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.
Cuisine > Seasonal
Cherish Spirits Lounge
- Phone:
- 303-243-7474
Intricate cocktails made with over 100 spirits from around the world anchor this high-end watering hole. Pair your libation with prosciutto-wrapped stuffed dates or another shareable plate and revel in tunes from a rotating roster of guest DJs.
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.
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.
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 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.
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.
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.
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.
Beast & Bottle
- Phone:
- 303-623-3223
The "farm to fork" mantra permeates a menu featuring everything from local lamb to giant octopus.