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.
$$$ (average entree $16-$25)
Tuck into wood-fired pizzas and comforting pastas from chef Max MacKissock (formerly of the Squeaky Bean) at this casual gathering spot.
Masterfully crafted Detroit-style pizza is the draw at this tiny spot. Try the Brooklyn Bridge, topped with pepperoni, Italian sausage, and both ricotta and pecorino cheeses.
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.
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.
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.
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.
California chef Dory Ford has brought his timeless American cuisine to this historic Denver space. While fresh seafood is flown in for dishes like pan-fried Monterey Bay abalone or Pacific halibut, local ingredients shine in menu selections like the Colorado lamb loin chop with sweet pea and mushroom risotto. Bonus: There's live music.
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.