New Restaurant Cheat Sheet: March 2025 Report
A decorated Denver chef moves in to Cherry Creek, the bagel shop that dares to do a kaiseki menu, and the Asian dessert shop that gets Gen Z marketing.
Good afternoon. The past few days have been a wild ride to say the least.
I’ve been trying to disconnect from reality by binge-watching a ton of mindless TV. Specifically, two shows that absolutely no one will be talking about. The first is Extraction, a reality show where amateur survivalists are left in the woods. The only way they can be pulled out is if their family members “extract” them. The second is The Floor, an American quiz show hosted by Rob Lowe that’s filmed in Ireland. If this is not a recipe for brain rot, I don’t know what is.
Here’s what’s in today’s newsletter:
9 new Denver restaurants you should know about
4 links that made me laugh, cry, or say waahht?
One final craving (did someone say black sesame?)
9 new restaurants you should know about
As I announced in last month’s newsletter, I’m keeping a list of every new and upcoming restaurant opening in and around the Denver area. Here’s a cheat sheet of nine new restaurants that opened in the last month that I think you should know about:
New concepts
Alteño - Cherry Creek: Acclaimed chef opens for business in a tony Denver neighborhood. Alteño, the latest concept from Johnny and Kasie Curiel, opened earlier in March on the ground floor of the Clayton Hotel and Members Club in Cherry Creek.
I got an invite to check out the restaurant the other week and found the 94-seat space, which is larger than any of their previous restaurants, like two distinct yet complementary worlds. Up front, the bar area has a fem-coded coastal vibe, with a tile-backed 12-seat bar beneath a circular light fixture made of textured glass discs, reminiscent of seashells.
While the Curiels’ first establishment, the Michelin-starred Alma Fonda Fina, paid tribute to Johnny's mother's home cooking, Alteño is inspired by his father's passion for live-fire cooking and the bold flavors of the rugged Jaliscan Highlands. This influence is reflected in the design of the main dining room, which has a more masculine feel. Dark semi-matte tabletops, beaded lampshades, and black suede strips along the walls evoke the fabric used in high-end charro outfits worn by Jalisco's cowboys.
Signature items include jalapeño cornbread, which Johnny recommends spooning out and slathering with huitlacoche butter. If I could only recommend one dish, it would be the ribeye taco, with its meat wrapped in a crispy queso Chihuahua shell that cracks into shards when you bite into it. While the hearty mains are satisfying, saving room for dessert is advised. The sweets menu features exceptional flan and flourless chocolate and tres leches cakes.
Despite being open for just a few weeks, reservations have been hard to secure. But that shouldn’t stop you from dropping by: the entire bar and outdoor patio (48 seats total) are reserved for walk-ins.
The Counter at Odell’s - LoHi: Bagel shop moonlights as a high-end tasting menu on the weekends. Since opening last October, Odell’s has been a gourmet bagel shop, serving naturally leavened bagels with a golden, chewy crumb that are even better in open-faced sandwiches. After my first visit at the end of last year, I noted that the space – featuring a continuous wooden L-shaped bar – seemed perfect for a chef’s counter. It turns out, I was on to something. While not technically a new restaurant opening, the launch of The Counter at Odell’s introduces a completely new menu and service style to the space Miles Odell designed for his culinary concepts. As of two weekends ago (March 28), they now offer a $150, multi-course kaiseki tasting menu Friday through Sunday nights.
Odell, who has several years of experience working at Michelin-star restaurants in the US and Japan, always envisioned a composed dining experience for the space, which is why the counter was there from the start. Westword reports that the menu will change weekly and based on photos of previous weeks’ menu, guests can expect a strong focus on seafood, with the main progression centered around nigiri sushi.
While Odell’s experience and talent give The Counter a strong shot at success, the pessimistic side of me can’t help but wonder if Denver diners will support an independently owned high-end sushi spot. We’re in a super weird moment right now where longtime local staples like Sushirama, Sushi Sasa, and Sushi Ronin have recently shuttered, while slick established sushi concepts – like LA-based Sushi by Scratch, which opened in January, and Austin’s Hai Hospitality, which will open Uchiko in Cherry Creek as early as December 2025 – are making their debut. I know most diners don’t really care about who owns a restaurant, just as long as it’s good, but it sure would be nice if homegrown concepts are able to thrive like those coming in from elsewhere.
Eloise at Avanti F&B Denver - LoHi: Bringing restaurant-quality bistro fare to the food hall. After a two-month renovation and temporary closure, the first floor of Avanti F&B in LoHi has reopened with new concepts, including Farang Thai Kitchen and Pizza Bandit. Of these, Eloise appealed to me the most. Quincy Cherrett transformed his stall, which previously housed his 22 Provisions sandwich concept, into a spot billed as an “American bistro,” offering items like housemade pasta dishes (pomodoro, beef bolognese) and moules or steak frites.
The pricing at the stall, with most items in the mid to high teens and steak frites at $22 as the priciest dish, is in line with other spots at Avanti. However, the concept and execution seem to target a slightly different crowd – diners looking for a more refined experience typically found in standalone sit-down restaurants. I tried the beef bolognese, which came in a generous portion, perfectly tossed and sauced. When I DMed Quincy about the sauce, he mentioned it takes about 4-5 hours to cook down to get a rich, concentrated flavor. It’s finished with grated Parmigiano Reggiano and fresh nutmeg. The dish felt elevated without being too fancy for the casual food hall setting. It’s a great spot for a casual date, offering a “nice” meal without the $75+ price tag, which is becoming increasingly rare to find.
Fun fact: the name "Eloise" is a dedication to Quincy’s sister, who loved the Kay Thompson children’s book series of the same name, in which the main character lives in a hotel. Growing up, Quincy and his sibling moved frequently due to their father’s job with Four Seasons, often living in the properties while searching for a permanent home, which made the book series particularly meaningful to her. It's worth noting that this Eloise is not to be confused with a recently announced cafe and deli project coming from Lula Rose owner and Good Bread co-owner Oliver Miller-Finkel. That Eloise, named after a beloved pet dog, is set to debut on Tennyson Street in "late spring 2025."
Bars, cafes, and coffee shops
TropiTai Delights - Lakewood: A Gen Z-friendly marketing strategy got business going. The flavors and items at this Lakewood dessert shop are shaped by owner Trajan Pei’s background as the son of a Hong Kong-born dad raised in Hawaii and a Taiwanese mom. On the menu, shaved ice in flavors like wintermelon, lychee, and passion fruit guava, sit alongside a variety of customizable boba teas (fruit, milk, and yogurt styles).
What really sets this spot apart, beyond its enthusiastic customers that consistently leave 5-star Google reviews, is how they’ve mastered low-cost viral marketing that breaks through on social media. Starting earlier this year, Trajan began releasing a series of Instagram Reels documenting his journey as a first-time restaurant owner. Many of these videos, which embrace a Gen Z aesthetic, racked up tens of thousands of views. Think confessional, straight-to-camera moments mixed with comedy sketches that jump to awkward scenes, like blurred shots of him sitting on the toilet or extreme close-ups of his (clothed) posterior while making drinks.
When I chatted with Trajan about this approach over DM, he said he wanted to avoid the “corporate” content that most businesses churn out. For him, this style felt natural, helping to humanize the restaurant and create a real connection with customers. Plus, it serves as a creative outlet to stave off burnout. Trajan, who is passionate about videography and films and edits the videos himself, keeps a running list of ideas, finding inspiration from other creators in terms of editing styles, shots, and trends.
For some of the videos that performed well organically, he boosted those as ads to get more eyeballs on the brand. The social-forward marketing strategy has already shown some early success. They were slammed during the first few days of opening, leading to an unplanned nine-day closure due to running out of inventory. (They reopened on March 13.) While Trajan says the business isn’t breaking even just yet, an online following has translated into customers, with most customers saying they discovered the shop through social media.
Larimer Liquors - RiNo: The first indicator we’re entering a low-cost bar era. The way things are going this year, folks are going to actively be seeking affordable places to gather when they’re not splurging on special occasion meals and outings. That’s why it feels like perfect timing for a no-frills, Midwestern-themed bar like Larimer Liquors (which, by the way, is a bar, not a liquor store) to make its debut. The floors are bare concrete, and the amber-colored glass pendant lights hanging from the unfinished ceiling give off serious old-school Pizza Hut vibes. The wood-paneled walls and thrifted bar paraphernalia feel straight out of a 1970s home basement bar. It’s less about creating the perfect backdrop for your latest IG post and more about pulling up a generic bistro stool and kicking back drinks with pals.
Co-owner Sudhir Kudva, along with several other partners in the bar, has a strong track record in the Denver bar scene, also owning the Marigold and 715 Club in Five Points, among other spots. Draft beers range from $4.50 to $7.50, with options like Howdy Beer, Coors, Shiner Bock, Voodoo Ranger, and Stem Ciders on tap. During happy hour (every day from open to 8pm), all drafts, cans, bottles, and well drinks are $1 off. Non-alcoholic options are limited to bottled or canned choices, including one NA beer (Athletic Golden Ale), mineral water, grapefruit soda, or RedBull.
Littleton Brewing Company - Littleton: Giving the ‘burbs something to cheer about. After three years of development, father-son duo Troy and Ray Beer (yes, that's their real last name), have finally opened doors on a new brewery space that they transformed from vacant lot, to multi-level biergarten. The brewery, which welcomed its first guests on March 15th features a spacious front patio that leads into a ground-floor area, where you'll find polished picnic tables and a full view of the brewing facilities. The rooftop patio offers sweeping mountain views and is sure to become a prime summer hangout spot for Littleton locals.
LBC's master brewer, Wayne Waananen, is passionate about using locally sourced grains and works with the family-owned Root Shoot Malting in Loveland. The draft list is packed with a wide range of LBC beers, from lagers to stouts. If you’d like to take some brews home, the main floor features a to-go fridge with a selection of six-packs available for purchase.
For all my non-drinkers, the NA beer options are sourced from Best Day Brewing in Sausalito, CA. The food menu offers a variety of delicious options, including burgers, hot dogs, and made-to-order wood-fired pizzas.
Expansions
Olive & Finch - Union Station: Filling the void for travelers, families, and healthy eaters. Similar to Leven (one of last month’s newsletter highlights), Mary Nguyen’s Olive & Finch is in growth mode. They recently opened a Finch on the Fly at DIA, and another location is set to open a new Olive & Finch in the Performing Arts Complex, likely in Q2. Thanks to a close partnership with the city, they were able to launch this new spot in just six weeks – a breakneck pace that most restaurateurs and developers would envy.
One of the major perks of the Union Station location, for me, is the extensive grab-and-go market offering pre-packaged sandwiches, salads, and fresh snacks – something that’s been missing far too long from the transportation hub and will be a game-changer for travelers looking to grab some food before hopping on a train or bus. Additionally, I see this as a big win for downtown residents, especially older folks or families, where nice, affordable sit-down dinner options within walking distance are limited. While O&F doesn’t market itself as a health food chain (although cold-pressed juices are on the menu), its dishes are on the healthier side – packed with veggies and fresh ingredients, making it a satisfying choice for anyone craving a wholesome, hot meal. Best of all, dinner entrées are all under $20.
When I came in for a hosted meal, the garlic-roasted half chicken didn’t initially catch my eye, but one of the managers recommended it as his favorite. I’m glad I took his advice – the chicken was delicious, served in a flavorful herbed broth with potatoes and cabbage. It was huge and a steal at just $19. Paired with an appetizer like the roasted veggies, it makes for a great dinner for two at just $35.
If you're standing in front of the station, the location is easy to spot — just look for the yellow umbrellas to the right of the main entrance.
Tasty Pot - LoHi: The mystery of the long awaited hot pot shop is now over. Little did I know, when I posted a blurry photo of the outside of the Tasty Pot in LoHi to my Stories, I'd be sucked into a food-opening mystery. A ton of you DMed me, completely stressed, asking what was going on with the location, which had been announced back in August of last year. I received reports that the “coming soon” sign had been up since last summer, with no indication that it’d ever open.
Well, I’m happy to report that the dramatic saga of the LoHi Tasty Pot has finally come to a close. They officially opened doors on the location on Sunday, March 30th, for a week-long soft opening, and had their grand opening this past Sunday, April 6th.
Tasty Pot, which has over 50 locations across the US and Canada (including one in Aurora), has a model that is especially appealing to diners who prefer not to share. The chain offers Taiwanese-style individual hot pots, giving diners the freedom to customize their sauces and ingredients to their liking.
Nana’s Dim Sum & Dumplings - Central Park: The Chinese dim sum chain dominating Denver. In less than two years, Nana’s Dim Sum and Dumplings has rapidly expanded, opening three locations in quick succession: one in LoHi (Tejon St), another in Aurora (South Havana St), and a third in Boulder (13th St). The Central Park location, which held its grand opening on March 27th, marks the fourth. There are also three more locations in the works: Parker (April), Colorado Springs (May/June 2025), and Golden Triangle. So no matter where you live in Denver, there’s now a pretty good chance there is a Nana’s near you.
I’ve mentioned this before, but my unpopular opinion is that when you visit Nana’s, you should focus on everything except the dumplings. While the variety they offer makes it a great place to try different options, I prefer exploring other sections of their extensive menu. The vegetable dishes — like the Chinese broccoli and stir-fried green beans — are delightfully crisp and vibrant. For something with a bit of kick, the spicy cucumber salad is a must-try. The pan-fried pork buns are perfectly plump and irresistibly delicious. If you’re like me and love noodles, the stir-fried udon is definitely worth ordering. Share it with the table, along with an order of their massive sweet rice shu mai. The layout of the restaurant is also perfect for large groups, so if your group chat is in the mood for dim sum, Nana’s might fit the bill.
That’s all for this month’s cheat sheet. If you still want more, you can check out my full list of everything that opened up since the start of the year. If I missed an opening, let me know so I can add it.
4 links that made me laugh, cry, or say waahht?
Why did Le Veau d’Or’s bar manager flirt with the idea of taking a job at Hillstone? Punch
The answer is simple: $90K a year to start, full benefits, and PTO. But in the end, her passion for owning her own bar program and being part of the management team outweighed her desire for stability and a predictable future.
The owner of Ben & Jerry’s and Magnum is ditching its sweetest business as America falls out of love with ice cream Sherwood
According to USDA data, the ice cream and frozen desserts industry has been shrinking for nearly 50 years, while yogurt and cheese continue to thrive. In addition to Americans counting calories more (and using Ozempic), Big Ice Cream is a notoriously seasonal business with high fixed costs, such as maintaining millions of freezers worldwide. An off summer season can tank the entire year’s budget.
Eating Your Way Through Europe. Or Anywhere, Really. NYTimes
When traveling abroad, many people seek out the hottest food purveyor in town: the local grocery store. Supermarket tourism – and the entire online ecosystem around it – reflects a desire to experience what locals do and discover what the country to country differences reveal about values and culture.
Adjust your disgust Aeon
Psychologically, disgust helps protect us from eating rotten or contaminated food and avoiding physical harm. But it also prevents much of the world from eating what scientists consider some of the most sustainable food sources on earth: insects. Here’s an argument for getting over our food fears.
One last craving
I got sent a lot of heart eye emojis when I posted this Black Sesame Cheesecake from MAKfam to my IG Stories. Aimee Zheng, who also pops up around town under the brand Panda Bao, created this beauty of a dense dessert that features a graham crack crust (with sesame seeds) with whipped peanut butter frosting. Both seasame and peanuts have nutty undertones and they work really well together for this dish. Every single person at my table of six was raving about this one!