Monarch - Denver
$$ •About Monarch - Denver
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Margherita
Monarch - Denver Reviews
75 ratings
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I’m not sure what to say. These guys are killing it. They care a ton about what they are doing, they are using the freshest of whatever is available and changing the menu to match. The dough is fantastic. The pastries are on point. And they are in a cool spot.
We had a vegan (we’re not vegan at all) braised fennel pizza and a mushroom risotto. I can’t believe how much flavor was in the risotto. The dough was beautiful. The pizza was excellent.
I consider myself a bit...read full review
We had a vegan (we’re not vegan at all) braised fennel pizza and a mushroom risotto. I can’t believe how much flavor was in the risotto. The dough was beautiful. The pizza was excellent.
I consider myself a bit...read full review
Absolutely phenomenal. Small menu but that shows how everything has been perfected. You can tell these guys are following their passions and that is contagious.
Food is gas! Vibe is nice.
Hours
| Monday | Closed |
| Tuesday | 4 - 10PM |
| Wednesday | 4 - 10PM |
| Thursday | 4 - 10PM |
| Friday | 4 - 11PM |
| Saturday | 4 - 11PM |
| Sunday | 12 - 8PM |
Monarch is a restaurant that cares a ton about what they are doing. They use the freshest of whatever is available and change the menu to match. The dough is fantastic. The pastries are on point. The concept and quality of food are excellent. They get their ingredients from local farmers markets and use what’s available to curate their menu which is constantly rotated. The chef is so nice and passionate about food and locally sourced ingredients. The atmosphere is great for a date. The service is excellent.
The vegan braised fennel pizza and a mushroom risotto had so much flavor. The chicken lollipops were fabulous. The Margherita was delicious with fresh basil, and topped with oregano, chili flakes, and parmesan. The blackened chicken drummies had amazing flavor. The pizza came out a little burnt on the bottom. The flavor of the pizza was excellent. They make their own crust (48 hour sourdough ferment), crush their own fresh tomatoes, and pull their own fresh mozzarella. The bread is charred with a crispy crust and good balance of chew and crunch. Everyone working there was super friendly. The two guys running it are really trying to make it the best experience.