Neighborhood bistro Table 6 has been churning out elevated American cuisine since 2004, and despite being in business for more than a decade with a few chef changes along the way, it’s still holding strong as one of the most consistently recommended restaurants in Denver. One of the OG pioneers of the eclectic comfort food movement in the Mile High as the years go by, this gem seems to grow on you more and more with each passing year — and brunch time there is no different.
Table 6 is only open for brunch on Sundays from 10:30 a.m. to 2 p.m. It's not a big space to begin with and it feels even tighter during brunch — Denver's favorite meal — when customers begin milling about outside the eatery before the doors even open. Fortunately, the restaurant takes reservations for brunch (check the Table 6 website) to help you avoid disappointment.
There’s free parking in a small adjacent lot, a bright umbrella-ed patio for sun lovers and a dimly lit interior for those trying to ease into Sunday Funday. Inside, a playful rustic interior and buzzing energy provided by the resident DJ counteracts the casual pace of service. While we enjoyed the natural light from our window table, we were seated right next to the front door, where customers hovering for tables kept the door almost constantly open, letting in an annoyingly uncharacteristic number of flies; both factors combined to send my ADD into overdrive.
Table 6 doesn’t have a full liquor license, but at least offers beer and wine — so brunch cocktails are forced to get a bit creative. I tried the Bloody “Mary,” quite a trippy mind trick, considering that the bar uses sake as substitute for vodka. If it hadn't been written on the menu, I would never have known the difference, even as a seasoned Bloody connoisseur. Mimosas were made to a standard recipe and came in blood orange and grapefruit variations.
With a menu that changes daily due to what’s fresh and seasonal, even the staff doesn’t know what’s going to be available until about ten minutes before service starts, although a few house favorites like tater tots in fontina queso with piri piri peppers can always be found. While we were working out our game plan of how to share a bit of everything, four warm cinnamon-sugar doughnut holes made their way to our table as an amuse, really just making us hungrier.
I went with the baked potato Benedict, which sounded too unusual to pass up. Essentially a lightly poached egg served inside a baked potato with an extremely mild chipotle Hollandaise, it was a bit too much like a normal baked potato with an egg thrown on top. The best part of the plate was the never-ending bed of Brussels sprouts underneath, one of my favorite vegetables and one I’d never thought to eat for brunch. I used that as my justification for feeling less guilty about also ordering tater tots before noon (but let’s be real, they’re just hash browns in another form). Together, the two dishes were a bit of starch overload without enough protein to balance things out, but the crab cakes made up for that. The heavily breaded cakes served with a decadent sauce and paired with crunchy pickles for texture made for a solid appetizer that could be shared around the table,
The pork green chile with eggs was the table favorite, with just the right amount of meat and heat to have a kick without causing you to reach for your water every few seconds. Based on the description, I was expecting a chilaquiles-style plate, but it came more as a glorious stew topped with home fries, scallions and tortilla strips that we used to soak up the last drop and break the runny eggs — a brunch dish as good as anywhere I’ve had in Colorado.
If you’re watching your weight, the cinnamon granola might not be a calorie-conscious option, especially if you're like us and ask for more granola to make it more substantial meal. But even without that addition, it came across as more of a sweet snack than a healthy entree, with honey yogurt as a base and colorful fruits mixed in. But alas, that’s why I’m not a healthy eater: who likes portion control?
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!