Beckon

Shuai Jiang

I felt that this meal experience was similar to an omakase using western techniques and ingredients. The counter experience was quite interesting to watch, and you could ask chefs questions directly about what they were doing and the specific ingredients. For my meal, the overarching theme was based on antelope and they really did a good job accentuating the flavors. I did get the additional Kobe beef, which was delicious but maybe not worth the price if you had it before as it's a very standard sear and flavors. The ambience and service was top notch, resembling other Michelin star places I visited. All things considered, a great dinner.

Andra Turner

We didn’t want this meal to end! The staff were incredible; all of them extremely kind while also being knowledgeable and incredible at their jobs. Their hospitality and genuineness made the experience perfect from start to finish. The food was absolutely incredible. Every dish had excellent flavor and paired amazing with the wine chosen. We decided to add the optional wagyu course and were not disappointed. After the meal, the chef came over to talk with us and answered any questions we had. He was extremely genuine. We are so grateful for our experience at Beckon and hope to come back again! Special thanks to the staff who made our experience unforgettable.

Tiffany Chang

I’ve been here twice now, and I have some thoughts. The first time, I dined at the bar and was ABSOLUTELY BLOWN AWAY. It was quite possibly the best meal I’d ever had in my life. The ingredients and flavors weren’t overly flashy or experimental, but everything was executed to absolute perfection. The chicken and salmon were the best I’ve ever had—perfectly poached, incredibly tender, and bursting with flavor. Even the radishes, which I don’t normally love, were unforgettable—braised in butter and topped with a generous dollop of caviar. The service was just as impressive: attentive, warm, and so friendly that by the end of the meal, it felt like we were chatting with old friends. I still dream about that night. Yes, it was expensive—but in my opinion, 100% worth it. The second time, I came with a small group and we were seated outside. While still a good meal, it didn’t quite hit the same. Maybe it was being served outside rather than fresh out the kitchen, maybe it was being in a group instead of fully immersed in the food, or maybe the menu just didn’t excite me as much. Whatever it was, it didn’t capture the same magic as my first visit, which left me a little disappointed—though the quality was still high. That said, I’m still giving 5 stars because my first experience was truly next-level. I’m looking forward to going back—hopefully dining at the bar again—to chase that unforgettable first meal.

Chelsea LeNoble

Beckon checks every box for the things you want in a Michelin dining experience and the things you didn’t even realize you wanted. Each aspect of our time there was punctuated with great consideration, expert craftsmanship, and impeccable service. We particularly enjoyed the extra touches offered by Peter, who crafted and presented our non-alcoholic drink pairing. His passion and enthusiasm were infectious, and he made the evening even more outstanding. My favorite part of each course was hearing his explanation of how he created the drink, all of the ingredients used, and what inspired it. Several ingredients took weeks to prepare, with special techniques and equipment that was all so impressive. It was truly incredible the way the drinks evolved in flavor before, during, and after the food courses. Peter also collected suggestions from the rest of the team for things we should do while in Denver and even a restaurant we should try back home since he knows the sous chef there—so thoughtful! I can’t say enough about the food. We loved every course, from watching the team plate it, to hearing about the ingredients, to experiencing it ourselves. The pacing was perfect, the portions were perfect, the flavors were perfect, and balance of well-established techniques with adventurous creativity was perfect. We opted for the add-on wagyu course, and I really can’t imagine having not done so—it was beyond incredible. Of course, Peter came out with another drink pairing for us because he couldn’t bear the thought of us having the dish without the paired drink. This is the pinnacle of service right here, folks. We departed Beckon in a reverie and couldn’t stop gushing over the experience for the rest of the weekend and beyond.

Hannah Lee

Beckon is incredible. They have one Michelin star and it’s so well deserved. We sat at the chef counter and it’s such a unique experience getting to watch the chefs prepare the dishes in front of you. The staff are outstanding—kind, knowledgeable, and thoughtful. The tasting menu was outstanding and highly recommend the wine pairing. Many of the wines featured are from regenerative vineyards and super unique. Their attention to detail—from the music and lighting to the food—makes this a magical experience. 11/10 and one of my favorite dining experiences in Denver.