For more than 27 years, chefs at Rodney's have manned grills within the cozy basement eatery, unfurling a menu of steak-house cuisine headlined by tender slabs of aged, USDA-choice meats. Hearty hunks of sirloin, filet mignon, and slow-roasted prime rib sate appetites and tone wrists' abs alongside a colossal cheese- and bacon-swathed baked potato that the Denver Westword included among its 100 Favorite Dishes of 2010. In addition to its prized steaks, the neighborhood eatery's kitchen dispenses hefty sandwiches and elegant seafood, such as fresh Atlantic salmon and shrimp, and its full bar unleashes a spectrum of cocktails.
When Max Gill and Grill moved into its current location—a building constructed in the early 1900s—it joined a neighborhood institution. The building was originally home to a marine-themed tavern, a popular spot in the Washington Park neighborhood. The restaurant's throwback decor is in keeping with the spirit of the building, while also evoking seafood shack that was plucked right from the beaches of Key West. Today, the restaurant’s rustic, waterfront feel creates the ideal atmosphere in which to bring a homesick pirate, or enjoy blackened ahi tuna burgers and Alaska king crabs. You can even build your own seafood dishes and customize it right down to the cooking technique, such as pan-roasted, grilled, or blackened.
If the owner's sommelier status doesn't assure you that Black Pearl Restaurant is serious about its wine, then its multiple Awards of Excellence from Wine Spectator will remove any lingering doubt. But for some, the wine list?impressive though it may be?is secondary to chef Justin Hall's menu of new American cuisine. Denver Westword mooned over its "eye-rollingly sultry duck p?t?" and bestowed Black Pearl with a Best Charcuterie Plate in Denver award in 2014. Eater praised the smoked blue-cheese souffl? as a sumptuous dish worthy of both vegetarians and meat-eaters. The weekend brunch menu keeps up the high bar set by the rest of the week with bottomless mimosas, espresso-custard French toast, and a duck-confit hash skillet.
Executive chef Justin Hall talked to us about developing a menu that both expresses his culinary style and preserves what regulars have come to love about Black Pearl.
On conscientious sourcing: ?We use nothing but locally sourced produce. Our mushrooms come from a company called Hunt & Gather?they?re all hand-foraged, straight from the source. We work with Mcdonald Family Farm, a well-known meat provider, to bring in our whole animals.?
On his current favorite dish: "Right now I'm excited about the burrata caprese salad [with house-made burrata, heirloom tomato, basil pesto, olives, arugula, and grilled ciabatta]. It?s combining a traditional Italian-style burrata with elements of the caprese salad, giving it a new twist.?
On charcuterie: ?One of the highlights of our restaurant is our charcuterie program... Everything is done in-house. We were recently recognized for Best of Denver for our charcuterie.?
7 Leguas not only celebrates its Mexican heritage with its cuisine, but also with its name. The restaurant was named after Pancho Villa’s horse, which the famed general rode in several battles during the Mexican Revolution. Guests will find a photograph of Pancho Villa riding 7 Leguas on the front of the menu, and a candid shot of them high-fiving in midair on the back. Some of the menu’s most alluring items are the tacos, which chefs stuff with carnitas, beef tongue, or chorizo before adding a handful of cilantro and chopped onions. But there are plenty of other palate-pleasing options, including sizzling fajitas, enchilada plates, and chicken mole.
To say The Cork House Broker Restaurant is a wine restaurant that just happens to serve food wouldn't be totally inaccurate. The extensive wine list encompasses a wide range, welcoming bottles of sparkling and still, red and white, inexpensive and indulgent. Those who join the restaurant's wine club receive exclusive invitations to events such as wine dinners, tastings, cooking classes, and meet-and-greets with winemakers.
With that said, the restaurant’s chefs certainly know their way around the kitchen. Guests can pair their wines with a flight of carefully curated cheeses, made from goat's and cow's milks, or consult a dinner menu filled with timeless entrees including steak diane, french onion soup, and fabulous mussels. Meals unfold in the restaurant’s intimate dining room or under the patio’s generously shady cover of trees.
Since 1987, Buffalo Bill's has been whisking boxes of hot wings to the doors of Denver. Before delivery, the wings are tossed in one of 15 sauces, which range from mild and sweet to absolutely fiery, depending on if the customer wants to decimate piles of napkins. Pleasant lemon-herb and sweet-and-sour sauces share space with three types of barbecue sauce and seven different levels of hot sauce. Buffalo Bill's also delivers Pudge Bros. pizza, custom-made or in specialty variations.