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This narrow bistro serves up a European menu with a North African influence plus wines by the glass.
Hours
| Thursday | 5–8 PM |
| Friday | 5–8 PM |
| Saturday | 5–8 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 5–8 PM |
| Wednesday | 5–8 PM |
Address and Contact Information
Address: 5021 E 28th Ave, Denver, CO 80207
Phone: (720) 398-8085
Website: http://bistrobarbes.com/
Menu Photos
Photo Gallery
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Reviews
J Holmes
Tiny little owner operated French/African restaurant with a prix fixe four course tasting menu.
We were fortunate enough to come on a slow night, so it was just us and the chef for the majority of our meal. He was delightful, the food was great, and we thoroughly enjoyed our meal.
First drop was a bread and butter. Four slices of a fluffy baguette with a very pretty dish of whipped butter garnished with a black salt. Shortly after came a house made filled pasta with a carrot and ginger base. It wasn’t quite a sauce, with very small slices of carrot rather than a puree, giving it a great mouthfeel with the firm pasta. Flavorwise, it complemented the al dente agnolotti well. Solid start.
Next was a “nicoise” with an absolutely fantastic babaganoush. I’m not entirely sure why it was called that, as my only experience with nicoise involved lettuce and hard boiled eggs. That said, it was a great dish. The spongy cheese, a north African cheese called nabulsi, was also quite notable. It reminded me of a less salty grilled Greek haloumi in both texture and presentation.
The main was a house cured quarter duck with a long bean and a rich, slightly chunky red sauce, titled on the menu as a cassoulet. My only experience with this French style country stew is a bone broth and bean stew with a charred brown crust of gelatin, so the dish surprised me with almost none of what I thought were the traditional ingredients (except the duck). The duck was perfect though, with a rich flavor and enough saltiness to enhance it, without going too far into overly salty territory. Apparently cassoulet actually means “little wide cooking pot,” or something like that, and can be about as varied in composition as an American casserole.
Dessert was a chocolate and coffee sweet in the shape of an upended espresso cup. Very fun presentation, and quite sweet without being overwhelming. Cracking it open like a brulee was super enjoyable.
The highlight of the night was the chef himself. He was personable and friendly, and really made the night for us. By the end of the meal we got him talking about the history of the neighborhood (he’s been open 12 years!?), how he kept his business open through covid, and even his favorite spots to grab a bite on days his shop is closed and his opinions on various food cities. Simply delightful.
I’m a big fan, and will have to visit again.
… moreWe were fortunate enough to come on a slow night, so it was just us and the chef for the majority of our meal. He was delightful, the food was great, and we thoroughly enjoyed our meal.
First drop was a bread and butter. Four slices of a fluffy baguette with a very pretty dish of whipped butter garnished with a black salt. Shortly after came a house made filled pasta with a carrot and ginger base. It wasn’t quite a sauce, with very small slices of carrot rather than a puree, giving it a great mouthfeel with the firm pasta. Flavorwise, it complemented the al dente agnolotti well. Solid start.
Next was a “nicoise” with an absolutely fantastic babaganoush. I’m not entirely sure why it was called that, as my only experience with nicoise involved lettuce and hard boiled eggs. That said, it was a great dish. The spongy cheese, a north African cheese called nabulsi, was also quite notable. It reminded me of a less salty grilled Greek haloumi in both texture and presentation.
The main was a house cured quarter duck with a long bean and a rich, slightly chunky red sauce, titled on the menu as a cassoulet. My only experience with this French style country stew is a bone broth and bean stew with a charred brown crust of gelatin, so the dish surprised me with almost none of what I thought were the traditional ingredients (except the duck). The duck was perfect though, with a rich flavor and enough saltiness to enhance it, without going too far into overly salty territory. Apparently cassoulet actually means “little wide cooking pot,” or something like that, and can be about as varied in composition as an American casserole.
Dessert was a chocolate and coffee sweet in the shape of an upended espresso cup. Very fun presentation, and quite sweet without being overwhelming. Cracking it open like a brulee was super enjoyable.
The highlight of the night was the chef himself. He was personable and friendly, and really made the night for us. By the end of the meal we got him talking about the history of the neighborhood (he’s been open 12 years!?), how he kept his business open through covid, and even his favorite spots to grab a bite on days his shop is closed and his opinions on various food cities. Simply delightful.
I’m a big fan, and will have to visit again.
Alma M
This small French restaurant is an absolute treasure. From the moment you walk in, the space feels calm, quiet, and intentional — the kind of place where you can actually hear your dining companion, slow down, and enjoy every bite.
The chef’s three-course menu is beautifully composed: thoughtful, balanced, and clearly crafted with care and confidence. Each course feels purposeful, and the wine pairings are gorgeous — perfectly matched, enhancing rather than overpowering the food.
… moreThe chef’s three-course menu is beautifully composed: thoughtful, balanced, and clearly crafted with care and confidence. Each course feels purposeful, and the wine pairings are gorgeous — perfectly matched, enhancing rather than overpowering the food.
Natalia Patterson
I have mixed feelings about this place. We decided to dine here on Valentine’s Day so the prices were steep ($90 pp + $40 wine pairing). The food was tasty, no complaints, but also there wasn’t a dish that I would go back for. I liked the idea of a small space (the restaurant has only 8 tables) where you can interact with the chef, but the execution of this concept seemed flawed. We were constantly missing our drinks and the dirty dishes were piling up. We also found the interior to be lacking, the overhead lights were way too bright and it didn’t make for a cozy ambiance. I don’t know if the price matched the experience.
… moreBrett Henry
Absolutely loved it! The chef prepared the entire tasting vegetarian for us. The combination of flavors and textures were delicious and complex. The atmosphere was intimate and the wine pairing was spot on. We will be back!
… moreAntonios Karagiannis
Looking for an experience close to having your own personal chef? Well, this is it!
We really liked his place!
It’s quiet, meaning, you can have an actual discussion and enjoy your meal!
Perfect place for dates or date nights!
The food was amazing and the portions were spot on.
Just go there and have this unique experience.
It’s definitely worth it, if you appreciate good food.
PS. The cocktails are not weak.
… moreWe really liked his place!
It’s quiet, meaning, you can have an actual discussion and enjoy your meal!
Perfect place for dates or date nights!
The food was amazing and the portions were spot on.
Just go there and have this unique experience.
It’s definitely worth it, if you appreciate good food.
PS. The cocktails are not weak.
Cat M
Wow such an exceptional experience. We found an absolute gem in Denver! Intimate little bistro with delicious food, fabulous wine pairings, and a passionate chef. We felt like we were tucked into a little bistro in Paris. We will definitely be back.
… moreRon D
Excellent dining experience that will long be remembered for its overall quality, ambiance, modesty, and artistic expression. Dinner was one of the most intimate and relaxing that I have ever encountered, with every course being extremely well prepared, expertly plated, and unbelievably delicious! Love this place!! Thank you Chef Jon!!!
… moreL Key
Came on a Friday at 6 and we were the only ones at the restaurant for an hour, which was a pleasant surprise. The restaurant is located at the corner of the building, before you get to the busier areas, making it quiet and easier to find a parking. There was only one employee when we were there – working as a host, chef, server, sommelier, and cashier. You won’t believe how good he is at it. I never felt any part of the experience suffered at all. All the food we had was very good. One small complaint from me is the dessert – it was a tad too sweet, but that’s just me – I like my dessert on the less sweet side than average.
… moreDanielle Goon
This is the best meal I’ve had in Denver. We opted for the wine pairings and the whole experience was PHENOMENAL.
Jon does it all himself. It’s quite something to see him, cook, serve, and even bus tables. You can tell a lot of thought has gone into each dish, his passion for cuisine is is clear. I will be coming back here often.
… moreJon does it all himself. It’s quite something to see him, cook, serve, and even bus tables. You can tell a lot of thought has gone into each dish, his passion for cuisine is is clear. I will be coming back here often.
David Lamb
John absolutely knows what he is doing. Great food, great service. Each plate is an interesting a lively medley of flavors. We will be back.
… more