Trip Report - Denver, CO (Day 1): Denver Biscuit Co. & Acorn

I always try to take a trip for my birthday every year. I wanted to try something new and settled for Denver, Colorado. Not sure why, but I wanted to visit. So gathered a bunch of friends and headed out to Denver.











We got an Airbnb, but it was being cleaned. So we headed out for breakfast at Denver Biscuit Co.


There was an hour wait at the restaurant so we put our name and contact info down and headed across the street to Mezcal for some drinks while we waited.








Chorizo queso dip.



The Franklin: buttermilk fried chicken, bacon + cheddar cheese smother in house-made sausage

The Ellsworth: buttermilk fried chicken, with local Colorado honey, stone-ground mustard + housemade pickles.

Strawberry shortcake

The DBC Club: buttermilk fried chicken, bacon, cheddar cheese, shredded iceberg, tomato + chipotle ranch

Biscuit Pot Pie

Giant Biscuit Cinnamon Roll.

All of the food was pretty good. Denver Biscuit Co. is very similar to Pine State Biscuits in Oregon. John who frequently visits Portland and says Pine State's Biscuits are better.


After brunch we checked into our rental home.


I napped for a little then headed out to the airport pick up some other friends.

For dinner we headed to Acorn

It was located in warehouse that housed other eateries.



We had a party of 12. The thing I didn't like about Acorn was, because our party was larger than 10 people they required us to dine family style. $45 per person for 5 items or $60 for 7 items. There were a lot of things we wanted to try and were limited to the family style dining. The restaurant wasn't even busy, but still required to dine this way. Which was a bit irritating.

Wagyu Beef Tartare: jalapeno creme fraiche, shitake, benne seed, egg yolk, quinoa chip. This was okay.

Duck Confit: summer bean, plum tamari, peanut, cultured butter, shiso. This was okay also.

Pork Belly: english pea, farro, broccolini, tamarind, basil, daikon sprout. I really like this dish. Light crispy outer texture.

Key West Royal Red Shrimp & Grits: holy trinity, white wine, tobasco. This was okay also. A bit tangy due to the tobasco.

Oak Roasted Free Range 1/2 Chicken: gruyere bread pudding, red curly kale, mustard greens, shishito, broccolini, rosemary whipped potatoes. This dish was pretty good, but on the salty side.

24oz Bone-In Dry Age CAB Ribeye: grilled asparagus, gooseberry, fresh cheese, radish, green chermoula, crispy quinoa, farm lettuce. Cooked very well and I like a good Ribeye.


House made cherry pops with tamarind.

After dinner we headed to Safeway to pick up some groceries. At this point I wasn't feeling to well. Wasn't sure if it was the combination of lack of sleep, drinking, and the elevation, but I ended up throwing up.

Got back to the house and I just passed out while everyone else stayed up and hung out.

Phat made some mango salsa.

Really bummed that I missed out on the first night, but needed to rest so that I can recover for the rest of the trip.

Tomorrow we head to Red Rock Amphitheater