A collection of neighborhood pizzerias with fresh American Italian food, addictively wonderful breadsticks and the best good-value Italian wine list in town. Known for craveable meatball subs and many savory vegetarian options, Pasquini’s really hits the spot with the best pizza and best lasagna in Denver.
Chef Matthew Franklin of Farro Italian Restaurant delights discerning palates with an extensive wine list and a menu of innovative Italian fare that won acclaim in the Denver Post. Catch a handcrafted, brick-oven-baked dough disk decorated with prosciutto, gorgonzola, and balsamic fig preserves ($12), or dive into spaghetti swimming with shrimp, scallops, mussels, and clams in a spicy red sauce ($17). The flat-iron steak, doused in gorgonzola butter and accompanied by a mountain of roasted Yukon Gold potatoes ($18), straightens out wrinkled tongues with an overload of savory flavors.
The resident chefs at Bucci’s Greek & Italian Specialties harness the tasty power of fresh meats from local butchers and ingredients imported directly from Greece to assemble platters of authentic cuisine. The restaurant’s menu boasts starters to oil up rusty jaw hinges, including flambéed saganaki ($8), a gooey flash-fried cheese traditionally prepared with an open flame to achieve maximum meltiness and ward off grub-thieving satyrs. The kitchen’s Mediterranean mavens assemble gyros ($9.75) by rounding up shaved lamb and beef and anointing the tender bites with homemade tzatziki sauce. A hefty selection of knife-and-fork-requiring Italian entrees includes sausage and peppers ($16.25 for a large order) snuggled together atop a bed of linguine beneath a melty blanket of mozzarella.
Before an audience of excited patrons and supporting cast of bloody marys, wine, and imported and domestic bottles, 10 domestic and handcrafted brews dive from taps into chilly glasses. A menu of pub grub complements the adult libations with classic burgers, Mexican favorites such as tacos and enchiladas, and Italian delights including grinders, pizza, and pasta. Fatigued golfers and complacent dry cleaners grow alert at the sight of the Pueblo Slopper, in which green or red chili and shredded cheese ooze over a thick cheeseburger and crisp fries. A covered patio in back shields diners from hot sunbeams, while the front side of the grill boasts outdoor seating that's open to seagull serenades. Flat-screen televisions peppered throughout the space flicker with sports match-ups, and nightly events—such as live music on Fridays and Saturdays and karaoke on Wednesday nights—help customers stay on key without having to eat with a tuning fork.
For The Creek Seafood Grill owners Paul Stickler and Erin Abromeit, the menu was of the utmost importance. That's because the pair aren't just owners, but lauded chefs in their own right. They put together their years of experience—Paul was operations chef for McCormick’s Fish House and Erin is an award-winning pastry chef—to create artfully paired flavors, such as the shrimp served with Andouille sausage and cheddar grits. They specialize in seafood, with larger portions of favorites such as Cajun-seared tuna steaks and small plates of mix-and-match fare such as P.E.I. mussels steamed in craft beer. Unlike a movie about sharks in tuxedos, the restaurant even has less formal fish options. They incorporate oysters into po' boys and toss shrimp into bowls of penne in a tomato-basil sauce.