The chefs at Adelitas Cocina y Cantina cook dishes native to Michoacán, a state situated on Mexico's southern Pacific coast. They add flavor to enchiladas and burritos using a house mole sauce or chiles verdes Michoacano and simmer up pots of traditional shrimp soup. A reader on the Westword's blog touted the tastiness of the guacamole, which makes for a good starter or impromptu Hulk makeup, and pairs well with margaritas, tequilas, and mezcals.
At 730 South, chefs prepare a diverse menu that travels from the New England coast to southern farms, from Italy to Mexico. You'll find shrimp and lobster enchiladas, yellowfin tuna salad with wasabi vinaigrette, and calamari strips served with a trio of dipping sauces. From there, the menu moves inland, with chefs creating chicken saltimbocca, a signature 730 burger—with A1 sauce, blue cheese, and a crispy tower of onion rings—and southwestern meatloaf topped with green chili and paired with chipotle mashed potatoes. Gluten-free menus and a full wine list are available.
The Hornet’s kitchen, open until midnight daily, romances taste buds with its eclectic menu of sandwiches, brunch fare, and drinks. Inspired by years of deep-sea can-can dancing, the Aloha ahi tuna burger ($13) greets visitors with a double kiss of lemon-cayenne aioli and spicy wasabi dressing. Fish-'n'-chips' flaky fillets bask in Guinness batter before flipping onto guests' plates ($11), and honey-stung fried chicken ($12) sweet-talks its way into diners' mouths with its crispy repartee. The brunch menu on Saturdays and Sundays encourages diners to enjoy double bills of bourbon-banana french toast ($10) and egg-and-bacon Broadway breakfast ($10).
Opus Fine Dining & Aria Wine Bar's executive chef Sean McGaughey always focuses on local. According to the Denver Westword, the Colorado native designs his seasonal French-inspired American menus using meats from nearby Tender Belly and Two Mile Ranch and, sometimes, produce from the restaurant's own garden. Wielding these ingredients, he conjures dishes such as dry-aged rib eye, seared sea scallops, rabbit ballotine, and vegetable crudités. To hammer home the message that no vegetable is safe, he also prepares seasonal tasting menus and set holiday dinners. Outside the kitchen, Opus' décor compliments the elegance of its food: between its walls, amber-colored lights bathe mosaic tiles and a marble-topped bar in an ambient glow.
Hot dogs have gone gourmet. At The Hawt Dog and Sausage Eatery, chefs pair charbroiled hot dogs or sausages with a host of creative accompaniments—which include marinated tomatoes, chipotle beef chili, and Cajun shrimp jambalaya sauce—before swaddling each “hawt” in fresh dough and baking it to perfection. Each hawt begins with a high-quality base: the restaurant only slings all-natural, locally sourced sausages made without antibiotics and growth hormones or Hebrew National hot dogs forged from 100% kosher beef. Chefs accentuate these savory cylinders with dressings, sauces, chips, and tater “tawts”—all of which they make in-house to avoid running costly background checks on the ingredients. In the dining room, customers relax at a long counter lined with metal sheets and sip local craft beer as they peer into the exposed kitchen.