Guys, I am very excited to announce that I have a new favorite steakhouse in Colorado. Let me introduce you to Steakhouse No. 316 in Boulder. We dined at Steakhouse No. 316 for dinner over the weekend and had an absolutely phenomenal meal. We were blown away by each thing that we ordered and the Steakhouse No. 316 staff was nothing short of dazzling!

We arrived & General Manager, Ishael Ananda greeted us and showed us to our table. We were seated in the main dining room by the front bay windows. Steakhouse No. 316's aesthetic is moody, & elegant with dark hardwoods and red velvet banquettes.

Ishael and our Server Riley gave us stellar recommendations for our entire meal. We could really feel their passion for the restaurant which made our dinner that much more exciting!

Per Riley's guidance, I started off our meal with a Specialty Cocktail - the Devil's Advocate. The Devil's Advocate is made with Yuu Baal Mezcal Joven, Peach Nectar, Lime, Habanero, and Cinnamon Honey.

Wowza this cocktail was fire (& subsequently was actually on fire at one point lol). The Yuu Baal Joven tasted of dried fruit and soft smoke with a refreshing finish. The peach nectar added a gentle sweetness to this cocktail that brought out the tempered heat of the habanero. I loved this cocktail so much I had two of them!

For starters, we had the Petit Seafood Plateau and the Tableside Caesar.

The Petit Seafood Plateau is made with King Crab Legs, Oysters and Jumbo Shrimp served with Hogwash, Cocktail & Mustard sauce.

The Petit Seafood Plateau was perfection - Steakhouse No.316 gets their seafood flown in fresh daily so the quality of everything was top notch. The Petit was also a great size for two people. The King Crab Legs were rich and sweet in flavor with a delicately tender texture - SO freaking good. The two East Coast oysters had a brilliant salinity to them and the two West Coast oysters were smooth and sweet. The Jumbo Shrimp were hearty in size with a firm texture; they had a nice sweet taste to them with a very subtle nuttiness.

The Tableside Caesar is made with Baby Romaine, Crouton, White Anchovy, and Parmesan. Let the tableside theatre commence!

Guys I absolutely DIE for a Tableside Caesar; & Steakhouse No.316 is the only steakhouse in Colorado that I know of that does it. They whipped up a Caesar salad - from scratch - dressing and all right in front of us! The Caesar dressing was creamy with a luscious balance of salt and tang that transformed the lettuce into a sinfully indulgent salad. The clean cheesy flavor of the Parmesan mixed with the briny anchovies and tang from the lemon and tabasco had our taste buds rejoicing. 10/10!

For our steaks from the Prime Butcher Shop, we had the Kansas City Strip and the Butcher's Cut which was an 8-oz Top Cut Rib-Eye.

Ross had the Kansas City Strip cooked medium and had Pan-Seared Scallops over-the-top with Cognac Peppercorn Demi Sauce on the side.

The Kansas City Strip was awesome; it was cooked perfectly and was tender with a bit of marbling throughout. It had a rich steak flavor that paired beautifully with the seared scallops. The steak and scallops easily stood on their own taste wise but when the Cognac Peppercorn Demi Sauce was used, it had a great peppery aftertaste that added some spice to the steak and scallops.

I had the Butcher's Cut 8-oz Top Cut Rib-Eye cooked medium per the chef's suggestion with a 6-oz Maine Lobster Tail over-the-top with Black Truffle Butter on the side.

This top-cut ribeye was premium and SO flavorful! It had all the juicy marbling of a ribeye but since it was the top-cut, it had the tenderness of a tenderloin. The lip-smacking juiciness of the top-cut ribeye paired wonderfully with the sweet flavor profile of the lobster.

Now, please take a look at this Black Truffle Butter (far right)!

OH MY GOODNESS. Have you ever seen anything more beautiful?! Talk about black truffle butter heaven - the black truffle butter had a mouthwatering garlic & earthy taste that intensified the succulent meaty taste of my ribeye. I couldn't get enough!

For sides we had the Miso Glaze Shishito Peppers served with Haricots Verts & Egg, the Parisian Mushroom Gnocchi and the Asparagus, Béarnaise, Salmon Roe.

The Parisian Mushroom Gnocchi was my favorite! The tender gnocchi pillows had absorbed flavors from the mushrooms and were topped with salty parmesan cheese to complete this outstanding side.

For dessert, we were treated to Ishael's Lime Basil Limoncello.

This creamy basil limoncello was superb and was unlike anything we have ever tasted! Ross and I were both blown away by the magical combination of cream, basil and the hint of lemon. The Limoncello was refreshing and left us wanting so much more. Ishael creates seasonal flavors of Limoncello so we can't wait to see what else she comes up with in the next couple of months.

HUGE, HUGE thanks to Steakhouse No. 316 & team for hosting us. We can't wait to dine with you all again and we will be telling everyone over and over about how amazing our dinner experience was!
Check it out babes and let them know that denv.her. sent you! xx

Steakhouse No. 316

Service options: Dine-in · Takeout · No delivery
Address: 1922 13th St, Boulder, CO 80302
Menu: steakhouse316.com
Phone: (720) 729-1922
Reservations: opentable.com

Steakhouse No. 316, Boulder