Restaurants in Denver
Named after an 18th-century Parisian square, Bistro Vendôme is designed to resemble an authentic French restaurant. Housed inside the red-brick Sussex building, which dates from the 1880’s, the high-ceilinged dining room has pale yellow walls, dark wood furniture, and large windows, as well as an
Chef Jennifer Jasinski, mentored by Wolfgang Puck and a semi-finalist for a James Beard award, partners with Beth Gruitch at their celebrated restaurant, Rioja.
Martini and comfort food hangout.
Udi Baron and his family began their bread-making enterprise with just a single sandwich shop, established in 1994. Today, the Barons own a bakery, five cafés, and a catering company, but they never compromised the quality of their artisan breads.
True to the original NYC Palm’s style, dark wood chair railing with paneling is bordered with vintage magazine clippings and caricatures of celebrities at the Denver location.
Embracing a farm-to-table philosophy, this Highland restaurant serves seasonal New American cuisine in an industrial-chic space.
Trendier than the average pizza joint, this Belmar restaurant is owned by James Beard Award nominee Mark Tarbell.
Taking its name from the famous Boston eatery, Steuben's Food Service strives to recreate the American Regional Classics we all know and love. The bright blue paint, light wood accents and metallic tables offer a throwback to those classic '50s diners, but the interior still has modern touches.
Located on the edge of the RiNo Art District, this restaurant emphasizes local organic ingredients, some of which are grown in an on-site garden.
Featured on the Travel Channel’s No Reservations and Food Network’s The Best Thing I Ever Ate, Biker Jims Dogs’s fame reaches far beyond its Five Points restaurant in Denver.
About 10 minutes from downtown, this Cherry Creek steakhouse is owned by former superstar quarterback John Elway (who occasionally stops by to have a steak and sign a few autographs).
Committed to cooking in season with locally available produce, executive chef Mitch Mayers, educated at the Culinary Institute of America in New York City, changes his contemporary American menu regularly.