict 11

Poached eggs, quinoa cakes, Pecorino-Romano, poblano hollandaise, and avocado

smalls:: Devils on Unicorns 9

Medjool date, goat cheese, coconut “bacon,” smoked almond, and walnut-chile oil

Lemongrass vegetable slaw, wakame seaweed, peanuts, edamame, and black sesame pesto Baby kale, turmeric walnuts, goat cheese, and burnt maple vinaigrete Brown rice, egg, coconut “bacon,” date, feta, tomato, radish, smoked almond, and goddess ranch

woks:: Miso Ramen 13

Sweet potato noodles, scallions, shiitake, lemongrass tofu, chile crunch, and soy milk broth

Pad Thai 12

Egg, green papaya, pickled vegetable, Thai chile paste, peanuts, and cilantro

Korean Stir-Fry 13

Yam noodles, brown rice, bok choy, red pepper, shiitake, cashew, and tamari-ginger sauce

White cheddar, avocado, tomato, red pepper hummus, and daikon sprouts Edamame “pâté,” lemongrass tofu, pickled vegetables, cucumber, fresh herbs, jalapeño, and Sriracha aïoli

Sunflower Mushroom Risotto 13

Almond butter, rainbow carrots, mushrooms, five seed mix, pecorino, and almond-chive pesto

juices and smoothies:: Safe Word Cacao 9

Hemp protein, sunflower butter, coconut milk, medicinal mushroom complex, and MCT coconut oil

Green Ginger 9

Avocado, kale, spinach, parsley, spirulina, cashews, and pineapple

Korean Barbecue Veggie “Wings” 8.50

Smoked broccoli and cauliflower, sesame seeds, and goddess ranch

www.diningout.com

211

WHOLE SOL

Downtown

wholesol.com

LoDo 1735 Chestnut Place Denver, CO 80202 PH: 720.372.7862

Boulder 1420 Pearl Street Denver, CO 80302 Monday-Friday 6am-7pm Saturday and Sunday 7am-5pm Family-Friendly Delivery Breakfast Seasonal Menu Vegetarian-Friendly Tasting Specials Takeout VIP Features

Taking smoothie bowls and all things organic to the next level: this is Whole Sol Blend Bar. Whole Sol graced Denver with its presence this past summer, offering Coloradans a healthy way to get through the day. Owners and partners in life, Phil Dumontet and Alexa Squillaro, moved from the East Coast in search of a community with which to share their health-focused lifestyle. Denver became that community. Since opening, the couple has experienced an outpour of love and support. What’s piqued everyone’s interest? Their menu’s crown jewel, the smoothie bowl. Each bowl is packed full of superfood and health benefits. From PB&J to cookie dough to piña colada and beyond, a variety of funky bowl flavors are on order and sure to please any palate. Health doesn’t only take smoothie bowl form. Foodies can also munch on hot bowls, like the Primal Bowl with shredded cabbage, two poached eggs, sliced avocado, and homemade hemp pesto, and a variety of different toasts. Snacks, cold-pressed juices, and caffeinated beverages are also available to help keep you moving throughout your day. Glutenfree: check. Yeast-free: check. Vegan-friendly: You bet! Whole Sol is all about using the best, most natural ingredients to fill the bellies of its community members. Here, it’s all about nourishing the soul.

sample menu selections smoothie bols::

hot bols::

The OG

Primal

I Like You Matcha

Power Greens

100-percent pure, wild-harvested acai base, topped with banana, strawberry, granola, and honey; add almond butter or peanut butter 1 Supercharged green base of kale, spinach, banana, pineapple, and matcha, topped with coconut, banana, blueberries, and granola; add vegan vanilla protein 1

Tofu Scramble

The Mayan

snacks::

Tropical, beautiful superfood dragon fruit (pitaya) base topped with mango, strawberry, coconut, and granola

Rise and Grind

Antioxidant-rich cacao and coconut base with cold brew coffee and almond butter; topped with cacao nibs, bananas, raspberries, and granola; drizzled with almond butter and sea salt; add vegan chocolate protein or vegan cookie dough 2

toasts:: White Truffle Avo Toast

Gluten-free bread topped with avocado, extra virgin olive oil, red pepper flakes, sprouts, cherry tomatoes, and white truffle olive oil

Beets and Toasted Hazelnuts Toast

Beets, sprouts, toasted hazelnuts, and balsamic

PB and Chia Jam Toast

Peanut butter, banana, raspberry chia jam, and cacao nibs 212

Shredded kale mixed with sauerkraut, two poached eggs, hemp seeds, Dijon dressing, and topped with avocado; add truffle hot sauce

Blueberry Peach Cobbler

100-percent pure, wild-harvested acai, topped with peaches, blueberries, coconut, and granola; drizzled with 88 Acres vanilla spice butter and honey

212

Shredded cabbage topped with two poached eggs, avocado, and homemade hemp pesto; add truffle hot sauce

www.diningout.com

Sautéed tofu and daily selection of veggies, seasoned to perfection

Vanilla Chia Pudding

Almond milk, chia seeds, your choice of two fruits, two dry toppings, and honey

Kona Protein Bites

Dates, pumpkin seeds, coffee grinds, cacao, and plant protein

Vegan Cookie Dough

Chickpeas, oats, dates, peanut butter, and vegan chocolate chips

Matcha Protein Bites

Dates, pumpkin seeds, matcha, coconut, and plant protein

Apple Spice Oatmeal

Warm your sol with gluten-free rolled oats, housemade apple spice topping, drizzle of maple syrup, and pepitas

THE WOLF’S TAILOR

Sunnyside

A sustainable restaurant with a global perspective in Sunnyside.

Chef Kelly

Whitaker took her collaborations and travels through Italian kitchens and Asian night markets and created

thewolfstailor.com

The Wolf’s Tailor. Open for dinner service Wednesdays through Saturdays, guests can dive into a menu

4058 Tejon Street Denver, co 80211

that features binchotan charcoal skewers, pasta made from house-milled grains, and plant-based dishes

PH: 720.456.6705

sourced from an on-site garden. The name is a nod to the craftsman who fashioned sheep’s clothing for

Dinner: Wednesday-Saturday 5:30-11pm

sly wolf. Hence, The Wolf’s Tailor. So, come on by and enjoy exotic bites created with global techniques in a zero-waste and sustainable environment.

sample menu selections cold::

skewer::

Pickle 6

Chicken 5

Salad 10

Octopus 8

Chawanmushi 8

Summer Squash 4

Crudo 13

Beef 6

Solera daikon, nuka cucumber, and black garlic okra Frisée, seaweed, Champagne grapes, and almonds Egg, Parmesan, corn, and maitake Kampachi, yuzu kosho, benne oil, and puffed rice

House tare and scallion Cuttlefish, lemon, and fennel Calabrian chile and oregano Bone marrow and scallion

bread:: Piada Bread 14

Roasted eggplant, Grana Padano, and garlic confit

www.diningout.com

213

WYNKOOP BREWERY

wynkoop.com

Downtown

Wynkoop Brewing Company is Colorado’s first brewpub—home to tastemakers and rule breakers, bushwhackers, and envelope pushers. Started by four guys who

1634 18th Street Denver, CO 80202

wanted to make good beer (John Hickenlooper, Jerry Williams, Mark Schiffler, and Russell Schehrer),

PH: 303.297.2700

Wynkoop opened in 1988 in lower downtown, well before the stadium, farm-to-table restaurants, and the

Monday-Thursday 11am-Midnight Friday-Saturday 11am-2am Sunday 11am-Midnight Multiple Private Event Spaces Billiards Hall 30+ Craft Beers on Tap Two Bars Free Brewery Tours Walk to Coors Field and Union Station Can Accomodate Large Parties

catchy nickname that came with it all. Small-batch brews paired with Denver’s largest pool hall enticed thirsty patrons from all across the state, and continues to do so today. Three decades later, Wynkoop Brewing stands as a Denver institution, instrumental to the development of LoDo. Brewing more than 40 different styles, the brewers here infuse just about anything in their beers from spicy green chiles to Rocky Mountain oysters. Beyond the brews, the kitchen whips up elevated pub fare from Bison Burgers to beer-battered Fish & Chips. Whether you saddle up to the bar for a few brews or try your hand at a round of pool, Wynkoop Brewing Company is sure to satisfy.

sample menu selections shareables:: Local Pretzel Knots and Patty’s Chile Beer Queso 9.50 Mark Anthony’s chewy pretzels

Chicken and Avocado Lettuce Cups 11.50 Asian noodle slaw, peanuts, sweet sesame ponzu, sambal, iceberg, and micro-cilantro

Green Chile Nachos 12

Queso, green chile, jalapeños, pico de gallo, sour cream, guacamole, and pinto beans

soup and salad:: Truffle Caesar 9

Romaine, kale, rosemary crouton crumbs, Parmesan cheese, and white truffle oil

Southwestern Barbecue Chicken Salad 14 Romaine lettuce, black beans, cilantro corn salsa, jalapeño ranch, barbecue sauce, and tortilla strips

Wedge BLT Salad 10

Iceberg lettuce, roasted tomatoes, shaved red onion, bacon, blue cheese crumbles, and chipotleranch dressing

Roasted Beet, Bacon, and Brussels Sprouts 12

Goat cheese, arugula, roasted pepitas, and citrus saison vinaigrette

Penny’s New Orleans Chicken and Sausage Gumbo 8; 13 Okra, rice, and grilled garlic bread 214

214

www.diningout.com

burgers and sandwiches:: Braised Short Rib Grilled Cheese 15

Goat cheese, cheddar, white american, bacon and shallot demi-glace, tomato, pickled onion, arugula, and Texas toast

Brewers Burger 14

Smoked cheddar, hand-cut bacon, crispy onions, lettuce, tomato, pickles, Wynkoop steak sauce, and brioche bun

Grilled Salmon Club 15

Blackened salmon, bacon, roasted tomatoes, mixed greens, chipotle-lime aïoli, and brioche bun

Crispy Nashville Hot Chicken Sandwich 14 House-pickled jalapeños, coleslaw, sweet and spicy hot sauce, tomato, pickles, mayonnaise, and brioche bun

Roasted Beet Reuben 11

Swiss, Thousand Island, sauerkraut, and marble rye

fork and knife fare:: Herb Marinated Flatiron Steak 22

Garlic mashed potatoes, broccolini and roasted tomatoes, and Wynkoop steak sauce

Bison Meatloaf 18.50

Garlic mashed potatoes, broccolini, roasted tomatoes, bacon, and shallot demi-glace

Fish and Chips 14.50

Light Rail ale battered crispy cod, seasoned fries, coleslaw, tartar sauce, and lemon wedge

dessert:: Caramelized Apple Hand Pies 7

Liks vanilla ice cream and Cowtown Milk Stout caramel

Cowtown Espresso Cheesecake 7

Cookie crust, Cowtown Milk Stout caramel, and chocolate sauce

brunch:: Brewers Breakfast 12

Two scrambled eggs, breakfast potatoes, arugula and roasted tomato salad, and seasonal fruit or your choice of meat: bacon or chicken apple sausage

Vanilla Cinnamon Pancakes 9

Candied walnuts, cinnamon bourbon vanilla syrup, and whipped cream

Wynkoop Breakfast Burrito 13

Two scrambled eggs, Wynkoop beer sausage or bacon, crispy fries, grilled peppers and onions, pico de gallo, flour tortilla, sour cream, white cheddar cheese, guacamole, and smothered in green chile

drinks:: Weekend Bloody 8

Deep Eddy vodka, Zing Zang Bloody Mary mix, salted rim, pepperoncini, bacon, cherry tomato, lime, celery, and green olive

French 75 11

State 38 gin, prosecco, fresh lemon juice, simple syrup, native floral bitters, and strawberry boba balls

restaurant index by amenity

AMENITY AWARD WINNING :: 120 130 131 91 140 141 147 157 167 178 183 185 187 104 107 199 207

10 Barrel Brewing Co. Bamboo Sushi BANG UP TO THE ELEPHANT! Caprese Trattoria Chart House Cherry Cricket Cucina Colore Fleming’s Prime Steakhouse & Wine Bar The Kitchen Mizu Old Major Oskar Blues The Palm Post Brewing Company Saltgrass Steak House Simms Tony Roma’s

BAR SCENE ::

120 10 Barrel Brewing Co. 121 Ace 123 Adelitas Cocina Y Cantina 124 Adrift 125 Ale House 128 Atomic Cowboy 130 Bamboo Sushi 131 BANG UP TO THE ELEPHANT! 92 Centro Mexican Kitchen 141 Cherry Cricket 142 Chow Morso Osteria 143 Citizen Rail 144 Colore Italian Restaurant & Pizzeria 146 Courier 147 Cucina Colore 149 DC PIE CO. 152 EDGE Restaurant 155 Euclid Hall Bar & Kitchen 158 Gaetano’s 160 GRIND kitchen + watering hole 161 Highland Tap and Burger 162 Hops & Pie 100 Jax Fish House & Oyster Bar 166 Jax Fish House & Oyster Bar 167 The Kitchen 171 Linger 174 Lucky Strike 177 Mister Tuna 178 Mizu 179 Morin 183 Old Major 184 Ophelia’s Electric Soapbox 187 The Palm 188 Panzano 190 Pizza Republica 191 Post Brewing Company 192 range 194 Rhein Haus 195 rioja 105 River and Woods 196 root down 106 SALT

108 204 206 207 208 210 114 115 214 117

Santo Sushi Hai Thirsty Lion Gastropub & Grill Tony Roma’s Ultreia Viale Pizza & Kitchen West End Tavern West Flanders Brewing Co. Wynkoop Brewery Zolo Southwestern Grill

120 88 121 122 125 126 129 131 136 90 138 91 92 140 93 141 142 144 145 146 149 151 152 154 157 97 161 162 164 165 167 169 171 172 173 174 102 176 177 187 191 104 105 196 106 107 108 198 199 200 203 204 110 210 211 115 212

10 Barrel Brewing Co. 24 Carrot Bistro Ace Acova Ale House Aloy Thai Bad Daddy’s Burger Bar BANG UP TO THE ELEPHANT! The Bindery Brasserie Ten Ten Bubba Gump Shrimp Co. Caprese Trattoria Centro Mexican Kitchen Chart House Chautauqua Dining Hall Cherry Cricket Chow Morso Osteria Colore Italian Restaurant & Pizzeria Comida Truck/Cantina Courier DC PIE CO. Downtown Aquarium EDGE Restaurant Elway’s Restaurant Fleming’s Prime Steakhouse & Wine Bar Hideaway Steakhouse Highland Tap and Burger Hops & Pie Izakaya Den Jack’s Uptown Grill The Kitchen Landry’s Seafood Linger The Lobby Lola Coastal Mexican Lucky Strike The Mediterranean Mila Mister Tuna The Palm Post Brewing Company Post Brewing Company River and Woods root down SALT Saltgrass Steak House Santo Senor Bear Simms Steuben’s Sushi Den Sushi Hai Sushi Zanmai Viale Pizza & Kitchen Vital Root West Flanders Brewing Co. Whole Sol

FAMILY-FRIENDLY ::

116 118

Wild Standard Zucca Italian Ristorante

126 140 152 161 207 214

Aloy Thai Chart House EDGE Restaurant Highland Tap and Burger Tony Roma’s Wynkoop Brewery

122 123 129 131 145 147 153 157 96 98 166 168 170 171 177 184 191 104 196 106 197 110 111 205 209

Acova Adelitas Cocina Y Cantina Bad Daddy’s Burger Bar BANG UP TO THE ELEPHANT! Comida Truck/Cantina Cucina Colore El Five Fleming’s Prime Steakhouse & Wine Bar Fresh Thymes Eatery Izakaya Amu Jax Fish House & Oyster Bar La Sandía Leña Linger Mister Tuna Ophelia’s Electric Soapbox Post Brewing Company Post Brewing Company root down SALT Sarto’s Sushi Zanmai T/ACO Tamayo Vesta

120 88 121 123 125 129 138 91 140 141 144 146 149 151 152 161 169 171 172 103 187 105 196 107 109 207 209 210 211

10 Barrel Brewing Co. 24 Carrot Bistro Ace Adelitas Cocina Y Cantina Ale House Bad Daddy’s Burger Bar Bubba Gump Shrimp Co. Caprese Trattoria Chart House Cherry Cricket Colore Italian Restaurant & Pizzeria Courier DC PIE CO. Downtown Aquarium EDGE Restaurant Highland Tap and Burger Landry’s Seafood Linger The Lobby The North End at 4580 The Palm River and Woods root down Saltgrass Steak House Sforno Trattoria Tony Roma’s Vesta Viale Pizza & Kitchen Vital Root

FIREPLACE ::

GLUTEN-FREE FRIENDLY ::

KIDS’ MENU ::

115 214

West Flanders Brewing Co. Wynkoop Brewery

120 121 123 131 132 138 141 148 152 155 161 171 172 174 178 181 184 185 187 193 194 200 201 206

10 Barrel Brewing Co. Ace Adelitas Cocina Y Cantina BANG UP TO THE ELEPHANT! Bar Dough Bubba Gump Shrimp Co. Cherry Cricket Dae Gee Korean Barbecue EDGE Restaurant Euclid Hall Bar & Kitchen Highland Tap and Burger Linger The Lobby Lucky Strike Mizu Nomad Taqueria + Beer Garden Ophelia’s Electric Soapbox Oskar Blues The Palm Recess Beer Garden Rhein Haus Steuben’s STK Thirsty Lion Gastropub & Grill

125 131 153 154 156 158 173 178 184 185 114 115

Ale House BANG UP TO THE ELEPHANT! El Five Elway’s Restaurant Fireside Bar + Grill Gaetano’s Lola Coastal Mexican Mizu Ophelia’s Electric Soapbox Oskar Blues West End Tavern West Flanders Brewing Co.

LATE-NIGHT DINING ::

LIVE MUSIC ::

LOCALLY SOURCED/ SEASONAL :: 120 88 126 130 131 132 134 136 89 91 142 146 147 149 152 153 155 156 96 161 165

10 Barrel Brewing Co. 24 Carrot Bistro Aloy Thai Bamboo Sushi BANG UP TO THE ELEPHANT! Bar Dough Beatrice & Woodsley The Bindery Blackbelly Caprese Trattoria Chow Morso Osteria Courier Cucina Colore DC PIE CO. EDGE Restaurant El Five Euclid Hall Bar & Kitchen Fireside Bar + Grill Fresh Thymes Eatery Highland Tap and Burger Jack’s Uptown Grill

167 171 177 178 179 183 184 192 105 196 106 108 197 198 206 208 112 210 211 212 116

The Kitchen Linger Mister Tuna Mizu Morin Old Major Ophelia’s Electric Soapbox range River and Woods root down SALT Santo Sarto’s Senor Bear Thirsty Lion Gastropub & Grill Ultreia Via Perla Viale Pizza & Kitchen Vital Root Whole Sol Wild Standard

120 121 139 92 140 142 152 153 154 97 163 164 165 167 168 171 172 173 174 178 179 180 181 184 187 188 190 105 196 106 203 110 205 114 214 117

10 Barrel Brewing Co. Ace Café Brazil Centro Mexican Kitchen Chart House Chow Morso Osteria EDGE Restaurant El Five Elway’s Restaurant Hideaway Steakhouse Il Fornaio Izakaya Den Jack’s Uptown Grill The Kitchen La Sandía Linger The Lobby Lola Coastal Mexican Lucky Strike Mizu Morin Morton’s of Denver Nomad Taqueria + Beer Garden Ophelia’s Electric Soapbox The Palm Panzano Pizza Republica River and Woods root down SALT Sushi Den Sushi Zanmai Tamayo West End Tavern Wynkoop Brewery Zolo Southwestern Grill

120 88 121 125 130 134 89 139

10 Barrel Brewing Co. 24 Carrot Bistro Ace Ale House Bamboo Sushi Beatrice & Woodsley Blackbelly Café Brazil

PRIVATE DINING: UP TO TEN ::

PRIVATE DINING: TEN TO FIFTY ::

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restaurant index by amenity/cuisine

92 140 142 146 153 154 157 97 163 164 165 167 168 170 171 172 173 174 176 178 180 184 187 188 189 190 105 196 106 203 110 205 207 114 214 117

Centro Mexican Kitchen Chart House Chow Morso Osteria Courier El Five Elway’s Restaurant Fleming’s Prime Steakhouse & Wine Bar Hideaway Steakhouse Il Fornaio Izakaya Den Jack’s Uptown Grill The Kitchen La Sandía Leña Linger The Lobby Lola Coastal Mexican Lucky Strike Mila Mizu Morton’s of Denver Ophelia’s Electric Soapbox The Palm Panzano Parisi & Firenze a Tavola Pizza Republica River and Woods root down SALT Sushi Den Sushi Zanmai Tamayo Tony Roma’s West End Tavern Wynkoop Brewery Zolo Southwestern Grill

121 134 135 139 91 92 142 151 153 154 157 161 163 164 168 169 172 173 180 103 187 188 105 197 199 203 110 205 114 214 117

Ace Beatrice & Woodsley Bigsby’s Folly Café Brazil Caprese Trattoria Centro Mexican Kitchen Chow Morso Osteria Downtown Aquarium El Five Elway’s Restaurant Fleming’s Prime Steakhouse & Wine Bar Highland Tap and Burger Il Fornaio Izakaya Den La Sandía Landry’s Seafood The Lobby Lola Coastal Mexican Morton’s of Denver The North End at 4580 The Palm Panzano River and Woods Sarto’s Simms Sushi Den Sushi Zanmai Tamayo West End Tavern Wynkoop Brewery Zolo Southwestern Grill

PRIVATE DINING: OVER FIFTY ::

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VEGETARIANFRIENDLY :: 120 121 122 123 125 126 128 129 130 131 90 139 91 92 141 142 145 146 148 149 95 152 153 96 159 161 162 163 98 164 165 100 166 168 169 101 171 172 173 102 175 176 178 179 103 184 186 187 188 189 191 104 105 196 106 197 198 203 204 110 111 205 207 208 209 210 211 115 212

10 Barrel Brewing Co. Ace Acova Adelitas Cocina Y Cantina Ale House Aloy Thai Atomic Cowboy Bad Daddy’s Burger Bar Bamboo Sushi BANG UP TO THE ELEPHANT! Brasserie Ten Ten Café Brazil Caprese Trattoria Centro Mexican Kitchen Cherry Cricket Chow Morso Osteria Comida Truck/Cantina Courier Dae Gee Korean Barbecue DC PIE CO. Dushanbe Tea House EDGE Restaurant El Five Fresh Thymes Eatery Go Fish Sushi & Lounge Highland Tap and Burger Hops & Pie Il Fornaio Izakaya Amu Izakaya Den Jack’s Uptown Grill Jax Fish House & Oyster Bar Jax Fish House & Oyster Bar La Sandía Landry’s Seafood Leaf Vegetarian Restaurant Linger The Lobby Lola Coastal Mexican The Mediterranean Mehak India’s Aroma Mila Mizu Morin The North End at 4580 Ophelia’s Electric Soapbox OTOTO The Palm Panzano Parisi & Firenze a Tavola Post Brewing Company Post Brewing Company River and Woods root down SALT Sarto’s Senor Bear Sushi Den Sushi Hai Sushi Zanmai T/ACO Tamayo Tony Roma’s Ultreia Vesta Viale Pizza & Kitchen Vital Root West Flanders Brewing Co. Whole Sol

214 117 118

Wynkoop Brewery Zolo Southwestern Grill Zucca Italian Ristorante

CUISINE AFRICAN :: 171

Linger

122 136 141 163 167 101 174 177 105 115

Acova The Bindery Cherry Cricket Il Fornaio The Kitchen Leaf Vegetarian Restaurant Lucky Strike Mister Tuna River and Woods West Flanders Brewing Co.

120 125 129 138 93 141 143 151 155 156 161 165 174 177 185 193 105 206 207 115 117

10 Barrel Brewing Co. Ale House Bad Daddy’s Burger Bar Bubba Gump Shrimp Co. Chautauqua Dining Hall Cherry Cricket Citizen Rail Downtown Aquarium Euclid Hall Bar & Kitchen Fireside Bar + Grill Highland Tap and Burger Jack’s Uptown Grill Lucky Strike Mister Tuna Oskar Blues Recess Beer Garden River and Woods Thirsty Lion Gastropub & Grill Tony Roma’s West Flanders Brewing Co. Zolo Southwestern Grill

105 207 114

River and Woods Tony Roma’s West End Tavern

139 170

Café Brazil Leña

AMERICAN BISTRO ::

AMERICAN GRILL ::

BARBECUE ::

BRAZILIAN :: CENTRAL/LATIN AMERICAN :: 92 170 171

Centro Mexican Kitchen Leña Linger

121

Ace

88 156 105

24 Carrot Bistro Fireside Bar + Grill River and Woods

CHINESE :: COLORADO CONTEMPORARY ::

CONTEMPORARY AMERICAN :: 120 88 122 125 134 89 140 93 141 146 152 154 155 160 169 172 103 183 184 191 191 104 192 105 196 106 199 200 209 211 114 214 117

10 Barrel Brewing Co. 24 Carrot Bistro Acova Ale House Beatrice & Woodsley Blackbelly Chart House Chautauqua Dining Hall Cherry Cricket Courier EDGE Restaurant Elway’s Restaurant Euclid Hall Bar & Kitchen GRIND kitchen + watering hole Landry’s Seafood The Lobby The North End at 4580 Old Major Ophelia’s Electric Soapbox Post Brewing Company Post Brewing Company Post Brewing Company range River and Woods root down SALT Simms Steuben’s Vesta Vital Root West End Tavern Wynkoop Brewery Zolo Southwestern Grill

Fresh Thymes Eatery

88 134 89 156 96 105 106 116

24 Carrot Bistro Beatrice & Woodsley Blackbelly Fireside Bar + Grill Fresh Thymes Eatery River and Woods SALT Wild Standard

134 137 90 102 179

Beatrice & Woodsley Bistro Vendôme Brasserie Ten Ten The Mediterranean Morin

121 134 151 95 171 178 105 116

Ace Beatrice & Woodsley Downtown Aquarium Dushanbe Tea House Linger Mizu River and Woods Wild Standard

155 194

Euclid Hall Bar & Kitchen Rhein Haus

DELI ::

FARM TO TABLE ::

FRENCH ::

FUSION/ECLECTIC/ WORLD CUISINE ::

GERMAN ::

G REEK :: 102

The Mediterranean

171 175

Linger Mehak India’s Aroma

132 91 142 144 149 158 163 102 187 188 189 190 109 112 210

Bar Dough Caprese Trattoria Chow Morso Osteria Colore Italian Restaurant & Pizzeria DC PIE CO. Gaetano’s Il Fornaio The Mediterranean The Palm Panzano Parisi & Firenze a Tavola Pizza Republica Sforno Trattoria Via Perla Viale Pizza & Kitchen

132 147 158 197 118

Bar Dough Cucina Colore Gaetano’s Sarto’s Zucca Italian Ristorante

130 159 98 164 99 178 186 203 204 110

Bamboo Sushi Go Fish Sushi & Lounge Izakaya Amu Izakaya Den Japango Mizu OTOTO Sushi Den Sushi Hai Sushi Zanmai

153 171 102 176 103 195

El Five Linger The Mediterranean Mila The North End at 4580 rioja

123 92 145 168 170 173 181 198 111 205

Adelitas Cocina Y Cantina Centro Mexican Kitchen Comida Truck/Cantina La Sandía Leña Lola Coastal Mexican Nomad Taqueria + Beer Garden Senor Bear T/ACO Tamayo

145 198

Comida Truck/Cantina Senor Bear

INDIAN ::

ITALIAN ::

ITALIAN: CONTEMPORARY ::

JAPANESE ::

MEDITERRANEAN ::

MEXICAN ::

MEXICAN: CONTEMPORARY ::

restaurant index by cuisine/location

MOROCCAN :: 171 102

Linger The Mediterranean

131 134 152 171 178

BANG UP TO THE ELEPHANT! Beatrice & Woodsley EDGE Restaurant Linger Mizu

PASTRIES/DESSERTS ::

PERUVIAN :: 170

Leña

128 132 91 149 162 190 210 115

Atomic Cowboy Bar Dough Caprese Trattoria DC PIE CO. Hops & Pie Pizza Republica Viale Pizza & Kitchen West Flanders Brewing Co.

208

Ultreia

138 140 151 152 159 97 164 100 166 169 171 178 182 185 187 105 199 202 207 116

Bubba Gump Shrimp Co. Chart House Downtown Aquarium EDGE Restaurant Go Fish Sushi & Lounge Hideaway Steakhouse Izakaya Den Jax Fish House & Oyster Bar Jax Fish House & Oyster Bar Landry’s Seafood Linger Mizu The Oceanaire Seafood Room Oskar Blues The Palm River and Woods Simms Stoic & Genuine Tony Roma’s Wild Standard

171

Linger

128 160 185 191 104

Atomic Cowboy GRIND kitchen + watering hole Oskar Blues Post Brewing Company Post Brewing Company

181 117

Nomad Taqueria + Beer Garden Zolo Southwestern Grill

PIZZA ::

PORTUGUESE :: SEAFOOD ::

SOUTH AMERICAN :: SOUTHERN ::

SOUTHWESTERN ::

SPANISH :: 170 171 102 208

Leña Linger The Mediterranean Ultreia

S TEAKHOUSE :: 152 EDGE Restaurant 154 Elway’s Restaurant 157 Fleming’s Prime Steakhouse & Wine Bar 97 Hideaway Steakhouse 169 Landry’s Seafood 178 Mizu 180 Morton’s of Denver 187 The Palm 107 Saltgrass Steak House 199 Simms 201 STK 207 Tony Roma’s SUSHI :: 130 159 164 99 178 204

Bamboo Sushi Go Fish Sushi & Lounge Izakaya Den Japango Mizu Sushi Hai

TAPAS/SMALL PLATES :: 134 152 171 178

Beatrice & Woodsley EDGE Restaurant Linger Mizu

126

Aloy Thai

131 134 95 152 96 101 171 175 178 211 115

BANG UP TO THE ELEPHANT! Beatrice & Woodsley Dushanbe Tea House EDGE Restaurant Fresh Thymes Eatery Leaf Vegetarian Restaurant Linger Mehak India’s Aroma Mizu Vital Root West Flanders Brewing Co.

THAI ::

VEGAN/ VEGETARIAN ::

LOCATION AURORA :: 145

Comida Truck/Cantina

126 172

Aloy Thai The Lobby

189

Parisi & Firenze a Tavola

BALLPARK NEIGHBORHOOD :: BERKELEY ::

BROOMFIELD :: 159 113

Go Fish Sushi & Lounge Village Tavern

131

BANG UP TO THE ELEPHANT!

133 154 206

Barolo Grill Elway’s Restaurant Thirsty Lion Gastropub & Grill

147 160 175 210

Cucina Colore GRIND kitchen + watering hole Mehak India’s Aroma Viale Pizza & Kitchen

128

Atomic Cowboy

161

Il Fornaio

138 141 142 143 146 151 152 155 174 176 179 182 184 185 187 188 190 192 194 207 212 214

Bubba Gump Shrimp Co. Cherry Cricket Chow Morso Osteria Citizen Rail Courier Downtown Aquarium EDGE Restaurant Euclid Hall Bar & Kitchen Lucky Strike Mila Morin The Oceanaire Seafood Room Ophelia’s Electric Soapbox Oskar Blues The Palm Panzano Pizza Republica range Rhein Haus Tony Roma’s Whole Sol Wynkoop Brewery

90 92 95 98 99 100 101 102 105 106 109 110 111

Brasserie Ten Ten Centro Mexican Kitchen Dushanbe Tea House Izakaya Amu Japango Jax Fish House & Oyster Bar Leaf Vegetarian Restaurant The Mediterranean River and Woods SALT Sforno Trattoria Sushi Zanmai T/ACO

CAPITOL HILL ::

CHERRY CREEK ::

CHERRY CREEK NORTH ::

CONGRESS PARK :: DENVER TECH CENTER :: DOWNTOWN ::

DOWNTOWN BOULDER ::

112 114 115 116

Via Perla West End Tavern West Flanders Brewing Co. Wild Standard

96 117

Fresh Thymes Eatery Zolo Southwestern Grill

Blackbelly

DOWNTOWN EAST :: EAST BOULDER :: ENGLEWOOD ::

156 Fireside Bar + Grill 157 Fleming’s Prime Steakhouse & Wine Bar 169 Landry’s Seafood

ERIE :: 88

24 Carrot Bistro

140 181 199

Chart House Nomad Taqueria + Beer Garden Simms

130 139 158 161 162 204 211

Bamboo Sushi Café Brazil Gaetano’s Highland Tap and Burger Hops & Pie Sushi Hai Vital Root

197

Sarto’s

104

Post Brewing Company

Caprese Trattoria

118

Zucca Italian Ristorante

137 166 180 195 201 202 205 208 209

Bistro Vendôme Jax Fish House & Oyster Bar Morton’s of Denver rioja STK Stoic & Genuine Tamayo Ultreia Vesta

122 125 127 132 136 153 171

Acova Ale House Ash’Kara Bar Dough The Bindery El Five Linger

GOLDEN ::

HIGHLANDS ::

JEFFERSON PARK :: LAFAYETTE ::

173 178 183 193 196 198

| Lola Coastal Mexican Mizu Old Major Recess Beer Garden root down Senor Bear

NORTH BOULDER :: 94 103 108

The Cork The North End at 4580 Santo

168

La Sandía

186

OTOTO

120 135 177

10 Barrel Brewing Co. Bigsby’s Folly Mister Tuna

123 124 134 144 159 170 191

Adelitas Cocina Y Cantina Adrift Beatrice & Woodsley Colore Italian Restaurant & Pizzeria Go Fish Sushi & Lounge Leña Post Brewing Company

168

La Sandía

121 150 165 200

Ace Dos Santos Jack’s Uptown Grill Steuben’s

164 203

Izakaya Den Sushi Den

97 107

Hideaway Steakhouse Saltgrass Steak House

PARK MEADOWS :: PLATT PARK :: RIVER NORTH ::

SOUTH BROADWAY ::

STAPLETON :: UPTOWN ::

LONGMONT ::

WASHINGTON PARK ::

LOUISVILLE ::

WESTMINSTER ::

LOWER DOWNTOWN ::

LOWER HIGHLANDS ::

www.diningout.com

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lastbite

HELP WANTED:

CONSUMED AND PASSIONATE BY DAV E QUERY C HI E F POT STIRRER | IN ST IG ATOR AT B IG R E D F R E STAU R ANT GR O U P | I NSTAGR AM @ DAV E Q U E RY I work in the hospitality industry. About 10-percent of American workers can say the same, and they have the pay stubs to prove it. A few years ago, I was working a shift at Jax Fish House in Kansas City. Of the seven servers we had on the floor that night, the average age was 47-years-old, three of whom were over 50. All of them had worked a long time in the restaurant business. It was their career; their industry. They raised families and bought houses with their incomes. When I was a young cook working in San Francisco, it seemed every place I worked had an older, experienced line crew. I was the youngest cook in the kitchen at Zuni by decades. These line cooks had all come up on their own and had resumes with the best Bay Area restaurants on them. They had baking and butchering experience, they were well read and well-versed on different cuisines and food styles. These were cooks and servers who had no interest in management positions or holding keys. They cooked and served because of the interaction with guests, the camaraderie with their crew, and the frenetic energy of restaurant life that was fulfilling. They were constantly learning and pushing. The internet and the food channel and all the “how to break down a cow” apps on their cell phones didn’t exist—you cooked by choice and every day you worked relentlessly to be

218

faster, smarter, and more badass. You worked the floor as a test of food and beverage knowledge, while being the friendliest person on the planet. Restaurant life was both a privilege and a daily reminder that you could be better if you worked harder every day. What happened to this restaurant employee—this experienced floor staffer and/or line cook? What happened to this thirst for knowledge around food and beverage, service, and hustle? That commitment that if I’m going to work this hard, I’m certainly going to be the very best and most intelligent person I can be at my given position? A toast to all you pros out there—young and old, many of whom we are fortunate to work with every day—who have made hospitality, and especially restaurant work and the study and practice of truly earning your position and your knowledge, your life’s passion. As this industry continues to grow, it will be paramount that we have all of your energy and passion to continue to fuel the greatest work a person can do and to continually train and teach the next wave of hospitality professionals. Because without knowledge, passion, hustle, and intention, we ain’t got shit.

A TOAST TO ALL YOU PROS OUT THERE

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