Steak Frites Stars at This New Friday Night Bistro Service

“It’s the best deal in town,” says Josh Chesterson, culinary director for Little Piggy Hospitality Group, which includes Blackbelly’s locations in Boulder and Denver as well as Santo, which has spots in Boulder and at Denver International Airport.

Blackbelly’s Denver location will be offering $35 steak frites as the star of its brand-new Friday night Blackbelly Bistro service. Starting February 13, the typically daytime-only deli and butcher shop that opened nearly two years ago at 4324 West 41st Avenue, just off Tennyson Street in the Berkeley neighborhood, will welcome guests every Friday at 5 p.m. for counter service-style dinners, no reservations needed. Simply show up and if there is a waitlist, the staff will call when a table is available — there are plenty of nearby bars where you can kill time while you wait, including the Tatarian and My Boy Tony.

The steak frites is a 5.5 to 6-ounce petite wagyu Denver cut paired with rich au poivre sauce, a pile of fries, and a simple salad made with greens and herbs.

Evening service is a concept the team tested in Denever last year on a less frequent basis. “It’s been fun watching this thing grow,” says Lauren Feder Rosenberg, co-owner and director of communications for the Little Piggy group. “Because we’re daytime-only, there are people who work and can’t get here that are our neighbors, so we’re psyched that they can come in the evening.”

Blackbelly was founded in Boulder by chef Hosea Rosenberg, who rose to fame after winning season five of Top Chef in 2009. When Michelin launched its first Colorado guide in 2023, Blackbelly in Boulder was among the recommended picks, a status it’s maintained ever since. It was also awarded a Green Star for sustainability, and its butcher, Kelly Kawachi, was named the recipient of the Colorado Culinary Professional award.

The arrival of Blackbelly in Denver was a big win for diners, who now have easy access not only to high-quality meats and charcuterie, but also the same breakfast burritos and sandwiches that draw many fans in Boulder. But the original Blackbelly’s more upscale evening service is a different experience from its daytime market, and this new Friday dinner series offers a taste of the team’s talent on that front.

“We turn the lights down, we throw some butcher paper on the tables and light candles. We elevate the space,” says Feder Rosenberg of the evening vibes you can expect during Blackbelly Bistro Fridays.

The decision to focus on one core item was inspired by Chesterson’s time living in New York, where he’s originally from. “We have a tiny kitchen and a small staff,” he notes, so he thought about the restaurants in NYC and Paris that specialize in steak frites. After the first test run, the feedback was overwhelmingly positive. “A lot of people loved that there is no choosing,” he says, although diners can add on to the steak frites experience.

Other Blackbelly Bistro options include mussels. “They are basically the same mussels that are on the menu in Boulder, which is sort of a standard lemon, white wine, butter, but we start them with all of our charcuterie grind, so it adds this umami and it sort of changes depending on what grind we use,” Chesterson notes. “I think they’re the best mussels in town.”

There’s a baked brie fonduta as well, paired with local apple chutney, candied pecans, herbs and crostini; along with classic French onion soup; a salmon alternative for those who prefer a non-beef entree; and desserts from Blackbelly’s pastry chef in Boulder.

If you’re scrambling to make last-minute Valentine’s plans, the first edition of this new offering would make a great option if your date is down for dinner on Friday instead of the actual day.

For more information about Blackbelly Market in Denver and updates about its Friday Bistro dinner service, follow it on Instagram @blackbellymktden.