Brutø

Writing this review brings tears to my eyes because it was such a treat dining at one of Denver's first Michelin-starred restaurants. Brutø was just as you'd expect from the reservation flow on Tock to the seating process upon arrival. My partner and I came here for our anniversary and felt incredibly special throughout the evening. I'm still drooling over the menu.Everything was exquisite, served with detail and enthusiasm. My favorite dish was probably the Lamb + Eggplant because I had no idea lamb or eggplant could taste so emotional. The bison carpaccio as part of the Canapes was also delightful. I'm sure none of this will sound familiar as Brutø rotates their menu, but all I'm saying is that it's worth saving up to visit.I didn't do their alcohol pairings and went down the street for a brief happy hour instead, since we got to Dairy Block earlier than expected. From experience, call a car if you're doing any of their pairings. I had some FOMO from our neighbors that indulged. Maybe next time! I will forever cherish the printed menu from our dinner, to keep the memories alive.

Went out for date night, and we decided to venture into Bruto. The experience was a mixed bag of delightful highs and a few mids, but overall, it made for an interesting evening.First off, the drink pairings--while the cocktail pairing was a fun idea, it featured a variety of spirits which, admittedly, left me feeling a bit queasy after mixing them. Next time, I'd stick to the non-alcoholic pairing, which was absolutely stellar.The food had some standout moments, especially the homemade pita bread. It came out hot, fluffy, and slightly charred, straight from the oven--definitely memorable. However, there was a miss for me in the form of a dish topped with an overwhelming amount of grated truffles; it was too overpowering and, unfortunately, I couldn't finish it.Ambiance-wise, Bruto has a quietly buzzing atmosphere with dim lighting, which makes it a charming spot for an intimate evening. We were seated at the corner bar, which turned out to be perfect for some people-watching and a front-row seat to the teams meticulous plating skills.Service was competent but didn't quite hit the warm, welcoming mark I've experienced at other Michelin-rated spots outside Colorado. It lacked that extra touch that makes you feel truly pampered and relaxed.While Bruto was an enjoyable introduction to Colorado's Michelin-rated dining scene, it might not be the first place I'd think of for future special occasions. That said, it's worth a visit for those looking to try something new and savor some genuinely creative dishes.

4.5 stars Great service. They were kind enough to accommodate us last night. My favorite dishes of the night were the canapés, the prawn, and the bincho tan dessert. The food was generally excellent in taste and very good on creativity/innovation.

If you would like to find the worst Michelin star restaurant then come here. The entire experience was just off. When my friend initially made the reservation it was listed as Mexican/latin cuisine. We expected that it would not be exactly the same given the chef change this past January to Byron Gomez (a top chef alum), but the major changes should be noted at the time of reservation. We expected a Latin fare 11 course meal with appropriate pairings over 2.5 hours.... but that is not what we received. When we walked into the cute chef counter set up space it felt as though additional drinks for purchase were being force on us. We and most diners did not want them. Then our waiter said a lot of words for the descriptions very quickly so I really did not understand the dishes. He seemed disinterested in his job and impersonal. Now to the meal. It was a very different journey than expected and we both ordered cocktail pairings one of which was non-alcoholic. The pairings for the non-alcoholic menu were a waste--I think if you previously drank alcohol or liked black licorice or even enjoy a sugar high or a poorly balanced drink then you would enjoy it. If not then skip it!! I will say the celery drink was the best of the worse. The same for the alcohol pairings, they were uninspired and confusing. I think some editing would've done wonders for a more balanced drink. Also know your customer, please do not give alcohol to those who don't imbibe.The food - we enjoyed the bread course and the pasta... the remainder of the food was over salted and the pear dessert tasted like Lysol. At the end they ended with a Cherry wine and provided no alternative for non-alcohol drinks. They again tried to push more drink ordering like they needed more revenue to pay the rent it was very off putting. The waiter spilled wine all over the counter. All in all this place was a mess. Overall, I would not recommend dining here. Michelin should come and get the star back. This was the worst dining experience peppered with the oddest atmosphere and a 3-hour experience at a snails pace. El Cielo in DC does 22 courses quicker than this. There are better one Michelin star restaurants that are more personable and truly curate a wonderful experience. Lastly, Alinea was mentioned twice when referencing drink pairings, I would recommend not doing this because that is a 3 Michelin star with a much better standard and experience and for those that had the opportunity to dine in the Chicago based establishment we think back to how great it was in comparison to the horrid experience at Brutø.Please note I love top chef alum restaurants generally speaking (girl and the goat being one of my favs) so this was a very disappointing experience.

Food is 5 star, service is 5 star, and ambiance is 4.5 star. Would I pay this much to eat here again? Maybe, but probably not. Is this for everyone? Definitely not. This restaurant is specifically for foodies with deep pockets who seek adventure, cutting edge, and the excitement of witnessing a restaurant in hot pursuit of perfection.Bison tongue cooked perfectly, duck heart cooked perfectly. It starts to make one wonder, "why aren't more people eating tongue and heart?" But it is easy to understand, when realizing that Bruto is serving perfection on these items, while most other places screw it up. But again, this is not for everyone because if you think you dislike tongue, then you try it and still dislike tongue, then you're not going to have a great time.Dishes seemed built on a balanced foundation, but then the envelope is pushed in some area. Sometimes the push is a bit too far, in terms of salt, spice, acid, etc. However, I get a sense that this is what it means to pursue perfection, which is also going to be different per each individual's palate. The much-hyped bread did NOT disappoint. I'm very impressed at how each and every ingredient was so smartly integrated into each dish with an impactful and flavor-choreographed role, never getting completely overshadowed nor stealing the show.Service was excellent. Dishes were beautifully plated and each cohort of diners was presented with food in a synchronized manner. The eating area was wiped down between courses and water glasses never got too low. Every detail of the dish is explained, and a fun or interesting story accompanies the explanation.Ambiance was mostly great. It's always fun to watch the kitchen staff in full swing. Chairs were not the most comfortable, and sometimes car headlights from outside would hit my face. I loved the open kitchen and watching the giant wood-burning oven.

The head chef is amazing. The food is exquisite. The service is excellent and the ambiance is so welcoming, yet private. One of the best meals I've ever had. They also accommodate to vegan and vegetarian palates. I'm looking forward to the menu change in the fall. Highly recommend.

We have wanted to eat here for what feels like forever, and finally made it in about a week ago for my husband's birthday. We were seated at the bar, overlooking the kitchen, shortly after we checked in. I let the restaurant know when I made the reservation that it was Bob's birthday, and where we were seated, there was a nice birthday card that the whole staff had signed. One of our good friends also surprised us with glasses of bubbles to celebrate. We kicked off this epic dinner with canapés - beet tartare, goat cheese tartlette, and bison carpaccio. All of the bites were very flavorful and dynamic, and an excellent way to start. Next course was peas and crackers - this was probably my favorite presentation - the crackers were shaped like leaves, and put on a 'tree' on the plate - the peas were julienned, and there was a sunflower 'cheese' underneath that was really tasty - the whole dish was so playful, fun, and tasty. The next course was caviar - another beautiful presentation and also playful - with hearts of palm, pickled onion, potato puree, and of course caviar - yum! Neither of us are huge caviar fans - but this dish was amazing. Next course was prawn and tomato - the prawn was perfectly cooked, and came out in a lacto tomato broth that was very tasty. Next was the bread course - which was delicious - the house cultured butter was really good. Next was the dumpling, which came in the coolest bowl, that allowed you to tip it up and drink the rasam broth - delicious, and creative. The squab and plum was next, with another very dramatic and dark presentation, it came with a wheat berry risotto which was very good. Koji and strawberry course was next - also super fun/playful, and the wine paired with this was spot on. Last but not least was a heart of palm mousse with a pea granita - this was a texturally fun and dynamic way to end the meal. Bob also received a dessert with a candle in it - which was also really, really tasty, and a wonderful surprise. If you're debating about the wine pairing - do it - it's an excellent compliment to each course. We will definitely be back!

Was I nervous that there is a new chef? Yes! Was the dinner everything I dreamed of and more? ABSOLUTELY!!!! From the moment we arrived we were welcomed into a beautiful space- intimate and warm. Our guide for the evening was Alan and he did an impeccable job of making the experience informative, fun, and comfortable! Ann was the queen of the oven and it was so impressive that everything we consumed was cooked in that oven by her watchful eye. We had 6 courses with 6 cocktail pairings and I kept thinking that as a foodie, when I taste something completely new, encounter an unexpected texture or flavor, that is when I know I've found something truly special! Our meal was amazing!! Learning about the origins of each dish and cocktail was spectacular. They have certainly worked for that Michelin star and based on what I experienced, it is well deserved!!

Exceptional Food, beautiful presentation, impeccable service and warm atmosphere, and sustainable practices, Bruto was everything I hoped it would be. This was truly a memorable experience. Everything we tasted was delicious and pleased the eyes as well as my tastebuds. Some standout favorites from the current menu: The lamb tartare and the melon lardo from the first course was the perfect start to the great meal. The caviar and jasmine served 4 ways when paired with the French Champagne was perfect. The prawn and tomato - nice. The dumpling with the curried potato and chili ginger had a tasty spicy zing when paired with the Gewurztraminer. and the Piada made with heritage flour from Boulder CO, was so moist and chewy it melted in my mouth with the decadent house cultured butter. One thing that always makes a meal memorable is the service. Lauren, took care of everything as a walking, talking encyclopedia of Bruto. My advice: Get a reservation. Try the wine pairing. Enjoy a memorable meal at the Chef's table and watch some incredible food professionals wow you with their passion and expertise.

If you have never been to a Michelin star restaurant, start here. Led by Chef Gomez (former Sous Chef of the famed 3 Michelin star Eleven Madison Park), the entire experience is a delightful journey through Colorado southwestern fare. From the open kitchen, the music, to the plates, the ambiance makes the food shine. Well trained and educated staff lead you through a two hour journey that will leave you wanting to come back for more. We tried to NA pairing which was filled with sustainable ingredients and tasted unique and aligned with each dish. Well done Bruto.