Denver made its culinary name on steakhouses, so if you're in the mood for a cooked-to-perfection cut of prime beef, this is the place. Ribeyes, sirloins, flanks, strips, porterhouses, t-bones, tenderloins ... you name it, The Mile High City serves a delicious rendition of it.
DOWNTOWN DENVER STEAKHOUSES
GUARD AND GRACE
Guard and Grace isn't your grandfather's steak house. Even with all the bravado of wood-fired grills, charcuterie plates, an oyster menu and an impressive wine list, the fresh eye of revered local chef Troy Guard modernizes the cuisine, which is served up in thoroughly contemporary, hip surroundings. Favorites include the ribeye, oak-fired carrots and sticky toffee pudding.
TED'S MONTANA GRILL
Ted's Montana Grill, co-founded by media mogul and avid outdoorsman Ted Turner, is a warm and welcoming spot for cooked-to-perfection steaks and seafood in a low-key dining room. If you're looking to try something a little different, Ted's also offers a selection of Grand Range Bison steaks.
Located in a renovated bank vault, The Broker has an old-fashioned ambiance and a menu full of dry-aged, prime cuts of beef, fresh Alaskan seafood and Colorado lamb, which many claim is some of the best in the world.
RUTH'S CHRIS STEAKHOUSE
Just steps from the 16th Street Mall and the Colorado Convention Center, enjoy Ruth's Chris Steakhouse, a timeless American steak house and a great American bar with a twist. Ruth's offers the traditional favorites you would expect, then takes it up a notch. The in-house scratch kitchen uses the freshest local ingredients and USDA Prime cuts of meat.
MORTON'S OF CHICAGO
Morton's of Chicago is a reliable favorite that promises USDA prime-aged beef, fresh fish and seafood, delicious appetizers and elegant desserts.
Elway's Downtown, co-founded by former Denver Broncos Quarterback John Elway, boasts USDA hand-cut steaks, a fantastic raw bar and other great dishes by acclaimed chef Tyler Wiard — all in a comfortable-yet-swanky setting.
THE CAPITAL GRILLE
The Art-Deco vibe of The Capital Grille meshes nicely with the restaurant's impressive menu of nationally renowned dry-aged steaks and the freshest of seafood. Oenophiles should take some time to browse the extensive wine list of more than 5,000 bottles.
DENVER CHOPHOUSE AND BREWERY
At the Denver ChopHouse & Brewery, you can enjoy legendary steaks, chops and seafood, along with handcrafted, brewed-on-site ales, small-batch bourbons and a fine array of single-malt scotches.
Just five minutes from downtown, the beloved Buckhorn Exchange proudly serves prime-grade beef steaks, buffalo prime rib, elk, salmon, quail, game hen and succulent baby-back pork ribs, all in a unique hunting lodge atmosphere.
FOGO DE CHÃO BRAZILIAN STEAKHOUSE
The dining experience at Fogo de Chão is based on the centuries-old gaucho tradition known as churrasco, the gaucho way of roasting meats over an open flame. Today, gaucho chefs still expertly grill each cut of meat to perfection and offer continuous tableside service.
MORE STEAKHOUSES IN THE DENVER METRO AREA
ELWAY'S CHERRY CREEK
Elway's has another location in the Cherry Creek neighborhood, featuring the same excellent menu as its downtown restaurant. It's a stylish place to see and be seen. In fact, keep your eyes peeled and you may catch a glimpse of the owner himself enjoying a steak with friends.
The Fort is one of the nation's most famous restaurants and sells more buffalo steaks than any other independently owned restaurant in the country. Featuring fine beef, buffalo, game and seafood, The Fort's menu offers a tantalizing selection of old and new foods from the Great West. Rattlesnake cakes, anyone?
Dig into a hearty meal at Simms Steakhouse, which boast a menu of fresh seafood and steaks and what is commonly referred to as the best view in the Denver area overlooking The Mile High City in all its splendor.
RANGE, NEW AMERICAN WEST
Located downtown in the former Colorado National Bank building, range, New American West offers seasonal cuisine that spotlights ingredients, cultural influences and cooking techniques inherent to the Rocky Mountain West, prepared with modern-day sophistication by chef Paul Nagan. The restaurant features a bar, a private dining room and a wood-fired oven, in which much of the fare is prepared.