The Best Denver Restaurants from Triple D

If you're planning a trip to Denver, put Guy Fieri's favorite stops on your must-try list.

Photo By: Citizen Pictures

Photo By: Citizen Pictures

Photo By: Citizen Pictures

Photo By: Citizen Pictures

Photo By: Citizen Pictures

Photo By: Citizen Pictures

Highland Tavern

Visit this neighborhood bar for some "outrageous" bites. Guy appreciated the Tavern Tots and the Bombshell Sammich with house pastrami, Swiss cheese, a fried egg, slaw and brown mustard on rye bread. For some crunchy deliciousness try the pork rinds, which Guy said were the best he has ever had.

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Atomic Cowboy

The Atomic Cowboy is home to both the Denver Biscuit Co. and Fat Sully's Pizza. Guy enjoyed the flaky Elmer biscuit sandwich with smoked pork butt and homemade barbecue sauce. At Fat Sully's, Guy loved the crunchy thin crust of the huge 26-inch pizza, which is made to order.

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Dae Gee Korean BBQ

Given Colorado’s food scene, Guy was certain he could find an “off-the-hook” Korean barbecue spot. Dae Gee (which means “pig” in Korean) did not disappoint. The crowds flock here for the Unlimited Korean Barbecue, which features a mouthwatering array of meats and sides (beef bulgogi, chicken bulgogi, kimchee pancakes, fish cakes and more). “Outstanding,” Guy declared of the feast.

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Cafe Brazil

This funky little spot serves up contemporary South American dishes filled with fresh, vibrant flavors. Diners head here for favorites like the bolinhos, a Brazilian snack staple that had Guy hooked. Mashed sweet potatoes, shrimp, eggs, two Spanish salumi and three types of cheese are kneaded together (along with red chile flakes and Sriracha for some kick), then formed into balls and deep-fried.

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Tocabe An American Indian Eatery

Tocabe is neither a diner nor drive-in nor dive. Yet Guy still visited it on Triple D because of the off-the-hook hominy salsa. Tocabe brings a modern interpretation to American Indian food for lucky Denver locals -- the fry bread, bison ribs and overflowing Indian tacos are all must-tries.

Learn More: Tocabe: An American Indian Eatery

Biju's Little Curry Shop

Guy couldn’t help but munch on this restaurant’s staple ingredient: fresh curry leaves that are blended with a heat-packed combo of spices and chile peppers to create the robust base that starts off all the South Indian bowls served here. Diners can choose from beef, chicken and vegetarian options.

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Hops & Pie

With a name like Hops & Pie, it's no shock that this Denver joint specializes in beer and pizza. However, Guy was caught off-guard by one of the menu items — the beer-braised brisket pie. His verdict was that the dough was ''just remarkable,'' and the contrast of flavors (think brisket, bacon, pickled jalapeno and caramelized onion) was ''dynamite.''

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Maria Empanada

Chef-Owner Lorena Cantarovici moved from Argentina with $300 in her pocket and a craving for her homeland’s empanadas on her mind. In 2011, she opened this spot and now cranks out up to 1,500 empanadas per day. These dough-wrapped beauties come stuffed with a flavorful filling of seasoned ground beef, onions and red pepper. “It’s light … simple; that’s what an empanada’s supposed to be,” Guy declared.

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Most bars in Denver have some kind of hamburger, but Prohibition offers a dish that's a little more unique and upscale than the norm — a balsamic braised short rib burger created by Head Chef Toby Prout. The juicy, slow-cooked rib quickly earned Guy's seal of approval.

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Steuben's Food Service

The place used to be an auto garage, but now it's a neighborhood restaurant serving up everything from Southern to Italian favorites. Guy adored the overflowing lobster roll, while customers enjoy the hand-cut fries, roasted chicken and ribs with meat so tender that it just falls off the bone.

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Sam's No. 3

Guy swung by on Triple D to visit a viewer favorite, Sam's No. 3 Diner. The signature Kickin' Green Pork Chili is served on everything from fries to burgers to the beloved Kitchen Sink Burrito. Warning -- this burrito's packed with bacon, ham, sausage, mushroom, green peppers and even gyro meat.

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“Not your average Greek restaurant by any means,” Guy declared of Axios, where owner Telly Topakas draws on traditional recipes from the motherland and tweaks them with modern touches (think lighter dishes without so much oil). “Where has that been all my life?” Guy asked of the exquisitely charred lamb ribs, which are paired with roasted garlic-and-feta mashed potatoes, onions, leeks, mushrooms and fennel.

Learn More: Axios