Since 1937, the Bastien family has been sneaking steak into nearly every section of their menu. It's an understandable obsession, seeing as it has resulted in savory signature plates such as the new york sugar steak and the filet mignon with serrano-lingonberry sauce.
Rib eyes and porterhouses aside, Bastien's Restaurant focuses on cooking up a warm, down-home vibe more than cooking up a particular food. The menu also includes comforting entrees of wiener schnitzel and fried chicken alongside delicate bites of seafood, all of which find their perfect pairings on an international wine list. Meanwhile, bartenders help create a retro feel thanks to their classic cocktail recipes and friendly greetings of "So, what part of Pangaea are you from?"
At Ol? Broadway, the cooks never send out their Italian bruschetta solo; rather, it emerges resting atop a pile of Brazilian-style fried polenta sticks. The appetizer embodies the approach at Ol? Broadway, where the kitchen staff executes inventive European and South American fusion cuisine.
Coconut white sauce replaces tomato sauce on three specialty pizzas, including the Il Peccatore, whose other toppings include sliced green apple and chorizo. All these fixings are part of a list of more than 35 potential ingredients??from capers to queso fresco??that can adorn customizable pies. The pizzas take a sweet spin for dessert, with toppings such as white fudge and dustings of cinnamon.
To complement the mains at Ol? Broadway, bartenders decant craft beers and wines sourced from Italy and South America. Feasts unfold inside an exposed-brick-lined dining room where flat-screen TVs showcase professional soccer games, rather than peewee soccer matches retouched with CGI stubble.
CY Steak stands as an upscale steakhouse laced with a bit of Las Vegas cabaret. Chef Douglas Mace?an honor graduate of both the Culinary Institute of America and Johnson & Wales University College of Culinary Arts?mans the kitchen, calling on his experiences working with Iron Chef Masaharu Morimoto to add a farm-to-table philosophy to the menu. Rising star Chef Mace is on hand nightly to ensure diners relish the Kobe beef and oysters laced with three kinds of house-cured bacon, the slabs of grass-fed Harris Ranch beef, and the puddings and brownies made of Ecuadorean chocolate from small, ecologically sound farms. The wine and mixology program verges almost on fussiness: alongside complex cocktails and a 500-bottle-deep wine selection, a Cruvinet wine-tapping system keeps a shortlist of the most of-the-moment potions ready at hand. Beneath soft red lighting designed to create a comprehensively sensual atmosphere, crystal glasses and egyptian-cotton napkins make for place settings as luxurious as a remote-controlled caviar dispenser. Among the pleasure palace's other indulgences are a cigar selection curated by the owner's tobacconist son and, most eye-catchingly, Vegas-style cabaret entertainment that sends dancers shimmying before adult eyes.
As guests walk through The Broker Restaurant, they'll catch a glimpse of the gleaming metal of a massive, circular vault door, swung open in an inviting fashion. But this isn't some prop or gimmick—it’s a relic from the building’s original tenant, the Denver National Bank. The iconic restaurant resides within the original bank vault, which was built in 1903 and designed to securely safeguard deposited items such as jewelry, sensitive documents, or family keepsakes.
Today, diners sit in the very booths formerly used by bank customers to count gold or the years until the bank might finally turn into a restaurant. Surrounded by dark cherry wood, they feast on dry-aged, prime cuts of beef, fresh Alaskan seafood, and tender Colorado lamb. Servers commence each meal with a complimentary 1.5-pound bowl of steamed Gulf shrimp, which remains a trademark of the historic restaurant.
The hand-cut USDA Prime steaks at Elway’s have garnered consistent recognition from 5820 magazine, OpenTable, and Gayot, who named it one of the top 10 steakhouses in America. Though diners go wild over the choice cuts, including the bone-in rib eye and the 28-ounce porterhouse, the lamb fondue really makes them melt, with its green-chili cheese and side of roasted sweet potatoes. It’s not just about the meat, though—side dishes, especially the au gratin and Yukon gold potatoes, are “worth the trip,” says Gayot.
Though its collection tops out at more than 650 varietals, Elway’s prides itself on its unique, yet down-to-earth selections. Guests can enjoy more than 40 wines by the glass, or order by the bottle at a reasonable price.
It wouldn’t be John Elway’s restaurant without ample high-definition TVs streaming the big games and reverent displays of Broncos memorabilia. Although the man himself is known to drop by both the flagship Cherry Creek location and the Denver eatery on occasion, diners who miss him can console themselves with first-class fare that earned a #1 ranking on USA Today’s list of athlete-owned restaurants.