At Denver Restaurant Week, there’s a menu for everyone
Calling all foodies, it’s officially Denver Restaurant Week.
Starting March 6, the Mile High City turned its focus to the food and beverage industry, with 335 restaurants rolling out new menus in celebration. Those numbers are up from last year’s 315 participating restaurants, which generated more than $19 million in sales.
"That week is huge for our restaurant community, driving traffic and helping restaurants fill seats during an otherwise typically slow time,” said Denise Mickelsen, vice president of communications at the Colorado Restaurant Association and Foundation.
Denver Restaurant Week, which any interested local restaurant can join, showcases a variety of cuisines through a tiered pricing system — $25, $35, $45 or $55 for a multi-course meal. As Colorado continues to lean into fine dining experiences, the 10-day event hopes to bring diners out of their homes during the slower season and into restaurants they’ve never tried before.
“In its 22nd year, we are thrilled to have chefs who have participated since day one, as well as brand new restaurants who are participating for the first time," said Taylor Shields, director of PR and communications at the CRA.
According to 2025 data, Colorado menu prices are 5% above the national average, which makes Restaurant Week’s often deal-centric menus even more valuable to Denver diners. Rocky Mountain PBS hit the streets to try meals at each of the different price points to see how this year’s Restaurant Week deals are looking.
$25 - Mecha Noodle Bar
First stop, RiNo. Mecha Noodle Bar, tucked into the bustling Walnut Street, is opting for the lowest price point to make their Asian food selections more accessible. The restaurant’s three-course menu featured a selection of appetizers, multiple noodle and rice dishes, and a banana pudding to finish. General manager Frank Quaranta hopes that Restaurant Week brings in new customers and raises awareness of the restaurant, especially since they are competing with the more established locales in the RiNo area.
“People still don’t totally know we’re here,” Quaranta said. “We need to focus on establishing ourselves, and this week is an amazing opportunity to do that.”
Mecha is one of the few $25 options that isn’t a "fast casual” option. Quaranta said participating in the lowest price bracket will set them apart from other restaurants who are creating menus for the higher price points.
“For restaurants, this week is everything because it highlights a new consumer base that maybe wouldn’t check out restaurants in this neighborhood,” Quaranta said. “It also democratizes food for a week because the prices can be so inaccessible to some.”
Quaranta believes Restaurant Week is the single best way to engage in the Denver food scene and said he attends as an individual each year. He’s looking forward to trying some new places this year.
Mecha is preparing for more than 100 reservations over the course of Restaurant Week, with the kitchen and staff buzzing to prepare. The green beans — one of the appetizers on the Restaurant Week menu — are a must-try.
$35 - Holey Moley
A mini golf joint might not be the first place that comes to mind when looking for a meal, but downtown’s Holey Moley poses the question, “Could this meal be a little more fun?”
Kete Blonigen, event sales manager at Holey Moley, is shepherding the establishment’s very first go at Restaurant Week. In addition to the special menu, diners will also get a nine-hole round of mini golf along with their meal. This, according to Blonigen, is the essence of what Holey Moley is all about.
“We want our food to be as fun as our golf,” Blonigen said, gesturing toward the waffle fries plated in a mini-shopping cart. “We’re all about showing people a good time when they come through the door.”
Blonigen has spent 20 years in the Denver restaurant scene, and knows how vital Restaurant Week is to the industry. Having experienced the slow season from many angles, Blonigen said the boost in sales greatly helps the servers, back of house, bartenders and overall morale for the restaurant as a whole. What does a veteran of the industry have to say about the Denver restaurant scene? Turns out it’s all about wings.
“Denver has a thing for wings,” Blonigen said. “It’s why it’s on our menu for Restaurant Week. Denver loves an order of chicken wings.”
The three-course menu available on the green features a burger and fries, wings, and churros for dessert. Combining the classic comforts of American fare with the whimsy of mini golf makes Holey Moley a great option for those who are looking for a meal and an activity.
$45 - Linger
Across I-25 in the Highlands, a former mortuary now serves as the home of Linger, which is offering at $45 menu — more affordable than a meal might typically be at the restaurant.
“Restaurant Week allows us to hit a different group of people who might not come to the restaurant regularly,” said Marissa Caruana, operations chef at Linger. “If someone can try one of the restaurants at this price point, they’re more likely to decide to come back and have the full experience.”
Caruana wanted to create a Restaurant Week menu that spoke to the unique energy of Linger — that energy being international street food offerings. The restaurant likes to experiment with flavors from around the world. This experimentation includes traditional styles and offerings, as well as twists on classics. One of those twists, featured on the Restaurant Week menu, is a caesar salad made with Chinese broccoli.
“We don’t skimp on portions during Restaurant Week,” Caruana said. “That’s why we’re really excited to be offering something at that $45 price point, because you’re really getting a bang for your buck.”
The three-course menu at Linger includes bao buns (made in-house), fried trout and bacon-wrapped dates. For dessert, a Dubai chocolate bomb — pistachio mousse with blood orange on the side. The international street food journey is not to be missed.
$55 - The Velvet Cellar
The final stop on the Restaurant Week grand tour took Rocky Mountain PBS to a busy corner between Union Station and Ball Arena. The Velvet Cellar, an upscale restaurant with a Southern Gulf Coast influence, offers a menu with a personal touch.
“The Velvet Cellar is really a love letter to our owner’s mother,” said general manager Sarah Weideman. “He loves to bring in his family’s recipes and incorporate them into the menu.”
At the highest price point, guests can expect three courses of starters made from scratch (including house-made cheeses), as well as a mix-and-match of smaller plates (chicken lollipops, anyone?). Weideman said the Restaurant Week menu is about showcasing all the menu items their team makes from scratch, many of which use locally sourced ingredients.
“Especially when it comes to our meats and seafoods and produce, we are getting as much of that as we possibly can from Colorado,” Weideman said. “In the summers, you’ll see our chefs at the local farmers’ markets.”
With its proximity to major tourism hubs, The Velvet Cellar is fortunate to see first-time customers somewhat regularly, but Weideman said Restaurant Week will allow a new wave of customers to experience the fine dining they have to offer. Weideman, who has worked in restaurants for several years, said Restaurant Week is a way to get to know Denver as a city.
“Denver is getting bigger every day, so by participating in Restaurant Week, you’re able to explore neighborhoods you don’t typically go to,” Weideman said. “Plus, it’s a chance to support all the amazing local businesses in town.”
Denver Restaurant Week runs March 6-15. Explore participating restaurants here.
Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. To read more about why you can trust the journalism of Rocky Mountain PBS, please visit our editorial standards and practices page.
