Fueled by numerous food and beverage awards, including the coveted Michelin Star and James Beard honors, Denver has emerged as a sought-after dining destination for food enthusiasts. Spanning two weekends, Denver Restaurant Week will take place from March 1-10 giving locals and visitors the chance to enjoy special multi-course menus at fixed prices from some of the best eateries in the city.
Beth Gruitch, co-owner of Crafted Concepts, the restaurant management and consulting group for Bistro Vendôme, Rioja, Ultreia, Stoic & Genuine and The Ponti has participated in the event since its inception 20 years ago.
“We support it—we love what Visit Denver does, and we love to get people out to the restaurants. Maybe they haven’t gotten out in a while, or they want to try something new. It’s really important that we’re part of that and part of the community,” Gruitch said.
The event is hosted by Visit Denver, a nonprofit trade association aiming to generate economic benefits for the city, the community, and its partners. In its first year, the event featured 83 participating restaurants. Today there are over 260.
“Denver Restaurant Week was created in 2005 to showcase Denver’s growing culinary offerings to residents over a traditionally slow time of year for the restaurant industry,” said Flávia Light, vice president of tourism at Visit Denver. “The program offers an opportunity for restaurant owners to serve a broader customer base with an incentive for diners to enjoy multi-course meals at affordable prices.”
The event offers four price points for to-go and in-person dining this year—$25, $35, $45, and $55 per person for multi-course meals—making the experience more accessible.
“Since its inception, Denver Restaurant Week has become a renowned celebration of the restaurant scene in the city and is a unique time for locals and visitors to enjoy the city’s array of restaurants,” Light said.
Marissa Goldman, account supervisor at B Public Relations.
During Denver Restaurant Week, the operations of participating eateries look a little different. The discounted prices and higher demand require more planning and preparation on the business side of things. But the exposure is often worth the hard work, as evidenced by the growing number of lesser-known places participating. Some newer joints on the scene like BurnDown, Flight Club, and Masas & Agave will have the opportunity to show the city what they’re made of. Five Michelin-recognized and recommended restaurants will also appear on the roster—Ash’Kara, Dio Mio, Mercantile Dining & Provision, Fruition, and Noisette—allowing folks to enjoy the finer dishes Denver has to offer at a lower price point.
A list of all participating restaurants can be found on the Denver Restaurant Week website, where one can explore each restaurant and its menus based on price, cuisine, neighborhood, amenities and dietary restrictions.
The Halcyon Hotel’s two restaurants, Local Jones and Quality Italian, have participated in Denver Restaurant Week since 2021. The Cherry Creek Hotel’s Director of Food and Beverage, Todd Oyadomari, said planning is crucial to ensuring smooth operations during the event.
“We discuss the menu, perceived value and execution. It’s busy for us but it’s just like any other day. We work hard to stay consistent and deliver great food and hospitality,” Oyadomari said.
Consistency is key when it comes to such a big event, Gruitch said. She also had some sage advice for owners and chefs, whether they’re appearing in Denver Restaurant Week for the first time or are seasoned professionals.
“We want [customers] to remember how they felt when they were in our restaurants,” Gruitch said. “We want them to remember the service that they received, so taking a little time and being staffed is key. Also, don’t reinvent the wheel, don’t try to be a restaurant that you’re not during this week. Because then they’ll come back and you won’t have those offerings. I think that it’s important that you stay true to what your concept is, and your food.”
