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Vesta Dipping Grill

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1822 Blake St. Denver, CO 80202

303-296-1970 

http://www.vestagrill.com  

24 User reviews Write A Review
1822 Blake St. Denver CO 80202

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  • New American
    Sun-Thu 5pm-10pm, Fri-Sat 5pm-11pm
    $$$ $$$
  • MasterCard, Visa, American Express, Discover, Diners Club, cash, ATM/Debit
    Kid Friendly, Patio/Sidewalk Dining, Private Party, Takeout, Wheelchair Accessible
    Dinner
  • Full bar
    Accepted, Recommended, Online Reservations Available
    Street
Description

Since it opened more than a decade ago, Vesta's concept has been simple: Take something and dip it in something else. But chef Matt Selby has refined this simple act into an art form, a DIY fusion experience made up of fire-grilled meats and dipping sauces. With every meat -- ranging from duck breast in brown sugar to ginger-chile tuna, chicken with harissa and venison soaked in coconut milk -- you get three sauces off a list of more than thirty, all killer. The space itself is sexy as hell -- all candles and grand, swooping booths -- and a guaranteed winner for any first date.








Back to Top Westword Awards | Visit the Best Of Website

  • 2011 | Best Dinner on a Monday Night

    The Denver Restaurant Week deal lives on at Vesta Dipping Grill, one of the sexiest, best-dressed feedlots in the city. While many restaurants shutter on Mondays, Vesta, the Goddess of the Hearth, flaunts her prowess by offering a three-course meal -- which changes every month, and often features past Vesta favorites -- at the DRW price of $52.80 for two. And Vesta isn't serving any rubber chickens: A recent Monday menu featured duck leg confit with tomato jam; skewered scallops... More »

  • 2010 | Best Samosas at a Non-Indian Restaurant

    What you should eat at Vesta Dipping Grill: the cheese plate, simply one of the best in the city. Also anything the kitchen does with duck, or beef, or pig, or venison or lamb -- especially lamb. Definitely Matty's Wacky Apple, dipped in caramel and swathed in crunch. And the samosas, which fly under the radar but are vastly better than any samosa that's ever passed your lips at a curry house. An Indian food habit as common as mustard on a hot dog, samosas are standard at just about... More »

  • 2007 | Best Way Out West Restaurant

    Ten years ago, Vesta broke new ground when it introduced the notion of a hip, sharp and trendy dipping grill to Denver. Amazingly, ten years later, the place remains the absolute definition of a hip, sharp, trendy and groundbreaking restaurant. In the interim, others have tried to copy the dipping-grill concept; what sets Vesta apart is chef Matt Selby's way out West cuisine -- an extreme, customer-driven fusion that owes its frisson to adventurous eaters willing to surrender themselves to... More »

  • 2006 | BEST WILD WEST RESTAURANT

    There was a time when the West was a new frontier where anything was possible and everything was for sale. It was a time of risk-taking and big gambles, of catastrophe and payoff. And though venture capitalists have taken the place of cowboys, and captains of industry now live where cattle barons once kept their herds, that Wild West spirit is still alive at Vesta Dipping Grill, where chef Matt Selby keeps showing that any damn fool idea can work, and that sometimes, any damn fool idea will.... More »

  • 2006 | BEST LEGS

    Vesta Dipping Grill -- the brainchild of chef Matt Selby and Josh Wolkon -- has been here almost nine years, and it still feels as fresh as it did the day it debuted in LoDo. Night after night, it fills seats and turns tables as though it were a brand-new hot spot -- but Vesta's never turned down the heat, and the restaurant is as vital and innovative as it ever was. With legs like that, Vesta should have a good, long run as the coolest kid in town. More »

  • 2005 | Best Dinner Destination for a Third Date

    Yeah, we all know what the third date means, you naughty little monkey. By now you've discovered that you like each other enough to spend a meal together without one of you trying to bury a cocktail fork in the other's back, but you've run out of small talk, cute stories and one-liners, so if you don't get your intended into the sack soon, the two of you are going to have nothing left to talk about. Vesta Dipping Grill is the perfect spot for all the social maneuvering involved in those... More »

  • 2004 | Best Dinner Destination for Impressing a Date

    Short of roofies, booze, candles and dim lights are still the best way to kindle the fires of passion. At Vesta Dipping Grill, fire and passion are the primary elements on display. And booze, of course. With its virtually endless combinations of appetizers, entrees and thirty-odd dipping sauces, Vesta's menu is structured for sharing. And the gorgeous space -- all wrought iron, wood and brick, with deep, horseshoe-shaped booths and well-spaced tables illuminated by guttering candlelight --... More »

  • 2003 | Best Dinner After 10 p.m.

    Chef Matt Selby and his crew of fire worshipers at Vesta Dipping Grill know how to turn up the heat on a Saturday night. Whether you're out with the gang bar-hopping through LoDo or looking for a late-night rendezvous with that significant someone, the kitchen's sophisticated, globe-trotting menu is sure to impress. The decor is stunning -- super-cool twisting lamps that hang over deep, horseshoe-shaped booths, and enough wrought iron to come perilously close to ludicrously chic -- but what... More »

  • 2003 | Best Cheese Course

    Artisan cheeses from around the world come together beautifully on the cheese plate at Vesta Dipping Grill. Far from the plain, cutting-block cheese presentations of yesterday, this new-age version of the old standby is pumped up by the inclusion of fresh strawberries, raspberries, figs, candied walnuts, and salad greens laced with aged balsamic vinegar. And knowing full well that a properly arranged cheese course can do double-duty either as a jumpstart for the tastebuds or a gentle cap to... More »

  • 2003 | Best Grill Crew

    Chef Matt Selby's grillardins at Vesta Dipping Grill win the Fire-Eater Award. Not only do they deserve it just for hanging tough in a restaurant where damn near every menu item has to come (at least in part) off their station, but they also put out some of the best, most butter-tender and flawlessly temped tenderloin we've had anywhere. More »

  • 2002 | Best Cheese Plate

    How much do we love this cheese plate? Let us count the wheys: At Vesta Dipping Grill, a hip, stylish restaurant in LoDo, Matt Selby, the kitchen's big cheese, is so serious about promoting the virtues of this dairy product that his well-selected, beautifully presented cheese plate is offered as both an appetizer and a dessert. The selection changes weekly, as Selby chooses the best of the best from internationally procured curds and pairs them with such cheese-friendly tidbits as dried... More »

  • 2001 | Best Salad

    Although Vesta Dipping Grill digs deep to create some of the most flavorful meat and fish dishes in town, we like to dive into the three salads on the menu at this groovy hangout. Like every other course here, the salads show how paying close attention to details can result in big taste dividends. And so a Thai-beef version features seared slips of tenderloin soaked with a ginger-cilantro vinaigrette over red oak-leaf greens, and a Bibb lettuce salad with Gorgonzola and candied walnuts comes... More »

  • 2001 | Best Cell Phone Service

    The hippest hangouts go against the flow. While restaurants across the country are banning those irritating cell phones, Vesta Dipping Grill welcomes them. And if you're sitting at the bar, the bartender will even provide a handy adapter so that you can recharge the sucker. Vesta has your number. More »

  • 2000 | Best roast duck

    Cooking duck isn't all it's quacked up to be: Keeping the flesh moist and the skin non-greasy takes some know-how, and complementing the duck's sweet, faintly gamey flavor without overpowering it or turning the bird into a meaty dessert is trickier still. But at Vesta Dipping Grill, chef Matt Selby makes it all look easy. His brown-sugar-smoked roast duck is something to behold -- although you won't gaze at it too long, because you'll be ripping into the tender duck meat. Although the brown... More »

Back to TopWestword Critic News & Reviews | Write a Review
  • Gin Lavender Collins at Salt

    Gin Lavender Collins at Salt

    By Nancy Levine | Thu, August 12, 2010

    While I have my "go-to" cocktails, I often want to break out of my cocktail rut. And when I do, I have go-to bars where I know the mixologists can work magic. I'll tell the bartender the spirit I want to imbibe, answer a few questions about the... More »

  • Bijou Cocktail at Vesta Dipping Grill

    Bijou Cocktail at Vesta Dipping Grill

    By Nancy Levine | Thu, June 18, 2009

    A number of Denver restaurants have bars that just do everything right. The restaurateurs recognize the importance of a comfortable bar setting. The bartenders are professionals who understand the complexity of a cocktail — and the simple value... More »

  • Vesta Dipping Grill

    Vesta Dipping Grill

    By Jason Sheehan | Thu, February 16, 2006

    All this talk about New American food got me thinking about Matt Selby and his crew at Vesta Dipping Grill. Since it opened almost nine years ago -- if you can believe that -- Vesta's concept has been simple: Take something and dip it in... More »

  • It\'s My Party

    It's My Party

    By Jason Sheehan | Thu, December 26, 2002

    All through the run-up to this holiday season, people were asking what I'd be doing for dinner: on Christmas Eve, on Christmas Day, on New Year's Eve and the day after. They asked expectantly, assuming that I'd be doing something fabulous. Maybe... More »

  • Burning Passion

    Burning Passion

    By Jason Sheehan | Thu, October 24, 2002

    Chefs love fire. Food may be their medium, but fire is their element. In the pan, fire is magic -- binding, breaking and bringing out the hidden life in everything it touches. Emulsion, reduction, a blanc and a point -- when you learn how to play... More »

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People Who Like Vesta Dipping Grill

Back to TopMenu
Main Menu
Smaller
$12.00
Vesta Roll
sesame seared tuna roll, served rare with wasabi syrup
$8.00
Mixed Baby Heirloom Lettuces
shaved butternut squash, ricotta, garden herb vinaigrette
$8.00
Chili Orange Rib Tips
thai basil buttermilk, coriander sugar
$12.00
Golden Ponzu Shrimp
soy butter, jalapeno ponzu, indonesian chili sauce
$10.00
Escarole And Grilled Endive Salad
preserved mushrooms, colorado chevre, candied cashews
$8.00
Pecan Pie Salad
arugula, great hill blue cheese, praline pecans, maple bourbon vinaigrette
$7.00
Salsa Sampler
corn tortilla chips served with five salsas: smoked habanero salsa***, spicy ancho*, mango poblano salsa, salsa verde**, salsa roja*
$7.00
Sauce Sampler
pita or chips with choice of five sauces
$2.00
Chinese Bbq Pork Belly
yuzu mayonnaise, orange, micro cilantro
$3.00
Peruvian Tuna Tartare
thai chili, mango, plantain chips
$11.00
House Made Venison Sausage
$8.00
Kabocha Squash Tamale
fresno chili picadillo, scallion crema
Larger
$16.00
Chickpea Dosas
basmati rice, thai eggplant salad, toasted pistachios, green harissa sauces: red curry, indonesian chili sauce, pistachio mint
$18.00
Thai Bbq Grilled Half Chicken
papaya salad, coconut rice, sauces: peanut sauce, red curry, indonesian chili sauce
$28.00
Garlic Grilled Scallops
fingerling potatoes, fennel-arugula salad, bacon aioli. sauces: roasted corn, dried berry chutney, hudson barrel hot sauce
$28.00
Braised Colorado Lamb Shank
caramelized fall vegetables, pine nuts, tuscan kale, lamb demi sauces: dried berry chutney, black pepper aioli, horseradish-mint gremolata
$30.00
Ginger Chili Seared Tuna
spicy yuzu udon noodles, chinese long bean salad. sauces: jalapeno ponzu, wasabi syrup, thai mango sweet and sour
$30.00
Three Pepper Grilled Flat Iron Steak
manila clams, pommes frites, linguica sausage, chimichurri butter and charred tomatoes. sauces: spicy ancho, red pepper rica rouille, smoked habanero salsa
$34.00
Madras Grilled Venison
pommes frites, ginger ale oyster mushrooms, dried cherry butter reduction. sauces: red curry pineapple pedy marmalade, steubens chimichurri
7 Oz $31.00
10 Oz $35.00
Grilled Beef Tenderloin
buttermilk chive mashed potatoes, roasted tomatoes, hazel dell mushroom ragout. sauces: black pepper aioli, roasted corn, dried berry chutney
Cheese And Meat
3 For $12.00
5 For $16.00
Mixed Platter $28.00
Cheese
gouda with nettles, prima donna, bleu d’auvergne, vermont creamery cremont, mouco ashley
3 For $12.00
5 For $16.00
Mixed Platter $28.00
Meat
smoked foie gras torchon, spanish chorizo, salami fino, pate en croute with whole grain mustard, red wine bresaola served with pickled vegetables, cherry mustard, and black pepper true honey
Dipping Sauces
Choose 3 Dipping Sauces Or Enjoy The Ones That Have Been Paired For Each Entree
 
Thai Mango Sweet And Sour
 
Pineapple Pedy Marmalade
 
Sweet Chili Ginger
 
Pistachio Mint
 
Dried Berry Chutney
 
Steubens Chimichurri
 
Black Pepper Aioli
 
Roasted Corn
 
Peanut Sauce
 
Red Pepper Rica Rouille
 
Korean Garlic Bbq
 
Mango Poblano Salsa
 
Jalapeno Ponzu
 
Spicy Ancho
 
Wasabi Syrup
 
Salsa Roja
 
Salsa Verde
 
Red Curry
 
Ghost Chili Bbq
 
Smoked Habanero Salsa
 
Hudson Barrel Hot Sauce
 
Indonesian Chili Sauce
Desserts
$8.00
Pumpkin Whoopie Pie
salted caramel, chocolate hazelnut ice cream
$7.00
Sticky Toffee Pudding
with vanilla whipped cream and tuile cookies. dipping sauces: hot fudge, creme anglaise, strawberry cointreau
$7.00
Matty's Wacky Apple
caramel dipped apple rolled in sweet crunch served with vanilla ice cream and chocolate syrup. dipping sauces: hot fudge, creme anglaise, strawberry cointreau
$12.00
$16.00
Vesta Cheese Plate
selection of 3 or 5 cheeses served with black pepper truffle honey and cherry mustard: vermont creamery coupole, gorgonzola dolce latte, gouda with nettles, bellweather farms crescenza, manchego
$7.00
Green Tea Panna Cotta
dark chocolate sesame, almond ginger crumble, cocoa nibs
$8.00
Vesta Chocolate Bar
hazelnut crunch, mascarpone ice cream, yoo-hoo creme anglaise. dipping sauces: hot fudge, creme anglaise, strawberry cointreau
$8.00
Dark Chocolate Boca Negra
rich chocolate cake with white chocolate bourbon ganache. dipping sauces: hot fudge, creme anglaise, strawberry cointreau

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