About this Business
From Our Editors
1515 Restaurant's executive chef Jonas Halstead and chef Sous Chef Jason Collins strive to use the freshest local and seasonal ingredients in their classic French recipes. But they also go much, much further. For example, this Denver staple was the first restaurant in the city to be certified in sous-vide cooking, a French technique that involves vacuum-sealing food and placing it in hot water for hours, resulting in a moist and flavorful final product. The chefs also practice molecular gastronomy techniques that present familiar flavors in exciting new forms. And the restaurant has also been awarded for its progressive, green initiatives. By incorporating these new methods, the chefs push the culinary envelope while keeping their flavors fresh and approachable.
To pair with the ever-changing seasonal menus, the restaurant presents diners with a few wine choices—500 of them, to be precise. The Wine Spectator Award–winning wine list joins a refreshing selection of local craft beers that complement grand meals in the homey second-floor dining room or hors d'oeuvres and pub-style dishes in the ground-floor lounge.
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