Wild game denver restaurant

Mon - Fri: 8am - 3pm. Add to cart Quick View Add to wishlist. My Account. Discounts a click away! Online Retail We'll ship anywhere you'd like to eat! Easy Wholesale Place orders efficiently through your portal with custom pricing. Induststry Veterans We've been in this wild game since Discounts Competitively priced with additional discounts. I live about an hour and twenty minutes from here but I try to make the drive at least twice a month.

The Canadian cruiser is my go to but they have a lot of great sandwiches and meats. Great lunch spot. Pheasant sandwich, German potato soup, and the different kinds of jerkey will be worth the stop. Spanning a variety of cuisine types, price points, and neighborhoods, this one covers what might be called some of the cornerstones of the landscape along with recent arrivals that bring something new and necessary to the table. Note, too, that while the map may include food trucks as well as the occasional Boulder establishment, it does not include bars, which have their own map.

Nominate it for inclusion here. The latest CDC guidance for vaccinated diners during the COVID outbreak is here ; dining out still carries risks for unvaccinated diners and workers. Please be aware of changing local rules, and check individual restaurant websites for any additional restrictions such as mask requirements. Find a local vaccination site here. Renowned equally for its intricate Friulian cuisine, a wine program created by partner and Master Sommelier Bobby Stuckey, and above-and-beyond service, this longtime Boulder destination has emerged from the pandemic with added value in the form of Alpenglobes.

The meat of the matter here is, well, meat itself, be it a charcuterie board, the signature steak tartare, or a market cut of lamb, pork, or beef.

But the contemporary American kitchen treats seasonal produce with equal respect: Take, for example, carrot farfalle in parmesan-seaweed brodo or burrata with smoked peaches and compressed plums in nasturtium sauce with black-garlic crumble. By day, the takeout-only breakfast burritos have earned themselves a cult following. Good thing, then, that his slick little bakery, pantry, and coffee bar around the corner is filling the void.

Denver has long had its share of attention-getting food trucks, but few could claim to capture the zeitgeist quite like this one. Pre-pandemic, chef-partner Kelly Whitaker offered both a la carte and multicourse prix fixe menus; currently, only the latter is available by prepaid reservation.

Doubling as a business incubator and training kitchen for immigrants and refugees, this beloved RiNo lunch counter is currently run primarily by women from Mexico and other parts of Latin America — which means the menu abounds with such vibrant stuff as shrimp fajitas accompanied by handmade corn tortillas, huaraches masa flatbreads topped with pinto beans and carnitas in salsa verde, and Venezuelan split pea—pork rib soup.

But they ventured into new territory, both geographical and culinary, when they opened this concept inside The Source last fall. While all first-timers if there are any left should try the Chongqing-style fried chicken with chilies, Beijing duck roll, and bone marrow—fried rice, abundant seasonal and daily specials keep regulars coming back — whether for lobster dumplings, beef-and-celery shaobing, or turnip cake with shrimp in black garlic sauce.

The bar team is more than up to the pairing challenge the menu presents, known as they are for cocktails infused with Asian ingredients as well as a geeky selection of wines and ciders. The beverage list is equally smart.

The menu here is more narrowly focused on Mexico, with tacos at its center, but ceviches and seasonal dishes like the brussels sprout-quinoa salad with avocado, dried cantaloupe, and almonds pair just as well with a tequila-spiked aguas fresca or the daily-changing congelado frozen cocktail.

Spuntino is a special place. As inexhaustible as she is imaginative, Linda Hampsten Fox was a ray of light in the darkness of the pandemic, proving that her eclectic market, bakery-cafe, and restaurant is indispensable to not only LoHi but Denver as a whole.

Art Deco—inspired decor sets the stage for not only smoking live music but an accomplished seasonal menu: Burrata-artichoke bruschetta might be decked out with smoked almonds, fava-mint salsa, and tahini vinaigrette, while duck-fat potatoes, king trumpet mushrooms, asparagus, and celery-leaf gremolata might grace veal scaloppine.

Artful cocktails and fine wines are in tune with it all. Eye-popping decor meets unmatched views of the downtown skyline and mountains to create an elaborate backdrop for such nibbles as crispy triangles of cauliflower flatbread over avocado fattoush and yogurt-braised lamb shank served taco-style in chickpea pancakes with pickled onions and cilantro sauce, as well as a few different types of paella.

The dim sum carts that criss-crossed the dining room then are out of commission for now, but the dazzling small plates they carried remain: patatas bravas enriched with chorizo, arepas de queso with pumpkinseed pesto and lemon crema, and the signature Brazilian-style curried shrimp soup, for example.

Denver lucked out when highly acclaimed chef-restaurateur Tyson Cole chose RiNo as the site for his first branch of Uchi outside of Texas. The modern Japanese destination has lived up the hype surrounding it since it opened in , executing not only sashimi and sushi from scrupulously sourced fish but also a wide array of original creations both cooked and raw: olive oil—drizzled flounder with candied quinoa, say, or yellowtail collar in carrot zu with basil and pickled shallots.

So when maintenance troubles threatened its survival this spring, the community showed up to support it — and now with its reopening for sit-down service, the comfy old dining room is sure to overflow with well-wishers and long-time fans. The wraparound mural and terrazzo flooring in the two-story dining room, the colorfully tiled tabletops and fountain on the patio — it all sets the stage for tapas as classic as pan con tomate and as modern as roasted mushrooms with chimichurri, egg yolk, and dill, not to mention Wednesday night paella for two or olive oil pancakes with apricots and Marcona almonds at brunch.

The bar follows suit with an all-Iberian wine list on the one hand, inventive cocktails like Veriditas with tomato-infused gin and cucumber tonic on the other. Set on the Union Station platform in full view of the trains, the sleekly designed restaurant and lounge takes a broader regional approach to Italian cuisine than its famed Friuli-focused sibling, proffering a seasonal menu that might find ricotta anolini with dandelion and truffles next to acqua pazza with halibut and green tomatoes; the splurge-worthy wine list naturally follows suit.

And the service, of course, is as polished as the tableware. Knockout cocktails and a boutique wine list enhance the feel-good experience. A pioneer in LoDo in the s — back when the neighborhood was just beginning to emerge from a long economic downturn — this seafood spot has evolved and expanded with the times while remaining true to the buoyant indie spirit it opened with.

On the classic side are raw bar items galore along with crab cakes, chowder, caviar service, and so on; on the seasonal side, there might be a squid-octopus salad with cashews in a spicy ginger marinade or blue crab garganelli with peas and Calabrian chilies. All of it will be sustainably sourced, too, thanks to the longtime efforts of executive chef Sheila Lucero. With nightlife returning to LoDo, this showcase for contemporary Southeast Asian cuisine has quickly reclaimed its place at the center of the action.

Despite its more residential location, the Central Park outpost is no less sexy. Making its own flour tortillas and frying its eggs and potatoes in duck fat, this Uptown daytime cafe has built a cult following on the strength of its breakfast tacos, congee with duck confit, and fried rice with Chinese sausage as well as sometime specials like loco moco and pozole, all paired with iced Vietnamese coffee or old-school Screwdrivers.

If that sounds like an unusual mix of influences, well, it is, and Onefold is all the better for it — not to mention all the more popular. No wonder it just opened a second location at Union Station. This yummy taste of "furu," as they call it back in Mwanza. It was among my best trips, and I enjoyed it a lot. The locals appreciate the meal too, and they narrated to me how to make furu Read more. What: Red meat in general—beef, lamb—but game meat in particular is big out here: Denver was once a frontier town, after all.

Elk and buffalo are the local stars, but several restaurants will also carry reindeer, Cornish game hen, quail, pheasant, even ostrich and rattlesnake. Preparations for these meats might range from prime rib to sliders to—our personal favorite—hot dogs. Not only that, but most of them get a schmear of cream cheese from a caulking gun, adding an unusual creaminess we found totally addicting.