Clayton Hotel & Members Club

Restaurants nearby

• Alteño Slightly moody with statement lighting and a vibe-y ambience, Chef Johnny Curiel's vibrant spot taps into his roots in the Jalisco Highlands of Mexico. Inspired by the rustic dishes of his upbringing and the regional flavors of Los Altos, Alteño offers a fresh, thoughtful take on traditional Mexican cooking—think bold flavors and a clear respect for regional ingredients. The menu moves from bright seafood and raw plates into soulful appetizers, tacos and larger-format entrees meant for sharing. You’ll find everything from aguachile and carne apache to roasted sweet potatoes, tacos packed with 35m
• MAKfamBib What began as a pop-up back in NYC, where owners and married couple Doris Yuen and Kenneth Wan first met, and then became a stall in a Denver food hall, is now at last a full-service restaurant. The winsome, colorful space and the compact menu both celebrate the pair's Chinese American roots, both having been raised by immigrant families who worked in restaurants. Fried crab and cheese wontons and hand-shaped chicken and chive potstickers are inspired by Chinatown favorites and takeout staples, made with particular care and big flavor. Chicken wings with a spicy, tingly málà seasoning are favo2.8km
• Barolo Grill Here you'll find one of Denver's most esteemed and longstanding fine dining establishments, which keeps a loyal stable of regulars thanks to its singular hospitality and finely tuned, flavorful take on Northern Italian cuisine. The service is among the warmest and most knowledgeable you'll find anywhere, a fact that surely owes something to annual staff trips to Europe. The team is only too glad to provide expert assistance plumbing the depths of one of Colorado's most impressive wine lists—which encompasses a nearly biblical amount of the restaurant's namesake—to match a menu that might inclu709m
• Margot★ Michelin After years spent as an esteemed pop-up, Chef Justin Fulton’s passion project has found a permanent berth at a cozy eight-seat counter tucked inside a larger shared space. Offered as a contemporary multicourse tasting that follows the seasons, his signature cuisine is both global and distinctly Coloradan, taking inspiration from local ingredients while weaving together wide-ranging influences. Examples might include airy Parisian gnocchi bathed in a luxurious sauce of mascarpone and caviar, or impeccably cooked dry-aged duck breast matched with cherries and a rich, subtle truffle jus. Individu4.1km
• Kizaki★ Michelin Going back more than four decades, Chef Toshi Kizaki has been a veritable trailblazer of Denver’s sushi scene, but even now in his seventies, he’s not content to rest on his laurels. In a culmination of his long career, he now raises the stakes with this luxurious counter, bringing a new echelon of omakase to the Mile High City. Blending traditional edomae techniques and creative modern flourishes, the extensive menu alternates between small dishes like gorgeously marbled black-and-white sesame tofu and nigiri carefully crafted by Chef Kizaki himself. Exceptional ingredient quality is a given 4.1km
• Olivia Partners Ty Leon, Austin Carson and Heather Morrison bring their talents to bear at one of the city's hottest tables, respectively overseeing cooking, beverages and warm hospitality (Morrison's daughter is also the restaurant's namesake). House-made pasta occupies the bulk of the menu, from bronze-die extruded gemelli with Umbrian sausage and pecorino cream, or hand-shaped tortellini filled with braised duck. The offerings range from fairly traditional, like the tagliatelle Bolognese, to inventively globe-trotting, as in ricotta gnocchi paired coconut lobster bisque and black garlic, but asser1.8km
• La Diabla Pozole y MezcalBib This Larimer Street spot from chef Jose Avila is no fuss and no frills but all heart. Inside, it's equal parts cozy and colorful with dark, unpolished wood floors and vibrant walls. In case the name didn't give it away, pozole is the star of the show. They feature the typical rojo and verde broths as well as white, black (with a smoky char from roasted chilies) and vegetarian—eschewing pork for mushroom and chayote. It's an impressive take on a Mexican staple. Customize the protein and opt for the tender and flavorful pork, and order a mezcal from their extensive selection. Should pozole not c4.8km
• Guard and Grace Guard and Grace occupies an enviable location at the base of the 56-floor Brookfield Building in downtown Denver. Expectations at this restaurant in one of the city's tallest skyscrapers are deservedly high, as this ultra-sleek space delivers day and night. The vast space is stunning, with an oak fire roaring in the open kitchen, a floor-to ceiling wine room and a sophisticated blend of modernity and rusticity. Steaks are the obvious draw but a full seafood bar is a close second. Artichoke and spinach dip is a rich and flavorful starter before tucking in to filet mignon with lime smashed potat4.2km
• Marco's Coal-Fired Set in the shadow of Coors Field, Marco's takes pride in being the only spot in Colorado to be certified by the Associazione Verace Pizza Napoletana—a stamp of approval from the Italian birthplace of this beloved foodstuff. The crust alone makes a strong case, made with flavorful, hand-stretched dough, expertly fired in a traditional oven, with beautifully blistered, flame-kissed edges, but the quality of the toppings impresses as well, from San Marzano tomatoes, to prosciutto di parma, to aged pecorino. No substitutions are allowed on the Neapolitan pies, but non-traditional offerings will gi4.8km
• Ukiyo Tucked in the basement of a restaurant and only accessible through an unmarked alleyway door, Ukiyo has a classic speakeasy feel. With just two seatings nightly, this secretive spot serves a multicourse tasting menu rooted in Japanese technique but layered with bold influences from Southeast Asian and Peruvian cuisines. Global influences are seen in starters like focaccia bread with tom yum butter and dishes like raw black seabass with Peruvian pepper sauce atop a shiso leaf. Nigiri is at once traditional (think otoro with scallion and ginger) and iconoclastic (minced chicken with lemongrass a4.8km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.