"At Beast + Bottle, the brunch menu is shorter and simpler than the dinner menu, but it’s no less special. On the sweet side, chef Paul C. Reilly and his team might be dishing up salted caramel–apple waffles with streusel-swirled crème frâiche or challah French toast toped with an embarrassment of riches: burrata, cardamom whipped cream, nectarines, pistachios. On the savory side, they work wonders with lamb, be it in the form of a burger, a French dip, or corned shank hash. This is one of Denver’s best restaurants, period; its inclusion among the city’s best brunch spots only speaks to the attention to detail shown to a meal that many restaurateurs milk as a lowbrow moneymaker." - Ruth Tobias
Casey Giltner/Courtesy Beast + Bottle
