Chef Brian Crow brings the restaurant's beloved namesake ingredient, bacon, to the forefront of many of his dishes. You'll find bold flavors and plates crafted with fresh and local ingredients on the innovative menu.
The newest installment from chef Steven Redzikowski of Acorn features fast-casual dining with a focus on rotisserie meats such as chicken, pork, and lamb leg. Settle in for a savory meal, or grab a house-made pastry or sandwich to go.
This hip, industrial, neighborhood hangout serves up seasonal craft cocktails and shareable plates, both cooked and crudo.
This elevated bistro in the heart of downtown serves up melt-in-your mouth steaks and scallops alongside more unexpected items, such as buffalo carpaccio with grilled rattlesnake.
This friendly neighborhood bistro and bar is home to contemporary dishes with worldly influences. Order a bowl of ramen with house-made noodles or try the seafood tower, an edible sculpture made up of crab, shrimp, mussels, clams, and several varieties of oysters. For an added bonus, satisfy your sweet tooth by roasting s'mores right at the table.
This sleek wine bar offers 150 vinos by the glass and an American-fusion menu featuring highlights like Colorado lamb ribs, roasted beet ravioli, and crab cakes.
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.
At this fine-casual eatery, guests pick their protein of choice (options include Aspen Ridge flank steak and sustainable Scottish salmon) to be enjoyed in a salad, sandwich, or plate. Seasonal side dishes like fire-roasted rainbow carrots and gluten-free macaroni and cheese can accomodate a wide range of dietary restrictions and tastes.
You'll find seasonal charcuterie and small plates at this underground restaurant in Larimer Square. Craft cocktails and a solid wine list complement modern American dishes like grilled escolar with garbanzo and mussel ragu, ham hock, and basil.
Housed in a historic building (which was once a brothel), the latest endeavor from Justin Cucci's Edible Beats team features quirky design details and a stage for live music. The "gastro-brothel" menu encompasses globally inspired pub fare like flatbreads, small plates, and stone-fire skillets. Try the green chile cornbread with goat cheese and honey butter.