Urban Farmer Denver

Urban Farmer is a sleek contemporary chophouse located in The Oxford Hotel in downtown Denver. If you're looking for mouthwatering steaks & a restaurant with a focus on sourcing local ingredients, this is the spot - we had a phenomenal dinner here.

Ross and I arrived at Urban Farmer and we were brought back into the main dining room. The aesthetic of Urban Farmer is composed of sleek surfaces, modern art, wooden color schemes, rounded glass lighting & metal fixtures for a contemporary western feel.

The Urban Farmer staff was superb. Our server, Andrew, has been with Urban Farmer for years and his in-depth knowledge of the menu led us through our entire meal. Everything we ordered was per recommendation of Andrew and he was spot on in guiding us to options that left us cleaning our plates. He also had a great sense of humor & was polished in service. General Manager, Justyn Brogan, checked in on us numerous times and we could feel his commitment to the growth & excellence of Urban Farmer & his team. A GM such a Justyn is testament to the long term success UF will certainly have in the Denver restaurant scene.

We started off our meal with cocktails - the Farmer #4 and the Butter Pecan Old Fashioned.

The Farmer #4 is made with ketel one vodka, st. germain elderflower liqueur, grapefruit, lime, grapefruit ice, & peychaud’s bitters.

The Farmer #4

This cocktail was beautiful and fragrant - it was refreshing with initial fruity flavor notes that faded into an herbaceous aftertaste. The grapefruit ice ensured this cocktail stayed tart & didn't get watered down.

The Butter Pecan Old Fashioned is made with bulleit rye, butter pecan washed amaro nonino, turbinado syrup, bitters.

The Butter Pecan Old Fashioned was fabulous. The butter washing added an earthy sweetness to the rye and the pecans made for a nutty aroma that enhanced the caramel & vanilla notes.

For Starters we had the Beef Tartare and Fried Octopus & Pork Belly.

The Beef Tartare is served with fennel, jicama, & artisanal crackers.

Beef Tartare

This is hands down the best Beef Tartare in Denver. The Beef Tartare is bursting with flavor that comes from the large pieces of steak used - I'm talking about incredible meaty, acidic, briny, & mustardy flavors all making for a mouthwatering tartare.

The Fried Octopus & Pork Belly is served with candlenut, persimmon puree, & brussels sprout slaw.

Fried Octopus & Pork Belly

I really appreciated the texture & taste variations of the Fried Octopus & Pork Belly. The Fried Octopus had a nice thin, crunchy exterior with a smokey chewy interior. The Pork Belly brought out a strong candied, meaty sweetness. The brussels sprout slaw was cold & crisp.

Urban Farmer Denver serves Blue Cornbread with every meal that is made fresh daily.

Blue Cornbread

Blue Cornbread

BURY ME IN THIS CORNBREAD. I normally try not to eat the bread at restaurants so I don't fill up prior to the main meal but I couldn't help myself (I had two pieces)! That's how good this bread is - warm, soft, buttery and sweet cake-like bites.

For Salads we split the Caesar. The Caesar is made with romaine, garlic-caper dressing, & white anchovy.

Caesar

A good Caesar with a solid balance of salty & bright flavors.

For our mains we had the 14 OZ. Painted Hills New York Strip & the Sea Scallops.

The 14 OZ. Painted Hills New York Strip is from Oregon & grain-finished. We added the peppercorn quartet crust, steak addition.

14 OZ. Painted Hills New York Strip

14 OZ. Painted Hills New York Strip

Have you ever seen a sexier cut of meat?! The Painted Hills New York Strip was perfect. The steak was tender & juicy with a subtly sweet, butter finish. The peppercorn crust was made up of green, black, pink and korean pepper that gave the meat beautiful spice.

The Sea Scallops were served with kuri squash, black sesame, & saffron beet sauce.

Sea Scallops

The scallops were seared nicely and the light sauce & veggies paired wonderfully all together.

For Sides we had the Roasted Local Mushrooms and the Brussel Sprouts. The Roasted Local Mushrooms are served tableside and grown in house.

Roasted Local Mushrooms

The Roasted Local Mushrooms were flambeed up and served with caramelized onions, sherry, roasted garlic, & beef jus. Oh yes - earthy, savory goodness.

The Brussel Sprouts are served with goat cheese, pepitas, & mustard glaze.

Brussel Sprouts

For dessert we had the Butterscotch Sundae made with a warm brown butter blondie & toffee chip ice cream.

Butterscotch Sundae

Butterscotch Sundae

So, so good - the warm brown butter blondie was hot and chewy in texture & the toffee chip ice cream made for delicious bits of cold crunch in a caramel vanilla ice cream base.

Huge thanks to Urban Farmer, Andrew, Justyn, Nicolle Montgomery & b public relations for hosting us!

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

Urban Farmer Denver

 
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