Williams & Graham
Bar · Highland ·
Prohibition-era speakeasy with handcrafted cocktails, small plates
Prohibition-era speakeasy with handcrafted cocktails, small plates
"Hidden behind a fake bookcase stocked with airport‑accurate mass‑market mysteries and self‑help guides, the airside outpost of this popular Denver speakeasy delivers a complete cocktail program—after a Blackberry Sage Smash and a Spanish Revival, I followed the staff’s lead to a bar snack of battered‑and‑fried frog legs with aioli and lemon; skip the usual fast food and order these for the delirious thrill of eating frog legs inside a secret cocktail bar at the airport." - Charlie Sosnick
"The original Highlands speakeasy, opened in 2011, blends Prohibition-era vibes with classic cocktails and cozy, booklined entry theatrics; it’s known for hospitality driven by third-generation bartender Sean Kenyon and for specialty cocktails that have earned local and national “best of” recognition. The kitchen serves rich, adventurous plates — deviled eggs, frog legs, bone marrow and an acclaimed burger with fries finished in aioli and malt vinegar gastrique — alongside brunch staples like Hawaiian bread French toast with coconut, pineapple and hot honey, diverse breakfast sandwiches, green chili–smothered burritos and cotija-topped chilaquiles. Signature drinks include the Blackberry Sage Smash and the Great White Buffalo, and a rotating roster of Prohibition-compliant temperance drinks (for example, the Earl Grey–based My Bitter Clementine) offers sophisticated nonalcoholic choices." - Cynthia Barnes
"A hidden speakeasy-style bar tucked behind a bookcase that recreates the craft-cocktail focus and intimate atmosphere of its celebrated downtown sibling." - Ruth Tobias
"Behind a bookcase on a LoHi corner sits an internationally acclaimed cocktail bar. The dimly-lit space is dotted with booths for tender tête-à-têtes, but the best seats in the house line the grand wooden bar itself, where the crackerjack staff asks get-to-know-you questions before recommending a concoction made with any of the hundreds of spirits lining the shelves, both classic and rare; all sorts of handmade bitters, syrups, and tinctures; and such surprise ingredients as goat cheese, asparagus, bamboo shoots, and sun-dried tomatoes. Small plates like roasted bone marrow with bacon jam and fried frog’s legs with curry aioli round out the experience. (Meanwhile, adjacent sibling venue the Occidental offers a far grittier vibe but equally crafty drinks.)" - Ruth Tobias
"After 10 years on a busy corner in LoHi, this secret bar located behind a bookshelf isn’t such a secret anymore. But it’s still one of our favorite spots to get a well-crafted cocktail while indulging in a truly lavish dry-aged beef burger. Opened in 2011 by barmen Sean Keyton and Todd Colehour, Williams & Graham was one of the first Denver bars to carry high-end spirits like Highland Park. The quality remains consistent, even as the drinks list tips at over 60 offerings. Order trout lox, deviled eggs, and roasted bone marrow, then ask the bartender for a cocktail pairing." - Vox Creative