This steak house offers USDA Prime aged beef and fresh seafood, including lobster tails, in an elegant atmosphere.
$$$$ (average entree $26+)
Enjoy great service and food served in an old bank. Nab one of the tables in the vault.
This modern American spot emphasizes local, organic products that change seasonally. Check out the bottomless mimosas during weekend brunch.
Mizuna is one of Denver's most celebrated restaurants. The sand-colored walls, crisp white tablecloths, and thoughtfully spaced tables all lend an air of intimacy and occasion. Chef-owner Frank Bonanno's seasonal cuisine capitalizes on the most exquisite of ingredients, and servers are prompt, friendly, and knowledgeable of both food and wine. Don't miss the legendary decadent lobster mac and cheese.
A respect for honest ingredients coupled with innovation and technique helped skyrocket Frasca chef Lachlan Mackinnon-Patterson to one of Food & Wine magazine's Best New Chefs. That was in 2005, but the accolades continue to pile up with nods in Bon Appetit, Gourmet, the New York Times, Esquire, and James Beard. Master sommelier Bobby Stuckey uses his finesse to oversee staff and charms diners in the elegant, understated dining room.
Chef Jennifer Jasinski creates Mediterranean-influenced cuisine with juxtaposing tastes and textures such as roasted beets with candied lemon vinaigrette or hot beignets with a port wine reduction.
Former Broncos coach Mike Shanahan's modern interpretation of a classic steak house serves Prime-aged beef and fresh seafood.
The menu at this eatery is reborn nightly, but expect local, seasonal flavors that take French-inspired dishes and fuse them with mom’s home cooking. Be sure to save room for the desserts, like sour cream apple pie.
A Brazilian steakhouse where gaucho chefs bring the meat to your table, cutting and serving it right in front of you. Enjoy endless sides of polenta and mashed potatoes.
Steaks are the signature item at this spacious restaurant, but also enjoy seafood options like halibut with lobster cream sauce.