Packed with jet-setting tourists and powerhouse locals, the Palm, the signature restaurant in the downtown Denver Westin hotel, puts its meat where its mouth is, unleashing superior cuts of beef at prices that match the pedigree. Still, this clubby, expense-account stalwart knows its way around steer, and no matter how you slice it, the beef is hefty, well-seasoned and cooked to perfection. The cow is served a la carte, but side dishes, including creamed spinach, Brussels sprouts glistening with butter and potatoes au gratin ensure you won’t leave hungry. Caricatures of local celebrities and long-standing regulars surface the walls, while the dining room boasts masculine dark woods, tables topped with starchy white linens and cushy booths the color of evergreen. The voluminous wine list, which has generated numerous awards, is worthy of exploration, as are the cocktails.
At Fogo de Chao, a behemoth Brazilian churrascaria in the heart of LoDo, skewer-wielding, Gaucho-costumed servers in puffy black pants saunter from table to table, tempting carnivores with more than a dozen different meats – think filet mignon, top sirloin, sausage, salted ribeye and mint-marinated lamb – that are carved tableside and plucked off the skewers with tiny tongs. And the meat just keeps on coming and coming until you flip your coaster to red, which indicates that your belly needs a break from the gluttony. Luckily, there’s an impressive salad bar, too – but like the meat parade, it’s hardly pedestrian: imported cheeses, breads, hearts of palm and marinated vegetables, including artichokes, stock the display, which is replenished long before anything has vanished. With its comfortable seating and elegant touches, Fogo de Chao is perfect for a special occasion, or just a meat-frenzied evening with friends.
With nods from USA Today, CBS News, and The Washington Post, Rodizio Grill has made a name for itself as an authentic Brazilian charrascuria?a South American?style rotisserie. Founded by S?o Paolo?born Ivan Utrera, the cuisine comprises of select cuts of meat, which are slow-roasted on a spit and then skewered. It also features fish, grilled pineapple, and unlimited trips to an award-winning salad bar with over 40 items. Gauchos?also known as Brazilian cowboys?bustle about the restaurant, bringing unlimited slices of tender meat to diners who can also grab fresh vegetables and homemade salads at the gourmet salad bar, as well as enjoy Brazilian appetizers served directly to the table.
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.
CY Steak stands as an upscale steak house laced with a bit of Las Vegas cabaret. Chef Chris Jensen?an honor graduate of Johnson & Wales University College of Culinary Arts?mans the kitchen, calling on his experiences working under Kevin Dundon, an Irish celebrity chef, television personality and author. Rising star Chef Jensen is on hand nightly to ensure diners relish the Kobe beef and oysters laced with three kinds of house-cured bacon, the slabs of grassfed 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.