It's time to ring in 2015, and the options for New Year's Eve celebrations span across Denver. This edition brings you great options in Denver's Lower Downtown area. Many require or recommend reservations, so make your plans soon.
There are five and seven course seatings of French-inspired fare. The five course prix fixe menu seating is from 5 to 6:30 p.m. for $75 per person. The 8:30 seating is seven courses for $135 per person. A more casual option is to make a reservation in the lounge, starting at 8:30, to eat off an a la carte menu for $40 per person or $75 per couple. Everyone gets a free glass of champagne. At 8:30, a ten piece band will entertain the restaurant and lounge.
The regular menu will be available, along with a few dining specials. One of those specials is a foie-gras truffle soup dumpling. There will also be several featured champagnes and sparkling wines at discounted prices. The last seating will be at 10 p.m.
Serving a three-course modern Mexican dinner with a champagne toast for $70. The menu includes selections such as: duck quesadilla, tampiquena, lobster and shrimp, vegan albondigas, empanadas de plantano, pastel de queso.
Vesta has a special menu featuring a prime beef tartare appetizer, grilled prime NY strip and rilled skuna bay salmon for entrees, and caramel apple macaroons for dessert. As always, there will be a champagne toast at midnight. Pro tip: call soon. Reservations are filling up quickly.
Jax is open for happy hour from 4 to 6 p.m. A four-course prix fixe menu is available starting at 4 p.m. for $65, with a $30 wine pairing option available. Menu highlights include steak tartare and beef fat potato crostini, charbroiled-braised octopus, pan-roasted Alamosa striped bass and a 30 layer crepe cake for dessert.
The restaurant is offering three special dinner entrees for New Year's Eve: an oven-roasted lamb shank, a grilled shrimp risotto, and a bone-in ribeye steak.
Look for the red door and red carpet on Larimer Square to get to the Crimson Room. For its first NYE, the new spot will be hosting a Crimson Ball. The lounge's strict dress code is enforced. Guests are encouraged to wear red and men are required to wear a jacket. The event starts at 10 p.m., has no cover charge, and includes a complimentary champagne toast and DJ Fabra Inthemix spinning all night. Table reservations available.
New Year's Eve celebrations here include champagne, caviar, truffles, dancing, a DJ and bingo. In addition to serving its regular menu, there are four New Year’s Eve specials, one of which is Zampone for two, featuring white truffle cotechino-stuffed pork shank, and beluga lentils for $100. Bingo kicks off at 10:30 p.m. with tons of prizes.
A special four-course prix fixe menu is available for $75. The menu features bellini creme, risotto du champagne, filet de boeuf, and petit fours plateau. Items are also available a la carte and the regular menu will also be available.
Diners can head to Union Station for Stoic & Genuine's full menu, as well as a special New Year's Eve menu featuring bubbles, extra appetizers, and other dining specials.
Chef Alex Seidel is offering a 4-course dinner at $95 per person, with optional $50 wine pairing or $100 reserve wine pairing. The menu features two main entrees: a shellfish cassoulet or a roasted veal tenderloin. On top of five courses, it also includes amuse-bouche and a champagne toast.
Diners looking to spend NYE at Rioja need to call quickly, as spots are nearly full for chef Jen Jasinski's tasting menu, as well as regular menu. Diners can order a la carte off either of the menus.
The club has three different tiers of VIP tickets available for the evening ranging form $42 to $75 per person. The party is complete with cold and hot appetizers, a DJ, and of course, a champagne toast.
Union Station will throw open its doors tonight for the first-ever Bootlegger’s Ball. Tickets are $150 and include live music and a DJ, access to the Terminal Bar, Great Hall and an underground speakeasy, three drink tickets (a cash bar will also be open) and a free glass of bubbly for a midnight toast. The event starts at 8 p.m.
There are five and seven course seatings of French-inspired fare. The five course prix fixe menu seating is from 5 to 6:30 p.m. for $75 per person. The 8:30 seating is seven courses for $135 per person. A more casual option is to make a reservation in the lounge, starting at 8:30, to eat off an a la carte menu for $40 per person or $75 per couple. Everyone gets a free glass of champagne. At 8:30, a ten piece band will entertain the restaurant and lounge.
The regular menu will be available, along with a few dining specials. One of those specials is a foie-gras truffle soup dumpling. There will also be several featured champagnes and sparkling wines at discounted prices. The last seating will be at 10 p.m.
Serving a three-course modern Mexican dinner with a champagne toast for $70. The menu includes selections such as: duck quesadilla, tampiquena, lobster and shrimp, vegan albondigas, empanadas de plantano, pastel de queso.
Vesta has a special menu featuring a prime beef tartare appetizer, grilled prime NY strip and rilled skuna bay salmon for entrees, and caramel apple macaroons for dessert. As always, there will be a champagne toast at midnight. Pro tip: call soon. Reservations are filling up quickly.
Jax is open for happy hour from 4 to 6 p.m. A four-course prix fixe menu is available starting at 4 p.m. for $65, with a $30 wine pairing option available. Menu highlights include steak tartare and beef fat potato crostini, charbroiled-braised octopus, pan-roasted Alamosa striped bass and a 30 layer crepe cake for dessert.
The restaurant is offering three special dinner entrees for New Year's Eve: an oven-roasted lamb shank, a grilled shrimp risotto, and a bone-in ribeye steak.
Look for the red door and red carpet on Larimer Square to get to the Crimson Room. For its first NYE, the new spot will be hosting a Crimson Ball. The lounge's strict dress code is enforced. Guests are encouraged to wear red and men are required to wear a jacket. The event starts at 10 p.m., has no cover charge, and includes a complimentary champagne toast and DJ Fabra Inthemix spinning all night. Table reservations available.
New Year's Eve celebrations here include champagne, caviar, truffles, dancing, a DJ and bingo. In addition to serving its regular menu, there are four New Year’s Eve specials, one of which is Zampone for two, featuring white truffle cotechino-stuffed pork shank, and beluga lentils for $100. Bingo kicks off at 10:30 p.m. with tons of prizes.
A special four-course prix fixe menu is available for $75. The menu features bellini creme, risotto du champagne, filet de boeuf, and petit fours plateau. Items are also available a la carte and the regular menu will also be available.
Diners can head to Union Station for Stoic & Genuine's full menu, as well as a special New Year's Eve menu featuring bubbles, extra appetizers, and other dining specials.
Chef Alex Seidel is offering a 4-course dinner at $95 per person, with optional $50 wine pairing or $100 reserve wine pairing. The menu features two main entrees: a shellfish cassoulet or a roasted veal tenderloin. On top of five courses, it also includes amuse-bouche and a champagne toast.
Diners looking to spend NYE at Rioja need to call quickly, as spots are nearly full for chef Jen Jasinski's tasting menu, as well as regular menu. Diners can order a la carte off either of the menus.
The club has three different tiers of VIP tickets available for the evening ranging form $42 to $75 per person. The party is complete with cold and hot appetizers, a DJ, and of course, a champagne toast.
Union Station will throw open its doors tonight for the first-ever Bootlegger’s Ball. Tickets are $150 and include live music and a DJ, access to the Terminal Bar, Great Hall and an underground speakeasy, three drink tickets (a cash bar will also be open) and a free glass of bubbly for a midnight toast. The event starts at 8 p.m.
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59778573/a5_HH_oysters_Eric_Donzella.45.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/62329567/Am_Elm_lucybeaugard_139__1_.6.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/65356008/Urban_Village_Lamb_Chops_Pic.7.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/44419334/Union_Station_Inside.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62435352/Coohills.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62435353/1901944_10151839305366853_1416466296_n.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62435354/529690_520910461285313_1415316436_n.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59553335/Kachina_Denver.6.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/63718306/about_larimer_walkway.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62435355/Vesta.0.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60178717/Vesta_Coffee_Roasters_12-13.0.12.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61980295/shutterstock_1897751191.13.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62435356/10269246_10152317528489504_8217780606565890093_o.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61403165/Guard___Grace_Bone_in_Ribeye_2.25.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59307137/Olivia_Rabbit_Cappelletti_Joni_Schrantz.6.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62435357/jax.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/62597236/Frasca_Full_Dining_Room.0.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62435358/thirsty_lion.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62435359/crimson_room.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62435360/SqueakyLunch.0.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62435361/1498900_10151882725339067_859138379_o.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70304121/Linger_lucybeaugard_47.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/66554446/BistroVendome1_MarkPiscotty.175.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62435362/stoic.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61906065/LeRoux_Soup_1_Savanna_Ronco.7.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62435363/10452920_1507937776125935_5724952502986017524_o.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59342595/A5___A5_Steak_Eric_Donzella_.65.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62435364/euclidhall.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/65265254/shutterstock_258072485.0.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62435365/rioja2.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/58130285/lucybeaugard_13.33.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/65556859/Barbes.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62435366/556992_447674981920575_821789452_n.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62435367/Union_Station_Inside.0.0.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/62212923/BWM_Int_013.1541545098.jpg)
![Thump Coffee [Capitol Hill]](https://cdn.vox-cdn.com/thumbor/QsoIWeq8liKmr4GfKW02Yv9kYck=/0x0:500x331/1520x1140/filters:focal(210x126:290x206):format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/65127812/thumplaptop.0.0.0.jpg)