The gist: New on the scene in Cherry Creek and at home at the Clayton is this cozy, whimsical spot serving Greek island fare from the team behind Quality Italian, Cretans, and Chez Roc.
The food: Easily shareable but with the caveat that you’ll probably want everything for yourself, with a focus on spreadable, splittable, fresh-from-the-ocean-or-pasture small bites and mains. Dip toasty flatbreads into smooth-as-butter whipped goat cheese or creamy, black garlic oil chickpea spreads and let your senses delight in the simple flavors of the lemon herb cottage fries (not to be missed). Ordering your main dish is like playing a game of taste roulette—and there are no losers.
How to book: Make a reservation on OpenTable
The gist: Husband-and-wife team Tim and Lillian Lu—both classically trained alum from The French Culinary Institute in New York—opened this elegant French restaurant and bakery in late 2022 and it’s been a hit ever since.
The food: Classy. Refined. Packed with flavor but polished to perfection. The bakery is where you’ll probably have a religious experience tasting the buttery, flakey delight of a croissant, quiche, or tart, and staying for dinner will transport you to the land of romance and opulence itself. The menu features a curated list of by-the-book traditional French dishes and accoutrements, including foie gras, potato confit, apple puree, and cassoulet. And if there’s one dessert you should stick around for, it’s this one.
How to book: Visit Tock for reservations
The gist: Yet another James Beard nominee of 2023, Chef Bo Porytko reinvents the concept of bar food at East Colfax’s Middleman.
The food: Let’s just say this ain’t your mama's pub grub. Bo Porytko and co-owner Jareb Parker know that folks heading to Middleman are looking for innovative, slam-punch craft cocktails—and that the food offerings need to match their rep. That’s how you get crispy, gooey ham and cheese croquettes, poached potatoes with curd cheese and salmon roe, and “My F*cking Burger” (fries an additional $3). Despite being a drink hotspot, it’s understandable to head here just for the snack menu.
How to book: Walk-ins only; no reservations required
The gist: Once a popular Zeppelin Station vendor, Japanese-French fusion Koko Ni now has a permanent home in RiNo with Chef de Cuisine James Gnizak and James Beard Award-Winner Paul Qui running the show.
The food: Farm-driven omakase that’s heavy on sustainable American seafood. With, of course, the added flourishes that make Maine lobster, (exclusively) Colorado greens, and handmade pasta elevated yet approachable. The space seats 24 guests—with chef’s counter seating—who can expect a salad “bouquet” dipped in a lemon juice and burnt onion oil dressing, local wagyu with squid emulsion, and an ice cream amuse bouche with caviar.
How to book: Visit Tock for reservations
The gist: While hearts across Denver were saddened by the closure of North Cap Hill’s Beast + Bottle, Paul and Aileen Reilly certainly weren’t done making restaurant magic. They opened this conceptin a sprawling space in the Hyatt Centric Downtown Denver in 2021.
The food: All the facets you loved about Beast + Bottle plus a ton of wonderful new dishes in the form of seasonal American fare that relies almost entirely on home-grown ingredients. Charred and dressed veggies, chestnut ravioli and rigatoni with lamb bolognese, roasted skate wing, and spice rubbed pork tenderloin are just a taste of what you’ll find.
How to book: Make a reservation on OpenTable
The gist: Though not new, Spuntino and Chef Cindhura Reddy continue to impress (hence yet another James Beard nomination for best mountain chef) with globally inspired Italian food in a warm, relaxed spot on LoHi’s West 32nd Avenue.
The food: Nothing is really off-limits in terms of influence when it comes to Spuntino’s menu, though Reddy’s South-Indian heritage certainly takes the spotlight on many dishes. You’ll find Italian standards like pappardelle but with goat ragu and Pecorino cheese alongside varying daily pasta specials or plates like the veggie-forward giardino, with yogurt and spice-marinated cauliflower, aloo tikki, pakora fried red onions, coconut peanut chutney, and mint-cilantro oil. In short: Everything is good here.
How to book: Make a reservation on OpenTable
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