Avanti Food & Beverage

"With seven stalls under one roof, this food hall covers just about every craving under the entire sun, from pizza and burgers to Venezuelan and Chinese cuisine to Tex Mex, seafood, and bistro-style fare. Beef–and–black bean arepas, steak-and-egg jian bing, and Frito pie await — not to mention two bars slinging a full slate of craft cocktails, beer, and wine." - Josie Sexton, Eater Staff, Ruth Tobias

"Several years after its debut, this LoHi food hall is as hot as ever, thanks not least to a rooftop deck with killer views of downtown and the Rockies that make the food — be it stuffed corn cakes from Quiero Arepas, 22 Provisions’ cheesesteaks, Gorlami Pizza’s meatball pie, or anything from four other concepts — taste even better. The upstairs bar keeps the party going with myriad craft beers and seasonal cocktails like the Frost Bite with mezcal, almond, aloe, and lavender." - Eater Staff

"Several years after its debut, this LoHi food hall is as hot as ever, thanks not least to a rooftop deck with killer views of downtown and the Rockies that make the food — be it stuffed corn cakes from Quiero Arepas, 22 Provisions’ cheesesteaks, Gorlami Pizza’s meatball pie, or anything from four other concepts — taste even better. The upstairs bar keeps the party going with myriad craft beers and seasonal cocktails like the Frost Bite with mezcal, almond, aloe, and lavender." - Eater Staff

"This LoHi food hall’s upstairs deck has been tented for the winter to ensure that exposure to the elements isn’t the price to be paid for stunning views of the skyline. Savor them alongside eats from an old favorite like Quiero Arepas or Avanti’s newest vendor, Vaca Gordo BBQ, run by well-known chefs Steve Redzikowski and Bill Espiricueta. (Note that, at the time of this writing, the space is doubling as Miracle Bar, a holiday-themed extravaganza with a cover charge.)" - Eater Staff

"There’s no shortage of hot chicken in Denver, but chef Nick Graves (who also makes one of the city’s best new burgers) did his research thoroughly at the source in Nashville to develop his elaborate recipe, and it shows. Options abound, from sandwiches and brunch plates to buckets and platters with all the trimmings — think sides like coleslaw and mac-and-cheese, plus dips such as charred-onion ranch to Alabama-style white sauce. Bits of bird even top deviled eggs." - Lucy Beaugard, Paul Albani-Burgio, Ruth Tobias, Eater Staff