Wildflowers are in bloom, ski resorts are closing, the weather is as unpredictable as ever. These combined factors can only mean one thing: Spring has sprung. Denver's dining scene is starting to reflect this shift with updated seasonal dishes. The twelve on this list are must-haves while they are still offered.
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This Denver Highland favorite is king of happy hours and full animal butchery. Stop by soon and try the rabbit confit to start, featuring trofie, mushrooms, julienned snap peas, English peas, rainbow carrots, grilled ramps, and violas. The halibut entree showcases more quintessential spring ingredients with grilled ramps, leek soubise, diced escargot, fingerling potatoes, and watercress puree.
Come by the Ballpark eatery and consider the burrata and peas, a dish in which chef Alex Figura incorporates snow and sugar snap peas, rye crisp, green almonds, and a green goddess dressing. Another winner is the rockfish with green garlic, fava beans, and green tomatoes.
This original farm-to-table restaurant in Denver constantly changes its menu to reflect what's fresh and in season. Right now, spring dishes are sprouting like weeds in Potager's kitchen. A few examples of recent specials include the roasted bone marrow, herbed toast, grilled asparagus, and pea shoots as a starter; the arugula salad with prosciutto, shaved asparagus, marinated mushrooms, pine nuts, parmesan, with a honey balsamic vinaigrette to follow; and finally a pan-roasted hake featuring a spring vegetable panzanella salad, sorrel sauce, and mushroom butter to finish out the feast.
This small restaurant offers guests an intimate setting and a legendary brunch. When you visit this weekend, try the new brunch pasta, a lamb and bacon pappardelle with spring vegetables, charred onion pesto, morel, and parmesan. If you're one who prefers to pair exquisite dishes with classic rock music, get your tickets to Beast + Bottle's Led Zeppelin dinner on April 26. The song and spring inspired four course meal pays homage to the anniversary of the album Physical Graffiti with seasonal dishes named after songs.
Go light with the new watercress salad featuring spring strawberries, goat cheese, and Chinese black vinegar at this popular LoDo spot. If you happen to find yourself wandering South Broadway, you'd be remiss not try Cholon Bistro's sassy new little sister restaurant, Cho77. Cho77's menu is a beautiful smattering of Asian street food classics executed under the creative eye of executive chef Lon Symensma. Try the Singapore noodles served with seasonal mushroom gravy, fiddlehead ferns, and tofu cracklings for a spring treat.
There is no doubt about it: This place is a Denver institution. Award-winning executive chef Alex Seidel has crafted a truly noteworthy spring menu featuring such dishes as seared scallops with shrimp scampi dumplings, broccolini, and a marinated fennel-radish salad. Or try the grilled bavette steak served with a potato gratin, crispy veal sweetbreads, heirloom carrots, and a spring pea emulsion.
Uptown's hip yet intimate Northern Italian eatery displays some serious culinary chops on its updated spring menu. The offerings change daily, so expect new and relentlessly seasonal options for both lunch and dinner. The lamb entree of the week is done with a fiddlehead fern "casserole," and do be sure to indulge in the new pasta appetizer featuring a sage and ramp scotch egg, asparagus, ramps, and tagliatelle.
Grab a spot at the newly-updated chef's counter at this very popular RINo restaurant and sample the new gnocchi dish, featuring sweet pea puree, artichoke, bacon, spring garlic, and watercress. The dessert menu at Acorn is also about to undergo a complete overhaul in order to make room for some new and seasonal items, so you had better bring your sweet tooth.
One of RiNo's oldest restaurants, Fuel Cafe, changes its menu monthly to keep things fresh and seasonal. Chef Bob Blair brings to his guests a killer happy hour, seductive space, and innovative menu. The recently released spring menu includes the fava bean tagliolini served with lemon, cream, and chives. You don't want to miss out on the pecorino crepe entree with a vegetable consommé, pea shoots, favas, mushrooms, and green garlic.
This quaint LoHi eatery is offering up some of the best deals in town right now, including Wednesday night "Raclette Night" where it's all you can eat for only forty dollars per couple. Happy hour at Truffle Table runs from 4 to 6 p.m. and features some new choices such as the mint and spring pea hummus and a delightfully seasonal strawberry and mint sangria. For spring drinks, artisan cheeses, and fine charcuterie, Truffle Table is your spot.
Frank Bonanno's French-inspired neighborhood bistro is putting out some beautiful spring dishes right now. Try one of the new appetizers like the glazed pork belly with Anson Mills grits, soft poached egg, and fava beans, or the April foie gras served seared with black pepper brioche, rhubarb compote, crispy shallots, and duck prosciutto. The veal sweetbreads dish is all spruced up for spring as well with English pea puree, roasted artichokes, carrots, macerated shallots, and morel mushrooms.
A swanky yet cozy space located in the iconic Hotel Teatro serving up lunch, brunch, and dinner, The Nickel is a fantastic newer addition to the downtown dining scene. By highlighting seasonal and local ingredients, an extensive charcuterie program, and the Barrel Bar's impressive cocktails, the downtown spot is making a name for itself. New spring dishes include an English pea bruschetta with house-made ricotta, mint-pea pesto, pea leaves, and meyer lemon zest, and the green garlic Vichysoisse, made with leeks, potatoes, and green garlic oil.
This Denver Highland favorite is king of happy hours and full animal butchery. Stop by soon and try the rabbit confit to start, featuring trofie, mushrooms, julienned snap peas, English peas, rainbow carrots, grilled ramps, and violas. The halibut entree showcases more quintessential spring ingredients with grilled ramps, leek soubise, diced escargot, fingerling potatoes, and watercress puree.
Come by the Ballpark eatery and consider the burrata and peas, a dish in which chef Alex Figura incorporates snow and sugar snap peas, rye crisp, green almonds, and a green goddess dressing. Another winner is the rockfish with green garlic, fava beans, and green tomatoes.
This original farm-to-table restaurant in Denver constantly changes its menu to reflect what's fresh and in season. Right now, spring dishes are sprouting like weeds in Potager's kitchen. A few examples of recent specials include the roasted bone marrow, herbed toast, grilled asparagus, and pea shoots as a starter; the arugula salad with prosciutto, shaved asparagus, marinated mushrooms, pine nuts, parmesan, with a honey balsamic vinaigrette to follow; and finally a pan-roasted hake featuring a spring vegetable panzanella salad, sorrel sauce, and mushroom butter to finish out the feast.
This small restaurant offers guests an intimate setting and a legendary brunch. When you visit this weekend, try the new brunch pasta, a lamb and bacon pappardelle with spring vegetables, charred onion pesto, morel, and parmesan. If you're one who prefers to pair exquisite dishes with classic rock music, get your tickets to Beast + Bottle's Led Zeppelin dinner on April 26. The song and spring inspired four course meal pays homage to the anniversary of the album Physical Graffiti with seasonal dishes named after songs.
Go light with the new watercress salad featuring spring strawberries, goat cheese, and Chinese black vinegar at this popular LoDo spot. If you happen to find yourself wandering South Broadway, you'd be remiss not try Cholon Bistro's sassy new little sister restaurant, Cho77. Cho77's menu is a beautiful smattering of Asian street food classics executed under the creative eye of executive chef Lon Symensma. Try the Singapore noodles served with seasonal mushroom gravy, fiddlehead ferns, and tofu cracklings for a spring treat.
There is no doubt about it: This place is a Denver institution. Award-winning executive chef Alex Seidel has crafted a truly noteworthy spring menu featuring such dishes as seared scallops with shrimp scampi dumplings, broccolini, and a marinated fennel-radish salad. Or try the grilled bavette steak served with a potato gratin, crispy veal sweetbreads, heirloom carrots, and a spring pea emulsion.
Uptown's hip yet intimate Northern Italian eatery displays some serious culinary chops on its updated spring menu. The offerings change daily, so expect new and relentlessly seasonal options for both lunch and dinner. The lamb entree of the week is done with a fiddlehead fern "casserole," and do be sure to indulge in the new pasta appetizer featuring a sage and ramp scotch egg, asparagus, ramps, and tagliatelle.
Grab a spot at the newly-updated chef's counter at this very popular RINo restaurant and sample the new gnocchi dish, featuring sweet pea puree, artichoke, bacon, spring garlic, and watercress. The dessert menu at Acorn is also about to undergo a complete overhaul in order to make room for some new and seasonal items, so you had better bring your sweet tooth.
One of RiNo's oldest restaurants, Fuel Cafe, changes its menu monthly to keep things fresh and seasonal. Chef Bob Blair brings to his guests a killer happy hour, seductive space, and innovative menu. The recently released spring menu includes the fava bean tagliolini served with lemon, cream, and chives. You don't want to miss out on the pecorino crepe entree with a vegetable consommé, pea shoots, favas, mushrooms, and green garlic.
This quaint LoHi eatery is offering up some of the best deals in town right now, including Wednesday night "Raclette Night" where it's all you can eat for only forty dollars per couple. Happy hour at Truffle Table runs from 4 to 6 p.m. and features some new choices such as the mint and spring pea hummus and a delightfully seasonal strawberry and mint sangria. For spring drinks, artisan cheeses, and fine charcuterie, Truffle Table is your spot.
Frank Bonanno's French-inspired neighborhood bistro is putting out some beautiful spring dishes right now. Try one of the new appetizers like the glazed pork belly with Anson Mills grits, soft poached egg, and fava beans, or the April foie gras served seared with black pepper brioche, rhubarb compote, crispy shallots, and duck prosciutto. The veal sweetbreads dish is all spruced up for spring as well with English pea puree, roasted artichokes, carrots, macerated shallots, and morel mushrooms.
A swanky yet cozy space located in the iconic Hotel Teatro serving up lunch, brunch, and dinner, The Nickel is a fantastic newer addition to the downtown dining scene. By highlighting seasonal and local ingredients, an extensive charcuterie program, and the Barrel Bar's impressive cocktails, the downtown spot is making a name for itself. New spring dishes include an English pea bruschetta with house-made ricotta, mint-pea pesto, pea leaves, and meyer lemon zest, and the green garlic Vichysoisse, made with leeks, potatoes, and green garlic oil.
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