The new LoDo addition is the kind of restaurant where everything - and we do mean everything - has been meticulously thought out to create an orchestrated experience that’s perfectly emblematic of the modern fish house. A poster child for a reimagined steakhouse experience, A5 is a splurgy date spot with swooning ambiance, first-class service, superb steaks and a brilliant wine and beverage list.Ĭourtesy of the Southern California coast, this high-end fish and seafood chain is reeling in Denverites with its impeccably luxurious décor, ice-luminous raw bar, squeaky-clean aquariums, powerhouse wine list and tank-to-plate showstoppers. To wit: In lieu of traditional crab cakes, behold Mackissock’s “crabby toast,” a striking medley of Jonah crab jumbled with cucumbers and yuzu kosho aioli straddling a custardy Japanese-style French toast topped with togarashi-dusted potato chips. Instead, starters and sides tilt toward season-intensive ingredients, innovative preparations and groovy rifts on familiar favorites. Where else can you find a bavette, tri-tip, Japanese striploin and Denver steak on the same menu? If you’re looking for cliched creamed spinach or creamed corn, know, too, that chef-partner Max Mackissock doesn’t roll that way. And even the steaks themselves reveal surprises. But A5 distinguishes itself with retro-cool elements - a living fern wall behind the island-themed bar, for example, and conscious transparency via the steak segment of the menu, wherein every cut of steer is bookended with the name of the farm or ranch whence it originated. Just one in an armory of terrific restaurants umbrellaed under the Culinary Creative Group, A5 Steakhouse is restaurateur Juan Padro’s LoDo-based interpretation of the all-American steakhouse. The result of Lefebvre’s creations, coupled with a robust (and mostly French) wine and cocktail compendium, easily equates to one of the most exciting new restaurants in the city. Pine nuts and whipped goat cheese buoys the roasted black seabass, while the mind-and-stomach-boggling knife-and-fork burger a la Française is torpedoed with pickled mustard seeds, beer-braised onions, smoked mayonnaise, American cheese, and a cascade of peppered gravy. Flip through Lefebvre’s digest of French-influenced dishes and go straight for the foie gras miso soup with fava beans, kombu and English pea consommé. Hotshot Michelin-starred French chef Ludo Lefebvre put his pulse on Lower Downtown (LoDo) with the opening of Chez Maggy, the sophisticated and modern brasserie that’s a focal point of the recently opened - and ritzy - Thompson Denver hotel. And the captivating bar is everything a good hotel drinking den should be: sophisticated, comfortable, conversational and elevated with terrific American wines, innovative cocktails (we love the pastrami old-fashioned with bacon fat-washed bourbon) and a tidy beer scroll that favors only Colorado beers. The menu, orchestrated by chef de cuisine Russ Fox, follows suit with detail-driven salads, pastas and main dishes of duck-bourbon sausage and pickled pumpkin gumbo and olive oil-poached halibut embellished with king trumpet mushrooms and green chickpeas. It’s a breakfast, lunch and dinner space designed with genuine artistry and purpose: a garden-inspired mural hand-chalked with butterflies, bees, hummingbirds and apples, courtesy of pastry chef Jodi Polson crisp, white vases brimming with fresh flowers and refined light fixtures illuminating the leather banquettes. Restaurant heavyweights and siblings Paul and Aileen Reilly ( Coperta) pay tribute to America’s agricultural bounty and the fluctuating seasons at their strikingly pretty dining temple inside the Hyatt Centric Downtown Denver. Qui is a "Top Chef" champion and James Beard award winner while Gnizak is a local hero with experience at other top restaurants like Rioja and Mercantile dining & provision. Chefs Paul Qui and James Gnizak teamed up to pull off some striking dishes. ![]() ![]() ![]() There's some serious talent behind this joint. It's hard to single out something specific from the menu because everything changes seasonally/daily, as it should in a perfect world. You'll find produce exclusively from Colorado farms, a 10-course testing menu drawing inspiration from France and Japan, sustainable seafood from around the world, and handmade pasta. Hot New Spots Koko Niįusing together cuisine from more than one continent is Koko Ni (meaning "here" in Japanese), which found a fitting landing spot in the eclectic River North Art District (RiNo). Every one of the restaurants below - a mix of new and tried-and-true - remind us that dining in The Mile High City has never been better. Big-name celebrity chefs with Michelin stars. Thrilling new restaurants are popping up all over the city to fulfill our insatiable cravings for our next great meal.
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