In-Depth Review of the Populus Hotel in Denver - AFAR
"A seasonally driven, mostly dinner‑forward restaurant located on the hotel’s ground floor that emphasizes vegetable‑forward small plates and thoughtful, regionally sourced mains. Standouts include roasted carrots served with carrot vinaigrette, smoked paprika, toasted seeds, and dill, while other diners have praised a chickpea pancake with salted root vegetables and onion yogurt. Mains that scored well are rye tagliatelle with Colorado lamb ragu, feta, and mint, and a pastured chicken breast with roasted beets, preserved peach, and barley. The service is enthusiastic about the restaurant’s sustainability ethos and the kitchen draws on staff with experience from acclaimed local institutions." - Bailey Berg
