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.
Chef Russell Stippich took over the kitchen at Bar Dough just before the pandemic put the kibosh on indoor dining, making for a challenging start as the traditionally sit-down eatery navigated food to go. Two years later, Stippich has finally gotten the chance to hit his stride at this LoHi eatery from the Culinary Creative Group, which was once helmed by Top Chef alum Carrie Baird. The only thing better than sidling up to the bar for an Aperol spritz and fried pizza dough hot pocket at happy hour is settling in for a full meal so you can linger over burrata with housemade piada bread, spicy diavolo pizza and crave-worthy pasta. Bonus: Bar Dough also serves an Italian spin on brunch.
read moreJuan Padró, founder and CEO of the Culinary Creative Group: The politicizing of the pandemic caused more harm than necessary, and just watching how inexperienced our city was in handling anything like this. It caused huge problems at all of our stores, with angry guests that were confused about mandates, and having to watch our young minds deal with irrational adults that often became aggressive was a real concern. The lack of leadership in our government caused safety issues and mental health issues we are just starting to understand
read moreMake a reservation for the Culinary Creative’s latest restaurant and get ready to indulge in some of the best beef in the city, as well as equally matched cocktails. After Morin restaurant shut down in 2020, chef Max Mackissock decided to turn his modern French place into something new. The team revamped the décor to lend it a vintage coastal vibe and gave the menu a steakhouse makeover. But even with the changes, A5 maintains upscale presentations that make the restaurant feel nothing like the steakhouses Denver is known for. On the appetizer menu, try the rich beef tartare katsu sando and crabby toast, the latter is a dish that looks and tastes more upscale than it sounds. Move onto the classic wedge salad, followed by the 10-ounce Tajima black wagyu bavette steak or a top-notch French dip. Add a side of roasted cauliflower drizzled in brown butter and an order of Japanese milk bread rolls. It’s not an old-school steakhouse — it’s so much better.
read moreWhat separates this steakhouse from the pack is a sense of playfulness that speaks to the moment. Against a backdrop that defies genre stereotypes in lively shades of green, the kitchen likewise upends expectations through the diversity of its influences, deftly supplementing those exquisite cuts of beef with, say, chicken-confit poutine, crab fried rice in black-garlic shoyu, and brown-buttered carrots in mole blanco and chile vinaigrette; the bar, meanwhile, gets into the groove with a focus on rums rather than whiskeys. A rocking happy hour seals the deal.
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