Denver, CO 80211
Chef Justin Brunson spent months working with a dream squad of cooks and chefs, bartenders and wine geeks to put together Old Major, the restaurant he opened in Highland in late February 2013. And diners immediately went hog wild for the place named after the old pig in Animal Farm, a place that’s dedicated to “seafood, swine and wine,” according to the menu. Old Major strives to be a confluence of unassailable “elevated farmhouse” cuisine (with gorgeous compositions to match), served in a striking setting that's neither too pretentious nor too casual. The menu, executed in a showstopping open kitchen with some of the most enviable equipment you've ever laid eyes on, is separated into five categories: Small Plates, The Farmer, The Butcher, The Monger and Sides. Each section includes artistically astounding dishes – and the bar creates cocktails that are the perfect accompaniments. Tables can be tough to come by, but if you’re lucky, you can snag a seat in the bar, where the atmosphere is a little more casual and you can chat with the very knowledgable, very friendly bartenders.
This is Old Major. We’re a tight-knit group of passionate folks doing things a little differently. We’re friends with our farmers and fishermen. We focus on heritage-raised meats from Colorado farms we know and respect. And our in-house, nose-to-tail butchery program makes the most of these quality meats. We even cure in-house—you’ll see the charcuterie room in the dining room, perfectly placed for extended ogling. We serve a limited selection of fine, sustainable seafood and we source ingredients from local farms. It’s an honest approach to doing food right.
Tips from foursquare
Eyes will tear up and arteries will give up after encountering the duck fat french fries with garlic aioli.
Even if they're working in open kitchens, chefs only know part of the story. They know what moves and what doesn't and how to predict how many...
Order the pretzel bread with mustard infused butter! So good! Drinks - awesome. Food - fabulous!!! Try the pork osso bucco. Highly recommend trying place.
Do yourself a favor and get the maple bacon custard with caramel corn for dessert. One of the best desserts I've had.
The cocktails emphasize whiskies and rye, the beverage menu is an iPad, and the service is exemplary. The smoked-fish plate ($15) was a knockout, especially with "Jolene" playing in the background
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Reviews and News
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