Press Room

General Fact Sheet about Duo Restaurant

Westword: Best American Restaurant- At Duo, chef John Broening and his crew have been quietly redefining the standards of American cuisine, incorporating local and regional elements into classic presentations, touching always on those things that American cooks do better than anyone else: simple meats, comforting sides, rough but artistic plating. And in the process, Broening is blazing a trail for other American chefs, showing how American food can be at its absolute best.

5280 Magazine: Rising Chef Award- Tyler Skrivanek

5280 Magazine: Best Restaurant over $30- "Pasty chef Yasmin Lozada-Hissom's desserts alone are worth a visit."

303 Magazine: "As a seasonal, contemporary American restaurant, Duo uplifts organic food and local businesses and farmers."

Cooking Light Magazine: One of four Denver restaurants spotlighted.

Gourmet Magazine: Named one of the best 100 Farm-to-Table restaurants in America.  "Broening creates straightforward, satisfying comfort food (thick, succulent pork chops with hoppin' John succotash, flatiron steak with chimichurri and charred sweet potato, grilled bread with bacon and sunny-side-up egg), while pastry chef Yasmin Lozada-Hissom focuses on pristine desserts: lemon icebox cake under mountains of meringue; strawberry shortcake paired with buttermilk lime gelato. The wine list is short, sweet, and supplemented by several local microbrews."

5280 Magazine: Best Customer Service- "... the folks at Duo cover all the bases. The servers and support staff—even if you're not sitting at their table—go out of their way to be genial and chatty, doing everything they can to make sure you have a fulfilling dining experience, from pre-meal drinks right on through dessert."

Bon Appetit Magazine: "Smack in the middle of the ever-gentrifying Highland neighborhood, DUO has quickly become the area's go-to restaurant."

GAYOT.com: "In a nineteenth-century mercantile building with high ceilings, exposed-brick walls and tall windows, this neighborhood restaurant is always packed..."

Rocky Mountain News: Best New Restaurant-"Duo's simple, ingredient-focused joys include captivating deviled salmon, stew-like chicken soup packed with house-made egg noodles..."

Westword: Best Desserts - "This short, sweet board of intelligent choices draws raves from anyone with a sweet tooth (or any teeth at all) and has made loyal fans willing to wait in long lines..."

Westword: Best Restaurant to Dine Alone - "No matter where you find yourself sitting -- at the bar, in the brick-faced dining room, pressed up against the pass rail or lurking in one of the corners -- a solo dinner at Duo is a truly transporting experience..."

New York Times: " … warm, personable restaurant in the tree-lined Highland neighborhood with a well-chosen wine list and an open kitchen. The focus is on local organic ingredients, like the free-range chicken breast with tomatillo sauce ($17), and the homey exposed brick interior attracts a crowd that’s part hip, part professorial."

5280: Read the 5280 Review, PDF file