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Helping to put Tennyson Street on the map when it opened to instant raves in 2010, this craft beer and pizza parlor has held its edge with a menu that goes well beyond the norm. It starts with a hefty list of custom ingredients for topping New York-, Sicilian-, or Detroit-style sourdough crusts: Think smoked tofu, ham hock, blue cheese, and chipotle honey. It continues with the Artisan Pie of the Month, which could feature mortadella, provolone, green olives, and giardiniera à la a muffuletta or Sunday supper–style meatballs, dollops of polenta, caramelized onions, and balsamic reduction. And then there’s the slice of the day, which might be a play on crab rangoon or street tacos. Throw in an ever-rotating taplist, and the options are truly near-endless.
Thomas Kolicko The Greenwich Link Despite the name and the Big Apple–inspired decor, Delores Tronco’s urbane RiNo haunt doesn’t do New York–style pies. What it does do, however, is fabulous, from the chewy, well-structured sourdough crust made with single-mill grain and the housemade mozzarella to smart topping combos like Brie, speck, arugula, and balsamic or Gouda, crescenza, and mushroom conserva.
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Where to Dine in the RiNo Neighborhood Bar Dough Link Only good things can come from a tiled oven as drop-dead gorgeous as the one at this LoHi haunt. And so they do. The pizzas here aren’t too fussy, just crafted with care to pair with drinks that exude Italian style, from spritzes and Negronis to glasses of little-seen varietals like Zibibbo and Caprettone: Seasonal specials featuring bay scallops, grana padano, chili oil, and chives might crop up in autumn, giving way to ricotta di bufala, kale, Castelvetrano olives, and garlic oil in spring. Come brunchtime, try the breakfast pie with eggs, potatoes, fennel sausage, and hollandaise on for size. Book a table: Capital One Dining*OpenTable * Book primetime tables set aside exclusively for eligible Capital One customers. Capital One Dining is the presenting partner of the Eater app.
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Where to Go for Italian Food in and Around Denver Blue Pan Pizza Link Operating two other branches in Congress Park and Golden, this West Highlands specialist in Detroit-style pizza has won international competitions with some of its creations, baked in square steel pans that yield caramelized, cheesy edges. Among the prize pies is the Parma Italia, which features both parmesan and prosciutto from its eponymous region as well as sopressata, burrata, arugula, and garlic olive oil and the Brooklyn Bridge, graced by cupping pepperoni, Italian sausage, ricotta, fresh garlic, and oregano.
Ruth Tobias/Eater Redeemer Pizza Link As the dynamic duo behind beloved pasta joint Dio Mio, Alex Figura and Spencer White know a thing or three about dough, and they’re proving it at this pizzeria down the block from their flagship in RiNo (complete with an alley window for service by the slice). Natural leavening and a 72-hour fermentation process yields just the right amount of crunch, give, and tang, while toppings like aged Gouda, soy-pickled mushrooms, and pink peppercorns add extra flash; imaginative weekly specials might involve both butter-poached white asparagus and roasted green asparagus, preserved lemon ricotta, and Green Goddess dressing or house-corned beef, Sichuan-spiced sauerkraut, Guinness beer cheese, and Fresno peppers.
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Where to Dine in the RiNo Neighborhood Cart-Driver Link For its Euro-cool vibe as well as its wood-fired pies, this tiny dynamo housed in a RiNo shipping container has mojo to spare. In addition to crowd favorites like the namesake Cart-Driver with mozzarella, sausage, kale, and chili flakes and the clam pie with littlenecks, pancetta, roasted garlic, and cream, it whips up market specials on the regular — take the fall special with pumpkin and yam puree, chèvre, spicy coppa, roasted green peppers, sage, and balsamic glaze. Snappy cocktails and geeky wines add to the allure.
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The Ultimate Guide to Late-Night Dining in Denver Marco's Coal Fired | Ballpark Link Mark Dym opened the first pizzeria in Colorado to be certified by the Associazione Verace Pizza Napoletana, the international regulatory body for proper Neapolitan methods, in the Ballpark neighborhood back in 2007. So while it also offers New York–style pies — including one topped with its famous limoncello-marinated chicken — first-timers should start with any of the tributes to pizza’s birthplace, graced with ingredients like mozzarella di bufala, crema di tartufo, and pistachio pesto. (For those in the DTC area, there’s a second location in Englewood.)
Marco’s Coal Fired Jovanina’s Broken Italian Link Nothing like eating pizza by candlelight. This Italian date-night go-to in LoDo only offers three to choose from, but they’re all as well-designed as the atmosphere is romantic — be it the signature (and nicely spicy) fennel sausage pie with smoked mozz, caramelized onion, and Calabrian chili crunch or the fancy twist on a Margherita with burrata, arugula, and garlic-parmesan chips. Book a table: OpenTable
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Where to Go for Italian Food in and Around Denver Pizzeria Leopold Link The seats at the bar of this Lakewood successor to Deli Italia are the best in the house, offering an unobstructed view of pie after pie being assembled from start to finish — and what a finish it is, courtesy of beautifully blistered crusts that glisten with a brush of olive oil beneath the likes of garlic sauce, speck, spinach, and pepperoncini or goat cheese, roasted eggplant, arugula, and balsamic reduction.
Ruth Tobias Gusto Link Lon Symensma’s Italian concept in Sloan’s Lake offers six pizzas, but there’s absolutely one to beat: the Amalfi pie. Topped with pecorino, creamy ricotta, Calabrian chili paste, and best of all, slices of confit lemon, it’s a sunny, tangy ticket to its namesake coast.
Ruth Tobias White Pie Link Though fraternal owners Kris and Jason Wallenta, who also run Dos Santos around the corner, opened this cozy Uptowner in honor of the New Haven–style parlors they grew up around in Connecticut, their menu is anything but beholden to tradition, East Coast or otherwise. Pies here come topped with everything from mashed potatoes, bacon, and candied walnuts to butternut squash, pumpkin seeds, and romesco sauce to Brie, Swiss, garlic crème fraîche, and smoked salt — and, with their distinctly irregular-shaped crusts, they look as well as taste as intriguing as they sound.
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10 Places To Sip on Frosé This Summer in Denver Benzina Link Everything about this East Colfax haunt, housed in an old muffler shop, is stylish, including its pies. Chewy at the edges, so thin yet well-structured as to defy physics at the center, the crusts are artfully layered with all the good stuff: local ham, caciocavallo, artichokes, and olives, say, or taleggio, maitake and shiitake mushrooms, and black-garlic fonduta.
Ruth Tobias Little Arthur’s at Out of the Barrel Taproom Link Bursting onto the Denver dining scene with a hugely successful pop-up hoagie shop, AJ Shreffler is now running the kitchen at Cap Hill beer bar Out of the Barrel, where he’s slinging not only sandwiches but pies as gargantuan as they are gorgeous. As the famous quote goes, simplicity is the ultimate sophistication; in this case, every last ingredient exudes integrity — crunchy-tender crust, topflight cheeses, fresh herbs, Sicilian olive oil, and all.
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The 38 Best Restaurants in Denver Angelo’s Taverna Link Though it wouldn’t be out of place anywhere along the Northeastern Seaboard, Angelo’s has for decades served as a second home to the Alamo Placita neighborhood, where it serves up red-sauce staples and seafood treats like chargrilled oysters with equal aplomb. Signature pizza combos include the extra-meaty Sir Psycho Sexy with meatballs, sausage, pepperoni, salami, and pancetta, while the list of custom ingredients gives vegetarians plenty to play with — fried eggplant, sundried tomatoes, broccoli, artichoke hearts, and three different types of olives, for example. (A second location in Littleton adjoins sibling Carboy Winery.)
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20 Denver Restaurants That Have Stood the Test of Time Pizzeria Lui Link Grateful Bread Company alum Zach Parini opened this little Lakewood outlet to instant acclaim in 2017, and the buzz hasn’t died down since, thanks to his knack for crafting bubble-crusted pies with first-rate toppings that range from the fairly standard (including excellent pepperoni and salami) to the highly unexpected: Take butternut squash, apples, and bacon or peaches, prosciutto, and pistachios.
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15 Takeout and Delivery Options in Denver to Rescue You on Lazy No-Cooking Nights More Maps The 12 Best Restaurants in Beaver Creek, Colorado The Best Restaurants in Boulder The Best Kid-Friendly Restaurants in Denver Joy Hill Link Despite the unfortunate timing of its grand opening just before the pandemic, the arrival of this homage to the fern bars of the 1970s on South Broadway’s Antique Row proved auspicious thanks to the kitchen’s earnest craft. The organic dough undergoes a natural two-day fermentation to yield a crust that’s paper-thin yet somehow sturdy on bottom, chewy at the edges, and tangy all over, while the topping combos are as flavorful as they are thoughtful (not to mention veggie-centric). Must-tries include the Hunter with bison chorizo, cheddar, green-chile ranch dressing, pickled jalapeños, and cilantro as well as the That 70’s Pie with three cheeses (including feta), arugula pesto, baby kale, roasted golden beets, and red onion.
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Where to Eat and Drink on a Denver Rooftop Esters Neighborhood Pub Link Denver doesn’t have anything quite like New England–style bar pizza, but this beloved Virginia Village fixture and its Park Hill sibling have carved out a similar niche as vital purveyors of the neighborhood pub pie. Despite their relatively thin, crispy crusts, they’re solidly built for soaking up any of the 20 or so craft beers on tap (with plenty more in bottles or cans), be it the Ya Mar with sausage, salami, ham, and two types of mozzarella or fancier fare like the Prince Caspian with gorgonzola, prosciutto, figs, caramelized onions, and arugula.
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19 Stellar Denver Sports Bars for Watching the Big Game Dough Counter Link “Feed Your Face,” reads the sign on the back wall of this University Hills counter joint from the owners of Marco’s Coal Fired (see above), and that’s an order: One slice of its airy-on-the-inside, crunchy-on-the-outside Sicilian-style pan pies — be it the Big Mac with ground beef, cheddar, onion, shredded lettuce, and secret sauce or the Triple Threat with marinara, vodka sauce, and pesto — is a meal in itself. On the “lighter” side are New York–style pies like the Loaded Baked Potato with bacon, cheddar, jalapeño crema, scallions, and — get this — French fries.
Ruth Tobias Osteria Alberico Link At this suave suburban sanctuary from the famed Frasca Hospitality Group, the selection of pies is smaller than that of its Boulder sibling Pizzeria Alberico but every bit as artful: Time-tested recipes and impeccably sourced ingredients will whisk any diner who’s ever been to Naples straight back in their minds. (Pro tip: When possible, add shaved truffles to the Funghi pizza.)
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The Best Restaurants to Eat (and Drink) Around Denver on Christmas Eve or Day Brewability Link Here’s a pie that’s more than the sum of its slices. This brewery employs people with developmental disabilities to make not only its beer but its pizza on spent-grain crusts; the results — including the Jalapeño Popper with cream cheese, crumbled bacon, and both fresh chile peppers and raspberry-pepper jam — are as delightful as the mission is meaningful.
Ruth Tobias Saverina Link There are only four pies to choose from at this new Italian restaurant in the Kimpton Claret Hotel, but that’s enough: Based on crusts made with flour from Colorado-grown grains, each one is thoughtfully conceived to sophisticated effect, be it the Funghi with black trumpet and hen of the woods mushrooms as well as black truffle puree or the Duppa with sausage, onions, Castelvetrano olives, and pasilla chiles.
Ruth Tobias Romano's Italian Restaurant Link When a hankering for old-school red sauce strikes, this Littleton institution cheerfully delivers — just as it has since 1967. Stained-glass lamps, roomy maroon booths, and a crowd full of families celebrating this or that occasion set the mood for tomato-splashed, brick oven–fired pies with thin, crunchy crusts that support the likes of shaved roast beef with roasted peppers and onions, meatballs and pepperoni with jalapeños, and even a five-cheese pile of mozz, parm, provolone, romano, and cheddar.
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