Partying patrons are drawn through Eck's Saloon’s doors by the magnetic force of live music, 40 TVs, an outdoor patio, and a line of taps that dish out domestic and craft beers. A loaded calendar of weekly events includes beer-pong nights, foosball leagues, Zumba sessions, and trivia, as well as rock bands who perform regularly under the multicolored lights of a 32-foot-wide stage. Eight pool tables, lit from above by red glass lamps, entertain those not playing air hockey or challenging each other to games of pin the tail on the dartboard.
Beers pair with a menu of pub food that includes fiery wings, a pepperjack burger topped with guacamole and bacon, and a mountainous pile of nachos with refried beans and beef. Eck's specialty house-made green chili comes as a topping for chili-cheese fries, inside chimichangas, or in take-home jars that can be refilled or poured directly into mouths upon request.
Cuisine Type: Diner Food / bar food
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: 5.75 steak and eggs
Alcohol: Full bar
Delivery / Take-out Available: Takeout Only
Outdoor Seating: No
Pro Tip: On 26th and Kipling behind Davies Chuck Wagon
Are there any dishes on the menu you consider to be a hidden gem?not necessarily the most popular, but surprisingly delicious?
We serve awesome chicken fried chicken.
In your own words, how would you describe your menu?
Fast, inexpensive, good comfort and diner food.
The feel of a classic saloon with wood-slat flooring and a wood-topped bar invites patrons in for a cold pint and a comforting burger. The menu opens with a prologue of starters such as the southwestern-chicken egg rolls infused with chicken, black beans, corn, spinach, and jack cheese ($6.95) and fried-pickle spears ($5.95) for staving off hunger's vanguard. Try your hand at a sandwich such as the bagel Reuben ($8.25) or heft a vegetarian-black-bean burger served with southwestern slaw ($6.25). Diners can also be the architects of their own burger ($4.95), starting with a choice of 15 add-ons ($0.75+ each)—including fried egg, goat cheese, applewood bacon, and brie—before attempting to build an entire city out of ground beef. When the sun shines, many guests find seats in an outdoor patio reminiscent of a German beer garden as they drain a glass of sudsy sustenance.
The first Improv comedy club had virtually nothing to do with comedy. Broadway producer Budd Friedman founded the now legendary franchise in 1963 as an intimate spot for performers to eat, drink coffee, and sing along to piano ditties after their shows. Soon after, the club’s first comedian, Dave Astor, performed on a whim to try out new material. The stand-up set was a hit and led to the venue’s eventual transformation into a full-blown comedy club. New York’s hottest comedians would do nearly anything to be featured on the Improv stage; for instance, it's rumored that Lily Tomlin hijacked a parked limousine in order to make a stunning entrance when first meeting Budd.
A recent addition to the respected chain of Improv comedy clubs—where comedic heavyweights such as Andy Kaufman, Jay Leno, and Jerry Seinfeld first started working the stand-up circuit—Denver Improv lives up to the reputation set by its preceding locations by hosting a full calendar of well-known comics and promising up-and-comers. Audience members can fuel laughter with pub grub such as potato skins and pulled pork sandwiches, all while sipping a cocktail to avoid eye contact with the giant rubber chicken sitting at the next table.
Surf 'n' turf at Opus doesn't mean steak and lobster. Instead, Chef Sean McGaughey pairs braised beef cheek with Atlantic monkfish, arraying them with glazed vegetables and bay-leaf butter in one of the restaurant's artful platings. It's one example of how McGaughey defies expectations at the combined restaurant and wine bar, where he merges French and Old World influences with contemporary American cuisine.
A salad might feature pink grapefruit flavored with black-pepper jam instead of lettuce. Hollandaise might be a foam instead of a sauce. And the burger you get from the menu isn't ground beef, but buffalo. For diners who love surprise so much they're engaged to a jack-in-the-box, the chef also prepares two separate tasting menus?one for omnivores and one for vegetarians. Each course has a suggested wine pairing, featuring sips from destinations such as Austria, France, and Chile. The weekend brunch menu is likewise international, with souffl? pancakes and waffle BLTs embodying the eternal battle of sweet versus savory. The restaurant offers free parking.
BaRed takes its name from the crimson brick walls of the historic building that it calls home?but that name also carries cheekier implications. Owner Zach Young has designed a space that begins the day as a rustic New American restaurant, but fades into night as a low-lit, romantic cocktail lounge filled with sensuous live music ranging from hip-hop to jazz. The vintage art posters and hanging globe lamps create an atmosphere that's equally appropriate for a breakfast of fresh pastries and espresso, an evening spread of eclectic, international cuisine, and an interrogation from a cop who only speaks in beat poetry. Charcuterie platters are served alongside chilled oysters from the raw bar.
Perhaps the biggest draw, though, is its cocktail program. BaRed's head mixologist's original recipes and twists on classics have been praised by 5280, which attributed the "meticulously crafted cocktails" to "top-notch liquor (think cognac cocktails and house-barreled gin)."