Acorn, the River North restaurant owned by chef Steve Redzikowski and bartender Bryan Dayton, received a raving three and a half star review from the Denver Post. Critic Bill Porter praised the dishes executed by "talented executive chef who did stints at such heavy-hitters as Le Cirque and Jean-Georges in Manhattan, and Colorado's own Little Nell and Frasca."
Porter recommended the kale salad (a dish that originated at Oak at Fourteenth and that made his Best Dishes of 2012 list), the shrimp and grits, scallop crudo, lamb shwarma, and oak-smoked duck breast. Less impressive for the critic was the octopus and calamari dish. "The beverage program, devised by Dayton, is exemplary," Porter said, adding that "the waitstaff is sharp, knowledgeable without beating you over the head about the food's provenance."
The staff at Old Major has impressive resumes, shares Stacey Brugeman of 5280 Magazine in her latest review Owner and chef Justin Brunson opened the restaurant in February and has created a lot of buzz in the dining world not only in Denver—Bon Appetit pick it as one of the top 50 new restaurants of 2013. Brugeman suggests trying the grilled octopus, the "nose-to-tail" pork plate, and the French macaron cookies if they are in season. Though the restaurant has earned three and half stars, Brugeman points out "subtle but important mistakes" in dishes: "Pickled green beans tasted oddly of the sea. Peas arrived uncooked. [...] A 24-ounce dry-aged rib-eye was so rare that my knuckles were sore from sawing through it, even with a serrated Laguiole knife." Service and a first rate beverage program contributed to positive experiences that made the critic return several times.
The must-try at the Santa Fe Coffee and Burrito Co. is anything with green chili on it under the Southwest favorites heading on the menu says dining critic Clay Fong of the Daily Camera. The chile rellenoalso steals the show whether it is deep fried or pan fried. Fong also suggests the coffee that is a step up from what you expect at a diner-like eatery. The large portions for a good price is what keeps the Sunday rush coming.
— By Kelsey Colt