A5 Steakhouse

"Honestly, there’s hardly a spot run by the Culinary Creative Group that doesn’t warrant a slot on this map: From Ash’kara and Bar Dough to Señor Bear and Mister Oso, hot happy hour deals are part of the program. Splashy LoDo steakhouse A5 takes the cake this go-round for its selection of hearty snacks: Served at the bar between 3:30 p.m. and 5:30 p.m., items like Wagyu French dips, croque monsieur sandos, and mac-and-cheese croquettes eat like a late lunch or early dinner for a fraction of the price of a typical steak-centric meal, while classic cocktails and select wines hold the line at $10." - Ruth Tobias

"In a space that makes sly allusions to the fern bars of the 1970s, A5 doesn’t look like your typical chophouse. That’s because it isn’t. While the menu’s still centered on steaks, they’re surrounded by starters, sides, and sauces that showcase the kitchen’s creativity (and penchant for Asian cuisine): The beef tartare katsu sando is a cult favorite, as is the bacon-kimchi fried rice, while nuoc cham hollandaise and kanzuri, a Japanese black garlic–chili sauce, will spoil anyone for bordelaise and béarnaise." - Ruth Tobias, Josie Sexton, Gigi Sukin, Paul Albani-Burgio

"What separates this steakhouse from the pack is a sense of playfulness that speaks to the moment. Against a backdrop that defies genre stereotypes in lively shades of green, the kitchen likewise upends expectations through the diversity of its influences — deftly supplementing those exquisite cuts of beef with, say, Mexican-style bay shrimp cocktail, buttermilk-brined hot chicken with yuzu-kosho aioli , tamarind chutney–glazed rack of lamb with saag curry, and bacon-and-kimchi fried rice. But the real surprise here is happy hour, when the bar is hopping with those in the know chowing down on burgers and French dips at pre-pandemic prices." - Eater Staff

"A5 is a different sort of steakhouse than you usually find in Denver. Sure, there are the requisite whipped potatoes and New York strips, but there are also cuts like bavette and the Japanese A5. Not to mention the must-eat beef tartare katsu sando appetizer, which has a soft-boiled quail egg among all that chopped tenderloin. It’s also decidedly unstuffy, with tropical wallpaper and a thatched roof bar. Whatever steak you choose, order it “Chef Max Style,” which means it comes topped with buttery roasted bone marrow, garlic, and onions." - allyson reedy

"A5 is a different sort of steakhouse than you usually find in Denver. Sure, there are the requisite whipped potatoes and New York strips, but there are also cuts like bavette and the Japanese A5. Not to mention the must-eat beef tartare katsu sando appetizer, which has a soft-boiled quail egg among all that chopped tenderloin. It’s also decidedly unstuffy, with tropical wallpaper and a thatched roof bar. Whatever steak you choose, order it “Chef Max Style,” which means it comes topped with buttery roasted bone marrow, garlic, and onions. photo credit: Eric Donzella" - Allyson Reedy