Venue

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Venue serves American comfort food. It serves American comfort food prepared with French technique, with a little Italian influence, with a green-market sensibility. But that doesn't begin to convey the wonders coming from this kitchen. Under the command of Holly Hartnett, Venue elevates the notion of the "neighborhood restaurant" the way Fruition has on Sixth Avenue and Frasca has in Boulder -- taking the friendliness and openness of the classic cafe and melding it with the rigorous technique and beautiful presentations of the fine-dining restaurant.

Cuisine(s): New American

Hours: Sun 10am-8pm, Mon-Sat 11am-10pm

Price: $$$
Payment Types: All Major Credit Cards

Features: Patio/Sidewalk Dining, Takeout, Vegetarian Friendly

Serving: Dinner, Lunch
Alcohol: Full bar

Reservations: Accepted, Highly Recommended

Parking: Street

2009 | Best Grits

Grits: the ultimate comfort food. So poverty-simple, and now, like Britney Spears, so trash-gone-superstar. It's the American polenta, the best thing to happen to high-end food costs since wasabi mashed potatoes. Just about every kitchen cooks... More >
2009 | Best Neighborhood Restaurant

Venue serves American comfort food. It serves American comfort food prepared with French technique, with a little Italian influence, with a greenmarket sensibility. But that doesn't begin to convey the wonders coming from this kitchen: Manila... More >

Westword Reviews and News

Round two with Patrick Horvat, exec chef of Venue

By Lori Midson | Thu, November 10, 2011

Patrick Horvat Venue 3609 West 32nd Avenue 303-477-0477 www.venuebistro.com This is part two of my interview. Part one of my interview with Patrick Horvat ran in this space yesterday. Favor More >
Patrick Horvat, exec chef of Venue, on silly chemicals, egos and being "Master Frodo"

By Lori Midson | Wed, November 9, 2011

Patrick Horvat Venue 3609 West 32nd Avenue 303-477-0477 www.venuebistro.com This is part one of my interview with Patrick Horvat, executive chef of Venue. Most chefs are quirky -- or at leas More >
James Rugile is leaving his exec-chef post at Venue to work with Frank Bonanno

By Lori Midson | Tue, October 12, 2010

James Rugile, executive chef at Venue, which opened in 2008 at 3609 West 32nd Avenue, is vacating that kitchen at the end of the month to join Frank Bonanno's kingdom of restaurants -- specific More >
Stone Fruit Martini at Venue

By Nancy Levine | Thu, September 17, 2009

I smell fall. I know the temperature is still in and out of the '80s, but it's Harvest Week in Denver and the scent of roasting green chiles fills the air, so fall must be just around the corner. I can't wait for the cool nights and those marvelou... More >
Holly Hartnett finally got her own restaurant with Venue, and it's great

By Jason Sheehan | Thu, February 19, 2009

For just a moment, I was stunned. It seemed so simple, so harmless: a lumpy mound of milk-white grits on a white plate. Grits — the ultimate comfort food. So poverty-simple and, like Britney Spears, so trash-gone-superstar. The American polenta, ... More >

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User Reviews

3 User reviews

Write a Review

tannaruzicka

| Tue, July 13, 2010

Small, intimate space. I would make reservations if you want to go on a Friday or Saturday night (request the patio so you can people watch).

What do you think of this review? 0 0
AnyaS

| Mon, July 12, 2010

Simple ingredients make the most delicious food. Their benedict with arugula, sliced ham, poached eggs and sliced tomato tasted fresh from the garden and like I was back in Europe. I will definitely go back, especially to try dinner.

What do you think of this review? 0 0
westwordbestof

| Wed, May 06, 2009

Grits: the ultimate comfort food. So poverty-simple, and now, like Britney Spears, so trash-gone-superstar. It's the American polenta, the best thing to happen to high-end food costs since wasabi mashed potatoes. Just about every kitchen cooks grits these days, and just about every kitchen cooks them poorly. But not at Venue. Holly Hartnett's kitchen treats grits with care and respect, topping an immaculate white mound with a piece of perfect pork tenderloin, surrounded by a puddle of maple-pork jus and studded with dried cherries. When a kitchen gives such thoughtful attention to the most simple things, it can do almost anything exceptionally well.

What do you think of this review? 0 0

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Dinner Menu

$6.00

Soup Du Jour

$10.00

Tuna & White Bean
albacore, parsley, bacon, extra virgin olive oil, citrus

$8.00

Mixed Greens
verde farms mixed greens, crouton, roasted heirloom tomatoes, white anchovy vinaigrette

$11.00

Mussels
chorizo, oven roasted tomatoes, red onion, tarragon

$9.00

Kurobuta Pork Belly
sweet corn, squash salad, brown butter~sage vinaigrette

$8.00

St Louis Pork Ribs
whole grain mustard potato salad, lowell boulevard bbq

$14.00

Cheese
spiced nuts, fruit, housemade lahvosh

$14.00

Charcuterie
weekly assortment, pickled vegetables, accompaniments

Appetizer $12.00
Entree $20.00

Shrimp & Grits
black tiger shrimp, white corn grits, thai chile, cilantro

$16.00

Tagliarini Gremolata
house pasta, lemon, parsley, caper

$22.00

Stuffed Rainbow Trout
roasted tomatoes, capers, fresh herbs, polenta, lemon thyme gastrique

$21.00

Pan Roasted Quail
charred corn, english pea, anaheim, roasted tomato, cherry jus

$22.00

Pork Chop
walnut pesto, orzo, fennel, tomato, onion

$24.00

Hanger Steak
herb roasted potato, grilled asparagus, sauce bearnaise

Dessert

$8.00

Chocolate Peanut Butter Cake
caramel, peanut butter ice cream

$8.00

Peach Turnover
peach jam, vanilla creme anglaise, blackberry ice cream

$8.00

Caramel Parfait
salted caramel mousse, raspberry jam, candied hazelnuts

$8.00

Cherry Pie
cherries, lavender, black pepper whipped cream

$6.00

Trio Of Ice Cream & Sorbet
daily assortment from ice cream alchemy

$14.00

Cheese
st. kilians cheeses, spiced nuts

Looking for another city?

3609 W. 32nd Ave.
Denver, CO 80211

303-477-0477 | Website

More Northwest Denver New American Restaurants >

2009 | Best Grits