TAG Burger Bar

1222 Madison St.
Denver, CO 80206
303-736-2260
Best Of

Details

  • Monday through Thursday 11 a.m. to 10 p.m.; Friday 11 a.m. to 11 p.m.; Saturday 10 a.m. to 11 p.m.; Sunday 10 a.m. to 10 p.m.
  • $, $$
  • Vegetarian Friendly, Kid Friendly, Patio/Sidewalk Dining, Takeout
  • Lunch, Dinner
  • Full bar
  • Parking Lot Available
  • Reservations Accepted, Online Reservations Available
When a big-name chef launches a casual outpost, expectations run high, and Troy Guard’s TAG Burger Bar is up to the task. Although there are other things on the menu -- a saucy macaroni and cheese, fried Brussels sprouts and boozy milkshakes -- these dishes all feel like opening acts: intriguing, but not the main event. Not surprisingly, the burgers take center stage here. To differentiate TAG Burger Bar from other high-end joints that opened at the top of the burger trend, the setup allows diners to choose their protein -- beef, lamb, salmon, turkey, veggie or bison -- a bun with or without gluten, and toppings. More is more with the “Colorado Proud,” which unites everything we love about this state short of the slopes and above-treeline trails, including Boulder honey blended into Haystack Mountain goat cheese and house-roasted Pueblo green chiles. But less is also more with the unadorned Angus burger, which has nothing but lettuce and tomato to augment the delicious mix of short ribs, brisket and chuck.

Related Stories (22)

  • Burger Biz: Two Openings This Week
    Wednesday, January 20, 2016 at 5:20 p.m. by Mark Antonation

    Troy Guard, the restaurateur with the rapidly expanding empire of eateries (from the original TAG to the new Los Chingones in the Denver Tech Center) is adding one more notch on his belt with a second TAG Burger Bar, which will open...

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    Monday, October 26, 2015 at 1:29 p.m. by Lauren Monitz

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  • The Ten Best Burgers in Denver — 2015 Edition
    Monday, May 4, 2015 at 1:16 p.m. by Westword

    Last week, Gretchen Kurtz reviewed the Cherry Cricket, one of the city's most legendary hamburger havens. "Nowhere on the menu did I see shout-outs to local purveyors or mentions of house-ground or dry-aged beef," she notes. While m...

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    Tuesday, November 18, 2014 at 10:27 a.m. by Lauren Monitz

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