Tavernetta

Phenomenal way to spend our anniversary! Tyler's service was excellent, and he even helped introduce us to amari - we asked him to surprise us and he set us up with one of his favorite and the first he tried - both were fantastic. The bartender's choice Scarlet Ibis was amazing, the mushroom lasagna was top of the line, and our desserts could have easily been all of the courses, and we'd have been happy.

Wonderful evening! The venu is simple and elegant. It's lively but not loud. Despite the buzz, we were able to hold a comfortable conversation. The staff was exceptional, everyone was very friendly and helpful. We started with carpaccio and foccacia, which we decided to split 50:50 regular and gluten free. It definitely put us in a good mood. As the main part, we decided to go with Spagetti Alla Nerano (one of us in regular version, me in gluten free version so fusilli instead of spaghetti) and a NY strip steak. The pasta was outstanding. My recommendation is to mix it up on the plate a bit to combine the taste. My husband said the steak was so far the best one he had in Denver. Needless to say, the dinner was fenomenal. Having a bit of a sweet tooth, we shared some desserts. The server recommended the Colorado honey gelato, and oh my, it was delicious! They mentioned that sometimes the customers are surprised there is no vanilla flavor, but it's really not needed when you have the honey! We also did the panna cotta, which was a mix of pumpkin (panna cotta), carmel apple (meringue), and cranberry (gelato). I'm running out of adjectives here! It was to die for. One of the pest panna cottas I ever had, and the mix of tastes was extraordinary. A litte side note: The size of the dishes is more European than American, which we loved. We were able to have a starter, main and a dessert, and not feel stuffed. For me, that's a huge advantage, but I'm mentioning that in case some of you might be big eaters and expect large portions. Here it's about the taste, not quantity! They did have a few dishes marked as bigger plates, though, in case someone is very hungry or wants leftovers. Even though gluten free options are not marked on the menu, the server walked us through everything, and about 90-95% already is or can be made GF. They have gluten free foccacia and pasta (fusilli). I think at the time of our vist the only options that were not possible to adjust were seafood, ravioli, and baked pasta. And some of the desserts. It's definitely one of the top restaurants in Denver. Can't wait to come back again!

Such an enjoyable evening. We had come on a Monday. The service was very caring and attentive, with a great choice for a white bottle. All of the ingredients felt fresh and very delicious. First drink was the Negroni, it was easily one of the best I’ve had. The sweetness and bitterness was perfectly balanced. Started with the fried seafood and burrata plates, the burrito was superb but the seafood was a little soggy. The textures of the aoli and seafood wasn’t great, it needed that crunch. At this point we told the somm what we were looking for in a bottle and got the perfect fit. It paired well with every course. Their foccacia alone is a good reason to come back, super light and spongey. Fantastic with the oil that comes with it. For the main courses, the lasagna and duck. The duck was cooked perfectly, but the whole plate needed a boost. I would have liked more mustard and the puree on the bottom was lacking, the server didn’t know what it was. The lasagna is probably the best in the state. We finished with the incredible tiramisu. Definitely coming back!

I’m a spoiled European with a really high bar for Italian food and last night’s dinner completely met all of my expectations. The food was spectacular! From Burrata and Carpaccio to the handmade pastas and desserts. Winter Squash Ravioli was our favorite but their Mushroom lasagna was also delicious. You can’t skip their Tiramisu. The Classic Negroni was hands down the best one I’ve ever had on this side of the pond! I can’t wait to come back.

First off, go here (i have had dinner here twice and sat at the bar a couple times)! Headed by an incredible team and Master Sommelier Bobby Stuckey (Frasca) and an incredible collection of bartenders and sommeliers, you will be amazed. I am a sommelier and a restaurant worker of 10 years, and I am always blown away every time I stop in for a couple of small pours of wine. The food is excellent, the service is incredible, and the atmosphere feels cozy yet formal. To me, they have earned the title of the best restaurant in Colorado.