The menu is stacked like a magician's card deck with a wide variety of juicy, sentient bites. Join the million-plus satisfied stomachs who have ordered and gobbled up a beloved steakburger ($8.95). Sided with mixed greens, fries, or coleslaw, the handheld grub can get gussied up with cheese (cheddar, american, swiss, or monterey jack) for $1 and bacon, mushrooms, or guacamole for $1.25. Continue with finger fare and try the nachos grande ($8.75), a heaping meet-and-greet of beans, cheddar cheese, tomatoes, olives of all shades, lettuce, and jalapeños. There are also vegetarian options, including veggie burritos ($7.75), baked mac ‘n’ cheese ($8.50 or $7.25 for a small), and sandwiches and salads (from $7.95).
City, O' City is a community café serving vegetarian and vegan fare, much of it local, for friends and family around downtown Denver. Commence morning mealtime with a cup of Pablo's on 6th coffee and a fried banana-bread PB&J ($4.25), which, like a denim skort, incorporates two independently enticing entities into one awesome conglomeration. The appetizer menu features favorites such as meat-free seitan wings ($8) and a Mediterranean pesto plate, a hodge-podge of hummus, basil pesto, olives, pepperoncini, marinated eggplant, french fries, and flat bread ($12). City, O' City is lauded for its pizzas, which can be made gluten-free and vegan upon request. The Florentine ($10 for 10", $22 for 18") is a classic mixture of olive oil, spinach, mushrooms, roma tomatoes, fresh rosemary, and three cheeses and is so delicious that it may inspire diners to don their finest Dante mask and script an epic poem about the human soul struggling to ascend circle after circle of cheese and sauce.
At Beauty Bar, purple-and-white checkered floors, a disco ball, and other retro-themed decor transports cocktail hour back to the ’70s. While guests sip on martinis and other cocktails, glamour technicians beautify nails with express manicures, topping nails with long-lasting polish instead of melted-down fishing lures. The vintage saloon stays open until 2 a.m., allowing guests to flaunt their freshly dazzling nails on the dance floor during DJ nights like the hip-hop ladies night or Friday dance parties.
With owners transplanted from the Emerald Isle, Katie Mullen's Irish Restaurant and Bar is riddled with authentic Irish flourishes. The furniture, for example, was all imported from Nugent and Gibney Ltd in Ireland. Up to 500 people gather around the hand-carved tables, feasting on Icelandic cod battered with Harp Lager and burgers crowned with corned beef. Kathleen St. John of the Denver Post notes that the selection of food stands out among a sea of Irish pubs: “Katie Mullen's menu is intensely Irish, but that doesn't mean bland corned beef and cabbage.” In the kitchen, chefs combine diced lamb, veal demi-glace, and fresh herbs in slowly roiling pots of irish stew.
The fare fills the 11,500-square-foot interior with revelry, the clatter of silverware reverberating through four themed rooms: the Victorian bar, the Shop bar, the Pharmacy bar, and the Gaelic bar. Lights dangle from marbled and copper-paneled ceilings, and dark-wood and stone accents surround diners in each room. The same stonework, along with curlicues of wrought iron, warms in the sun around the large outdoor patio. On the weekends, live musicians strum their guitars and rock through ballads about how many pairs of sunglasses you should be wearing.
The Salad Bowl understands that a person cannot wallpaper his or her stomach lining with artsy leaf rubbings without handy access to a multitude of media. Get creative as you customize a salad by selecting greens and toppings from The Salad Bowl's extensive list of more than 50 ingredients ($7–$9). After choosing a mix of lettuce, veggies, and protein, garnish the greens with an assortment of nuts, croutons, and dressing. For customers with creative block, The Salad Bowl also offers pre-designed signature salads ($8 for regular size, $10 for large size). Cross legs and meditate on befriending handsome astronauts as a staff member prepares a tried-and-true Asian chicken salad (spinach, romaine, grilled chicken, peas, radish, baby corn, green onions, and tortilla strips), a Swim Upstream Salmon Salad (iceberg, grilled salmon, tomato, egg, red onion, celery, and pepperoncini), or a Grab It Fast Greek (spring mix, romaine, tomato, black olives, tomato, artichoke hearts, feta, red peppers, red onion, and cucumber).