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A pre-paid, ticketed dining experience with ever-changing, seasonal menus & chef’s counter seating.
Address and Contact Information
Address: 2843 Larimer St, Denver, CO 80205
Phone: (303) 749-0020
Website: https://www.beckon-denver.com/
Menu Photos
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Beckon-Denver
Denver’s Michelin-starred chef’s counter. An intimate 18-seat tasting menu experience from James Beard semifinalist Chef Duncan Holmes in RiNo.
Beckon, Denver, CO – 1* Michelin (full meal album in comments)
Welcome to Beckon, recipient of one Michelin Star in Colorado’s inaugural guide. Located in the RiNo district, Beckon is both hyper-local and …
Beckon – Denver – a MICHELIN Guide Restaurant
Inside this Scandi-cool RiNo dining room, find a striking counter where Chef Duncan Holmes oversees a focused team that’s hard at work and cool under …
Reviews
Jesse Sanchez
A really stellar experience for our early Valentines celebration. The winter menu was a wonderful selection of fish, red meat, vegetables and warm nourishing broths that felt perfectly paced and thoughtfully presented. We opted for the A5 supplement and wine pairing, both of which were excellent and really elevated the meal. They also have a superb rotating wine by the glass list, I chose to add on a glass of ‘96 Grenache that was a fantastic finish to the meal. Overall this was our favorite Michelin star restaurant in the Denver metro region – highly recommend and would return. Thank you Chef Holmes and the entire team.
… moreSoy S.
We had a really nice time at Beckon – the food, service, and atmosphere were all lovely. We loved the cozy and intimate space. Being able to see the chefs put together the dishes made it feel like such an experience! We had the cocktail accompaniment and that really elevated the experience and made it fun. The cocktails were unique and were paired well with the dishes.
… moreTara Flanagan
I would challenge that Beckon should be a two star Michelin. From the moment we walked in the service, food, and drink were exceptional. 10/10 recommend this restaurant. The drink pairing and extra wagyu are worth every penny.
… moreMonique Walker
I went to Beckon on the last night of my trip to Denver. The experience was amazing. Every person I came in contact with gave me so much care and attention. The food was as beautiful as it was delicious. I added the cocktail pairing and I think it added so much to the experience. Going to a Michelin Star restaurant has been a goal of mine for several years. There are none in my hometown and I’m happy the opportunity presented itself before my trip ended.
… moreKatherine D
Outstanding from beginning to end. The attention to detail given from cutlery, pairings, and plating to overall service and creativity was remarkable. Ambiance was calming and minimalist. We did the A5 Waygu add-on which was likely the best bit of meat I’ve ever tasted. Standout courses featured pork loin and trout roe. A well-deserved Michelin star, and a top-tier special occasion place. I could have done without buckwheat as a feature in two courses, but otherwise, perfection.
… moreHeidi Salin
FYI, it is a renowned Michelin-starred restaurant in Denver, highly praised for its intimate, pre-paid, and ticketed tasting menu experience. The restaurant offers an intimate 18-seat, chef’s counter dining experience, allowing guests to watch the meticulous preparation and plating of each dish. The menu is seasonal and ever-changing, focusing on innovative techniques and high-quality ingredients. Staff members are knowledgeable, explaining each course in detail and ensuring a seamless experience that often lasts around 2.5 to 3 hours.
… moreKatie Quintero
I did some research on restaurants with tasting menus in Denver (since I’d be in town dogsitting) and I kept seeing rave reviews about Beckon. It turned out to be as good as people said. They offer a twelve (thirteen with an add-on, which I didn’t do) course tasting menu in an eclectic and intimate setting. The service was outstanding and the food was amazing. My favorites were the duck, leek risotto and bread & butter (which sounds weird, but it was phenomenal). Since I went alone, I opted for the chef’s counter where I was able to observe the food preparation. I sat next to three ladies (one named Katie!) who were also there celebrating a birthday. This was quite a splurge, but definitely worth it for such an enjoyable evening!
… moreDavid Giza
Listen, I’m not going to grandstand. I don’t have the vocabulary to properly discuss the quality, I forget the names of most of what I had last night. But if you’re willing to spend over $300 per person, just do it, don’t question it. Easy recommendation, the tasting menu was excellent and full of deep flavors, the non-alcoholic beverage pairings were exquisitely crafted and enhanced the experience so much, and every staff member I interacted with was kind and friendly (admittedly in the context of speaking with a high-paying customer while juggling 17 tasks each and trying to do so perfectly, don’t expect grandma’s warmth but it was more than satisfactory).
In short, life is too short, the bread was to die for, the drinks were excellent, so just book it.
Quick note to explain the atmosphere and staff: the sommelier misgendered me at one point (I’m trans, called me sir rather than madam) and upon noting it gave one of the sincerest apologies I’ve ever received on this point, and flawlessly pivoted back to the topic at hand. Professional across the board.
… moreIn short, life is too short, the bread was to die for, the drinks were excellent, so just book it.
Quick note to explain the atmosphere and staff: the sommelier misgendered me at one point (I’m trans, called me sir rather than madam) and upon noting it gave one of the sincerest apologies I’ve ever received on this point, and flawlessly pivoted back to the topic at hand. Professional across the board.
Levent Hanson
Beckon is unrecognizable from what it once was. This restaurant used to have soul, purpose, and story under Chef Duncan—every dish felt like a chapter in something greater, a conversation between chef and guest. Now, under acting head chef Hunter, it’s a cold, arrogant shadow of itself.
Hunter runs the kitchen like a dictator, with zero warmth and zero interest in hospitality. When I asked him a simple question about the inspiration for the menu, he brushed me off like I was wasting his time. At a counter this intimate, that kind of dismissive, rude attitude is inexcusable. The food mirrored his approach: technically correct, but hollow, joyless, and forgettable. It was food without heart, food without meaning.
The only saving grace of the night came from Josiah and the new sommelier (whose name I regret forgetting). They were genuine, engaging, and clearly cared about making the experience memorable. Josiah in particular radiated curiosity and joy—until Hunter appeared. Then it was obvious: Hunter was annoyed by their energy, as if kindness and enthusiasm threatened his control.
Beckon is no longer a place of connection or storytelling—it’s a sterile, ego-driven machine. It has lost its magic, its identity, and its soul. Unless Hunter is removed and the restaurant finds its way back to the spirit Duncan built, Beckon is nothing more than a hollow brand trading on its past reputation.
… moreHunter runs the kitchen like a dictator, with zero warmth and zero interest in hospitality. When I asked him a simple question about the inspiration for the menu, he brushed me off like I was wasting his time. At a counter this intimate, that kind of dismissive, rude attitude is inexcusable. The food mirrored his approach: technically correct, but hollow, joyless, and forgettable. It was food without heart, food without meaning.
The only saving grace of the night came from Josiah and the new sommelier (whose name I regret forgetting). They were genuine, engaging, and clearly cared about making the experience memorable. Josiah in particular radiated curiosity and joy—until Hunter appeared. Then it was obvious: Hunter was annoyed by their energy, as if kindness and enthusiasm threatened his control.
Beckon is no longer a place of connection or storytelling—it’s a sterile, ego-driven machine. It has lost its magic, its identity, and its soul. Unless Hunter is removed and the restaurant finds its way back to the spirit Duncan built, Beckon is nothing more than a hollow brand trading on its past reputation.
Nik Shenoy
It was really a great experience from the service, to the chefs counter, to the fantastic food, wine and cocktails. Staff really made an effort and just watching the attention to detail and orchestration was fascinating. Highlights were the mackerel, the egg custard with roe, black cod, duck breast, and the A5 wagyu with Japanese whisky. Still, the other dishes also had great flavour, texture and presentation. It was a really memorable experience and we really enjoyed it.
… more