In the spring of 2014, chef Ryan Turano took over the space that formerly held Hash and transformed it into Sunny's Breakfast. Ever since, the spot has been "turning out an excellent board of morning glories," according to Denver Westword blogger Lori Midson. Whether you're a daring eater or a stickler for tradition, you're sure to find something here to suit your tastes; Turano and his team whip up brunch classics such as made-from-scratch corned beef hash, and also prepare creative dishes such as grilled cheese benedicts or strawberry and balsamic-topped waffles with fresh whipped cream.
Sourcing is a big deal at Sunny's. Turano works with organic ingredients whenever possible, and procures fresh, organic coffee beans from local roasters. The restaurant also takes a stand when it comes to environmental responsibility, reducing its impact by recycling, composting, and feeding leftovers to the green furry grouches that occupy neighborhood trash cans.
All of Hash's organic, gluten-free hashes arrive at tables with fresh, locally-sourced ingredients such as mushrooms, sweet yams or corned beef. Its bevy of breakfast plates include everything from flaky croissants to hearty breakfast tacos. Along with its namesake dish, the breakfast joint specializes in sweet and savory breakfast crepes, some even mimicking burritos with shredded pork and green chilies. Locally roasted NOVO Coffee, juices, and speciality coffee drinks complement the day’s first meal.
Chili Verde's ingredient-smiths keep a royal court of authentic southern Mexican cuisins crafted from generations-old family recipes. Even if they leave their AAA cards at home, diners can jump-start taste buds with an appetizer of organic guacamole or crab-stew tostadas, before savoring flavorful bites from an artfully plated entree of crepas poblanas, a dish packed with shredded chicken that Westword named Best Crepes in 2010. The spaguetti poblano flaunts pasta and chicken breast (available Saturday only), and the relleno de mariscos, a pepper stuffed with seafood, fruit, and nuts, is delightfully free from gluten and evil spirits. A solid lineup of adult-centric beverages, including wines, cocktails, and imported beers such as Tecate and Negra Modelo, coats throats six days a week as patrons admire the eatery's minimalistic dining room festooned with silver hanging lights, Mexican décor, and vibrant green accents.
Most people would agree that The Lumber Baron looks like a mansion, but the significance of its cinnamon-colored exterior depends on who you ask. The city of Denver would say that it's a historic landmark, Frommer's would add that it's a highly recommended bed-and-breakfast with four retro-posh suites, and its cast of actors would call it a stage for their talents.
Each weekend, their murder-mystery dinners entertain audiences with shows such as "America's Got Murder!" and "Icing Bridezilla." Chef and innkeeper Julie Keller precedes each performance with a continually changing menu of eats; previous meals have included grilled chicken with pistachio sauce and sides of red-cabbage slaw and corn bread.
In addition to the murder-mystery dinners—which combine the Supreme Court's tradition of justice and chicken—Lumber Baron stages boudoir photo shoots in its B&B suites, and features an array of nightlife acts, including magicians, improv sketches, and movie screenings. Outside, the grounds' garden foliage wraps around events such as weddings and mixers.
The chefs at Cafe Brazil use ingredients such as coconut milk, chili oil, and lime to flavor fresh seafood and cuts of meat, creating dishes that transport diners' taste buds to the far-off continent of South America. But their menu isn't solely Brazilian—they describe it instead as "Novo Latino," drawing upon the cuisines of Colombia, Argentina, and Chile, as well as more-far flung influences such as Spain, Italy, and France. This makes for a varied menu; the seafood Copacabana, for example, includes shrimp, scallops, and coconut milk accented with Italian parsley and parmesan cheese. Keeping it more traditional, the feijoada completa—Brazil's national dish—consists of a black-bean stew with smoked meats. More than 75 varieties of rum await visitors in the brightly tiled Rum Room, where the alcohol can be sipped neat or mixed into a mojito. Non-rum options abound as well, including the caipirinha, Brazil's national cocktail made with cachaça liquor and lime. The restaurant offers complimentary tapas in the Rum Room, giving drinkers something to nibble on while toasting. For those opting to eat in the dining room, reservations are recommended, as the casual, vibrantly colored space can get quite crowded.