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Breakfast burrito and Bloody Mary
Brunch is back at Wynkoop Brewing Company.
Wynkoop Brewing Company

12 New Brunches to Try in Denver Right Now

Where to make the weekend count

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Brunch is back at Wynkoop Brewing Company.
| Wynkoop Brewing Company

Is downtown Denver slowly coming back to life? If everybody’s favorite weekend meal is any indication, the answer is an emphatic yes, as many of the following 12 places that have launched brunch service — or relaunched it after a pandemic-related hiatus — within the past few months are located there. Yet from a très Français wine bar to a fried-chicken shack to a modern Israeli kitchen, they’re a diverse group nonetheless, giving Mile High locals myriad new options for whiling away the weekend right.

Note: These listings are not ranked but rather ordered geographically. Have another new favorite? Send us a tip.

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Note: Restaurants on this map are listed geographically.
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Ash'Kara

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Awash in turquoise and pink, the dining room of this modern Israeli hot spot in LoHi, which recently resumed brunch service, has a sunny atmosphere to spare — and the menu only enhances it with its smart balance between comfort and adventure. Think feta doughnuts with grape jelly; the play on bagels, lox, and cream cheese that is cured salmon flatbread with herbed labneh; and breakfast pitas stuffed with pastrami, scrambled egg, and fried potatoes.

Lox flatbread
Salmon flatbread with herbed labneh, pickled red onions, and za’atar at Ash’Kara.
Kayla Jones

Brunch is also finally back at Troy Guard’s Highlands Square fixture, bringing with it the hearty likes of birria hash; burgers topped with eggs, hash browns, and cheese; churro doughnuts with dulce de leche and chocolate–peanut butter sauce — and, for $99, a splashy combo of breakfast burritos and Champagne for two.

Breakfast burrito
FNG’s breakfast burrito.
FNG

The Post Chicken & Beer - LoHi

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At the newest location of The Post in LoHi, the house specialty — fried chicken — finds its way into or atop just about every daytime staple imaginable: huevos rancheros, breakfast burritos, Cobb-inspired salads, and of course waffles and biscuits. Though it’s almost surprisingly not a garnish for any of the brunchtime cocktails, a shot of whiskey or tequila with a chaser of brown gravy just might do the trick.

Huevos rancheros with fried chicken
The Post’s huevos rancheros with fried chicken.
Ruth Tobias

Three Saints Revival

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Tapas are the mainstay at this glitzy Mediterranean newcomer to the Hotel Indigo behind Union Station, so it’s only fitting that they also appear on the brunch menu, not only as separate items but also as components of breakfast dishes such as patatas bravas with eggs. Sweet teeth, meanwhile, need to be treated to the French toast topped with cotton candy.

Spicy sandwich with eggplant, zucchini, tomato
Three Saints’ Calabrian Purgatory sandwich with eggplant, zucchini, tomato.
Three Saints Revival

Wynkoop Brewing Company

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The return of brunch service to Denver’s oldest brewpub is naturally awash in beer: There’s spent-grain granola in the yogurt parfait, stout glaze on the cinnamon roll, and sausage gravy laced with chile ale to accompany biscuits. If that sounds like enough suds for one sitting, a bloody mary bar awaits as an alternative to a round of beermosas.

Short rib hash and eggs
Wynkoop’s short rib hash and eggs.
Wynkoop Brewing Company

SIR Denver

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The Sunday brunch menu at this new LGBTQ+ bar in LoDo looks a lot like the dinner menu — so what exactly qualifies it here? Mimosa towers on nearly every table and a drag show extraordinaire, that’s what. Besides, artichoke-Beemster bruschetta, roast duck bao, and lemongrass-caramel pork cheeks with cilantro-jalapeño vinaigrette make for a really nice change of pace from your standard pancakes and omelettes.

Burrata with toast
SIR’s burrata plate.
Ruth Tobias

Representing yet another triumphant return to brunchtime form, Lon Symensma’s recently reopened European bistro offers a nifty mix of classics from both sides of the clock — cinnamon rolls and country ham Benedicts on the one hand, French onion soup and oysters Rockefeller on the other.

Eggs in Purgatory
LeRoux’s Eggs in Purgatory.
ChoLon Restaurant Concepts

Chez Maggy

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While much will no doubt be made of the “French Denver omelette” — a twist on one of the dishes that made chef Ludo Lefebvre famous — there are many other reasons to splurge on brunch at his new concept in the Thompson Hotel, including croque monsieurs reimagined with avocado and arugula pesto and comme il faut baguettes with butter and jam.

Brunch plates with coffee and a baguette
A brunch spread at Chez Maggy.
Marc Fiorito with Gamma Nine Photography

Apple Blossom

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Too often brunch is really just breakfast, but this ode to “the best of America’s seasons” (to use Apple Blossom’s tagline) strikes a welcome balance between the morning and midday meal — and it does so with inimitable style. If corned lamb shank hash, duck gumbo with pickled pumpkin, or poutine with chicken confit and peppercorn gravy aren’t quite indulgent enough, how about pancakes with bourbon barrel-aged syrup and a seared torchon of foie gras?

Shrimp roll with salad
Apple Blossom’s Florida shrimp roll.
Ruth Tobias

La Bouche

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Run by a recently transplanted couple from France, this Uptown charmer makes brunch feel like a trip to Paris, serving up pâtisserie items like croissants and pain au chocolat alongside savory favorites such as croque madames and quiche Lorraine. While mimosas do flow, a selection of French sparklers by the glass or bottle goes down just as easy without the juice, whether from Provence, the Loire Valley, or, of course, Champagne.

Croque madame with juice
La Bouche’s croque madame.
La Bouche

The Ponti at Denver Art Museum

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Jennifer Jasinski is serving as consulting chef for the Denver Art Museum’s elegantly modern new dining room, with predictably sophisticated results. Instead of lox and bagels, there’s smoked trout with crispy phyllo, avocado, and sauce ravigote; an apple fritter is tricked out with Gruyère; and in lieu of oatmeal, buckwheat kasha comes with wild mushrooms, bacon, and poached eggs.

Crispy rice–crusted French toast with genmaicha syrup and yuzu marmalade
The Ponti’s crispy rice–crusted French toast with genmaicha syrup and yuzu marmalade.
Bruce Fernandez

Culinary Dropout

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From the Arizona-based Fox Restaurant Concepts comes this high-energy surprise in the 9+CO development, where high-top sneakers cover the walls, giant booths were made for large parties, and the brunch menu is as fun as the name suggests — from French toast made with caramel-apple bread pudding to the sausage, bacon, egg, and hash brown pizza layered with smoked-onion Alfredo sauce.

Cinnamon-apple monkey bread
Cinnamon-apple monkey bread at Culinary Dropout.
Ruth Tobias

Ash'Kara

Lox flatbread
Salmon flatbread with herbed labneh, pickled red onions, and za’atar at Ash’Kara.
Kayla Jones

Awash in turquoise and pink, the dining room of this modern Israeli hot spot in LoHi, which recently resumed brunch service, has a sunny atmosphere to spare — and the menu only enhances it with its smart balance between comfort and adventure. Think feta doughnuts with grape jelly; the play on bagels, lox, and cream cheese that is cured salmon flatbread with herbed labneh; and breakfast pitas stuffed with pastrami, scrambled egg, and fried potatoes.

Lox flatbread
Salmon flatbread with herbed labneh, pickled red onions, and za’atar at Ash’Kara.
Kayla Jones

FNG

Breakfast burrito
FNG’s breakfast burrito.
FNG

Brunch is also finally back at Troy Guard’s Highlands Square fixture, bringing with it the hearty likes of birria hash; burgers topped with eggs, hash browns, and cheese; churro doughnuts with dulce de leche and chocolate–peanut butter sauce — and, for $99, a splashy combo of breakfast burritos and Champagne for two.

Breakfast burrito
FNG’s breakfast burrito.
FNG

The Post Chicken & Beer - LoHi

Huevos rancheros with fried chicken
The Post’s huevos rancheros with fried chicken.
Ruth Tobias

At the newest location of The Post in LoHi, the house specialty — fried chicken — finds its way into or atop just about every daytime staple imaginable: huevos rancheros, breakfast burritos, Cobb-inspired salads, and of course waffles and biscuits. Though it’s almost surprisingly not a garnish for any of the brunchtime cocktails, a shot of whiskey or tequila with a chaser of brown gravy just might do the trick.

Huevos rancheros with fried chicken
The Post’s huevos rancheros with fried chicken.
Ruth Tobias

Three Saints Revival

Spicy sandwich with eggplant, zucchini, tomato
Three Saints’ Calabrian Purgatory sandwich with eggplant, zucchini, tomato.
Three Saints Revival

Tapas are the mainstay at this glitzy Mediterranean newcomer to the Hotel Indigo behind Union Station, so it’s only fitting that they also appear on the brunch menu, not only as separate items but also as components of breakfast dishes such as patatas bravas with eggs. Sweet teeth, meanwhile, need to be treated to the French toast topped with cotton candy.

Spicy sandwich with eggplant, zucchini, tomato
Three Saints’ Calabrian Purgatory sandwich with eggplant, zucchini, tomato.
Three Saints Revival

Wynkoop Brewing Company

Short rib hash and eggs
Wynkoop’s short rib hash and eggs.
Wynkoop Brewing Company

The return of brunch service to Denver’s oldest brewpub is naturally awash in beer: There’s spent-grain granola in the yogurt parfait, stout glaze on the cinnamon roll, and sausage gravy laced with chile ale to accompany biscuits. If that sounds like enough suds for one sitting, a bloody mary bar awaits as an alternative to a round of beermosas.

Short rib hash and eggs
Wynkoop’s short rib hash and eggs.
Wynkoop Brewing Company

SIR Denver

Burrata with toast
SIR’s burrata plate.
Ruth Tobias

The Sunday brunch menu at this new LGBTQ+ bar in LoDo looks a lot like the dinner menu — so what exactly qualifies it here? Mimosa towers on nearly every table and a drag show extraordinaire, that’s what. Besides, artichoke-Beemster bruschetta, roast duck bao, and lemongrass-caramel pork cheeks with cilantro-jalapeño vinaigrette make for a really nice change of pace from your standard pancakes and omelettes.

Burrata with toast
SIR’s burrata plate.
Ruth Tobias

LeRoux

Eggs in Purgatory
LeRoux’s Eggs in Purgatory.
ChoLon Restaurant Concepts

Representing yet another triumphant return to brunchtime form, Lon Symensma’s recently reopened European bistro offers a nifty mix of classics from both sides of the clock — cinnamon rolls and country ham Benedicts on the one hand, French onion soup and oysters Rockefeller on the other.

Eggs in Purgatory
LeRoux’s Eggs in Purgatory.
ChoLon Restaurant Concepts

Chez Maggy

Brunch plates with coffee and a baguette
A brunch spread at Chez Maggy.
Marc Fiorito with Gamma Nine Photography

While much will no doubt be made of the “French Denver omelette” — a twist on one of the dishes that made chef Ludo Lefebvre famous — there are many other reasons to splurge on brunch at his new concept in the Thompson Hotel, including croque monsieurs reimagined with avocado and arugula pesto and comme il faut baguettes with butter and jam.

Brunch plates with coffee and a baguette
A brunch spread at Chez Maggy.
Marc Fiorito with Gamma Nine Photography

Apple Blossom

Shrimp roll with salad
Apple Blossom’s Florida shrimp roll.
Ruth Tobias

Too often brunch is really just breakfast, but this ode to “the best of America’s seasons” (to use Apple Blossom’s tagline) strikes a welcome balance between the morning and midday meal — and it does so with inimitable style. If corned lamb shank hash, duck gumbo with pickled pumpkin, or poutine with chicken confit and peppercorn gravy aren’t quite indulgent enough, how about pancakes with bourbon barrel-aged syrup and a seared torchon of foie gras?

Shrimp roll with salad
Apple Blossom’s Florida shrimp roll.
Ruth Tobias

La Bouche

Croque madame with juice
La Bouche’s croque madame.
La Bouche

Run by a recently transplanted couple from France, this Uptown charmer makes brunch feel like a trip to Paris, serving up pâtisserie items like croissants and pain au chocolat alongside savory favorites such as croque madames and quiche Lorraine. While mimosas do flow, a selection of French sparklers by the glass or bottle goes down just as easy without the juice, whether from Provence, the Loire Valley, or, of course, Champagne.

Croque madame with juice
La Bouche’s croque madame.
La Bouche

The Ponti at Denver Art Museum

Crispy rice–crusted French toast with genmaicha syrup and yuzu marmalade
The Ponti’s crispy rice–crusted French toast with genmaicha syrup and yuzu marmalade.
Bruce Fernandez

Jennifer Jasinski is serving as consulting chef for the Denver Art Museum’s elegantly modern new dining room, with predictably sophisticated results. Instead of lox and bagels, there’s smoked trout with crispy phyllo, avocado, and sauce ravigote; an apple fritter is tricked out with Gruyère; and in lieu of oatmeal, buckwheat kasha comes with wild mushrooms, bacon, and poached eggs.

Crispy rice–crusted French toast with genmaicha syrup and yuzu marmalade
The Ponti’s crispy rice–crusted French toast with genmaicha syrup and yuzu marmalade.
Bruce Fernandez

Culinary Dropout

Cinnamon-apple monkey bread
Cinnamon-apple monkey bread at Culinary Dropout.
Ruth Tobias

From the Arizona-based Fox Restaurant Concepts comes this high-energy surprise in the 9+CO development, where high-top sneakers cover the walls, giant booths were made for large parties, and the brunch menu is as fun as the name suggests — from French toast made with caramel-apple bread pudding to the sausage, bacon, egg, and hash brown pizza layered with smoked-onion Alfredo sauce.

Cinnamon-apple monkey bread
Cinnamon-apple monkey bread at Culinary Dropout.
Ruth Tobias

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