Slider Power Hour: the Industry Speaks Up on the Best Sliders Denver Has to Offer

Sliders, that hot item of the late 90s, are still on many menus around town and those in the industry have their loyalties. We asked some of the people who own and operate eateries, some chefs, bartenders, and maitre d's to share their favorites.

Heather Alcott, owner of Glaze, a new Japanese-inspired bakery in Congress Park, raved about the Veggie Burger Sliders at RootDown. These are served with jalapeño jam, sprout salad, sweet potato fries, and curry-lime sauce.

Paul Reilly, the chef and co-owner of Beast + Bottle, a newly opened restaurant in Uptown, recommends the Kobe Slider at TAG and the Turkey Burger Sliders at Jonesy's.

Rayme Rossello of Comida Cantina in Longmont, the Comida truck, and soon-to-be Denver location in the Source, went the more adventurous, not-so-burger route and picked the Steamed Buns featuring either suckling pig or belly at Bones. The spirit of the slider is still intact.

Randy Layman, the bar manager of the popular ACE restaurant, Wagyu Beef Sliders at Linger. These sliders combine Wagyu meat with peppered bacon, aged cheddar, and curried sour cream. They are served with sweet potato fries and chipotle ketchup. Layman claims he can take down at least ten of them.

Pollyanna Forster, co-owner of Eat + Drink in Denver and Edwards and Dish Restaurant in Edwards, chose RootDown's Colorado Lamb Sliders. These include aged white cheddar, harissa aioli, and arugula, and are served with sweet potato fries and mint-garlic yogurt sauce.

When asked about his favorite sliders, Matt Selby, the chef and co-owner of Corner House, a new eatery in Jefferson Park, referred back to one of the restaurants he opened along with owner Josh Wolkon, Steuben's. "I hope this does not sound corny, but truly, my favorite slider is the Steuben's slider. Love the burgers, onions and special sauce- gotta get 'em with cheese," Selby said.

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