Beckon

"Chef Duncan Holmes’ 18 seat restaurant Beckon serves guests a contemporary, multi-course tasting menu that changes with the seasons. Known for its vivacious energy, Beckon’s menu is hardly predictable: courses run the gamut from seared pork belly served with rutabaga and apple, snapper with turnip and shiso, and chocolate honeycomb with pomegranate pate de fruit and brown butter shortbread. (1 star)" - Annie Harrigan, Eater Staff

"Beckon, situated in RiNo, offers a contemporary tasting menu that changes with the seasons." - Sarah Kuta

"Run by Frasca alums Duncan Holmes and Allison Anderson, this tiny reservation-only chef’s counter in an old RiNo bungalow makes magic before guests’ very eyes, combining beautifully plated, market-driven tasting menus with consummate hospitality for fine dining experiences that are more than the sum of their parts. Expect to be pampered and plied with luxuries, whether inside or out on the picture-perfect patio, over the course of two-plus hours." - Eater Staff

"Run by Frasca alums Duncan Holmes and Allison Anderson, this tiny reservation-only chef’s counter in an old RiNo bungalow makes magic before guests’ very eyes, combining beautifully plated, market-driven tasting menus with consummate hospitality for fine dining experiences that are more than the sum of their parts. Expect to be pampered and plied with luxuries, whether inside or out on the picture-perfect patio, over the course of two-plus hours." - Eater Staff

"Dining at Beckon is like going to a dinner party at a friend’s house, assuming the type of people you know like to roast up squab and top hakurei turnips with trout roe. Denver’s first tasting menu-only restaurant was opened by people who worked at Frasca, Boulder’s best Italian restaurant, and they bring that same eye for hospitality to the bungalow-turned-18-seat restaurant. (Cold? Someone will bring you a blanket. Don’t want to go home yet? Linger on the patio around the blazing fire pit.) Plan ahead for this one, as the eight-course weekend dinners typically book up at least a month out. " - allyson reedy