Denver’s FIRE Restaurant: Elevated in More Ways Than One

Denver’s FIRE Restaurant: Elevated in More Ways Than One

Ron Stern

FIRE’s executive chef Chris Jakublec incorporates fresh, naturally sourced ingredients from some of Denver’s top sustainable farms.

The newly opened ART Hotel is aptly named, being strategically located in Denver’s popular arts district and a stone’s throw from some of the city’s premier museums. Master artists from all over the world were chosen to display their creations throughout the property, including within the hotel’s restaurant, FIRE.

Located on the fourth floor, the FIRE space includes a terrace with a view of the Denver skyline, a lounge with eye-catching paintings, and a private dining room. The latter features a lavish chandelier designed by Los Angeles-based artist Joel Otterson entitled “Bottoms Up” and concocted from 186 vintage goblets gleaned throughout several decades, and which Otterson calls an “homage to celebration.”

Executive chef Chris Jakublec is classically trained and has worked with some of the biggest names in the industry including Jean-Michel Lorain and Marc Meneau. With a nod towards the large floor-to-ceiling glass windows revealing sweeping 180-degree views of Denver, Jakublec calls his cuisine “elevated” owing, in part, to the fact that Denver is a mile high above sea level.

Chef Jakublec incorporates fresh, naturally sourced ingredients from some of Denver’s top sustainable farms and creates his own innovative twist when designing his menu.

Breakfast items include bison Benedict, bison strip loin, poached farm eggs, breakfast potatoes, and green chile hollandaise.

Ron Stern

Dinner selections vary from the popular freshly caught Colorado trout, to more substantial favorites like barbecue pork loin and belly with baby turnips, compressed nectarine, and mustard greens.

They carry a full complement of traditional and contemporary cocktails, which guests are encouraged to enjoy on the terrace or in the lounge. Their happy hour includes a slight twist on old-time classics such as a vanilla Old Fashioned made with vanilla-infused Michter’s rye whisky, Carpano Antica vermouth, brown simple syrup, orange bitters, and garnished with a Luxardo cherry.

Ron Stern

Above all, the experience at FIRE is warm, inviting, and fun.

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