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Mizuna

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225 E. 7th Ave. Denver, CO 80203

303-832-4778 

http://www.mizunadenver.com  

8 User reviews Write A Review
225 E. 7th Ave. Denver CO 80203

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  • Continental, French, New American
    Tue-Sat 5pm-10pm
    $$$$ $$$$
  • MasterCard, Visa, American Express, cash, ATM/Debit
    Patio/Sidewalk Dining, Private Party, Wheelchair Accessible
    Dinner
  • Full bar
    Accepted, Required
    Valet
Description

Mizuna was chef/owner Frank Bonanno's first restaurant. Impeccably serviced by a thoroughly professional floor staff, Mizuna is a comfortable neighborhood spot that draws crowds (and these days, cooks) from across the country, all coming to taste the first, best expression of Bonanno's ingredient obsessions, singular talent and hard work. From eternal classics like the lobster mac-and-cheese to variation after variation on foie gras, duck and salmon to cream-filled beignets, the plates coming out of Mizuna's kitchen never fail to satisfy.








Back to TopWestword Critic News & Reviews | Write a Review
Back to Top Westword Awards | Visit the Best Of Website

  • 2013 | Best Mac and Cheese

    Macaroni and cheese, once a comfort-food staple of every Sunday supper, isn't what it used to be. The slightly chewy, sauce-soaked elbow macaroni and cheese at Mizuna is definitely not your grandmother's version -- unless, that is, your nana favors sweet lobster meat in place of Oscar Meyer ham and silky mascarpone over Velveeta. The immodestly rich recipe, which originated with Thomas Keller, is completely hedonistic, its base of butter, cream and wine a luxurious invitation to submission. More »

  • 2007 | Best Dinner, Period

    Frank Bonanno, owner of Mizuna and Luca d'Italia, has had a pretty wild run recently. There was the complicated publication of his first cookbook and the flurry of promotion that followed. There was the dissolution of his partnership at the floundering Milagro Taco Bar and Harry's up on 17th Avenue. There was the loss of two of his Mizuna vets and the promotion of two new guys to take over those top spots. And through all of it, Mizuna -- Bonanno's first and best restaurant -- has remained... More »

  • 2006 | BEST DINNER ON YOUR
    OWN DIME

    Mizuna is a restaurant you can love for a lifetime. Ever-changing, impeccably serviced by a thoroughly professional floor staff and as comforting as dinner in your favorite uncle's kitchen, it's a neighborhood place that draws in crowds (and these days, cooks) from across the country, all of them coming to taste the first, best expression of Frank Bonanno's hard work, ingredient obsessiveness and singular talent. Bonanno's crew are less cooks than disciples, banging out brilliant plates with... More »

  • 2005 | Best Lobster Mac-and-Cheese

    Mac-and-cheese may be the best survivor of the comfort-food trend that swept the food world a few years ago, then mercifully departed. And we'd like to keep Mizuna's mac-and-cheese around for a long, long time. Butter-soft lobster-claw meat, perfectly poached, comes mounted on pasta robed in smooth mascarpone cheese that's about as far from out-of-the-box-Kraft as you can get. Baby, it doesn't get any better than this. More »

  • 2003 | Best Fried Calves' Glands

    Frank Bonanno and his crew at Mizuna do just about everything pretty darn well, but the one thing they do far and away better than any other kitchen in town is sweetbreads. Thymus glands are devilishly hard to cook right; they require careful handling and perfect timing in the pan. But in expert hands, the result can be a sublime bit of charcuterie that -- like the preparation of foie gras or the proper handling of truffles, both of which Mizuna also does admirably well -- can be held up as... More »

  • 2003 | Best Front-of-the-House Crew

    No need goes unmet nor any desire unfulfilled at Mizuna, where the service on the floor runs as smoothly and professionally as the business behind the line. From the minute you step through the doors of this comfortable French-Mediterranean eatery, you are folded into a complete dining experience that includes perfectly timed courses and flawless table-side service rendered by a staff that is well educated in the nuts and bolts of every menu item, and always seems delighted to see you,... More »

  • 2002 | Best Service

    The team at Mizuna works like a well-oiled machine. It helps that many of the staffers have been at this spot since it was Aubergine and were so happy there that when chef/owner Frank Bonanno and his partner, Doug Fleischmann, took over the space, they stuck around. But Bonanno and Fleisch-mann quickly gave them even more reason to be happy at this charming Mediterranean room: food that never fails to please. So from the second diners walk through the door, they're made to feel welcome,... More »

  • 2002 | Best California-Mediterranean Restaurant

    The name, which refers to a Japanese green, is your first clue that Mizuna is all over the map, pulling from international flavors and ingredients to make dishes so stunning, they're over the top. Still, most of the items at this charismatic bistro are inspired by the New American sensibilities of California cuisine, with a heavy reliance on Mediterranean components to pull everything together. The hallmark of chef/part owner Frank Bonanno's cooking is fresh ingredients, with plenty of... More »

Back to TopUser Reviews & Comments | Write a Review
  • JasonC6
           (0)    (0) Flag

    | Mesa, AZ | 15 Reviews

    4
    | Wed, December 1, 2010

    Mizuna is by work and great!

  • enoreen
           (0)    (0) Flag

    | Denver, CO | 12 Reviews

    4
    | Thu, March 25, 2010

    Perhaps my favorite restaurant in Denver! And that IS saying ALOT! The small space creates a great ambiance and an intimate dining experience. The Lobster Mac and Cheese is to die for! The rest of the food was amazing as well. HIGHLY recommend.

  • neecola21
           (0)    (0) Flag

    | Parker, CO | 156 Reviews

    4
    | Sat, March 20, 2010

    Favorite dish: lobster mac and cheese! AMAZING!

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People Who Like Mizuna

Back to TopMenu
Dinner Menu
Appetizers
$14.00
Supplement $8.00
Pan Roasted Foie Gras
caramelized pear purée, candied marcona almonds, vanilla brioche
$14.00
Artichoke Farçi
lump blue crab, saffron beurre blanc, stuffed artichoke heart, braised cardoons
$14.00
Slow Roasted Pork Belly
parmesan polenta, warm frisée apple salad, cippolini onions, poached quail egg
$14.00
Oyster Chowder
potato pavé, apple wood smoked bacon,caviar, crème fraiche
$14.00
Roasted Veal Sweetbreads
truffle potato mousseline, chervil pistou, beech mushrooms
$14.00
Escargot En Croûte
gruyere fondue, black trumpet mushroom puree, sherry vinaigrette
$14.00
Tagliatelle
house made linguica sausage, tomme de basque cheese, broccoli, piquillo peppers
$14.00
Supplement $4.00
Macaroni & Cheese
poached maine lobster &mascarpone enriched elbow pasta
Salads
$10.00
Roasted Baby Beet Salad
clementine vinaigrette, spiced pistachios, arugula, bûche du poitou
$10.00
Lola Rosa
fresh figs, cippolini onion, spiced walnuts, roquefort meunier
$10.00
Endive
bosque pear, spiced pecans, watercress, creamy apple vinaigrette
Main Courses - Fish
$36.00
Scottish Salmon
lobster cream sauce, tarragon späetzle, melted leeks, white chard, sunflower seeds
$36.00
Diver Scallops
ginger carrot brunoise, parsnip chips, citrus tarragon beurre, arugula
$36.00
Roasted Monkfish
abalone mushrooms, duxelles tortelloni, prosciutto haricots verts, ahumada crema
$36.00
Pan Seared Red Snapper
sun choke purée, roasted barley, sesame baby bok choy, crispy baby potatoes
Main Courses - Meat
$39.00
Colorado Lamb Loin
royal trumpet mushrooms, truffle rösti, gruyere fondue, mustard greens
$39.00
Seared Veal Tenderloin
chestnut puree, caramelized cauliflower, salsify ribbon, grilled chanterelles
$39.00
Duck Cassoulet
white beans, toulouse sausage, confit duck, pork belly
$39.00
Supplement $7.00
Duo Of Beef
king crab, squash hollandaise, braised short rib, brussels sprouts, butternut squash pillar
$28.00
Vegetable Entrée
Dessert
$10.00
Warmchocolate Cake
macadamianut brittle & malted ice cream
$10.00
Almond Financier
brown butter streusel, toasted hazelnut, coffee ice cream
$10.00
Poached Pear
ginger panna cotta, pain d’epice, hazelnut crunch, cranberry compote
$10.00
Peanut Butter Cup
peanut butter mousse, chocolate cake, milk chocolate shell
$10.00
Granny Smith Apple Galette
shortbread crust, frangipane, vanilla caramel swirl ice cream
$10.00
Sampling Of House-made Ice Creams & Sorbets
$14.00
Mizuna Cheese Plate
daily selection of artisanal cheese from the truffle

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