Restaurants

“While all great things evolve, it’s time to embrace new opportunities,” says owner Wayne Conwell.

The sibling-owned spot serves options such as tenders, sandwiches and chicken katsu.

It’s been a tough year for Denver restaurants old and new.

“I’m Danish and Norwegian. I just wanted to bring Scandinavian cuisine to Colorado,” says owner Jared Mikkelsen.

It opened two months ago in the former home of Cherry Crest Seafood Restaurant & Market.

The upcoming RiNo pottery studio will offer casual classes geared toward adults paired with beer and wine.

From service fees and sad closures to hot trends.

It was a tasty year in the Mile High!

While the restaurant is saying goodbye, its owner says, “The spirit of this space and its story may yet live on in a new chapter.”

Old-school bars and other businesses are closing around town; “Denver’s hottest male revue” is just the latest.

Infinite Monkey Theorem and Ironton Distillery are also closing their RiNo locations by the end of the year.

Owner Adrian Ayala left his full-time job in the steel industry to go all in on his mobile food venture, Mama’s Empandas.

Both locations will be open through Sunday but they may not return after a planned break.

It comes from the team behind one of the best places to eat in the city, Restaurant Olivia.

The latest closure announcement came from Fiction, which is saying goodbye at the end of the month after a decade in business.

The grand opening is set for Saturday, December 21, and it’s also overhauled its tour and tasting room program.

It’s included in a new list from the New York Times of the top 26 things its food writers ate in 2024.

“Cuisine isn’t meant to be gate-kept. It’s not. It’s meant to be shared by gathering at a table,” says chef Carlo Lamagna.

Commenters called out locations they’re willing to drive farther to shop at – and the ones they avoid.

Chef Alex Seidel’s upscale neighborhood eatery has been open for eighteen years.

It’s one of several food- and drink-centric books recently released by Front Range authors.

“Our grandfather’s vision was to operate an affordable Mexican food restaurant, offering one of the first carry-out options in Denver.”