From being awarded Michelin six times, to A5 being named the #1 Steakhouse in America, to Magna Kainan being featured on Bon Appétit’s list of most anticipated openings, we’re proud that our chefs, teams, and their accomplishments have been recognized by some of the world’s most prestigious publications.
In November, a new Filipino restaurant opened in Denver — but it's not serving your tita’s adobo. Chef Carlo Lamagna, whose flagship restaurant, Magna Kusina, is in Portland, Oregon, collaborated with the Culinary Creative Group on Magna Kainan, a contemporary eatery located at 1350 40th Street in RiNo, and he’s on a mission to change the way we talk about Filipino food. Magna Kainan is one of two Culinary Creative Group projects attached to the luxury Novel by Crescent Communities apartment complex. The other is Sorry, Gorgeous, the newly opened rooftop bar and cocktail lounge.
read more"We want to continuously thread the needle of traditional cuisine with my interpretation of nostalgia." explains Dotson. "As we continue our journey, I hope to create a continued following of people who trust our unique and special representation of Middle Eastern cuisine." Doton's philosophy is on full display with the menu, where elevated staples like hummus, babaghanoush and falafel serve as a familiar anchor while stylishly flavored dishes like savory tagines with eggplant and lamb tenderloin round out the menu.
read moreI never want to stop learning," says Stefy Devita, who took on the first executive chef role of her career at Bar Dough in June. "There's so much to know, there's so much to learn, and that's always been something that's fueled my fire." It's that passion for learning that led her to the culinary world in the first place...
read moreIn fall 2023, seasoned sushi chef Corey Baker (formerly of Sushi Den, Sushi Sasa, and others) joined forces with the Culinary Creative Group to open ultra-modern Kumoya in Highland. The romantic restaurant—which features exposed brick, cozy velvet banquettes, and globe lights—has an ever-changing sushi menu based on seasonal seafood and a selection of inventive hot dishes. Taste Baker and his team’s culinary prowess at the sushi counter, where you can enjoy a market-price omakase experience that shows off the restaurant’s dry-aged fish program. Or for a more casual affair, pair the slightly smoky Endo cocktail (mezcal, gin, elderflower, spring pea, and lemon) with a six-piece nigiri set and the sandoitchi, a milk bread sandwich filled with chicken thigh katsu and Japanese curry egg salad.
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