Fruition Restaurant seeks out the best seasonal vegetables to complement succulent meat dishes. Try the Heirloom Tomato Salad with Fruition Farms Burrata or the Maple Leaf Farms Duck Breast, and finish off the meal with the Lemon Madeleine.
Key to the success of Root Down is the value they place on the local community. The restaurant team states that just as ingredients determine the quality of a dish, Root Down’s patrons stimulate a positive dining environment and help to establish its identity. Set in a converted garage, those with an appreciation for design will enjoy Root Down’s interior, which is furnished with contemporary fixtures with vintage appeal. Open for both brunch and dinner as well as well as Happy Hour, the restaurant actively caters to all dietary needs, including vegetarian, vegan, raw and gluten free options. Popular menu items include Sweet Corn Risotto, Maple Leaf Farms Green Chili Duck Tacos and Diver Scallops.
Linger maintains an urban-chic sensibility, most clearly seen on the roof terrace seating area which offers stunning views of the Denver skyline. The international street food focused menu is organised according to region, and diners are served small plates featuring items such as Mongolian BBQ Duck Bun from Asia, Braised Goat Tacos from the Americas, or Watermelon Salad from Europe.
The Squeaky Bean
The Squeaky Bean takes advantage of fresh ingredients from the restaurant’s own one acre farm. Diners can either order a la cart or truly immerse themselves in the dining experience by splurging on the four or seven course tasting menu. The chef’s specialties include the cornish hen with chanterelle farce, chicken liver mousse, fried mortadella, and stone fruit dressing or the shaved hamwith corn, mint, peach mostarda, and pickled watermelon rind.
Luca D’Italia demonstrates a real understanding of Italian dining as not only a way of sustenance but also a way of life. The restaurant is named after owner Frank Bonanno’s son and celebrates the kind of food that Bonanno remembers from his youth in New York and New Jersey. The menu, which is designed to offer a traditional multi-course Italian meal, features house made pastas, breads and cheeses, and changes seasonally to take advantage of the finest local produce.
Troy Guard, chef and owner of TAG Restaurant, describes his vision as Continental Social Food, merging the foods of diverse cultures, and bringing traditional flavors into new territory. The resulting dishes are both classic and contemporary, taking diners on a culinary adventure in which strict national boundaries are ignored. Taking inspiration from his Hawaiian background and extensive trips to Asia and Latin America, Guard prepares dishes such as Taco Sushi and Kobe Beef Sliders, which are then served to guests in the restaurant’s contemporary urban dining room.
With its Mediterranean inspired menu, Rioja offers world class dining in the heart of Denver. The chef is inspired by local and seasonal products. Dishes such as eggplant wrapped grilled Skuna Bay salmon or Spanish octopus farfalle can be enjoyed in the restaurant’s elegantly simple dining room featuring blown glass fixtures and a copper topped bar.
Bittersweet is famed for its 600 sq. ft. garden space surrounding the property from which chefs collect the majority of the restaurant’s seasonal produce. Overseen by chef and co-owner Olav Peterson’s wife Melissa as well as the kitchen staff, organic gardening practices are taken seriously, and this fresh and natural approach most certainly comes across in their food. Peterson is constantly experimenting with new combinations, serving an ever-changing menu with heavy European influences and rich complex flavors.
ChoLon Modern Asian Bistro
ChoLon Modern Asian Bistro is named after the largest Chinese inspired market in Saigon, dishes at ChoLon take the form of either dim sum or family style plates, and merge traditional flavors with contemporary innovation and artful presentation.
Vesta Dipping Grill
Vesta Dipping Grill is housed in an industrial building that dates back to 1900 and the central seating area is set in a loft-like interior. A contemporary concrete bar, exposed brick walls and wooden columns are complemented by custom built booths, hand crafted glass fixtures, steel sculptures and open flames creating an artistic, warm and sensual environment. The interior design is only accentuated by the delightful menu featuring dishes such as ponzu butter braised skuna bay salmon and achiote grilled duck breast.