Colt & Gray
1553 Platte St. (303) 477-1447. www.coltandgray.com .Seats: 65 inside, 40 outside.Cuisine: contemporary American.Specialties: herb-crusted rack of lamb with glazed lamb belly, minted peas and mascarpone polenta; scallop carpaccio with micro greens; lobster bangers and mash with basil-infused pistou, summer beans and grape tomatoes.Main courses: $19-$35.Chef-owner: Nelson Perkins
Root Down
1600 W. 33rd Ave. (303) 993-4200. www.rootdowndenver.com .Seats: 130.Cuisine: globally inspired seasonal.Specialties: grilled organic Colorado peach and goat cheese bruschetta with hazelnuts, heirloom tomatoes, micro basil and pea sprouts; organic golden beet risotto with pickled organic red beets, goat cheese, Marcona almonds, Parmigiano-Reggiano and seared diver scallop; baked Moroccan chicken with basil, mint and cucumber sauce, seared apricot polenta cake and spinach-and-chickpea salad.Main courses: $15-$27.Chef-owner: Justin Cucci
The Squeaky Bean
3301 Tejon St. (303) 284-0053. www.thesqueakybean.net .Seats: 36.Cuisine: seasonal American with Italian and French influences.Specialties: beet salad—golden, red and candy stripe beets on beet greens in basil vinaigrette; chicken liver mousse sealed in duck fat and served with toast points, house-made mostarda and preserves; braised pork belly with creamed corn spoon bread and roasted peach.Main courses: $17-$25.Chef: Max Mackissock.Owner: Johnny Ballen
TAG
1441 Larimer St. (303) 996-9985. www.tag-restaurant.com .Seats: 125.Cuisine: continental.Specialties: Kobe beef sliders with caramelized shallots, gorgonzola aïoli and duck fat fries; flash seared Kona kampachi with yuzu, jalapeño, pop rocks and myoga salad; Szechuan Colorado lamb with grilled vegetable couscous and “dragon sauce” of Hawaiian chile, Chinese chile, fermented black beans and lemon grass simple syrup.Main courses: $19-$25.Chef-owner: Troy Guard
Venue
3609 W. 32nd Ave. (303) 477-0477. www.venuebistro.com .Seats: 36.Cuisine: American with European influences.Specialties: black tiger shrimp, white corn grits, Thai chile and cilantro; seared duck breast with peach and heirloom tomato salad, arugula and peach gastrique; Prince Edward Islands mussels, Olathe corn, red onion, tarragon and tomato broth.Main courses: $16-$23.Chef: James Rugile.Owner: Holly Hartnett
