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Cuisine > Seasonal

Abejas

Phone:
303-952-9745

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.

Oak at Fourteenth

Phone:
303-444-3622

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.

Urban Farmer

Phone:
303-262-6070

Executive chef Chris Starkus harvests the restaurant's honey from rooftop hives, grows Hazel Dell mushrooms in a downstairs terrarium, and sources locally raised animals for the in-house butchery and dry-aging program at this modern steak house.

SAME Café

Phone:
720-530-6853

This relaxed lunch spot, short for So All May Eat, pairs pay-what-you-can pricing with an ever-changing menu. Name your price for dishes like soup and pizza.

The Way Back

Phone:
970-682-6888

Settle in for craft cocktails and chef Jon Lavelle's polished fare, such as roast chicken with salsify.

Beast & Bottle

Phone:
303-623-3223

A sustainable-sourcing mantra permeates a menu featuring everything from local lamb to cod collars.

The Truffle Table

Phone:
303-455-9463

As an offshoot of the Truffle Cheese Shop, it’s no surprise that a variety of cheese boards and fromage-focused small plates color the menu.

Acreage Restaurant

Phone:
720-443-3007

Stem Cider’s ciderhouse and eatery pairs its drinks with house-grown produce and sustainable sourcing by chef Eric Lee. Save room for the cider doughnuts.

Poka Lola Social Club

Phone:
720-460-2725

Come to this stylish bar located inside the Maven Hotel for soda fountain-style cocktails such as the Poka Phosphate (mezcal, raspberry phosphate, lime, rosemary, and seltzer water). The small food menu changes regularly, but includes dishes like smoked chipotle Colorado lamb ribs.

Fooducopia

Phone:
303-722-7838

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 scallops with brown butter, sage, capers and orzo.

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Black Cat Farm Table Bistro

Phone:
303-444-5500

Diners can be assured that the produce, dairy, and meats served in the cozy dining room are sourced from executive chef Eric Skokan's Boulder County farm.

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