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.
The building that houses Forget Me Not references its former life as a flower shop with sophisticated flourishes inside and out: The picket-fence-protected patio sits under a mural of the bar’s eponymous flower by local artist Jeremiah Clark, while black-and-white-striped awnings cover the accordion windows like eyelashes. Inside, oversize purple bar stools and maroon velvet banquettes flank a U-shaped bar, and ivory walls are accented with gold shelves that showcase trinkets and potted plants.
read moreYou might mistakenly think that if you’ve dined in one greenhouse, you’ve dined in them all. Not so at Bar Dough, which has taken over the large parking lot adjacent to its West 32nd Avenue restaurant and transformed it into a greenhouse hamlet, where each structure is lined with string lights and oscillating heaters to keep the insides toasty, no matter what Colorado’s weather is up to.
read moreChef Max Mackissock is back, baby, this time with a steakhouse for today’s tastemakers. Against a vibrant backdrop that evokes 1970s-era fern bars, he and his team are turning out not only cuts of wagyu that are to beef what foie gras is to liver but all manner of must-tries in other categories. For starters, there’s crab salad on French toast and Ben Wolven’s fabulous oyster service; for sides, Japanese milk bread rolls and roasted cauliflower in mole blanco; to drink, a selection that shakes up the standard bourbon-and-Bordeaux formula with tropical rum cocktails and fun wines from, say, Lazio and the Loire Valley.
read moreThis Latin eatery from the Culinary Creative Group (which is also behind such spots as Bar Dough and sister restaurant Mister Oso) only serves brunch on Sundays starting at 10 a.m., but that brunch is unlike any in town. The familiar gets amped way up here, with options like French toast made with brioche and topped with lime vanilla whipped cream, brown-butter syrup and a pile of chopped chile-glazed bacon; steak and eggs with a bright and herbaceous chimichurri sauce; and a sweet and savory take on a breakfast sandwich served on a Mallorca roll with ham, a fried egg, guacamole and cheese with poblano chile. Pair all that with one of the best palomas in town or a Bloody with a serious kick, and you've got a recipe for a new Sunday tradition.
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