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Cuisine > Seasonal

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 small plates color the menu.

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Mercantile Dining & Provision

Phone:
720-460-3733

Award-winning Fruition chef Alex Seidel and chef Matt Vawter offer upscale, contemporary farm-to-table fare, including 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.

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.

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.

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.

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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.

The Way Back

Phone:
970-682-6888

After a six-month closure, the Way Back has returned at a chic new location. Settle in for craft cocktails and chef Jon Lavelle's polished fare, such as mushrooms with cured egg yolk and onion broth and roast chicken with salsify.

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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