You know a veggie burger is good when you crave it even knowing how good a burger joint's beefy offering is. That's the case at American Grind, part of the Avanti food hall's rotating lineup of chef-driven projects. The force behind American Grind is the same crew that runs the Way Back in West Highland, and the veggie burger itself came after three years of R & D from co-owner Jared Schwartz. The Veggieburg, as its called on the menu, is made with beets, carrots, sweet potato, chickpeas and chickpea flour, resulting in a texture that's just shy of a meaty chew but still provides plenty of substance. The veggie-and-legume blend packs good, earthy flavor without pretending to be meat and highlights American Grind's commitment to sourcing from regional farms. Don't expect a weak substitute for an all-beef patty here; this Veggieburg stands on its own.
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When Zengo and La Güera closed last week, they ended a thirteen-year run in Riverfront Park and vacated some prime restaurant real estate on Little Raven Street. So it’s no surprise that the spaces aren't going to stay emp...
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