Since 1937, the Bastien family has been sneaking steak into nearly every section of their menu. It's an understandable obsession, seeing as it has resulted in savory signature plates such as the new york sugar steak and the filet mignon with serrano-lingonberry sauce. You can even order steak to begin your dinner—the Thumbprints appetizer consists of sautéed bites of tenderloin perched atop crispy crostini.
Rib eyes and porterhouses aside, Bastien's Restaurant focuses on cooking up a warm, down-home vibe more than cooking up a particular food. The menu also includes comforting entrees of wiener schnitzel and fried chicken alongside delicate bites of seafood, all of which find their perfect pairings on an international wine list. Meanwhile, bartenders help create a retro feel thanks to their classic cocktail recipes and friendly greetings of "So, what part of Pangaea are you from?"
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.
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 São Paolo–born Ivan Utrera, the cuisine comprises of select cuts of meat, which are slow-roasted on a spit and then skewered. It also featured seafood selections, 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.
Colterra's food gurus, captained by chef Bradford Heap, curate organic produce from local farms and Colterra's own garden to forge upscale breakfast-lunch blends infused with classic French and Northern Italian flavors. Sate after-morning appetites with a selection from the brunch menu such as French toast, stuffed with Long Farm sausage and topped with organic apple compote, strawberry coulis, fresh blackberries, and a cumulus cloud of whipped cream. Smoked wild salmon, eggs from a local farm, and organic spinach frolic in hollandaise sauce atop an English muffin benedict, and all breakfast dishes are served with roasted baby Yukon gold potatoes and local field greens that toast tongues with champagne vinaigrette. Lunch eats imported to the menu range from grass-fed Lasater Never Never burgers—bedecked with bacon and layered with Grafton cheddar cheese—to pan-roasted, wild-caught tilapia accompanied by mussels, shrimp, and shallots in white wine.
Joe’s knows its specialties: Steak, Italian, and Cocktails. Steak dinners are served alongside traditional vegetables and potatoes, or a more unique choice of ravioli or spaghetti. The popular steaks can also be served on a sourdough baguette or in a salad with crumbles of Bleu cheese. Pasta entrees pair with eight different sauces, including pesto cream and white clam. Other classic Italian dishes range from chicken parmigiana to the shareable grilled artichokes dunked in lemon aioli. Inside the dining room, starburst lighting illuminates tan and exposed brick walls.