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Citizen Rail

Details

Located in Denver’s LoDo district next to Kimpton Hotel Born, Citizen Rail is inspired by Colorado’s legacy of simple, savory American fare. Chef Christian Graves meticulously sources the meats that are butchered and aged on site at Citizen Rail, then charred over the live-fire grill. Classic cocktails, Colorado craft beers and a curated wine list complement smoke-kissed dishes like mesquite-grilled mussels and a decadent short-rib burger on a griddled brioche bun.

Amenities

General
Restaurant
To Go Denver
General
  • Blocks to CCC: 11
  • Event Space:
  • Hours: Breakfast: Mon-Fri: 6:30am-10am; Brunch: Sat-Sun: 8am-2:30pm; Lunch: Mon-Fri: 11am-2:30pm; Dinner: Sun-Wed: 5pm-10:30pm, Thurs-Sat: 5pm-11pm; Happy Hour: Mon-Sun: 2:30pm-6pm; Bar: Sun-Wed: 11am-11:30pm, Thurs-Sat: 11am-12am
  • Miles to CCC: 1.1
Restaurant
  • Breakfast Hours: Mon-Fri: 6:30am-10am
  • Cuisine: American Wood-Fired Grill
  • Dinner Hours: Sun-Wed: 5pm-10:30pm, Thurs-Sat: 5pm-11pm
  • Has a Chef/Community Table:
  • Lunch Hours: Mon-Fri: 11am-2:30pm
  • Pricing: $$$
  • Serves Breakfast:
  • Serves Dinner:
  • Serves Lunch:
Restaurant Information
  • Curbside Pick-Up:
  • Take-Out:
  • Dine-In:
Restaurant Memberships
  • Eat Denver Member:
Menu Options
  • Gluten-Free Option Available:
  • Menu Price Option: $45.00
  • Vegan Option Available:
  • Vegetarian Option Available:
Courses
  • Additional Items: ENTREES +$8 HICKORY BOULDER LAMB RACK half rack, spicy spanish style sausage, white beans, italian kale, charred herb dressing BONE-IN PORK CHOP DRY AGED 14 OZ anson mills blue corn polenta, smoked plum sauce, fig salad 30 DAY DRY AGED RIBEYE charred long stem broccoli, horseradish mashed potatoes, rosemary salt, chimichurri
  • First Course Heading: Course 1
  • First Course Options: BABY RED OAK LETTUCE pears + apples, candied nuts + seeds, mustard seed dressing HERB + SALT ROASTED BEET SALAD buttermilk- tomatillo sauce, baby arugula, lime, red onion, feta cheese GRILLED RADICCHIO + LA QUERCIA SELECT ACORN PROCUITTO persimmon, shaved parmesan, toasted pine nut oil, villa manadori balsamic BROWN BUTTER OYSTER CHOWDAR smoked ham, yukon potatoes, celery seed, house fermented hot sauce
  • Second Course Heading: Second Course
  • Second Course Options: YELLOWTAIL CRUDO meyer lemon curd, kumquat- jalapeno dressing, furikake BELUGA LENTIL + HOUSE SMOKED SAUSAGE dandelion, frisee, mustard seed, celery root- carrot slaw TWICE BAKED YUKON POTATO pulled smoked shortrib, charred green onions, bee hive hatch chili cheddar ROASTED WINTER SQUASH + BURRATA fermented chili puree, pumpkin seed pesto
  • Third Course Heading: Entrees
  • Third Course Options: ROASTED BUTTERNUT SQUASH STEAK leek-fennel gratin, anson mills green faro relish, caraway- coriander MESQUITE GRILLED SWORDFISH chickpea, cipollini onion, castleveltrano olives, swiss chard COAL SIMMERED MUSSELS tarragon-dijon broth, cherry tomatoes, grilled bread SAGE + ALEPPO PEPPER GRILLED MARY’S CHICKEN herbed potatoes, blackened cabbage, black garlic bbq sauce, turmeric cashew puree CITIZEN RAIL BURGER sage-rosemary fries, ½# shortrib, lettuce, onion, tomato + cheddar cheese , + avocado , +pate HICKORY GRILLED NEW YORK STRIP charred long stem broccoli, horseradish mashed potatoes, rosemary salt, chimichurri

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