Great ambience, great service, and absolutely stellar food. The standout dish for our party of 4 was a salmon special that was on the menu. Other notable dishes were the Persian cucumber, red shrimp with rice porridge, braised lamb shank, cavatelli, and the citrus buttermilk cake. I really hope this restaurant finds a new location, as it will be on my list for dinner anytime i visit Denver again.
James Porter
Top Notch Food 10 Stars all.Round.excellent staff, ownership, and CHEFS!!
Laura M.
This is the first place we ate at since we have both been vaccinated. We sat outside and started with some bubbly and a fried green tomato taster (for a small bite - it was very dynamic and flavorful). I had a standing in the pain cocktail - milk washed bourbon, with coconut, orange and nutmeg - it was different and tasty! We started with the Persian cucumber salad, the rockfish crudo, the royal red shrimp, and the B&B meat board. All of the appetizers were delicious and super flavorful - the cucumber salad was surprisingly delicious and refreshing. I ordered a second cocktail - behind two ryes - double rye, nardini amaro and white bitters. It was delicious! For mains we ordered the roasted lamb and braised shank, and the pappardelle pasta with lamb. Both were so delicious, dynamic, and flavorful. For dessert we had pistachio ice cream and a lemon cake dessert that all combined had the flavors of a lemon meringue pie - except WAY better! Paul is an excellent chef - and we were delighted with our whole meal. We will absolutely be back!!
Glenn Gibson
The food was very tasty, the portion sizes were tiny... The wait staff was great but... And I won't write any speculation here but let's just say something was off with hostess.
David H.
13 May 2021 We had the most delightful, creative, and perfectly satisfying meal at Beast and Bottle. Service, atmosphere, and the seasonal innovation of the menu made for the perfect al fresco date night. We started with the Hand Cut Fries with lime leaf aioli and the Sweetbreads with rum raisin aigre-doux, coconut, spring onion, and kumquat. The fries were hot, thin, and light -- a great start and the sweet breads had this delightful mixture of earthy protein flavors combined with the right accent and levity from the fruit. We moved on to two veggie dishes; first, the Persian Cucumbers (with apricots, radish, raw milk blue cheese, pink peppercorn). It was as weird, charming, and delightful as a Tom Waits song. At first, you're thinking, "What is this?" and then you're kind of sucked into an alternate-world logic with textures and flavors which, however widely they range, still compel your love. Fascinating and creative dish. Second came the charred asparagus (with hakurei turnip, orange aïoli, mint, sesame). The asparagus was just straight-forward scrumptious, the kind of starter that makes you exclaim, "They should make this an entree." Because we were there to eat and keep eating, we moved on to the pasta Sagnarelli (field spinach, preserved lemon, green garlic cream, english peas) which had a creamy and delicate quartet of flavors encompassed within a creat sauce which gave support without taking away the various counterpoints of the contributors. Pasta was thin, light, and just a whisker past al dente. Poy-fect, as they say in Brooklyn. Finally, we had the Spring Herb Cavatelli (pork sausage, turnip greens+turnips, mustard butter). The sausage had a signature flavor which helped lead the dish without dominating the veggies and mustard buitter; here again, there was both diversity and coherence to the dish which made it both filling and not too heavy. Strongest recommendation. A top-flight restaurant, and Paul Reilly is a master chef.
Scottee Meade
Every bite of food was delicious and the service was friendly and attentive. The staff clearly cares abiut providing a wonderful dining experience. Can't wait to go back!
Jim M
Wow! Such good food. Most, if not all, items on the menu are locally sourced. Delicious unique dishes from pasta to duck, and the flourless torte was to die for.
Brad O.
They're back! It's better than ever. We had a 3 hour feast here and have to say the service was excellent, atmosphere was awesome, and the new menu additions were awesome. The pappardelle is one of the best dishes in Denver and continues to be. The new addition of the sweet breads were a 10/10. Definitely get those. Besides that it's still a great wine list and a friendly restaurant where you can get a great meal and have no worries
McKenna Woodvine
amazing food!! i ordered takeout and everything was delicious. can’t wait to be able to dine in!
Joshua Hays
Food and service are fantastic. There are no TV's, so the atmosphere is very conducive for just a night of conversation and laughter with friends, family, or a date night. They usually bring out a small plate from the chef to try, even if you do order an appetizer. Everybody there is very knowledgeable on both food and drink; take a step out from your norm and ask the bartender for their recommendation on a drink.
Excellent location for tasty American food. Quick, helpful, and friendly service. This place has great reviews for a reason.
Paulina G.
This has always been my go-to celebration spot the food is always excellent and the service is first class. I was really excited to see that they were participating in Denver's restaurant week and i am happy to say that everything I had was as amazing as expected. I also got their green pozole to enjoy for lunch the next day and it was so flavorful and delicious. At $9 it's a great deal!
Cassidy K.
Lovely spot for dinner. Food was fabulous. Went for restaurant week and didn't have one complaint about the menu. Loved how they also had vegetarian/pescatarian options.
greyson watkins
american food, super yummy. Prices were average for the menu. Makes me feel like I am back in Sacramento.
diane l.
Food was great! Service was on point (I'm using NY/LA standards). And it was the safest COVID dining experience I've experienced. FOOD: Fried green tomatoes had an amazing sauce. Both the Fig + pig and Chopin' brocco-lay pizzas had great balance and a good bite, the prosciutto was super high quality. Cavatelli lamb pasta was hearty but still bright. I could have eaten bowls of it. Roasted lamb was autumn on a plate. One of the best molés I've had in a while. I thought my ice cream was a bit icy in texture. But the butter cake was so tasty. With the cooler weather, rising covid cases, and still not comfortable with eating indoors; didn't know what to do for dining options. I saw an article that Beast + Bottle had private greenhouses for dining. We booked one. We got a call the day of saying they didn't get their delivery to heat it. We opted to go anyway since it had walls and only dipping to the 50s, appreciated the heads up though. Between the greenhouse, waiter taking our order standing outside the greenhouse, we were asked to put on masks whenever waitstaff came to our greenhouse, push for contactless payments and nobody's mask migrated below their nose. We felt that their procedures make us now question other outdoor dining experiences, so much so, we are considering only going here until we hear other places step up their game.
Great ambience, great service, and absolutely stellar food. The standout dish for our party of 4 was a salmon special that was on the menu. Other notable dishes were the Persian cucumber, red shrimp with rice porridge, braised lamb shank, cavatelli, and the citrus buttermilk cake. I really hope this restaurant finds a new location, as it will be on my list for dinner anytime i visit Denver again.
Top Notch Food 10 Stars all.Round.excellent staff, ownership, and CHEFS!!
This is the first place we ate at since we have both been vaccinated. We sat outside and started with some bubbly and a fried green tomato taster (for a small bite - it was very dynamic and flavorful). I had a standing in the pain cocktail - milk washed bourbon, with coconut, orange and nutmeg - it was different and tasty! We started with the Persian cucumber salad, the rockfish crudo, the royal red shrimp, and the B&B meat board. All of the appetizers were delicious and super flavorful - the cucumber salad was surprisingly delicious and refreshing. I ordered a second cocktail - behind two ryes - double rye, nardini amaro and white bitters. It was delicious! For mains we ordered the roasted lamb and braised shank, and the pappardelle pasta with lamb. Both were so delicious, dynamic, and flavorful. For dessert we had pistachio ice cream and a lemon cake dessert that all combined had the flavors of a lemon meringue pie - except WAY better! Paul is an excellent chef - and we were delighted with our whole meal. We will absolutely be back!!
The food was very tasty, the portion sizes were tiny... The wait staff was great but... And I won't write any speculation here but let's just say something was off with hostess.
13 May 2021 We had the most delightful, creative, and perfectly satisfying meal at Beast and Bottle. Service, atmosphere, and the seasonal innovation of the menu made for the perfect al fresco date night. We started with the Hand Cut Fries with lime leaf aioli and the Sweetbreads with rum raisin aigre-doux, coconut, spring onion, and kumquat. The fries were hot, thin, and light -- a great start and the sweet breads had this delightful mixture of earthy protein flavors combined with the right accent and levity from the fruit. We moved on to two veggie dishes; first, the Persian Cucumbers (with apricots, radish, raw milk blue cheese, pink peppercorn). It was as weird, charming, and delightful as a Tom Waits song. At first, you're thinking, "What is this?" and then you're kind of sucked into an alternate-world logic with textures and flavors which, however widely they range, still compel your love. Fascinating and creative dish. Second came the charred asparagus (with hakurei turnip, orange aïoli, mint, sesame). The asparagus was just straight-forward scrumptious, the kind of starter that makes you exclaim, "They should make this an entree." Because we were there to eat and keep eating, we moved on to the pasta Sagnarelli (field spinach, preserved lemon, green garlic cream, english peas) which had a creamy and delicate quartet of flavors encompassed within a creat sauce which gave support without taking away the various counterpoints of the contributors. Pasta was thin, light, and just a whisker past al dente. Poy-fect, as they say in Brooklyn. Finally, we had the Spring Herb Cavatelli (pork sausage, turnip greens+turnips, mustard butter). The sausage had a signature flavor which helped lead the dish without dominating the veggies and mustard buitter; here again, there was both diversity and coherence to the dish which made it both filling and not too heavy. Strongest recommendation. A top-flight restaurant, and Paul Reilly is a master chef.
Every bite of food was delicious and the service was friendly and attentive. The staff clearly cares abiut providing a wonderful dining experience. Can't wait to go back!
Wow! Such good food. Most, if not all, items on the menu are locally sourced. Delicious unique dishes from pasta to duck, and the flourless torte was to die for.
They're back! It's better than ever. We had a 3 hour feast here and have to say the service was excellent, atmosphere was awesome, and the new menu additions were awesome. The pappardelle is one of the best dishes in Denver and continues to be. The new addition of the sweet breads were a 10/10. Definitely get those. Besides that it's still a great wine list and a friendly restaurant where you can get a great meal and have no worries
amazing food!! i ordered takeout and everything was delicious. can’t wait to be able to dine in!
Food and service are fantastic. There are no TV's, so the atmosphere is very conducive for just a night of conversation and laughter with friends, family, or a date night. They usually bring out a small plate from the chef to try, even if you do order an appetizer. Everybody there is very knowledgeable on both food and drink; take a step out from your norm and ask the bartender for their recommendation on a drink.
Restaurantji Recommends
Excellent location for tasty American food. Quick, helpful, and friendly service. This place has great reviews for a reason.
This has always been my go-to celebration spot the food is always excellent and the service is first class. I was really excited to see that they were participating in Denver's restaurant week and i am happy to say that everything I had was as amazing as expected. I also got their green pozole to enjoy for lunch the next day and it was so flavorful and delicious. At $9 it's a great deal!
Lovely spot for dinner. Food was fabulous. Went for restaurant week and didn't have one complaint about the menu. Loved how they also had vegetarian/pescatarian options.
american food, super yummy. Prices were average for the menu. Makes me feel like I am back in Sacramento.
Food was great! Service was on point (I'm using NY/LA standards). And it was the safest COVID dining experience I've experienced. FOOD: Fried green tomatoes had an amazing sauce. Both the Fig + pig and Chopin' brocco-lay pizzas had great balance and a good bite, the prosciutto was super high quality. Cavatelli lamb pasta was hearty but still bright. I could have eaten bowls of it. Roasted lamb was autumn on a plate. One of the best molés I've had in a while. I thought my ice cream was a bit icy in texture. But the butter cake was so tasty. With the cooler weather, rising covid cases, and still not comfortable with eating indoors; didn't know what to do for dining options. I saw an article that Beast + Bottle had private greenhouses for dining. We booked one. We got a call the day of saying they didn't get their delivery to heat it. We opted to go anyway since it had walls and only dipping to the 50s, appreciated the heads up though. Between the greenhouse, waiter taking our order standing outside the greenhouse, we were asked to put on masks whenever waitstaff came to our greenhouse, push for contactless payments and nobody's mask migrated below their nose. We felt that their procedures make us now question other outdoor dining experiences, so much so, we are considering only going here until we hear other places step up their game.