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Courier. bar

Details

Menu Price: $35.00

Spread the news over expertly crafted cocktails and happy hour menu selections at our concept bar in downtown Denver. Take a seat at the industrial-chic bar for elevated pub fare and inventive drinks like the Tabloid or bourbon- and absinthe-infused Local Edition. Catch up over decadent desserts and newsworthy non-alcoholic drinks like the nitro cold brew-based Jargon. Choose from a selection of ales and lagers brewed in Denver and Boulder.

Amenities

General
Restaurant
To Go Denver
General
  • Blocks to CCC: 5
  • Event Space:
  • Hours: Sun-Thurs: 6am-11pm, Fri-Sat: 6am-12am
  • Miles to CCC: .5
  • Total Capacity (if applicable): 115
Restaurant
  • Allow Buy Out:
  • Cuisine: New American
  • Has a Chef/Community Table:
  • Pricing: $$
  • Serves Breakfast:
  • Serves Dinner:
  • Serves Lunch:
Restaurant Information
  • Take-Out:
  • Dine-In:
Menu Options
  • Menu Price Option: $35.00
Courses
  • First Course Heading: Appetizer
  • First Course Options: GNOCCHI MAC AND CHEESE basil, sundried tomato, mozzarella, white balsamic reduction (v)
  • Second Course Heading: Entree
  • Second Course Options: BRAISED SHORT RIB avocado, beehive’s red butte hatch chile cheese, chimichurri blackened brussel sprouts, tajin lime sauce
  • Third Course Heading: Dessert
  • Third Course Options: WARM BREAD PUDDING challah, pumpkin spiced custard, sweet action’s salted butterscotch ice cream

Meeting Facilities

Facility Info
Meeting Rooms
  • Total Sq. Ft. 2812
  • Space Notes Event Contact: Kimberley de Tessan, (303) 603-4050, kimberley.detessan@hyatt.com
  • Type of Venue Restaurant
  • Type of Event Reception, Banquet
  • Banquet Capacity 115
  • Number of Rooms 2
Private Dining Room — Upper Level
  • Total Sq. Ft.: 240
  • Banquet Capacity: 8
  • Reception Capacity: 8
Private Dining Room — Lower Level & Pre-function
  • Total Sq. Ft.: 334
  • Banquet Capacity: 16
  • Reception Capacity: 50
Full Buyout
  • Banquet Capacity: 115

Menu

Appetizer

GNOCCHI MAC AND CHEESE
basil, sundried tomato, mozzarella, white balsamic reduction (v)

Entree

BRAISED SHORT RIB
avocado, beehive’s red butte hatch chile cheese, chimichurri
blackened brussel sprouts, tajin lime sauce

Dessert

WARM BREAD PUDDING
challah, pumpkin spiced custard, sweet action’s salted butterscotch ice cream