"This 15,000-square-foot space is a bright and airy departure from the dark tones of most steakhouses. Upon entering, all eyes are drawn to the more than 5,000 bronze rods hanging from the ceiling — an installation that is an ode to Denver, the “mile high city”, and the home of the restaurant’s original location. Banquettes offer views into the open kitchen, where guests can get a front-row view of chefs plating dishes like the hamachi crudo topped with pop rocks and an impressive 35-ounce tomahawk." - Marcy de Luna