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Address and Contact Information
Address: 2845 Larimer St, Denver, CO 80205
Phone: (303) 848-9777
Website: https://majortomdenver.com/
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Reviews
Tien Tong
After having been to Beckon, we are so glad we tried Major Tom, which brought full circle to the chef Duncan experience. Major Tom has a really cool style and vibe: relaxed, comfortable and cozy, yet neat. Our mains were delicious: the bass in a savory dill sauce and tender duck with perfect crisp skin. But my absolute favorite dish of the night was the tomato salad, an assortment of fresh, sweet, juicy tomatoes from the restaurant garden in a feta cheese sauce, topped with beautiful marigolds that brought true purpose to the dish. Don’t miss out on also trying the frittata.
One thing that never disappoints between Beckon and Major Tom is that this team knows fish. We have never had fish we didn’t absolutely love.
Overall, this was a really fun n meal. Our souls and belly are full. Service was excellent. Drink pairings were excellent. For being the more free-spirited sibling, she definitely took after her older sister Beckon in all the best ways.
… moreOne thing that never disappoints between Beckon and Major Tom is that this team knows fish. We have never had fish we didn’t absolutely love.
Overall, this was a really fun n meal. Our souls and belly are full. Service was excellent. Drink pairings were excellent. For being the more free-spirited sibling, she definitely took after her older sister Beckon in all the best ways.
Derek Mushro
Casey was our amazing waiter for the night and we can’t say enough great things about him. We were the last group in the restaurant and aside from explaining the menu and drinks in detail he also provided great info on Denver and some cool shows that were happening later in the night. The food was amazing, we ordered one of everything with a 6 person group. The oysters are a little pricey but very good. The chickpea fritters are amazing and we are still thinking about the baked potato with salmon roe Even with the oysters and 1-2 drinks each it came out to around $120 per person.
… moreCalifornia Calamansi
Everything was fantastic.
Appetizers- chickpea fritter, tomato burrata, and baby carrots. The chickpea fritter had a very smooth consistency like silken tofu. It was so yummy.
Entrees- braised cabbage and trout. The braised cabbage was so delicious.
We also ordered a few drinks. I had make me a gin cocktail and it was just ok. My friends enjoyed their drinks.
… moreAppetizers- chickpea fritter, tomato burrata, and baby carrots. The chickpea fritter had a very smooth consistency like silken tofu. It was so yummy.
Entrees- braised cabbage and trout. The braised cabbage was so delicious.
We also ordered a few drinks. I had make me a gin cocktail and it was just ok. My friends enjoyed their drinks.
Nicole Lyndsell Fleet
First time for me and my husband. Food was delicious and service fantastic. Next time I’m in Denver I will definitely visit again as it was the best food I’ve had in a long time. The flavours were light and clean and the family style meant that we could taste a variety of dishes.
… moreAmy Hearting
In town for a thanksgiving eve dinner and it did not disappoint. The scallops and fritters were the crowd favorites as was the duck and cabbage. Service was fantastic, wine list was amazing. I will be thinking about this meal for some time!
… moreAlisa A.
My husband and I are regulars here, and we booked a party of 10 for New Year’s Eve. Major Tom once again knocked it out of the park. Not only were the special menu items amazing, but they gracefully acommodated our party’s various dietary needs. We had 2 pregnant attendees, 2 peanut allergy, 2 dairy allergy, and 1 gluten free, and everyone loved their food. Thank you to the hard working staff and Chef Duncan, we are so grateful!
… moreDenver Native
Wow. Just wow. I can’t imagine that I would ever rave about a dish called a chickpea fritter. Chefs can be artists and whomever invented this recipe and execution clearly lives and breathes their craft with brilliant success. This isn’t cooking 101 but rather a doctoral thesis on how to make a dish to such perfection that I’m at a loss for unique articulation.
The fritters: Light, soft and delightful texture on the inside and the most expertly timed sear I’ve ever experienced on the outside to provide the quintessential desire of crisp for such a gourmet item. The sauce and other toppings are superbly proportioned in such a manner that you can tell the chef practiced this meld of flavor to the hilt. I’m so remiss for not having returned yet as I’m writing this review months later. I’m just enjoying an onslaught of new restaurants and cocktail bars this year.
I can’t recall the name of the cocktail I had – I’ve enjoyed numerous introductions with others over the last few months that I forget what it was but I remember that I loved it.
The scallop entree may as well be on the coast it’s so fresh and again, there’s another perfect sear on this item not to mention the ambrosia it’s swimming in. Divinity, found.
I’ve been to Le Bernadin in Manhattan, Jones in Paris, Sevva in Hong Kong. I’ve been to Major Tom.
… moreThe fritters: Light, soft and delightful texture on the inside and the most expertly timed sear I’ve ever experienced on the outside to provide the quintessential desire of crisp for such a gourmet item. The sauce and other toppings are superbly proportioned in such a manner that you can tell the chef practiced this meld of flavor to the hilt. I’m so remiss for not having returned yet as I’m writing this review months later. I’m just enjoying an onslaught of new restaurants and cocktail bars this year.
I can’t recall the name of the cocktail I had – I’ve enjoyed numerous introductions with others over the last few months that I forget what it was but I remember that I loved it.
The scallop entree may as well be on the coast it’s so fresh and again, there’s another perfect sear on this item not to mention the ambrosia it’s swimming in. Divinity, found.
I’ve been to Le Bernadin in Manhattan, Jones in Paris, Sevva in Hong Kong. I’ve been to Major Tom.
Maria Pangalos
A phenomenal experience through and through. From the sommelier, Andrew’s, guidance on their impressive wine list to our waitress, Kate’s, recommendations on the menu, the service was beyond top-notch. The atmosphere was cozy, warm, and the seats at the chef’s counter kept us awe-inspired. Each and every dish we tasted was incredible; the balance of flavor, texture, and presentation left nothing to be desired. It was truly the perfect place to celebrate a special occasion, or simply revel in all that a dining experience can be.
… moreKate
Friendly staff, loved the patio seating option since the tables are a bit close indoors, enjoyed the mushroom tartine, duck, fries, oysters, yellowtail, mocktail. There was a bit of a wait between small plates and the rest of our order and some of the portions were a touch smaller than expected. Overall, would recommend coming here once
… moreChelsea Janes
The oysters were great, but the burger was extremely average, while the fries and fritter were quite salty. Shake Shack is half the price and just as good. Service was standard, but did not live up to all of the glowing comments. The chef with the mustache who just had a birthday seemed to be the only staff member really invested. Overall, I’d skip this one if you have just a few days in town.
… more