Travel Reference
In-Depth Information
menu as well as a five-course degustation menu featuring the flavors of Italy's Piedmont,
Tuscany and Veneto regions. The signature dish is a braised duck with olives. There's a
select wine list and an outstanding dessert menu. Bookings are essential.
MODERN AMERICAN
$$$
Fruition Restaurant
(
303-831-1962;
www.fruitionrestaurant.com
; 1313 E 6th Ave; mains $28-29;
5-10pm Mon-Sat, to 8pm Sun;
2, 6, 12 RTD)
Alex Seidel and Blake Edmunds are heavy hitters in Denver's fine-din-
ing scene, pulling off their contemporary American plates (potato-wrapped oysters Rocke-
feller, duck with red-onion marmalade) with understated panache. The food is simply con-
ceived, carefully executed and elegantly presented. Many of the greens, the chickens and
the eggs come from Seidel's farm.
Buckhorn Exchange
Restaurant
STEAKHOUSE
$$$
( 303-534-9505;
www.buckhorn.com
;
1000 Osage St; mains $27-56; 11am-2pm & 5:30-9pm Mon-Thu,
5:30-10pm Fri & Sat, 5-9pm Sun)
If you've been waiting to try Rocky Mountain oysters, you're in
the right place. Founded by a scout of Buffalo Bill Cody, this out-of-the-way steakhouse
has bull nuts, rattlesnake, elk and all sorts of (relatively edible) game dishes. Good luck
enjoying them with a clear conscience as the hundreds of stuffed heads gaze down on
your table.
South Broadway
Sweet Action Ice Cream
ICE CREAM
$
( 303-282-4645;
www.sweetactionicecream.com
;
52 Broadway; cones $3-6; 1-10pm Sun-Thu, to 11pm Fri &
Sat; 0 RTD)
Don't wander past this neighborhood ice-cream parlor expecting the same
old chocolate chip; the seasonal, house-made flavors include baklava, salted butterscotch
and five spice. In the summer there are tons of fruit-based varieties such as ginger peach
and blackberry lavender. Bonus: it also does vegan varieties.
FUSION
$
Hornet
