"Vintage accents and candles on every table lend this LoDo hot spot half its considerable charm; the food does the rest. Like the wallpaper gracing one side of the dining room (take a close look), almost every dish takes an unexpected and delightful turn, be it bolognese made with elk and rosemary mascarpone, radishes poached in ’nduja butter and served with a garnish of pickled beech mushrooms and grilled sourdough, or cannoli filled with Earl Grey–infused ricotta — and the cocktails follow suit: Take, for example, the Friend of the Devil with mezcal, pisco, Ruby Port, Cynar, and mint grenadine." - Eater Staff, Ruth Tobias