Modmarket's chic interior serves as an ideal stage for the mouthwatering performances of the restaurant's wholesome, seasonal culinary stars. The menu—which contains nutritional information for each dish—eases diners into their restorative repast with an array of salads, available in such verdant configurations as thai coconut, whose bed of greens teems with sweet potatoes, chicken, and peanut-mango dressing ($8.75). Many of the eatery's salad dressings contain no gluten, animal byproducts, or narwhal tears, and the from-scratch soup selection always includes at least one vegan option. The restaurant's pizzasmiths forge exotic, innovative creations, such as the pizza sporting fig, goat cheese, gorgonzola, arugula, and pepper ($8.50), and all pizzas are available with soy cheese and whole-grain or gluten-free crusts. Sandwiches, such as the chipotle steak ($8.50), come with a choice of vegan bread or gluten-free wrap and toast to toothsome crispness in a 600-degree brick oven.
Conceived as a business model to support a single-mom owner, The Coffee Nook brews coffees and espresso from IMACK Coffee, a local, family-operated roaster. Nestled in a storefront in the courtyard of the Glendale Workshops building, The Coffee Nook serves classic coffee drinks and blended espresso beverages, many infused with flavors such as gingerbread, mocha, or sea-salt caramel. To pair with the caffeinated treats, guests can enjoy quesadillas or customized sandwiches in a picturesque outdoor seating area or within the WiFi-equipped café.
Boba and Crepes origami-enthusiast chefs enwrap a multitudinous menu of sweet and savory ingredients within wafer-thin pancakes. Each variety of crêpe concoction arrives in an easy-to-carry boxed cone for those craving a pastry on the run or an escalator. Ham and pineapple mingle with deluxe sandwich fixings in the Hawaii crêpe ($5.75), and premium smoked salmon doused in butter and melted swiss cheese clogs the cone of the salmon supreme crêpe ($8.25). The Nutella fruit supreme crêpe ($5.95) corrals juicy chunks of strawberry, pineapple, and kiwi in a syrupy sea of vanilla ice cream and whipped cream, making it a suitable stand-in for a birthday cake or a boutonniere. Tiny orbs of pudding drift within sweet sippable mixes of puréed fruit flesh called snow bubble smoothies ($2.99 for small), and hot water tastes less like air with herbaceous tea brews ($2.99 for small).
For the four Denver residents who founded The LocaL, their community is the driving force behind their hearty eats. The team’s commitment to all things local begins in their kitchen, where chefs forge Mexican-inspired cuisine classics for breakfast, lunch, and early dinner using locally sourced ingredients whenever possible. Throughout the day, the staff brews coffee made with Denver-roasted Pablo’s beans, arranges strips of antibiotic- and hormone-free bacon alongside local eggs, and grills burger patties formed from The Local’s proprietary blend of local beef.
Within their welcoming dining space, cheery green walls and a '50s diner–style counter set the scene for leisurely feeding frenzies. On the outdoor patio, guests can sample the diner’s 12 flavors of housemade ice cream under the protective cover of umbrellas.
During his 27-year tenure in the bar business, Tim Doherty often stayed up until sunrise. These days, however, he rises with the sun to open his breakfast joint, Syrup. The moniker refers to Tim’s specialty: housemade syrups infused with apricot, vanilla, Kahlua, and seasonal flavors. His sweet creations drench pancakes topped with everything from Oreos to the strawberries and blueberries of the DoubleBerry Bliss, which the Denver Post praises as “a stack of pancake heaven.”
Flapjacks aren’t Syrup's only from-scratch breakfast treat. There's also french toast smeared with Nutella and Santa Fe–themed eggs benedict topped with local chorizo and green-chili stew. The all-day menu likewise caters to the lunch crowd with open-faced pulled-pork sandwiches and burgers crowned with maple-pepper bacon. Both of those dishes can be sandwiched between gluten-free buns, and the restaurant's waffles, english muffins, pancakes, and napkins can also be served sans gluten.
Potted herbs and blooming flowers surround Apothecary Tinctura's doorway. This flora often mixes into the shop's essential oils, perfumes, teas, and tinctures. Herbalists consult with clients to determine their needs before custom-mixing medicinal blends to treat issues ranging from allergies to thyroid imbalances.
Natural healing methods also come into play in an on-site spa, where practitioners tone skin with Dr. Hauschka facials, work on the body with delicate acupuncture needles, and massage tense muscles. Hypnotherapy and reiki sessions are also available to restore cognitive and energy balances.