Mizuna
New American restaurant · Capitol Hill
225 E 7th Ave, Denver, CO 80203
Highlights
Creative New American cooking with seasonal menus and fine wines
Creative New American cooking with seasonal menus and fine wines
"Mizuna chef-owner Frank Bonanno represents one of the sturdiest branches on the family tree of Denver chefs, and this macaroni and cheese lives on as one of his most influential creations. Featuring mascarpone and chunks of butter-poached lobster meat, it’s still — more than 20 years since its debut — the pillar of all decadent dishes in town." - Ruth Tobias
"An OG on Denver’s fine-dining scene, Frank Bonanno’s French-inflected contemporary flagship in Cap Hill continues to shine as it turns out seasonal menus both à la carte and prix fixe. Try the pan-seared crab cake with curried creamed spinach and toasted almonds, a duo of coffee-rubbed boar tenderloin and braised bison short rib in stout demi-glace, and chai–sweet potato cake with sage chantilly. Caviar and foie gras make for sumptuous upgrades, along with a bottle from the France-centric cellar." - Eater Staff
"Beautiful little Mizuna is consistently rated among the best restaurants in the country. A neighborhood eatery firmly rooted in French cooking techniques, Mizuna aims to marry tight, professional service with culinary mastery. With a menu that changes monthly to reflect the bounty of each season (on land and by sea), Mizuna is the flagship restaurant to Bonanno Concepts, Frank Bonanno’s chef driven restaurant family, dedicated to satisfying meals, outstanding service, education, and community."
"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
"Guests of Frank Bonanno’s fine-dining classic Mizuna have got their choice of tables in the firepit-dotted, flaps-down patio tent or in the four-table greenhouse hung with heat lamps; either way, splurging on seared foie gras, the signature beef Wellington, and warm chocolate cake is a must here." - Eater Staff
