The Wolf's Tailor

Incredible and cozy experience here! The outdoor seating was so comfortable and intimate, the food was incredible as well! Possibly the best bread I’ve ever had, really awesome that they are so sustainable and re-use a lot of components! Neat Asian flavors all around too, love that!

Winner of not just a Michelin star, but also a Michelin green star for sustainability (which I would argue is actually MORE interesting/relevant) — this is one of my personal favorite spots in Denver.
Helmed by Chef Taylor Stark and brought to you by the hospitality group led by award-winning Chef Kelly Whitaker — this spot serves innovative, imaginative multi-course tasting menus highlighting the different seasons and always leave us delighted.
Focused on grains and fermentation in the colder months — and fresh local produce in the warmer months — every dish here is such a thought-out composition of fantastic flavors. Wolf’s Tailor looks casual when you first walk in: an open kitchen, multi-toned wood and brick, clean lines of glass and steel, and a little garden out back.
But everything I’ve ever eaten here has been anything but simple — and always impeccable.
Also, the private tent seating in the garden is a real treat! The seating options here are conducive to parties of more than just 2, as they don’t revolve around a chef’s counter.
Dinner here is approximately $160 per person — plus $120 for a wine pairing, $95 for a beverage pairing (mix of cocktails, cider, and beer), or $80 for a zero-proof pairing.
We found it to be worth it every time we’ve gone.

Overall a wonderful, well-paced meal showing off a wide variety of techniques with local and non-local ingredients.
Great staff and a relaxing atmosphere make a 2hr45m dinner experience feel perfectly paced. --- I arrived delayed due to incoming flights to Denver, but had confirmed with the restaurant staff while en route that there would be no issues.
Still I was a bit frazzled coming in, and the staff seating us made reassured we wouldn't miss anything or be rushed. I chose the fermented drink pairing while my wife did the nonalcoholic drinks, and as has been my experience at most fine dining restaurants recently the nonalcoholic options offered richer and more interesting depth of flavor for most course pairings. Each course was well portioned, with a good flavor progression from the small bites into the fermentation course.
I loved the sourdough especially here, and even the least standout here (the radish in Kimchi style) was tasty. The three mains (scallop, dumpling, and quail) for our menu were all exceptional, and while dessert didn't surpass these dishes, I didn't want it to and was happy with a wind down to close the night. I honestly enjoyed the winter menu greatly, and I hope their future seasonal selections meet or exceed my experience, because I'd love to return and be captivated all over again.