The 13 Best Things To Eat And Drink In Denver

Thanks to its location next to the Rocky Mountains, Denver is known as a city for outdoorsy types. This, combined with the city's cattle ranching history, has led to Denver's cuisine being labeled as simple, carb-heavy, and hearty. This is shown through steak and potatoes, a dish that's come to be associated with this Colorado city.

It is true that Denverites know a good steak when they see one, but this is an oversimplification of the town's cuisine. In reality, Denver has a diverse and exciting food scene that has been led by immigrant populations for decades. While steak restaurants can be readily found, you are just as likely to happen upon an eatery selling Sichuan eggplant dumplings.

As in any city, running food and drink businesses in Denver is challenging. High prices, the steady influx of chains, and all too frequent closures mean the city's food scene is changing at a breakneck pace. To keep you up to date, here are some of the best things to eat and drink in Denver at the moment.

When Death & Co — the fabled New York City drinking den known for its moody vibe and dim lighting — announced a branch was being opened in one of Denver's airiest hotels, more than a few eyebrows were raised. 

The challenges inherent to such a drastic change in setting were evident, as co-owner Alex Day explained: "The Ramble Hotel is flooded by natural light and lush with greenery. It's a very different type of environment and from a service perspective that's a lot to wrap our heads around. And we open very early in the morning – 7:30 a.m. we're open. That's a whole different type of service for us, so we had to define the path in front of us of where we wanted to be," (per Skift Table). Despite these challenges, Death & Co Denver is still going strong. In fact, the bar was recently named amongst America's top fifty bars, high ceilings and all.

The bar's reputation is built upon the strength of a five-page cocktail menu. This menu changes twice a year, meaning even dedicated regulars often have the opportunity to try something new. Our top pick at the moment is Forefather, a short cocktail that sits in the "rich and comforting" section of the menu. Featuring apple brandy, Calvados, Grand Marnier, and Bénédictine — Forefather is a cocktail that oozes sophistication. It is the perfect match for such a classy bar.

Chiles are a hot topic in Denver. While New Mexicans would contest that their Hatch chile is the best, the Pueblo chile is king in Denver. Pueblo is an umbrella term for a variety of chiles, most of which have a meaty texture and spicy flavor. These characteristics make them well-suited for use in Denver's iconic green chili: an often pork-laden sauce that is either served alone or atop burritos.

It is the latter use that brought El Taco de Mexico fame. People have been enjoying its chile-topped burritos for decades. The restaurant finally got the respect it deserved when it was announced as a 2020 James Beard America's Classics Winner.

Of all the burrito options sold at El Taco de Mexico, the chile relleno one is a favorite. Its best qualities were explained by a Yelp reviewer: "It's worth a stop on your trip to get the chile relleno burrito smothered in green chili here. The relleno is crisp, has snap, and filled with cheesy goodness all at the same time. The burrito also has rice and beans and is great with the green chili on top." An iconic piece of Denver's culinary scene, this burrito is the perfect marriage of Denver's iconic produce with the city's unique cooking traditions.

While there are many people cooking Mexican food in Denver, few chefs are as skilled or dedicated purveyors of the cuisine as Jose Avila. With a pre-Hispanic, Mayan cuisine food truck, and a recently opened pozole restaurant already to his name, you would be forgiven for thinking Avila has his hands full. 

However, he still finds time to travel to a nearby ranch where his own Targhee sheep are slaughtered and butchered. These are destined for something special: an overnight cook in Avila's handmade hoyo (a type of underground oven) back in Denver.

The resulting barbacoa, sold under the name El Borrego Negro, is sensational. It's laden with flavor; served alongside two salsas and an incredibly rich consomé. Sold in large servings on Sunday mornings only, the barbacoa can easily feed two to three people. It even includes a number of tortillas made by hand from freshly ground corn. Known for selling out quickly, rising early to secure your spot in the line is a tactic well worth your while; there is no other dish in Denver that can compete with El Borrego Negro's barbacoa de borrego when it comes to flavor.

The highly-rated Mizuna is a dinner-only restaurant that still manages to offer a range of dining options. These include a three-course menu and two different tasting menus. All of the offerings change from month-to-month, as the team of chefs at Mizuna — headed by Frank Bonanno — contribute their own dishes. 

Amongst all this change, one dish has remained a Mizuna constant for years: the lobster mac and cheese. Incredibly rich, the lobster mac and cheese is a "Food Network Challenge" winning dish and a firm favorite of all who dine at Mizuna. 

Ty Leon, who was executive chef at Mizuna in 2015, highlighted this to Eater: "I've served at least ten of the lobster mac and cheese every shift [...] It's very representative of what we do. It's simple and well-executed. And there's a ton of butter in it, so it fits the menu quite well. We go through about six lobsters a day. Sometimes more, sometimes less." As a stalwart of one of Denver's most established fine dining restaurants, Mizuna's lobster mac and cheese is one of the city's must-try dishes. Just be sure to thank your lucky stars — and Chef Bonanno — when it arrives at your table.

Japan's culinary culture is frequently expressed by the city's food businesses. Many will only associate sushi and ramen with the cuisine. Fortunately, Denverites also have the opportunity to experience brilliant Japanese baking.

This is thanks to Tokyo Premium Bakery. A large range of sweet and savory bakes are available at this establishment, courtesy of owners Manri Nakayama, Hiro Arima, and Satoru Matsumura. Standouts include shokupan and croissants. Yet, the very best item is the beef curry bun, known as kare pan in Japanese.

Although not an extremely well-known treat in America, curry buns are becoming increasingly popular thanks to their rich comforting flavor and contrasting textures. These characteristics make the buns incredibly delicious when made correctly. Tokyo Premium Bakery definitely does that, as a customer highlighted via Yelp: "What will keep me coming back is their delicious beef curry puff. It's crispy on the outside but airy, and the beef curry filling is packed with flavor."

For those unacquainted with the phenomena, Den-Mex is a unique and delicious cuisine. It's like Tex-Mex, but for the city of Denver. One of this niche cuisine's standout dishes is the Mexican hamburger. To make a Mexican burger, both a hamburger patty and refried beans are placed in the midst of a folded, melted cheese-topped tortilla. The entire thing is subsequently drenched in the state's iconic green chile.

Given that list of ingredients, it is not surprising that Mexican hamburgers are considered comfort food. But comfort does not mean low quality, a fact they are well aware of at La Fogata, a duo of restaurants in southeast Denver. 

There, Mexican hamburgers are prepared with respect. Danette Calhoun, owner and manager of La Fogata explains: "I worked in my family's restaurant for many years before La Fogata, and we always served one. We don't use a frozen patty. We only use fresh ground beef that we shape ourselves," (via Westword). The use of fresh ingredients is what makes La Fogata one of the best places to try this unique dish.

Denver is better known for its breweries than its roasteries. However, the city's coffee scene is developing thanks to businesses like Huckleberry Roasters. Voted Macro Roaster of the Year 2022 by Roast Magazine, Huckleberry Roasters prides itself on sourcing high-quality coffee and transforming it into the finished product that so many Denverians start their day with.

Not only is the company trailblazing Denver's coffee scene, but it's doing so in a way that is accessible to all. Koan Goedman explained this to Roast Magazine: "How do we make approachable coffee lineups, approachable cafe experiences that are very much specialty — we take the product we roast, brew, craft, etc., very seriously — but how do we present that in a way that is approachable, friendly? 'Where are you on your coffee journey? I'll meet you.' That's I think something that I've had from the beginning and I think we still very much anchor." 

Huckleberry Roasters' house espresso blend, called Blue Orchid, epitomizes the company's strategy through its approachable, sweet flavor profile. Always on offer in both of the brand's Denver cafes, Blue Orchid is one of the best coffees in the city.

Safta is a restaurant that serves Israeli and Middle Eastern cuisine. It comes from Alon Shaya, the two-time James Beard Award-winning chef. Meaning Grandma in Hebrew, Safta celebrates the dishes and flavors of Shaya's youth, a period when he enjoyed numerous Israeli classics. 

While the dishes that are on offer at Safta will be familiar to many diners — including things like muhammara, falafel, and matzo ball soup — the versions delivered to diner's tables are so creatively engineered that they may be almost unrecognizable.

The restaurant's pita bread is a perfect example. Made entirely in-house with a century-old starter, the bread is cooked in a wood-fired oven. This results in a charred, textural delight that stretches the perception of what this bread can be. The perfect accompaniment to this pita is hummus. At Safta, this popular dip has its own section on the menu. This allows you to order hummus with extras such as lamb ragù or foraged mushrooms. Again, attention to detail has elevated this popular dish to new heights. Fresh Californian chickpeas are used to make it, all of which are carefully roasted to ensure the deepest flavor and smoothest texture. When combined, this pairing of pita and hummus is one of the best mouthfuls in the whole of Colorado.

While there are many places to enjoy brunch in Denver, none are quite like the Denver Biscuit Company. Instead of the usual fare of fried eggs or pancakes, here you'll find an array of impressively-stacked buttermilk biscuit sandwiches. 

Of the many biscuit sandwiches on the menu, we decided to include The Franklin on our list, thanks to the numerous positive reviews it had received. One such review comes from Yelp: "The Franklin was cooked perfectly. The biscuit and gravy alone is so comforting and enjoyable to eat that everything else feels like a blessing. But I could not forget how perfectly executed the fried chicken was. The breading was crispy and the chicken was juicy and flavorful. They put a slice of good quality cheddar cheese on the chicken and I was blown away with each bite."

Such rave reviews have led to Denver Biscuit Company to being featured in a variety of Food Network programs, including "The Grill Dads" and "Food Paradise." Instagram fame has quickly followed, making Denver Biscuit Company and The Franklin the hottest brunch in town.

Denver has a very healthy history of successful food trucks graduating into popular brick-and-mortar establishments. These have included the likes of now iconic Denver restaurants Biker Jim's and La Chiva. 

Yuan Wonton, a food truck run by industry veteran Penelope Wong, is set to follow in these illustrious footsteps. Plans are in place for Yuan Wonton to open a restaurant in Park Hill alongside Pho King Rapidos and Sweets & Sourdough. Wong has had a highly successful career. Her work at Yuan Wonton recently earned her a semifinalist spot at the James Beard Awards.

As the name suggests, Chinese dumplings form the basis of Yuan Wonton's menu. These are filled with the likes of Hainanese chicken, pork, and cabbage. But the chili wontons are the biggest draw, as one customer stated on Yelp: "Wow, just WOW!!! Chef (or Shef, as she like to call her self) is KILLIN' THE GAME. Spicy chili wontons are incredible, best I've ever had. Perfect pillows of pork tossed in that beautiful Szechuan chili sauce that tickles the back of your throat just enough to make you go back in for more." The food truck was known to be elusive. Happily, the brick-and-mortar restaurant will open imminently, meaning your fix of chili wontons will be easier to find than ever.

Joshua Pollack, a New Jerseyan, is extremely passionate about bagels. His overarching goal? To bring authentic New York bagels to Denver. This endeavor saw him go to great lengths, such as testing the tap water of New York City and Denver.

Pollack described this process to Westword: "I collected about fifty samples and had them tested at Colorado State University, and we saw differences between that [New York] water and Colorado water, as well as some differences between the samples. Eventually, we worked with New York's water-treatment facilities [...] We learned that there's no unique mineral in New York water, but all the minerals are at different proportions. We took that to baking experts and food scientists, and they concluded that the minerals would affect gluten, which makes a huge difference in bagels."

This attention to detail has seen Rosenberg's become hugely popular. While all menu items are excellent, Pollack's best work is to be found with the Standard, a bagel stuffed with house-cured gravlax, cream cheese, tomato, capers, and red onion. 

Denver is known for its beer. The city is home to everything from homebrewers to some of the largest breweries in the world. Such a proliferation of beer makes even the most hop-aversive Denverite a relative expert. Unsurprisingly, this penchant for unique beers has seen many taprooms and craft beer bars open within the city limits. While the market is huge, such saturation makes standing out a challenging proposition.

First Draft Taproom is one of the most popular spots in Denver, thanks to its solving of a classic craft beer issue; the desire to try numerous beers without getting hammered. 

Using specialist technology, First Draft Taproom offers self-service of some 40 different beverages in any quantity. A bracelet tracks what and how much you pour, meaning you can feasibly try one sip of every beer, without having to commit to the usual measurements of a pint or half. This gives customers an unchallenged level of control, for which beer drinkers around the city rejoice.

When a dish is so popular that it becomes a restaurant's slogan, you know it's going to be memorable. That is the case at popular Denver steakhouse Bastien's, which carries the slogan "home of the sugar steak." Adding sugar to steak is not a new practice. In fact, The Washington Post ran a story over 20 years ago that sang the praises of a sugared steak. Yet, it remains a rarely-seen cooking technique.

The benefits of coating steaks in a sugar, salt, and spice blend before cooking is twofold. First of all, the steak caramelizes, forming a crisp crust that perfectly complements a well-cooked steak's moist interior. Secondly, the sugar does not actually make the meat sweet, but accentuates its natural flavors. 

Consequently, when the meat itself is of high quality, this technique results in incredible steaks, typified by the ones served at Bastien's. One customer described them as follows: "The sugar steak is Amazing! We haven't been able to find it anywhere else and would go back to Denver just for it! The best steak ever," (via Yelp). As one of the few places where you can experience this lesser-known technique, sugar steak at Bastien's is a Denver rite of passage.