Noisette

Chefs Tim Lu and Lillian Cho earned their chops in some of New York's top restaurants but thankfully chose Denver to open their own place. Sophisticated and spacious with a separate patisserie up front, the dining room is elegant, but the real draw is the precisely crafted dishes bound by tradition while reflecting a creative approach. Foie gras au torchon with a light coating of Björn's lavender honey and a Port reduction is served with a buttery brioche for a classic take. Next, a lush beef entrecôte enthralls with tender meat topped with petals of sweet roasted pearl onions and a Bordelaise sauce that offers indulgence in every last bite. End on a sweet note with tarte tropézienne aux fraises, a light-as-air brioche filled with diplomat cream and strawberry jam.