Mizuna's owners Frank and Jacqueline Bonanno own several area eateries, including the outstanding Italian place around the corner, Luca D'Italia. But romantic Mizuna is one of Denver's top restaurants. Everything at this cozy, warmly decorated restaurant is made from scratch and lovingly prepared, and the place could teach the rest of the world about service. The menu changes monthly with an emphasis on what's fresh and seasonal. Past choices have included starters such as crispy sweetbread confit with a lemon-thyme fondue and seared foie gras with red onion and melon sorbet. Entrée options have included lamb T-bone, roasted scallops and grilled beef tenderloin. Desserts are as rich and flavorful as the rest of the meal, particularly the peanut butter mousse with a chocolate cookie crust. Don't want to take on a whole meal? Sit at the bar and people-watch with an appetizer, dessert and glass of wine from the reasonably priced and well-managed list. The patio is appealing, too.
Reservations required. Serving dinner Tue-Sat. Closed Sun-Mon.
"Chef-owner Frank Bonanno calls this kitchen his food laboratory and, with a few exceptions such as the lobster mac `n' cheese, the menu changes monthly. You may find a smoked-rabbit corn dog with mustard-onion relish and beef tenderloin with a creamy bacon sauce, or miso-roasted diver scallops and halibut with black olive gnocchi."
- Gayot
ADDRESS
225 E Seventh Ave,
Denver, CO 80203
LOCALEATS AWARDS
Top 100 Restaurant
Best Fine Dining in Denver
DESCRIPTION
Mizuna's owners Frank and Jacqueline Bonanno own several area eateries, including the outstanding Italian place around the corner, Luca D'Italia. But romantic Mizuna is one of Denver's top restaurants. Everything at this cozy, warmly decorated restaurant is made from scratch and lovingly prepared, and the place could teach the rest of the world about service. The menu changes monthly with an emphasis on what's fresh and seasonal. Past choices have included starters such as crispy sweetbread confit with a lemon-thyme fondue and seared foie gras with red onion and melon sorbet. Entrée options have included lamb T-bone, roasted scallops and grilled beef tenderloin. Desserts are as rich and flavorful as the rest of the meal, particularly the peanut butter mousse with a chocolate cookie crust. Don't want to take on a whole meal? Sit at the bar and people-watch with an appetizer, dessert and glass of wine from the reasonably priced and well-managed list. The patio is appealing, too.
Reservations required. Serving dinner Tue-Sat. Closed Sun-Mon.
"Chef-owner Frank Bonanno calls this kitchen his food laboratory and, with a few exceptions such as the lobster mac `n' cheese, the menu changes monthly. You may find a smoked-rabbit corn dog with mustard-onion relish and beef tenderloin with a creamy bacon sauce, or miso-roasted diver scallops and halibut with black olive gnocchi."
- Gayot