Restaurants in Westminster

In order to consistently impress guests, the chefs at Hana Matsuri work closely with fish markets to procure the freshest seafood for their sashimi, nigiri, and maki creations. Once their grocery baskets are filled, they head to the kitchen to start rolling rice around interesting ingredient combinations such as the Hamachi Orange roll’s mix of spicy shredded yellowtail, orange wedges, masago, jalapeño, and mango sauce. Beyond the sushi bar, the chefs create an array of hotter Japanese dishes—including steaming udon soups and teriyaki meats—for lunch and dinner.

Washington Park Grille's inviting interior, built from exposed brick and gleaming wood, draws in groups for hearty meals and after-work socializing. Bartenders fill snifters with single-malt scotches and mix dessert martinis to be sipped in the lounge or by the flickering light of an indoor fireplace. At lunch and dinner, guests choose from an assortment of Italian and American plates that won an OpenTable Diner's Choice award in 2011. Chefs infuse buffalo meatloaf with ground wild mushrooms and pair pappardelle pasta with rosemary-pesto sauce and meatballs made with Colorado lamb. They also prepare a menu of gluten-free plates—duck confit bruschetta, for example—and late-night pizzas. Brunch entrees such as roast prime rib with eggs provide a better reason to get up early than Al Roker’s secret coded messages sent through the television.

For the last 12 years, the Real De Minas kitchens have tempted patrons with the aromas of sizzling meats, vegetables, and seafood, as the chefs whip up authentic Mexican dishes. At breakfast, chefs dish out traditional Mexican meals including huevos rancheros and chilaquiles, in addition to a varied lineup of omelets. Later, entrees such as burritos, lobster-tail fajitas, and steaks team up with 13 combination platters. Guests can pair bites with imported beers and 26-ounce margaritas, the ideal amount of liquid to spit take into an enemy’s face.

Fresh from their successful founding and franchising of the Smiling Moose Deli, local restaurateurs Kevin Sloane and brothers Bryan and Kevin Brutsch have tackled a new project: experimenting with what international influences can fit into a taco tortilla. Each freshly-made tortilla arrives filled with treasures from disparate and delicious cuisines, such as spicy chicken vindaloo, slow-roasted Mexican carnitas, or Caribbean jerk pulled pork. Garnishes and sides add a splash of color, texture, and intense flavor, from the housemade guacamole and pico de gallo, to the cripsy slaw blends and jicama.

A laid-back vibe permeates through Marg's LoDo and Cherry Creek restaurants, thanks to cool green walls, rustic wood accents, and generous patio seating. Diners share a leisurely hour or two among friends, with no need to don a blazer or formal taco bib, while sipping margaritas spruced up with herbs from the restaurant mini-garden.

When most people travel, they bring back souvenirs or photos, but when Aria's chefs Travis and Jenica take to the skies, they return with flavors, recipes, and inspiration from cuisine across the globe. Fueled by their extensive exploration of Europe, Asia, and the Caribbean, this culinary duo creates inspired menus of elevated global fare while drawing on its training from Johnson & Wales University. Their seasonally inspired tasting menus rotate items as regularly as a ballerina on a merry-go-round, with past dishes including butternut-squash bisque and sage-roasted chicken breast. The pair also conjures up a permanent dinner menu filled with treats such as grilled lamb, seared duck, and a braised pork-belly burger topped with gooey english white cheddar cheese and a fried egg.

Aria's menus also fuel jovial chatter in the restaurant's lounge, which is accented with cut flowers and a marble bar. Massive booths cradle diners with supple leather seats, and a full bar houses stools that seat patrons as they sip creative cocktails and watch flickering images on flat-screen TVs.