"Denver’s dining scene owes a great deal to Frank Bonanno’s contemporary French flagship, which changed the game when it opened in 2001; it has served as a launching pad for dozens of chefs since and continues to shine in Cap Hill today. While the signature lobster mac and cheese and beef Wellington are always sure bets, seasonal creations like lump crab salad with brown butter aioli and truffle vinaigrette or bison étouffée with prawn hush puppies and Cajun slaw reveal the kitchen's knack for elegance with an edge." - Ruth Tobias
Ruth Tobias
