Palace Arms

Fantastic. Great food, great service. It is the Palace Arms after all. While the hotel is seemingly quite challenged in other areas, Palace Arms still retains its luster.

The fine dining option for your stay at the Brown Palace, and what a delicious option indeed! After attending a celebration of life earlier in the day, we found ourselves in need of a nice dinner and some strong libations. The service staff were super on point, and the manager (female, cannot remember her name) was amazing as well. Dinner was delicious; we had the bread, because why not when grieving?! And it did not disappoint, the butter was *chefs kiss*! I had a NY steak, cooked exactly how I ordered it, and my mom had the halibut, which was VERY good! When you find yourself in Denver, you've got to check this place

So Ellingtons must be closed. We were direct to the palace arms for breakfast. The service is amazing. No doubt! Coffee, very good! The food.... I think because they bring it from another kitchen... was warm. Biscuits were not that good. Surprisingly. I realize they use left over prime rib for the hash, but boy it was dry! Even covered in green chili it needed help. Disappointing.

I made a reservation after a suggestion and when we arrived we were a early. The staff greeted us and seated us without delay. This restaurant takes you back, way back. It is an absolutely beauty of the guilded area.Our glasses were promptly filled with water from their house well. It was cold, fresh, and clean. I ordered their house Manhattan. It was delivered super fast and to be completely honest. It was one of the best Manhattan cocktails I have had in a long time. So much so I asked for their recipe. It's traditional manhattan measurements but using Woodford reserve, carpano antica sweet vermouth, barrel aged cherry bitters, and finished with a boozy cherry. Excellent!For dinner I selected the tableside prepared ceasar salad, a special top steak, and the strawberry sorbet for dessert. The beet infused bread with lava salted butter is a must try. A very knowledgeable young man came to our table and prepared our salad. He precisely hand made the dressing, tossed, and served our salads. The ceasar was incredibly balanced, just the right amounts of ingredients to balance the anchovie, dressing base, croutons, and cheese. Definitely one of the best tabkeside prepared ceasar salads I have had to date. Top three for certain.The steak came shortly after we finished our salads. No bringing entrees mid course here. The steak was prepared medium and topped with a bernaise sauce. The steak was expertly cooked and pared well with the sauce. The cheesy potatoes side was an expert pairing. I enjoyed a glass of "The Prisoner" with my meal. It is a bold and fluid red blend with a hint of fruit with a cherry pop. An excellent selection from Napa Valley and I'm already planning on buying a few bottles when I get home.The strawberry sorbet here is very good and they serve it dipped in chocolate and chocolate drizzle. It was fresh, tasted of real strawberry, and the chocolate it was rolled in was of a very fine taste and quality.I highly suggest a visit here when you are town or for a local looking for something incredibly special.

Palace Arms, located in the iconic Brown Palace Hotel opened it's doors in April of 1950. Following a 15 month closure, Palace Arms has now reopened - fully refreshed & renovated - as of May 2021!We were seated in the main dining room & were encompassed by grandeur. The aesthetic of Palace Arms still embodies the Naploeonic era with historical artifacts and paintings throughout; however, the experience is now elevated with all new furniture, light fixtures & chandeliers (& I love myself a good chandelier!). Palace Arms' menu has also been totally reimagined with new Executive Chef, Kim Moyle (the Brown Palace's first ever female executive chef!) spearheading in the kitchen. Kim came out and introduced herself and we could really feel her joie de vivre for her profession and Palace Arm's new locally sourced, farm fresh menu.Service at Palace Arms was effortless and elegant. Keith our server has been with the Brown Palace for 7 years and that kind of tenure is invaluable in the restaurant industry. Keith knew the hotel and restaurant inside and out. You can always expect the most knowledgeable, poised and courteous staff whenever visiting Brown Palace.Our meal started with Palace Arms' bread board which was exceptional. The herbal tea ricotta cream cheese for dipping was Chef Kim's innovativeness right off the bat & we would see this creativity throughout the entire meal.For Cocktails we had the Bee's Knees and the Aviation. The Bee's Knees is made with Bombay Sapphire Gin, BP Honey, and Lemon. The Bee's Knees was SO refreshing. It was a sweet cocktail with a subtle sourness from the gin and lemon. This was Kali and I's favorite cocktail of the night! The Aviation is made with Tanqueray Gin, Crème de Violette, Maraschino Liqueur, and Lemon. This was a powerful cocktail that was citrusy with notes of herbs and flowers with a beautiful purple color to it. We started with the Caviared Eggs, Palace Arms Caesar and the Surf and Turf Carpaccio.The Caviared Eggs are made with sour cream, egg yolk, herbs, caviar, and shallot bacon jam. The Caviared Eggs were immediately recommended by Chef Kim and Keith and we can see why; this appetizer blew us away! The Caviared Eggs eggs took deviled eggs to a new level of excellence - they delivered a gentle and pleasing taste that was both salty and savory with a sinfully creamy consistency. The caviar added an air of luxury and burst of visual excitement to the eggs. The shallot bacon jam added incredible texture variation to this appetizer and was tangy and sweet. The Caviared Eggs are a must order when visiting Palace Arms!The Palace Arms Caesar is a traditional salad prepared tableside. That's right, a Caesar prepared tableside IN downtown Denver! This was a good Caesar salad and we loved the tableside theater of Keith making it. The salad had a good balance of salty, earth and bright flavors.The Surf and Turf Carpaccio is made with fitch filet, hamachi, yuzu zest vinaigrette, black garlic aioli, and pickled chilies. This was an eye-catching appetizer that was a creative outside-of-the-box carpaccio that combined filet and hamachi. I had never seen this combination before and the amalgamation of meat and light fish flavors were wonderful. The bread that accompanied the Carpaccio had a great crunch and the black garlic aioli atop the bread was breathtakingly pungent with hints of sweet molasses flavor.For Entrées we had the Chilean Sea Bass and the 5oz Ribeye Cap.The Chilean Sea Bass is made with black truffle potato porridge, king crab cake, and sea lettuce dust. YES. Just look at that Sea Bass! The second Keith sat this entrée down our mouths were watering. The Sea Bass was an absolute beauty - a tall, nice white firm filet that smelled of the ocean. The Sea Bass had a delicate and sweet flavor and the flesh flaked right off in medium pieces that were oh so moist, buttery and tender. The Bass combined with the king crabcake was brilliant. The king crab cake had a resilient salty flavor that complemented the bass' lightness.The 5oz Ribeye Cap is served with Seasonal vegetables, Griffin potatoes and a demi glace. We added the enhancement of Shaved Summer Truffles.Palace Arms presents their cuts of meat differently than any other restaurant we've seen as they remove any bone, gristle and fat before serving. This was nice as we were easily able to cut through our 5oz Ribeye Cap and immediately start eating. The Ribeye Cap was cooked perfectly - medium rare and had a robust meaty flavor to it. The demi glace was nice and velvety and had a sweet, just simmered taste. The Griffin potatoes were unreal!For dessert, we had the Walnut Flourless Cake and the Banana Mousse - the presentation of each was stunning. The Walnut Flourless Chocolate Cake is made with valpolicella, roasted grapes, and chile spiced nuts. The Walnut Flourless Chocolate Cake was luciously moist & decadent. This cake was everything and was our favorite dessert!

The Palace Arms is a "must do" in Denver. The food and service are phenomenal. We were greeted and seated by Jackie. She is a Treasure. She gives you the exact right amount of social interface. Our Server was Mariah, on a scale of 1-10 She is a 20! Her suggestions of food and beverage provided us with the tight insight to order the most delicious dinner you can imagine. For appetizers we ordered the Mushroom Tart and the Caviared Eggs. The plating and taste were awesome. For the entree we ordered the Scallops and the Duck Breast, again it was awesome. We paired the Big Table Farm Pinot served in Riedel Pinot Glasses and it too was over the top. Through our dinner we were greeted by the Manager Izzy who shared with us the Story of the Palace Arms and what the restaurant is doing as we come back from Covid and staying at home. For desert we shared the Banana Mousse and it was a Terr way to top off our meal. As I said, you do need to come here and enjoy all they have to offer. I guarantee you will be delighted.

Doesn't look like much from the outside but there's tons of history inside. A very classy place, food was delicious . It all started with their beet bread and hibiscus butter, OMG . You could honestly go here just for this bread. Hopefully they keep it on the menu FOREVER. I then got myself a pear salad with goat cheese that had a champagne vinaigrette, it was very very YUM. I can't remember my entree but that's a good sign because I probably devoured it like everything else. I ended with creme brûlée and an expresso, again it was spot on my taste buds were in HEAVEN. Staff was extremely friendly and knowledgeable, everything was prompt . It was great for a date night dinner. Will deff be visiting again next time, maybe just for bread WHO KNOWS hehe.

This is the most amazing wedding reception location you can choose in Denver Metro. I got married there in 2003. They have the BEST CAKEMAKER in the world. My marriage lasted 20 years until my spouse died. To this day, I am 47 now, this was the Best Wedding Cake I had ever tasted. Ever. German custard cream on the champagne biscuit layers, with the raspberry & white chocolate bavarian cream filling. I asked for "white pearls" & "square" design, with one layer being chocolate & one vanilla. They did exactly what I asked for. We had Duck Breast as the main course. It was perfect. It was a little too small, I would say, but it was very high-end. The cake itself cost me $600.00, for 2 square layers. This is a very luxurious place, with great food & great antique event decor. The honeymoon suite is also fantastic. I would not have picked a better wedding location in the Denver Metro area.

I see no reason for the recent negative reviews of this fine old Denver dining establishment. Went there this evening with friends who we dine out often with. The service was excellent; the food was good. The pork loins were tougher than expected. The caesar salad tableside was excellent. The scallops were great. The atmosphere is enjoyable. This is the premier dining establishment in the oldest hotel in Denver; you pay for the experience.

Made reservations for The Christmas Eve meal and thoroughly enjoyed the total experience. From the old wood paneling from yesteryear to the quiet enjoyment of the multi-course meal, my wife and I were unhurried and enjoyed a great Manhattan to start and 20 year Port to wrap up. I much preferred this to the craziness going on in the lobby restaurant under the massive chandelier. All the courses were beautifully prepared and the pace was perfect to allow enjoying each one. Recommend them for a special evening out!Note, they offer free valet if you have reservations after 5.... and well worth it to not try and find a place to park on your own.