Eastern European flavors mingle with contemporary influences in Rebel Restaurant's flavorful small plates. Menu selections change frequently, but include dishes like a rye pancake with fried chicken livers, foie gras pierogi, and whole roasted lamb's head.
$$$$ (average entree $26+)
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.
Lo Stella is the sister restaurant to the acclaimed original of the same name in Portofino, Italy. Don't miss the authentic, ingredient-driven Italian dishes like the octopus and potato appetizer, house-made ravioli with walnut sauce, or desserts made from scratch.
This southeast Denver steak house serves prime, fresh meats, chops, and more. Don't miss a cured, roasted, and slow-smoked pork chop carved tableside and served with house-made applesauce. Enjoy it with a wine selection from the towering wine wall.
Award-winning Fruition chef Alex Seidel offers a menu full of family-style shared plates, vegetables, and pasta dishes. Try the roasted Colorado lamb shoulder, topped with rosemary, roasted shallot lamb jus, apricot mostarda, and garlic chips.
This restaurant sticks to fresh, healthy, and traditional Japanese cuisine. Enjoy thinly sliced rib-eye steak prepared in a single-pot dish, like the slowly simmered sukiyaki.
Locally sourced ingredients are used to create this inventive Colorado-inspired fare. Start with seasonally rotating wood-grilled flatbread before enjoying the braised beef shortrib genovese. Don't miss craft cocktails made with barrel-aged spirits.
Choose from a selection of USDA Prime steaks and à la carte sides at this downtown steak house. For a more casual affair, stop by during happy hour for $7 cocktails and snacks.
At the wine bar, skim the small plates menu and explore fun pairing options. The Opus dining room ups the ante with intricately prepared dishes and a stellar bottle selection.
The "farm to fork" mantra permeates a menu featuring small plates (mussels, crudo), flatbreads, vegetables, and dinner-size plates (including red Duroc pork and pan-roasted belly roll).