Restaurants

Even as we said goodbye to a lot of old favorites, 28 new spots joined the scene, including Cocks on Colfax.

From an upscale octopus carpaccio to Uzbek specialties in Aurora.

Maine Shack is closing both its LoHi and Boulder locations, though it is planning a Colorado comeback.

After touring the globe for twelve years, he’s bringing the beats and the eats to his new venture, Electric Donut Factory.

Father-son team Alex and Silvio Villanueva emigrated from Mexico six years ago and are now first-time restaurant owners.

The Michelin Green Star eatery will mark the occasion with a special dinner on November 16 inspired by its opening menu.

The London-based company debuted its second U.S. cafe and training facility on October 29 and plans to expand to Denver in 2025.

The founder’s son is launching the brick-and-mortar Jack N Grill 2 on Friday, November 1.

It’s also added online ordering.

Still on the menu: bottomless French onion and General Cho’s soup dumplings on Wednesdays.

For the first time this year, there are more closures to report than openings.

Nearly a third of the eateries on the historic four-block stretch came to the area in the last two years.

Named for Zach Martinucci’s grandfather, the brand is a “little bit more Italian-leaning and a different product than what we make at Rebel.”

Chef Jeff Schwing opened Provolino in December.

Chivis Tacos is serving breakfast all day and plans to stay open until at least 3 a.m. on weekends.

“Maybe our prices aren’t for everyone, and that’s okay.”

The Centers for Disease Control issued a food-safety alert on October 22.

The project has been years in the making, and reservations are now open.

The stand has been a fixture on Federal Boulevard for over seventy years, and its new owner will take the reins on October 25.

“The entire Denver dining scene owes them infinite praise.”

The four-year-old zero-waste eatery will refocus on brunch and catering, with plans to launch a supper club in the future.

Expect dishes like Dirty Martini Bucatini and smoked duck green chile mac and cheese, which you can try at a November 15 pop-up.