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Address and Contact Information
Address: 999 17th St, Denver, CO 80202
Phone: (612) 234-6700
Website: https://801onnicollet.com/
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Restaurant 801 On Nicollet Colorado, Denver, ☎️ +1 612 234 6700. Get directions in Yandex Maps.
Reviews
C C
I’m usually cautious to eat Seafood in a customarily meat and potatoes town, but 801 crushed it. Excellent food (both flavor and presentation). Portions were appropriate. Ambiance and service were great as well.
The desserts were fantastic!
I would highly recommend as a go to Seafood option in Denver.
We will definitely be back.
… moreThe desserts were fantastic!
I would highly recommend as a go to Seafood option in Denver.
We will definitely be back.
Jenn Pfankuch
The most amazing place to enjoy the most amazing food before the most amazing show, Wicked! This place was a treat for my 9 year old too! We had the absolute best King Crab Mac & Cheese here ! We also had the Grilled Artichoke, Ceviche, raw oysters, and finished it off with Vanilla Crémé Brûlée! Our waitress was so nice to my daughter, since this was her first time here. Everything about this place was excellent. I love the interior design. The side portions are very generous.
… moreLaura Carr
We went for our anniversary and had the most incredible experience. They treated us like royalty, and the food was the best we’ve had in Colorado. Everything we had from the menu was fantastic. The seafood tower was fantastic, as well as the crab cakes. Each item was a full experience, and we tried a little of everything. Any menu item is worth getting! Would definitely go again!
… moreNelly Med
Food here was absolutely amazing and staff were very friendly. Service took a little longer than usual, but the the overall experience made up for it. We tried cavier for the first time here and we are so glad we did. It was delicious and the pairings with it just amplified it to the next level. The oysters were fresh and tasty as well. My Chilean sea bass was the star of the show and the glaze was to die for!
… moreLindsay Nelson
An amazing new upscale and creative seafood restaurant downtown Denver! The staff is welcoming as soon as you walk in the door. The beautiful decor sets the mood for an incredible experience from the start.
The menu has everything and more. It is designed to be shared so you get a little bit of everything, and they also have a good selection of main courses as well. The food comes out as it is ready and is coursed out perfectly, leaving you ready for more. The servers know the menu and were ready to answer any questions I had. They also have a selection of yummy cocktails and NA bevs.
The uni toast is wildly creative, the crudos are as fresh as ever, the crab cake is insanely delicious…I didn’t have a single dish that I didn’t enjoy. Each dish is impeccably thought out by the chef!! Omg and the desserts!! So good. I recommend the pavlova and the truffle ice cream. You can’t go wrong at 801 Fish.
… moreThe menu has everything and more. It is designed to be shared so you get a little bit of everything, and they also have a good selection of main courses as well. The food comes out as it is ready and is coursed out perfectly, leaving you ready for more. The servers know the menu and were ready to answer any questions I had. They also have a selection of yummy cocktails and NA bevs.
The uni toast is wildly creative, the crudos are as fresh as ever, the crab cake is insanely delicious…I didn’t have a single dish that I didn’t enjoy. Each dish is impeccably thought out by the chef!! Omg and the desserts!! So good. I recommend the pavlova and the truffle ice cream. You can’t go wrong at 801 Fish.
david stewart
Amazing experience! The west coast oysters are delicious, and I recommend the Sea Bass, but all our meals were exceptional. We had to make it to the theater, our server made it happen. A must try!
… moreC O
We came here for the two dollars oysters and that was the best part about our whole visit. They were so delicious and so fresh. We had a Mocktail, which was OK. I feel like it wasn’t very good. And somebody else ordered two drinks their mix of a gin and tonic and also some crème brûlée pineapple drink. We started off with the Uni toast, which looks amazing, but you can definitely skip that. It wasn’t very good. I was expecting to be blown away. And I feel like it just tasted like very very fishy and the basil foam on top very, very bad. We also did the lobster balls. I’m not too sure what they’re called, but it basically had no lobster and it was a bunch of rice fried and a ball. Everything was very underwhelming for being such a fancy place. We decided we would only come back for the oysters, but you end up paying more for parking than you did for the oysters.
… moreDenvHer CO
801 Fish has officially opened their doors in Denver. We had an incredible date night here over the weekend and 801 Fish secured their spot as one of my favorite restaurants in Denver.
We arrived at 801 Fish and we were sat in a booth along the main stretch of the bar. The aesthetic of the restaurant was light, coastal, and stunningly oceanic. The bar boasted a Mermaid Sea Stained Glass Window that stole the show.
Our server Brittany was polished & attentive. She was incredibly knowledgeable on the menu and ran us through her favorites. General Manager, Michael was active on the restaurant floor throughout the duration of our meal; he was vivacious and poised. We had the pleasure of meeting Executive Chef, Kai and he wowed us with everything coming out of the kitchen.
I started off with a cocktail, the Troon. The Troon was made with Absolute Grapefruit Vodka, fresh grapefruit juice, & a sugared rim. A pretty drink in looks and taste – the Troon had the distinct flavor of grapefruit. The grapefruit’s bitterness was tempered by the sweetness of the sugar rim.
The Moscow Mule was made with Belvedere Blackberry Lemongrass Vodka, Ginger Beer, and Fresh Lime Juice. This cocktail was summer in a mule mug – refreshing af with a sparkling fruitiness on the tongue.
801 Fish’s seafood is 36 hours fresh & we tasted that quality in every dish. The selection of crudo, oysters, & shellfish served were highly impressive.
The Uni Toast was made with Hackleback Caviar, Squid Ink Milk Toast, Coconut, Basil, & Fleur De Sel. Lord have mercy – this was one of my favorite bites of the meal. The midnight black toast was aesthetically paired with the bright orange sea urchin. The toast was crisp on the outside and fluffily dense on the inside. The saltiness of the squid ink toast complemented the creamy blanket of sweet uni.
We had half a dozen oysters – the Permaquid and the Ichiban. The oysters were exquisite. The Pemaquid were from Damariscotta River, Maine. The Pemaquids were crisp & had a clean, lemon flavor. The Ichiban from north Puget Sound were deep cupped with mild salinity.
For Chilled Shellfish we had the Colossal Shrimp Cocktail. The shrimp cocktail came to us in a glass goblet with smoke effusing out of it – beautiful presentation. The shrimp were indeed colossal and these bad boys were hands down the best shrimp we have ever had. They were plump, juicy, and each succulent bite provided a burst of mild sweetness from the sea.
Chef Kai surprised us with a Crudo Sampler. Each of the Crudo samples was so fresh and each had it’s own unique accoutrements.
The Dayboat Scallop Ceviche was made with Meyer Lemon Leche De Tigre, Fresno Chili, & Plantain Chips. This was a light plate with mouth-awakening acidity. The soft scallops against the crisp plantain chips made for a stellar texture combination.
The Prince Edward Island Mussels were made with Coconut Curry Broth, Dill, Thai Basil, & Grilled Baguette. The plump mussels soaked up the creamy, Thai spiced coconut curry broth and took on the flavor making for juicy bites.
The Maryland Crab Cake was made with Fresno Vinaigrette, Cucumber, Cara Cara Orange. The crab cake was hot & hearty.
The Lobster Bisque was made with Sourdough Crouton, & Tarragon. The bisque was thick and tasted of butter lobster; both sweet & savory.
For Mains we had the Mahi-Mahi and the Halibut.
The Santa Monica Mahi-Mahi was made with Spring Onion, Gooseberry, & Green Strawberry. The Mahi-Mahi was reminiscent of spring with its fruit dressings.
The Alaskan Halibut was made with Sunchoke, Morel Mushroom, Salsa Verde, & Brown Butter. The mild fish played well with the sweet brown butter and earthiness of the mushrooms.
For dessert we had the Lemon Tart and Truffle Ice Cream.
The Lemon Tart was made with Buckwheat Tart & Matcha Meringue. The tart was a heavenly treat that embodied spring & summer with it’s delicate lemon zest.
The Truffle Ice Cream was made with Black Truffle, Grana Padano, & Cocoa. The ice cream had a mellow sweetness to it that reminded me of frosted flakes.
… moreWe arrived at 801 Fish and we were sat in a booth along the main stretch of the bar. The aesthetic of the restaurant was light, coastal, and stunningly oceanic. The bar boasted a Mermaid Sea Stained Glass Window that stole the show.
Our server Brittany was polished & attentive. She was incredibly knowledgeable on the menu and ran us through her favorites. General Manager, Michael was active on the restaurant floor throughout the duration of our meal; he was vivacious and poised. We had the pleasure of meeting Executive Chef, Kai and he wowed us with everything coming out of the kitchen.
I started off with a cocktail, the Troon. The Troon was made with Absolute Grapefruit Vodka, fresh grapefruit juice, & a sugared rim. A pretty drink in looks and taste – the Troon had the distinct flavor of grapefruit. The grapefruit’s bitterness was tempered by the sweetness of the sugar rim.
The Moscow Mule was made with Belvedere Blackberry Lemongrass Vodka, Ginger Beer, and Fresh Lime Juice. This cocktail was summer in a mule mug – refreshing af with a sparkling fruitiness on the tongue.
801 Fish’s seafood is 36 hours fresh & we tasted that quality in every dish. The selection of crudo, oysters, & shellfish served were highly impressive.
The Uni Toast was made with Hackleback Caviar, Squid Ink Milk Toast, Coconut, Basil, & Fleur De Sel. Lord have mercy – this was one of my favorite bites of the meal. The midnight black toast was aesthetically paired with the bright orange sea urchin. The toast was crisp on the outside and fluffily dense on the inside. The saltiness of the squid ink toast complemented the creamy blanket of sweet uni.
We had half a dozen oysters – the Permaquid and the Ichiban. The oysters were exquisite. The Pemaquid were from Damariscotta River, Maine. The Pemaquids were crisp & had a clean, lemon flavor. The Ichiban from north Puget Sound were deep cupped with mild salinity.
For Chilled Shellfish we had the Colossal Shrimp Cocktail. The shrimp cocktail came to us in a glass goblet with smoke effusing out of it – beautiful presentation. The shrimp were indeed colossal and these bad boys were hands down the best shrimp we have ever had. They were plump, juicy, and each succulent bite provided a burst of mild sweetness from the sea.
Chef Kai surprised us with a Crudo Sampler. Each of the Crudo samples was so fresh and each had it’s own unique accoutrements.
The Dayboat Scallop Ceviche was made with Meyer Lemon Leche De Tigre, Fresno Chili, & Plantain Chips. This was a light plate with mouth-awakening acidity. The soft scallops against the crisp plantain chips made for a stellar texture combination.
The Prince Edward Island Mussels were made with Coconut Curry Broth, Dill, Thai Basil, & Grilled Baguette. The plump mussels soaked up the creamy, Thai spiced coconut curry broth and took on the flavor making for juicy bites.
The Maryland Crab Cake was made with Fresno Vinaigrette, Cucumber, Cara Cara Orange. The crab cake was hot & hearty.
The Lobster Bisque was made with Sourdough Crouton, & Tarragon. The bisque was thick and tasted of butter lobster; both sweet & savory.
For Mains we had the Mahi-Mahi and the Halibut.
The Santa Monica Mahi-Mahi was made with Spring Onion, Gooseberry, & Green Strawberry. The Mahi-Mahi was reminiscent of spring with its fruit dressings.
The Alaskan Halibut was made with Sunchoke, Morel Mushroom, Salsa Verde, & Brown Butter. The mild fish played well with the sweet brown butter and earthiness of the mushrooms.
For dessert we had the Lemon Tart and Truffle Ice Cream.
The Lemon Tart was made with Buckwheat Tart & Matcha Meringue. The tart was a heavenly treat that embodied spring & summer with it’s delicate lemon zest.
The Truffle Ice Cream was made with Black Truffle, Grana Padano, & Cocoa. The ice cream had a mellow sweetness to it that reminded me of frosted flakes.
Artin
Absolutely the best restaurant we’ve been to. Best atmosphere, best seafood. Thanks to Damian , who did a great job presenting the menu and the food. We ordered his recommendations, and every single item was perfect. Try the caviar—you’ll love it. We will definitely go back whenever we travel to Denver.
… moreFloyd Healer
Absolutely amazing!!
Shockingly so – from Sheen the manager and Casey, Lela and the chef!
Six different kinds of oysters on the half shell – and uni with avocado toast
And whole live Maine lobster 2 1/2 pounds
I cannot say enough as a foodie who is from Washington DC!!
My beautiful wife and I were so impressed. We just live for places like this.
I must say, I wish we lived next-door
Because I would be there every day for dinner.
Michael D Gorman MD
Level one trauma
… moreShockingly so – from Sheen the manager and Casey, Lela and the chef!
Six different kinds of oysters on the half shell – and uni with avocado toast
And whole live Maine lobster 2 1/2 pounds
I cannot say enough as a foodie who is from Washington DC!!
My beautiful wife and I were so impressed. We just live for places like this.
I must say, I wish we lived next-door
Because I would be there every day for dinner.
Michael D Gorman MD
Level one trauma