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.
We've been eating our way across Denver for the past year, keeping an eye on every new opening to see how each new restaurant measures up to the competition. Now 2018 is coming to a close, so it's time to look back and pick our favorites. Here are the twelve best new restaurants to open this year:
read moreA5 Steakhouse's focus is quality food made sustainably, working extensively with local farmers, ranchers, and other vendors to deliver eco-friendly, world-class dishes. The menu reaches far and wide, but the restaurant is known first and foremost as a steakhouse. There are a number of cuts on the menu, from the prime black Angus tenderloin for $60 to the bone-in New York strip at $125, to a market-price Tomahawk ribeye. Of course, given the restaurant's name, a Japanese A5 striploin makes an appearance. If you're not feeling steak, there are plenty of other options on the menu — buttermilk fried chicken, Galbi marinated Wagyu lettuce wraps, and roasted black cod are all solid choices. The quality of the steak, uniqueness and class of the restaurant, and overall menu options make this our top pick for the best steakhouse in Denver.
read moreForget Me Not’s bright, airy vibe and top-notch cocktails have made it one of Denver’s favorite bars—we heard the Colorado Avalanche even celebrated their big win by sipping massive drinks out of Lord Stanley’s cup here. While the drinks are definitely the draw—from the large format cocktails for sharing to the upscale mocktails to the creative glassware and garnishes that gussy up the expansive cocktail menu—the space is one of the city’s spiffiest and the food (a hot dog shares space with caviar service) is fun too.
read moreWith just Highland Tap & Burger, Juan Padro and Katie O’Shea were on their way to becoming some of the most successful restaurateurs in town — and when they partnered up with Max MacKissock, one of Denver’s most accomplished chefs, they became virtually unstoppable. For Bar Dough, the team’s first project together, they decided to do an Italian restaurant — but rather than be limited by authenticity, Bar Dough uses Italian constructs as a loose base, whimsically improvising on pastas and small plates and making good use of its wood-fired oven for pizzas and other flourishes.
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