The Way Back

Three Denver restaurant veterans (Chad Michael George, Kade Gianinetti, and Jared Schwartz) offer comfort food, including dishes like snail stroganoff, bass crudo, and roasted chicken. Drinks are simple in ingredients yet complex in flavors. Try the Forager: a concoction of roasted mushroom fernet, an egg-washed angostura bitters, and a lemon-poppy seed syrup shaken with lemon juice and egg white.


Most of the ingredients in these American dishes are locally sourced from small producers. Go for breakfast and order the wild mushroom omelet, made with fresh eggs picked up from a farm about five miles down the road. For dinner, try the High Point Farm bison filet with herb-whipped Colorado organic potatoes.


Enjoy seasonal new American plates at this community restaurant. The ever-changing menu features farm-fresh produce, sustainable fish, and organic meats, and the bar highlights small wineries and local brewers.

Mercantile Dining & Provision

Award-winning Fruition chef Alex Seidel and chef Matt Vawter offer a menu full of creative vegetable preparations, contemporary pasta dishes, and family-style shared plates for the table (try the Colorado lamb shoulder). Mercantile also features counter-service dining for breakfast and lunch, as well as a marketplace of locally sourced foodstuffs.

The Truffle Table

Given that this wine bar is an offshoot of the Truffle Cheese Shop, cheese is the answer.  A variety of cheese boards and small plates color the menu, while artisan desserts offer a delightful end to your meal.

Beast & Bottle

The "farm to fork" mantra permeates a menu featuring small plates like mussels and crudo, creative vegetable dishes, and dinner-size plates (including pan roasted lamb and Cape Cod fluke).

Oak at Fourteenth

This bright, open space just off the Pearl Street Mall offers a diverse, ever-changing menu of seasonal, oak-fired eats from chef Steve Redzikowski and creative cocktails from Bryan Dayton. Order the kale-apple salad, braised meatballs, or smoked brisket.