Restaurants

The eatery at the corner of 16th and Wewatta near Union Station will become Ajax.

The group behind Angelo’s and Carboy Winery is replacing Logan Street with Pancho Poncho this month.

Mimosas, a build-your-own Bloody bar, unlimited bites from top brunch spots and more will be at York Street Yards on June 8.

It’s now home to a barbecue joint from the owner of Adobo.

Highlights include a stellar Ceasar salad, a must-try mapo tofu, one of the best pickle shots in the city and more.

More than twenty new spots joined the scene while several beloved eateries shuttered.

It also puts some creative spins on its fare, like hibachi tacos drizzled with Yum Yum sauce.

It’s taking over the former Masas, which has officially closed after one year.

“It feels like we’re our own little island right now.”

From dry wok lotus root to mapo tofu and extra large cumin lamb bao buns, this new addition has a lot to offer.

AJ Shreffler is making other big changes to his business, including lowering the size and price of his popular sandwiches.

While three new spots opened at the airport, three others closed in the metro area.

Owner Mark Rogal grew up in New Jersey and has a passion for perfecting his pies.

The Mile High beat out places like Las Vegas, Washington D.C. and San Francisco.

Restaurateur Troy Guard’s decade-old Guard and Grace landed at number 47 on the list.

The restaurant, which got its start in Arvada in 2010, moved from Berkeley to LoHi in early 2023.

It’s home to eight food concepts serving everything from barbecue and pizza to shawarma and Japanese street food.

Taste some of the dishes from Cocina Libre: Immigrant Resistance Recipes at its launch party at Raíces Brewing on May 21.

It’s the newest concept from Nicholas Kayser and the team behind the recently-shuttered Rooted Craft American Kitchen.

Brunch returns to a neighborhood favorite, a top sushi spot is now open for lunch, and a daytime eatery is adding dinner service.

A chopped cheese concept is replacing one of the best poke places in town.

“I love to cook, man. It’s my passion,” says owner Rodrigo Ordaz, who is originally from Oaxaca.