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

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Atticus, like its literary namesake, values community—a fact reflected on its menu of Colorado-focused food, beer, and spirits. Try the braised short ribs with lemon risotto, broccolini, and a whiskey demi-glace. 

The Curtis Club

This cozy eatery serves up unique gastropub-style fare—like saffron risotto croquettes and bison Bolognese—made with local and sustainable ingredients.

Greek to Me

Owned by two brothers from Greece, this authentic restaurant and steakhouse offers house-made specialties such as spanakopita, grilled octopus, gyros, and baklava.

Pikkas Peruvian Cuisine

This South American spot offers a wide variety of Peruvian-inspired seafood, meat, and vegetable dishes and pisco cocktails. 

The Plimoth

This New American restaurant draws from classic Italian and French cuisines but abandons pretentiousness. An emphasis on local farmers and ingredients results in an ever-changing menu of seasonal dishes.

Humboldt Farm Fish Wine

This varied menu offers re-interpreted American classics and an impressive fresh oyster selection. If you're not opting for the sustainable seafood, try the burger. 


Root Down DIA

Globally inspired cuisine for an international airport. Dine there morning, noon, or night; but if it's breakfast you're after—choose the fried egg BLT, made with local Tender Belly bacon and served with home fries, and pair it with the blood orange mimosa.


Find creative tacos and lounge on the large patio at this Mexican-inspired cantina. Try the Sirloin Situation taco: slow-cooked sirloin steak, roasted onions, gouda sweet potato mash, and house crema.

Elway's (DIA)

Dining at DIA? Forget compromise—upscale steakhouse fare awaits. Order from the same menu you'd find at Elway's other locations. Early bird travelers can reap the benefits of a take-out breakfast menu with dishes like beef hash, chicken-fried steak burrito, omelets and even housemade granola. 

Bru Handbuilt Ales & Eats

The menu offers diverse selections like Southern-style fried chicken with honey-chili glaze and a soba noodle bowl. Eats are paired with brewer Ian Clark's unfiltered, hoppy creations.