Eric's Foodie Guide to Denver
Food scene
A wood-fired cooking station dominates the open kitchen that anchors this RiNo restaurant’s dining room. Owner Steve Redzikowski (who also runs Oak at Fourteenth and Brider) charms diners with creative new American dishes that combine worldly flavors and classic techniques. At lunch, start with the kale and apple salad. For dinner, order the pork rinds and oak-roasted mussels.
102 íbúar mæla með
Acorn
3350 Brighton BlvdA wood-fired cooking station dominates the open kitchen that anchors this RiNo restaurant’s dining room. Owner Steve Redzikowski (who also runs Oak at Fourteenth and Brider) charms diners with creative new American dishes that combine worldly flavors and classic techniques. At lunch, start with the kale and apple salad. For dinner, order the pork rinds and oak-roasted mussels.
The second act from chef Tommy Lee of Uncle ramen is a major hit in RiNo. The menu focuses classic regional Chinese fare served family-style in a hip-hop fueled dining room. Diners should order the steamed eggplant (pictured here) and be sure to try the excellent cocktails, but don’t ignore the thoughtful wine list.
153 íbúar mæla með
Hop Alley
3500 Larimer StThe second act from chef Tommy Lee of Uncle ramen is a major hit in RiNo. The menu focuses classic regional Chinese fare served family-style in a hip-hop fueled dining room. Diners should order the steamed eggplant (pictured here) and be sure to try the excellent cocktails, but don’t ignore the thoughtful wine list.
Chef Kyle Foster’s tribute to Southern cuisine is still a sneak spot in RiNo, with a killer combination of menus for dinner, drinks, lunch, and weekend brunch. Meat eaters will enjoy the smoked chicken or a pork and oyster sausage. But vegetables here also are a must, as are regional cocktails such as the sorghum Old Fashioned. Go all out for breakfast for dinner on all-you-can-eat Chicken & Biscuit Wednesdays.
14 íbúar mæla með
Julep
3258 Larimer StChef Kyle Foster’s tribute to Southern cuisine is still a sneak spot in RiNo, with a killer combination of menus for dinner, drinks, lunch, and weekend brunch. Meat eaters will enjoy the smoked chicken or a pork and oyster sausage. But vegetables here also are a must, as are regional cocktails such as the sorghum Old Fashioned. Go all out for breakfast for dinner on all-you-can-eat Chicken & Biscuit Wednesdays.
Chefs Max MacKissock and Blake Edmunds traversed Mexico and South America before opening their pan-Latin hotspot two summers ago. More recently, they brought on board Puerto Rican chef Sebastian Ramirez to take the reins. The whole team’s research plus star talent shows in dishes from pigeon pea escabeche with plantains to mole negro and churros. Sunday brunch is a bonus with the frita Cubana burger and mofongo.
75 íbúar mæla með
Señor Bear
3301 Tejon StChefs Max MacKissock and Blake Edmunds traversed Mexico and South America before opening their pan-Latin hotspot two summers ago. More recently, they brought on board Puerto Rican chef Sebastian Ramirez to take the reins. The whole team’s research plus star talent shows in dishes from pigeon pea escabeche with plantains to mole negro and churros. Sunday brunch is a bonus with the frita Cubana burger and mofongo.
Longtime private chef Linda Hampsten Fox opened this pretty LoHi cafeteria in October 2017, serving an all-day menu of dishes that span her career in cooking. Influences from Mexico, Italy, France, Israel, and elsewhere make appearances. See dishes like smoked rabbit pecan pie, buffalo milk ricotta agnolotti, and pan-roasted hen with apricot stone mole. The cocktail menu is a highlight, as are pastries from the market and bakery.
26 íbúar mæla með
The Bindery
1817 Central StLongtime private chef Linda Hampsten Fox opened this pretty LoHi cafeteria in October 2017, serving an all-day menu of dishes that span her career in cooking. Influences from Mexico, Italy, France, Israel, and elsewhere make appearances. See dishes like smoked rabbit pecan pie, buffalo milk ricotta agnolotti, and pan-roasted hen with apricot stone mole. The cocktail menu is a highlight, as are pastries from the market and bakery.
The Edible Beats team behind El Five is responsible for some of Denver’s whackiest and coolest food and beverage restaurants (see Linger, Root Down, Vital Root, and Ophelia’s). Go to this latest penthouse playground for the pan-Mediterranean fare and unmatched views of the downtown skyline or mountains. The bar side of the restaurant comes with the best ambience for enjoying tapas from patatas bravas to crispy cauliflower yufka.
291 íbúar mæla með
El Five
2930 15th StThe Edible Beats team behind El Five is responsible for some of Denver’s whackiest and coolest food and beverage restaurants (see Linger, Root Down, Vital Root, and Ophelia’s). Go to this latest penthouse playground for the pan-Mediterranean fare and unmatched views of the downtown skyline or mountains. The bar side of the restaurant comes with the best ambience for enjoying tapas from patatas bravas to crispy cauliflower yufka.
In its contemporary space in RiNo, Il Posto brings simple and thoughtful Italian dishes like maitake campanelle with a side of very friendly service. Chef Andrea Frizzi has created one of Larimer Street’s prettier dining rooms here, spread across two floors and with floor-to-ceiling windows. Diners should sit at the chef’s counter for a warm kitchen-side experience.
38 íbúar mæla með
Il Posto
2601 Larimer StIn its contemporary space in RiNo, Il Posto brings simple and thoughtful Italian dishes like maitake campanelle with a side of very friendly service. Chef Andrea Frizzi has created one of Larimer Street’s prettier dining rooms here, spread across two floors and with floor-to-ceiling windows. Diners should sit at the chef’s counter for a warm kitchen-side experience.
It took the owners of Frasca Food & Wine more than a decade to open a modern Denver version of their nationally acclaimed Boulder restaurant. With a view of the trains rolling into Union Station, Tavernetta is now a destination all its own. Chef Ian Wortham and team put out lobster tagliatelle and crisped campo di funghi in a convivial setting that’s separated into a sit-down dining room and more relaxed living room lounge area.
65 íbúar mæla með
Tavernetta
1889 16th St MallIt took the owners of Frasca Food & Wine more than a decade to open a modern Denver version of their nationally acclaimed Boulder restaurant. With a view of the trains rolling into Union Station, Tavernetta is now a destination all its own. Chef Ian Wortham and team put out lobster tagliatelle and crisped campo di funghi in a convivial setting that’s separated into a sit-down dining room and more relaxed living room lounge area.