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.
This LoHi Italian haunt from chef-owner Max MacKissock (ex The Squeaky Bean) boasts creative pizzas fired in a showpiece, hand-tiled imported oven, plus handcrafted pastas, small plates and entrees. Lined with a tufted burgundy banquette, the long and narrow space features an open kitchen and a marble-topped bar turning out clever cocktails, housemade sodas and an all-Italian wine list, all of which can also be sipped on the roomy patio.
read moreAt all four of Tap & Burger’s locations, the team sticks with a tried-and-true formula—juicy burgers, a massive stable of rotating beers on tap, and sports on plenty of well-positioned TVs. In recent months, the specials have been getting increasingly creative, with burgers rarely sticking to the straight and narrow. There’s also bubbling plates of fully customizable mac and beer cheese, and a surprisingly show-stealing set of salads.
read moreSeñor Bear is a contemporary Latin American restaurant serving up fresh dishes like Albacore Tuna Ceviche and Argentinean empanadas. Don’t skip out on their fresh and fruity summer cocktails either!
read moreOnly good things can come from a tiled oven as drop-dead gorgeous as the one at this LoHi haunt. And so they do. The pizzas here aren’t fussy, just crafted with care to pair with drinks that exude Italian style — from classic spritzes to the wild Hold the Piada with burrata-infused gin and parsley. Speaking of parsley, it’s a garnish on the Manila clam pizza with pancetta, saffron, and chili flakes, whereas rosemary scents the Ragazza Bianca with taleggio, proscuitto cotto, delicata squash, and a dash of barrel-aged maple syrup.
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