We know that keeping up with Denver’s ever-changing, always-growing dining scene can be challenging. For this reason, we launched “The Highlight Reel,” a monthly recap of everything you need to know about dining out in (and around) the Mile High City. We’ll talk about the month’s hottest openings and news, as well as closings and what we’re looking forward to in the month to come.

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Silver Plume’s Bread Bar opens July 30. —Photo by Lauren Hendrick

Recent Openings

801 Chophouse opened in Cherry Creek on July 6 with a steak house menu and scratch-made desserts.

On July 6, Black Eye Coffee Capitol Hill unveiled White Lies, its new evening concept. While the coffee shop has always offered dinner and cocktails, both have been revamped under the White Lies name.

The former Caveau Wine Bar space became the Blueprint Bar on July 7. The bar is run by the DiFranco’s team and features craft cocktails and simple eats.

Chef Ignacio Leon (of Los Carboncitos and Paxia) opened Latigo, a modern Mexican restaurant, in the Ballpark area in early July.

Kombucha truck American Cultures launched a brick and mortar taproom in LoHi in early July. Psst…there are kombucha floats made with local Sweet Action ice cream.

Mister Tuna, Troy Guard’s latest project, opened on July 15. The sleek RiNo spot focuses on wood grilling, rotisserie-roasted meat, and modern seafood dishes.

The Rayback Collective (formerly known as the Boulder Food Park) finally opened on July 15. The indoor-outdoor food truck park features a stage for live music, a bar, yard games, and rotating food trucks.

South Broadway landed Mexican eatery, Acero, in mid July. The menu gives diners the option to pick their protein of choice in nacho, burrito, taco, or fajita form.

On July 18, Union Station’s Terminal Bar became the Plaza Beer Garden. The re-concepting includes a new German-inspired menu from chef Lon Symensma (think pretzels and bratwurst).

The Regional’s Philadelphia-style roast pork sandwich is a must-try.

The Regional, a new project from Lola Mexican Fish House’s former chef Kevin Grossi, replaced Poco Torteria in Avanti Food and Beverage on July 19. The menu features classic dishes from all across the country.

The former Bushwhackers Saloon on Broadway has become Overland, a new bar from Nathaniel Rateliff (yes, the Nathaniel Rateliff) and the team behind the Hi-Dive.

The siblings behind Beast & Bottle opened Coperta in Uptown on July 25. Chef Bob Blair of the late Fuel Cafe is chef de cuisine at the Italian eatery.

Miller Coors’ massive new Blue Moon Brewery and Restaurant opened on July 25 in RiNo.

On July 30, Dram Apothecary’s former Silver Plume bar reopens under different ownership as Bread Bar. The cocktail menu was developed with input from the Way Back team.

Prodigy Coffee House opens in northeast Denver’s Elyria-Swansea neighborhood on July 30. The new shop offers apprenticeship opportunities for young adults, and has partnered with Allegro Coffee Company for the beans.

The Highland location of Tag Burger Bar closed this month. —Photo courtesy of Tag Burger Bar


Harman’s Eat & Drink in Cherry Creek has announced it will close in October.

Troy Guard has shuttered his Highland location of Tag Burger Bar. The Congress Park outpost is still going strong.

Colfax is losing two favorites: Cheeky Monk Belgian Beer Cafe closed on July 18, and Lost Highway Brewing Company will shutter by the end of the summer.

After some financial turmoil, it’s lights out for Maloney’s Tavern in LoDo.

After less than a year in business, vegan eatery Love, Peace, & Sol Cafe will shutter its retail location in early August. The company plans to continue catering operations.

GoBistro closed its Broadway retail location in order to focus on its wholesale business.

Chefs Alex Figura and Spencer White are gearing up to open their pasta-focused eatery, Dio Mio. —Photo by Jeremy Pape


After four years, Jake Norris is leaving Laws Whiskey House.

Chef Bradford Heap is reworking his Wild Standard concept. While originally modeled after the roving dim sum cart setup at San Francisco’s State Bird Provisions, Heap is transitioning the spot to a more traditional dining model.

The return of the Monkey Barrel and Carbone’s Italian Sausage Market & Deli has hit a snag. Neighbors to the forthcoming Sunnyside location have complained about potential noise levels, and the Monkey Barrel may not receive the cabaret license it needs to move forward with live music.

Chefs Alex Figura and Spencer White won’t open their pasta-focused eatery, Dio Mio, until fall. Until then, get a sneak peak at a pop up dinner at on August 28 at Hop Alley.

LoHi is getting a new brewery. Zuni Street Brewing Company is slated to open this fall.

Once a staple in the Republic Plaza food court, Saucy Bombay is returning to Denver. The venture (from the owners of Bombay Clay Oven) will open on Colfax Avenue this fall.

Find tacos and more at the forthcoming Sol Cocina. —Photo courtesy of Sol Cocina

What We’re Looking Forward to in August

Chef Gregory Gourdet is bringing his much-loved Portland restaurant concept, Departure, to Cherry Creek in early August.

Sol Cocina will open in Cherry Creek on August 8. The modern spot focuses on Baja Mexican cuisine.

The Rolling Pin Bakeshop, the long-awaited bakery project next door to Rosenberg’s Bagels, should open in early August. Meanwhile, Rosenberg’s is still closed due to fire damage. The bagel shop is slated to reopen in early September.

Husband-and-wife team John Broening and Yasmin Lozada-Hissom are returning with a new project, Avelina. The downtown restaurant will feature rustic fare and Lozada-Hissom’s stunning desserts.

River and Woods, Daniel Asher and Josh Dinar’s community-minded restaurant, is gearing up for an end-of-August opening in the former John’s Restaurant space in Boulder.

Highland Tap & Burger will open its Sloan’s Lake location sometime in late August.

Follow assistant food editor Callie Sumlin on Twitter, Instagram, and Pinterest.

—Mister Tuna photo by Rachel Adams

Callie Sumlin
Callie Sumlin
Callie Sumlin is a writer living in Westminster, and has been covering food and sustainability in the Centennial State for more than five years.