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Denver Fine Dining

Buckhorn Exchange
1000 Osage Street • Denver, CO • 303.534.9505
Rich in Colorado history, Denver's oldest restaurant has been serving up a unique menu of wild game and steak in a rustic elegant, old west atmosphere for over 100 years. In the same rickety premises where it was established in 1893, this landmark restaurant displays its Colorado Liquor License No. 1 above the 140-year-old bar in the upstairs saloon. On the first level, the densely decorated dining room, dominated by a daunting menagerie of taxidermy, will alarm vegetarians, but meat lovers will not be disappointed one bit. The Buckhorn's game dishes (slow-roasted buffalo prime rib, lean and served medium rare, elk, pheasant, and quail) are the best in the city. The beefsteaks, ranging from 8-ounce tenderloins to 64-ounce table steaks for five, are also quite good. With fried alligator tail, Rocky Mountain oysters, and smoked buffalo sausage among the options, the appetizers will surely broaden one's palate. Reservations recommended.

Palace Arms
321 17th Street • Denver, CO 80202 • 303.297.3111
A recipient of the "Best of Award of Excellence" from Wine Spectator Magazine, Palace Arms is known as much for its historic, formal setting as for its award-winning cuisine. Signature items such as Roasted Rack of Colorado Lamb, and Pan Roasted Loin of Veal, combine with creative, contemporary dishes with a regional accent. Antiques dating from 1670 decorate the walls of this restaurant, reflecting the Napoleonic era -- a dispatch case, bridle and a pair of dueling pistols believed to have belonged to Napoleon and Josephine.

The Fort
11 West 60th Street • New York, NY 10023 • 212.956.4600
There are several reasons to drive 18 miles southwest (and 800 ft. up) from downtown to The Fort in Denver's foothills. First, the atmosphere: The building was hand-constructed of adobe bricks in 1962 as a full-scale reproduction of Bent's Fort, Colorado's first fur-trading post. The equally authentic interior boasts striking views of Denver's city lights. Second: owner Sam Arnold, a broadcast personality and master chef who has been known to open champagne bottles with a tomahawk. Third: The Fort's impeccable, gracious service might just be the best in town.

The fourth and best reason to go is the food. The Fort built its reputation on high-quality, low-cholesterol buffalo, of which it claims to serve the largest variety and greatest quantity of any restaurant in the world. There's steak, tongue, broiled marrow bones, and even "buffalo eggs"--hard-boiled quail eggs wrapped in buffalo sausage.

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