Denver restaurants rely on wood fire for flavor
From Aurora to Golden, more than a dozen establishments use open flames and wood-burning ovens to prepare dishes ranging from steaks to sushi.
By Jillian Foster ·
Denver diners can find wood-fired food at more than a dozen restaurants across the metro area. These kitchens use open flames and burning ovens to cook ingredients. The method adds smoke, char, and caramelization to the food. Chefs in the region have adopted this style for various menu items. The cooking process is visible to guests in many locations.
The Westword guide lists 15 specific restaurants that utilize live-fire cooking. The list includes locations in Aurora, Golden, and multiple neighborhoods in Denver. Some venues are high-end tasting rooms, while others are casual pizzerias. The source notes that the practice is difficult and risky. Despite the challenges, chefs continue to use fire as a central technique.
Annette in Aurora uses a wood-burning grill in its open kitchen. James Beard Award winner Caroline Glover runs the restaurant. The grill cooks whole fish, roasted chicken, and seasonal vegetables. The source states the grill adds a distinctive fingerprint to the dining experience.
Mediterranean restaurant Ash’Kara at 2005 W. 33rd Ave. uses a wood-fired oven. The oven is visible to the entire dining room. Staff use it to cook pita, vegetables, chicken, and wood-roasted carrots. Bar Dough at 2227 W. 32nd Ave. also uses a wood-fired oven. This venue focuses on pizza but also chars vegetables and focaccia.
Bruto at 1801 Blake St. is a Michelin-starred concept from Kelly Whitaker. The team treats fire as a technique alongside fermentation and preservation. Whitaker aims to use every part of an ingredient to its fullest potential. Broadway 10 Bar & Chophouse at 2345 E. 3rd Ave. uses a blend of oak, hickory, and pecan wood. This mix creates specific flavors in its steak options.
Cart-Driver at 2239 W. 30th Ave. uses a wood-burning oven for Neapolitan-style pizzas. The restaurant is located in the old Z-Cuisine space in LoHi. The oven also cooks roasted nuts and seasonal vegetables. Cattivella at 10195 E. 29th Drive features an open kitchen with a wood-burning oven and grill. The source describes the heat at the counter as waves-of-heat hot.
Cherry Creek Grill at 184 Steele St. has operated for decades. It uses a custom stone oven to slow-roast meats over a hardwood fire. The rotisserie setup produces smoke and char. Guard & Grace at 1801 California St. uses a wood-fired oven and an oak-burning grill. Chef Troy Guard serves Wagyu, oak-grilled salmon, and bone marrow in the open kitchen.
Monarch at 1665 N. Grant St. is located inside the Public House bar. Chef Justin Freeman changes menus frequently based on available produce. Most ingredients cook in the restaurant’s massive domed wood-fired oven. Sheep at 233 Clayton St. is a limited-time residency by Kelly Whitaker. The tasting menu covers the stages of fire, including smoke, flame, ember, and ash. The residency is set to expire at the end of the year.
Stellar Jay at 240 14th St. builds its menu around live-fire cooking. The rooftop restaurant serves bone-in pork chops and whole barramundi. The Nickel at 1100 14th St. uses a wood-fired rotisserie with different woods. Examples of dishes include porchetta and wood-grilled octopus. Uchiko at 299 Fillmore St. incorporates smoke and char into seafood and cocktail preparations. The restaurant serves wood-fired edamame and oak-grilled bass.
Woody’s Wood Fired Pizza at 1305 Washington Ave. in Golden uses a wood-fired oven. The oven creates a crisp crust with honey-semolina dough. The restaurant offers an all-you-can-eat pizza, soup, and salad buffet. Other venues mentioned include Joy Hill, Kaos Pizzeria, and Homegrown Tap & Dough. Parisi in Tennyson is under renovation after a fire earlier this year. Tony P’s in Highland uses an imported wood-burning oven from Italy.
