Jeff Fierberg
Audio By Carbonatix
In 2025, the local food scene celebrated some big highs — and took some big hits, too. We cheered for Frasca Food and Wine, which was named Outstanding Restaurant at the annual James Beard awards after 21 years of culinary excellence. Diners continue to be captivated, if not sometimes confused, by the state’s Michelin Guide picks; they continue to be dominated by the Id Est Hospitality Group, which runs Colorado’s only spot to earn two stars so far — the Wolf’s Tailor — and Fonda Fina Hospitality, which nabbed another star for Mezcaleria Alma.
There were sad closures, too, including the loss of Fruition in January after a nearly two-decade-long run, and the recent shuttering of another beloved diner, Pete’s University Cafe.
Through it all, we were out visiting spots old and new, taking note of the trends that defined Denver dining in 2025:
Sushi by Scratch Restaurants
Tasting Menus Are on the Rise
While Alma Fonda Fina and Mezcaleria Alma are exceptions to the rule, Michelin inspectors clearly have a thing for tasting menus. As a result, more options for that style of dining continue to appear in the metro area; this year, tasting-menu spots Margot and Kizaki each earned a Michelin Star just months after opening. The trend has drawn some notable names from out of state, including Sushi by Scratch, the omakase chain from Top Chef alum Phillip Frankland Lee. Acclaimed L.A. chef Douglas Rankin relocated to Denver in 2025, with plans to open a new version of his award-winning eatery Bar Chelou in the Mile High next year; in the meantime, he’s been serving a tasting menu during a residency at Hop Alley’s chef’s counter. We also fell hard for the Counter at Odells, the evening tasting-menu concept at chef Mile Odell’s LoHi bagel shop. And we’re already hungry for a taste of the chef’s counter menu at the upcoming Casa Juani, a Spanish eatery from two Frasca alums that’s set to open in February.
Affordability Matters
While tasting-menu spots are a splurge that some Denver diners seem to crave, affordability isn’t just a buzzword that won Zohran Mamdani the NYC mayoral election. Finances are tough for both consumers and operators these days, and finding ways to draw in guests with wallet-friendly prices remains a priority. Happy hours have made a big comeback in 2025, but those eating out are looking for consistent value all the time. That doesn’t necessarily mean the cheapest options (though Taco Tuesdays and similar promotions remain popular), but rather getting the right bang for your buck. These days, it’s more important than ever that restaurants of all ages deliver an overall experience that matches the bill.
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Valeria Moonch Photography
Power in Partnerships
Our January 2025 list of people to watch included three married couples on the local food scene. This year, some of the hottest new restaurants came from a different type of dynamic duo: friends who bonded over food and are now business partners. While solo chef-led spots used to be the norm, many in the industry are leaving their egos at the door and embracing the idea of having an equal with a complementary set of skills. Pairs like Manny Barella and Patrick Klaiber at Riot BBQ, Travis Masar and Darren Chang of Pig and Tiger, Rema Maaliki and Harrison Porter at BearLeek, and Tommy Lee and Michael Diaz de Leon of Molino Chido are prime examples of how pairing up can lead to success.
Macha Madness
The uptick in upscale Mexican spots in Denver is no passing fad: It’s indicative of a larger shift happening all over the country as the new generation of chefs eschews the old guard that favored European cuisine and techniques and instead embraces individual experiences and backgrounds. As a result, more ingredients that were once relegated to eateries that specialized in a certain cuisine are moving into the mainstream; think pandan, ube and yuzu, for example. One that’s been particularly popular in Denver has been driven by the increased attention on Mexican cuisine: salsa macha, which Riot BBQ co-owner Manny Barella describes as “Mexican chile crunch,” calling it “the birria of 2025.” At his joint, the condiment makes an appearance in the vinegar-based cole slaw. Unsurprisingly, it’s prominent at spots like Xiquita and stars in Alma Fonda Fina’s popular sweet potato dish, but it also pops up in the passionfruit sweet cream BearPop dessert at BearLeek, the avocado toast at Mercantile and other surprising spots.
Molly Martin
The Espresso Martini Evolution
While espresso martini domination continues on cocktail menus all over town (some spots, like the Devil’s Drink and the Monkey Bar at Welton Room, even specialize in multiple variations), many of the city’s best bars and restaurants are finally veering in new directions.
Some are replacing the espresso martini with a variation popular in Spanish-speaking countries: the carajillo. It’s traditionally made with espresso and the Spanish liqueur Licor 43, which brings vanilla and citrus notes to the party. The Velvet Cellar was ahead of the trend when it added its version, the Best Kept Secret, to its cocktail menu back in 2023. Now, though, you can find it at many spots, including Emerald Eye, Semiprecious, Mezcaleria Alma and Lucina, where it’s dubbed the Cafe con Leche 4.0.
We’ve also noticed an uptick in actual martinis that go beyond the simple combination of gin or vodka and dry vermouth. Culinary-inspired ‘tinis are having a moment, and we hope this is one trend that continues into 2026. Want a taste? Rougarou offers a trio of martinis: the Muffalata with an olive, cheese and meat garnish; the Holy Trinitini made with bell pepper, celery and pearl onion; and the absinthe-spiked Apple Martini. You can sip a salt and vinegar martini at the Family Jones, or a sour cream and onion variation at Semiprecious. Over at Pig & Tiger, the Taipei-Tini comes in two variations made with a multitude of ingredients that are cross-utilized in the kitchen: “fine,” with bright and floral notes, and “filthy,” with brined and savory flavors. At the Peach Crease Club, a brand-new bar next to Mission Ballroom, each signature cocktail is named after the dish that inspired it — including its gin martini, the Fattoush, which features cucumber, tomato, red onion, za’atar, olive oil and labneh.
Molly Martin
Pickle Pizza Is Popping
Pickle was a hot flavor all around in 2025, which had dill lovers swooning. Even Sonic got into the action with its Grillo’s Pickles partnership. But our favorite take on the popularity of pickles is the proliferation of pickle-topped pizzas. While versions are available at many local spots, our three favorites come from the PZA, which pairs dill pickle chips with dill ranch and mozzarella; Outside Pizza, which now offers a spicy version of its pickle pie topped with housemade crème fraîche, minced garlic, mozzarella and provolone; and the LoHi location of Cart-Driver, where you can get a gourmet pickle pizza with housemade bread-and-butter-style pickles, Gran Cacio Etrusco sheep’s milk cheese and fresh dill.
Molly Martin
Save Room for Dessert
BearLeek’s BearPop with black garlic salsa macha wasn’t the only dessert that made a lasting impression this year. You should definitely save room for dessert in 2026, as we expect the sweet course at eateries to continue to deliver unexpected flavor combinations and textures. Standouts to try right now include Pig & Tiger’s shaved ice with almond panna cotta, pineapple, Thai basil, almond crunch and condensed almond milk; the Piña Colada Cachanga at Cimera, a Peruvian fried flatbread topped with passion fruit cream, roasted pineapple and coconut sorbet; and the sole dessert at new, mezcal-focused audio bar Malinche: Nicuatole, a nixtamal custard with piloncillo-yuzu glaze, fresh pear, toasted sesame and shoyu-cured salmon roe. Trust us, it works.
