Opa! Our very own slice of the Med has opened in Cherry Creek - Kini’s is a new restaurant featuring light, Greek island dishes, wines & Mediterranean-inspired cocktails. The girl’s and I were invited in for dinner and it’s safe to say we all added Kini’s to our list of favorites spots in Denver.

We arrived at Kini’s and were seated in the main dining room. The restaurant’s aesthetic was that of a Greek coastal town with white wisteria blooms, light woods, blues & an overall warm ambiance. Kini’s staff was professional and eager to serve each customer that walked into the restaurant. Our waiter, Mason was fabulous. He led us through our meal with stellar recommendations & attentive service.

We started off our meal with cocktails. I had the Yacht Water. The Yacht Water was made with Epsilon Reposado, Poblano Pepper, Club Soda & Spicy Salt.

I loved this cocktail! The Epsilon Reposado was nicely balanced in agave and citrus while the poblano pepper added some heat. The club soda added carbonation & the salt tajin rim had a nice kick. I easily downed two Yacht Waters and will certainly be having more my next visit.

Kenzy & Hannah had the Cherry Crete. The Cherry Crete was made with Maker's Mark, Mastiha, Cherry & Lemon.

The Cherry Crete was vibrant on the nose with aromas of ripe cherries and Mastiha pine. The cocktail had a luxurious texture of brandied fruit, caramel and vanilla.

Ally had a cucumber mocktail that was super refreshing.

For Appetizers we had the 5 Assorted Dips, Flaming Kasseri Cheese, Kusshi Oysters, Yellowfin Tuna & the Fattoush Chopped Salad.

The 5 Assorted Dips included Chickpea, Whipped Goat Cheese, Beet Muhammara, Ember Roasted Eggplant & Avocado Dill. The Dips were served with Crudités & Flatbread.

Our favorite dip out of the 5 was the Whipped Goat Cheese. The Whipped Goat Cheese had saffron apricots on top. The fluffy whipped goat cheese was slightly acidic and went well with the apricot's sweet taste. Our second favorite was the Avocado Dill. The Avocado Dill had toasted pine nuts on top and was reminiscent of pesto. The creamy avocado mixed with the unique flavor of dill resulted in a sweet, slightly sour taste that finished into a clean herb flavor.

The Flaming Kasseri Cheese was made with Ouzo & Toasted Pumpkin Seeds. This Greek cheese appetizer was flambéed tableside which we loved.

The cheese itself was mild and slightly salty. The shot of ouzo added a nice vinegar flavor to the cheese. The Flaming Kasseri was absolutely delicious and my favorite appetizer of the night.

The Kusshi Oysters were served with Barberry Mignonette.

The Kusshi Oysters were mildly briny with a delicate fruity finish - fresh AF.

The Yellowfin Tuna was made with Saffron & Currants.

The Yellowfin Tuna was bursting with color, flavor & texture.

The Fattoush Chopped Salad was made with Red Cabbage, Apples & Candied Pecans.

The Fattoush Chopped Salad was assertive & refreshing with its vegetal notes accentuated by the acidity of the red cabbage & sweet apples.

For Mains we had the Filet Mignon Au Poivre Kebab and the Grape Leaf Wrapped Sea Bass.

The Filet Mignon Au Poivre Kebab was made with Greek Peppercorn Blend.

The sautéed filet kebab was medium-rare perfection. The meat was oh so tender and coated in a Greek peppercorn blend that gave the meat a thin crust full of flavor. The pepper was bright but not overpoweringly peppery. 10/10

The Grape Leaf Wrapped Sea Bass was made with Tomato & Preserved Lemon & Kalamata Olives.

The presentation of the sea bass wrapped in grape leaves was thoroughly Mediterranean and we loved it. The Sea Bass was presented to our table and then the grape leaves were delicately pulled aside so olive oil could be drizzled atop. The Sea Bass was mild in flavor and rich in fatty oils that were infused into the fish by the grape leaves. This is a main meant for two people & was easily shared amongst the four of us.

For dessert we had the Sticky Toffee Pudding.

The Sticky Toffee Pudding was so good; the cake-like pudding was super moist and drenched in dark, rich, sticky toffee sauce. We had Greek dessert wine paired with the Sticky Toffee Pudding.

Huge thanks to Kini's, Mason, the Kini's staff, Taylor Tolbert and Quality Branded for hosting us!

Check it out babes and let them know that denv.her. sent you! xx

Kini's

Address: 233 Clayton St, Denver, CO 80206
Phone: (303) 532-4999
Reservations: kinisdenver.com, opentable.com