$$$ (average entree $16-$25)

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Blue Island Oyster Bar

With décor inspired from childhood memories of small coastal towns, Blue Island Oyster Bar offers a seaside escape in the heart of the Cherry Creek neighborhood. Come for the shareable appetizers, the cleverly crafted cocktails, and the fresh seafood entrées. 

Wild Standard

Chef Bradford Heap brings the seven seas to Boulder with his enticing array of responsibly sourced seafood dishes. Sip a carefully crafted cocktail and sample from the oyster bar as you peruse the globally inspired menu.

The Palate Food & Wine Bar

This sleek wine bar offers 150 vinos by the glass and an American-fusion menu featuring highlights like Colorado lamb ribs, roasted beet ravioli, and crab cakes. 

Bar Dough

Tuck into wood-fired pizzas and comforting pastas from chef Max Mackissock (formerly of the Squeaky Bean) at this casual gathering spot.


Sushi Den's Toshi Kizaki has relaunched his Japanese robata-style tapas spot in a remodeled dining space. Market-driven dishes like a catch-of-the-day raw bar and whole grilled fish complement a selection of sashimi, ramen bowls, and yakitori.

Milk & Honey

You'll find seasonal charcuterie and small plates at this underground restaurant in Larimer Square. Craft cocktails and a solid wine list complement modern American dishes like grilled escolar with garbanzo and mussel ragu, ham hock, and basil.


This modern wine bar features Neapolitan pizzas baked in an imported oven, antipasti platters, and seasonal small plates like wood-fired Brussels sprouts and grilled artichoke. Don't miss the regional wine pairing dinners.

Fire Restaurant

Located inside the Art, a Hotel, Fire Restaurant serves contemporary American dishes made with locally sourced ingredients, including a bison eggs benedict and Colorado lamb chop.

Blue Sushi Sake Grill (Centennial)

Sushi meets American grill at this fusion restaurant offering tapas-style dining. Order the Itchy Sea Bass off the New World Fishy Meat menu, or try the River Rock tenderloin—four ounces of filleted meat served atop 500-degree river rocks.


This Highland spot, housed in adjoining Victorian houses, dishes up imaginative and ethically sourced global cuisine. Expect creative plates like Pacific uni shooter with quail yolk and tobiko.