Restaurants in Greenwood Village

A step up from collegiate-era O-bombs, Rack & Rye's cleverly crafted tongue wetters are not to be missed. From the champagne-splashed lime-and-lychee-flavored Gilded Lily ($8) to the Wild Willy (with Jack Daniel's, ginger syrup and ale, fresh Fuji apple, and a spritz of lemon juice, $7.50), the drink menu is full of inventive options, as well as a well-edited selection of draft and bottled beers. Counter potency with finger-beckoning small plates like the spam fries with chili-oil aioli ($5) or grapefruit-glazed baby-back ribs ($6). To temper more-sizable stomach rumblings, Rack & Rye also serves up large platters of upscale comfort food. Fork oozy helpings of bacon-and-mushroom-studded mac & cheese ($7 for lunch, $9 for dinner) or the fried chicken bedded atop maple-drizzled cornbread waffles ($10 for lunch, $12 for dinner). The dessert menu, boasting doughnuts with mascarpone dipping sauces ($5), bread pudding with bacon brittle ($5), and peanut-butter-and-jelly wontons ($4), continues with the fancy yet classic theme.

Breakfast on Broadway’s menu covers the broad expanse of breakfast and lunch, both of which are served daily. Commence consumption with the smothered breakfast burrito ($7.50), stuffed with scrambled eggs, potatoes, ham and pepper jack cheese, or silence nagging stomachs with some stuffed french toast ($7.50), filled with cointreau cream cheese, grilled, and supplemented by syrup and whipped butter. If sweetness doesn't suit your morning humors, try the Swedish benedict ($10.50), a savory serving of poached eggs stacked upon a gracious foundation of smoked salmon and potato cakes before singing in the showers of a dill hollandaise. Lunch options are equally plentiful. Exercise incisors with a perfect reuben ($8) grilled to sturdy resistance, or a hot veggie wrap ($7), built from a basil sun-dried tomato tortilla, bursting with goat cheese, marinated asparagus, and roasted mushrooms.

Old World classics harmonize in the culinary symphony of Sansone's menu. Appetizers include caramelized-peach and maple-walnut compote crested atop Brie (served with crackers, $9), sautéed and egg-battered artichoke hearts ($10), and beef carpaccio ($9). Dinner entrees are served with choice of soup or salad and are accompanied by starch and veggies. Vegetarian dishes range from the light angel hair Provençal ($17) with wilted greens, kalamata olives, and toasted pine nuts, to the decadent stuffed eggplant ($18) with roasted-pepper risotto. Sansone's serves a variety of meat, poultry, and seafood dishes and has a gluten-free menu. The breaded and pan-fried Wiener schnitzel ($23/$18 for small plate) was a Rocky Mountain News best-of winner in 2007. The salmon Nilla ($23/$18 for small plate), a flaky fillet coated in Nilla Wafers, is sure to intrigue fish enthusiasts or spark cookie conversations that become plots to murder gingerbread men.

At Los Cabos II, owners Hernan and Francesca Ruiz showcase a rich variety of Peruvian cuisine, which itself is an amalgamation of multi-ethnic culinary traditions, including Spanish and Incan. Their ceviche—one of the restaurant’s most popular dishes and a Peruvian staple—presents plates of citrus-marinated shrimp, fish, and octopus, all seasoned with spices imported from Peru. They also plate Peruvian-style fried rice, and they simmer a diverse array of piquant fish stews, including Peruvian bouillabaisse with white wine and bay laurel. LocalEats recently honored Los Cabos II with its 2013 award for Best Peruvian cuisine, and Talk of the Town praised the eatery with an award for Excellence in Customer Satisfaction in 2012.

To complement the cuisine, which was also dubbed the Best Central/South American Restaurant of 2010 by Westword, the duo imports a selection of South American beers such as Cusqueña and Cristal, as well as Inca Kola, a Peruvian soda. They also import authentic Peruvian folk art, which brightens up the low-lit dining room with murals and a stuffed-animal llama that is happy to recommend a wine served straight from the eatery's miniature barrels.

When pressed for his motivations behind HBurgerCo, managing partner Pete Pflum told a reporter from Dining Out, "It's my favorite meal from childhood," before adding that the burger is "accepted as a meal unto itself—especially when you're using the best meat, baked goods, and fixings." Housed in a sleek but familiar space designed by Robin Smith Designs, the head chef conjures inventive burgers, while soda jerks also harness the combined power of local spirits and liquid nitrogen to craft inventive cocktails and milk shakes. Patties hand-formed from locally-sourced Angus beef, lamb, turkey, veggies, and buffalo arrive at tables crowned with eclectic toppings including fried eggs and asian slaw, complimented by a create-your-own-salad menu. Draft brews pour into glasses cooled with liquid nitrogen, which prevents libations from getting warm and snowmen from getting bartending gigs.

Although some franchised eateries lose sight of tradition, the cooks at each Godfather’s Pizza locale stick to a 30-year-old practice of slathering thick, original-recipe crusts with vine-ripened-tomato sauce and quality cheese. Not all pizzas begin on robust foundations, however. The cooks also prep golden, buttery, pan-style crusts as well as thin and crispy crusts that allow toppings—such as such as green peppers, artichoke hearts, and seasoned chicken—to take the spotlight. Many Godfather's Pizza locations even offer gluten-free crusts, and a few locations serve pizzas in boxes that are weatherproofed so that they can be reused as sleds.