Best Restaurants in Denver

Best Restaurants in Denver

Photo of The Denver Magazine

Dig in for a comprehensive, of-the-moment snapshot of the local dining scene.

25 Places
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    Spuntino also offers a tremendous value with entrées ringing in at no more than $18. When the restaurant figures out a more capable hood system, there will be few places that can match its gathering force.
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    This is not light eating, but what Euclid offers in terms of a jovial, communal vibe and nuanced dishes goes a long way in offsetting the calorie bonanza.
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    Scandinavian ingredients such as rye, cloudberries, fresh dill, and horseradish are scattered about the menu, but they mingle with standbys such as a grilled pork chop, foie gras, pickled shrimp, and New York strip.
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    Fewer new items rotate through the kitchen (though brunch has been added), but the available dishes are virtually seamless. The exception: Food served in the bar, and especially during happy hour, doesn’t offer the same degree of finesse.
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    When you’re tucked to the side, the service can be sluggish and distracted. But no matter where you sit, the food is bright, fresh, and innovative in a way that few chefs manage as well as Troy Guard.
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    To keep current and inspired, Il Posto’s menu changes constantly. Unfortunately, the same swings can also be found in seasoning—sometimes there’s too much, sometimes there’s not enough.
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    This steadiness transfers beyond vegetables to Duo’s meat and fish dishes—and especially to the merguez lamb meatballs, in which delicate flavorings, local white bean salad, and charred green onion pistou keep the dish light.
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    A dining room facelift and the expulsion of overly sweet drinks served in wine glasses with long straws would go a long way toward showcasing Rioja’s considerable strengths.
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    This is a restaurant that attracts both neighbors and destination diners, but it never takes itself too seriously. Shores, coupled with the aptitude of ever-effusive owner and sommelier Aaron Forman, will surely guide the restaurant to a good place.
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    Perkins’ other projects—a bar named Ste. Ellie and a salumeria called Viande Colorado Charcuterie—might make one wonder whether Colt & Gray is getting the attention it needs.
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    A recent example is the needlessly overwrought duck and goat cheese rillettes starter that resulted in disappointing, muted flavors.
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    This is food that’s designed for sharing, and Spanish influences are woven through the dishes and their presentations on earthenware platters.
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