Denver, US

The first surprise at Beckon is that what looks from the outside like a suburban bungalow contains an 18-seat chef’s table arranged around a horseshoe counter under a vaulted ceiling. The second is that chef Duncan Holmes has introduced Denver to outside influences (pre-paid tasing menus; new-Nordic cooking) and Coloradans are lapping it up; the restaurant beckons diners from far beyond Denver’s city limits. Holmes worked as culinary director of Boulder’s Frasca Food and Wine and has spent time spent in kitchens in Napa, San Francisco and Scandinavia, the latter being the most obvious influence in arresting pairings of veg with vivid accompaniments, a sparing use of meat and fish, wine pairings that are as important as what’s on the plate and meals that end with a toast of aquavit.

Key Information


2843 Larimer Street, Curtis Park, Denver, Colorado, 80205