This cozy eatery serves up unique gastropub-style fare—like saffron risotto croquettes and bison Bolognese—made with local and sustainable ingredients.
$$$ (average entree $16-$25)
Owned by two brothers from Greece, this authentic restaurant and steakhouse offers house-made specialties such as spanakopita, grilled octopus, gyros, and baklava.
This New American restaurant draws from classic Italian and French cuisines for a fresh, unpretentious dining experience. An emphasis on locally farmed and foraged ingredients results in an ever-changing menu of seasonal dishes, like confit heirloom potatoes and cauliflower-turnip gratinée.
This elevated meat-and-three concept offers a unique hybrid of American and Latin cuisine in raucous, repurposed-shipping-container digs. Our pick: the Buffalo-style rotisserie chicken, chickpea croquettes, cochinita pibil, and peppers five ways.
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.
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.
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.
Elegant interpretations of American classics characterize this menu. Start with a flavorful appetizer like the chicken liver pâté with house preserves, then indulge in the mac and cheese made with Gruyère and mustard bread crumbs.
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.