Get Busy Eating Out

Right now, at this very moment, local gastronauts are plotting how to snag rezzies at one of the 295 food temples across the metro area taking part in Denver Restaurant Week — a two-week nosh-a-thon, spearheaded by Visit Denver and trumpeting multi-course dinners (some of which even pimp wine, beer and cocktails) for the “mile high” fixed price of $52.80 for two or $26.40 for one, excluding tax and tip.

This year, eaters have a chance to check out six restaurants — Colt & Gray, Mizuna, Panzano, Restaurant Kevin Taylor, Rioja and the Palace Arms — that just garnered AAA Four Diamond awards. But there are also a myriad of hot new restaurants that have opened within the last several months — Euclid Hall, ChoLon Modern Asian Bistro, EDGE Restaurant & Bar, Lou’s Food Bar and Street Kitchen Asian Bistro among them.

“We’re the largest Restaurant Week in the country — bigger than Boston, New York or L.A., and it’s the perfect time for people to get together, pick a restaurant and go eat,” says Visit Denver spokesman Rich Grant. “The whole point of this is water-cooler talk; we want people to go to work and talk about everywhere they’ve eaten, if for no other reason than to turn people on to undiscovered gems in neighborhoods that they haven’t been to.”

Denver Restaurant Week begins today and continues through March 11. And while lots of restaurants are already booked, Grant says plenty of others still have reservations available. To book yours, call the participating restaurant directly or point your clicker to For a syllabus of all 295 eateries taking part in Denver Restaurant Week, go to
Feb. 26-March 11, 2011

KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Lori Midson
Contact: Lori Midson