Kini’s has rolled out brunch on Saturdays & Sundays from 10am - 3pm. Kini’s is one of my favorite restaurants so you best believe the girls and I were there first thing on Saturday to give brunch a try.

We arrived at Kini’s and valeted the car - Kini’s is located in the Clayton Hotel in Cherry Creek. We headed inside and were seated in a front booth. 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 fabulous per usual - General Manager, Taylor and our server, Casey took amazing care of us. Casey led us through brunch with stellar recommendations & great energy.

For cocktails, the four of us ordered the Endless Spritz for $20 (meaning it was bottomless) and had our pick of 4 flavors - Sumac, Passionfruit, Strawberry and Citrus. I loved that with the Endless Spritz order we were able to switch between flavors throughout our meal.

I started with the Citrus Spritz. The Citrus Spritz was comparable to an effervescent lemonade. It was really refreshing and I enjoyed it. Jaclyn and Ally went for the Strawberry Spritz.

The Strawberry Spritz was bursting with fresh and fruity flavor that was nuanced by bittersweet aperol. Maddie did the Sumac Spritz. The Sumac Spritz was made with vodka and had a delightfully lemony-tart flavor that sparkled on the tongue. The Sumac ended up being my favorite spritz.

For Plates we had the Avocado Sliders made with mascarpone.

The sliders were delicious. The bread rolls were generously buttered and nicely toasted. The avocado mascarpone spread was creamy with assertive pops of salt and spice.

For Dips we had the Whipped Goat Cheese made with poached apricots.

The goat cheese was the best I've ever had - it packed all the tang of goat cheese into a perfectly spreadable dip. The delicately spiced poached apricots had a rich honey flavor that added to the vibrancy of the cheese.

For Salads we had the Vine Ripened Tomato and the Lobster Cobb. The Vine Ripened Tomato was made with tear drop peppers and feta.

I’m generally not a big feta fan but the Vine Ripened Tomato made me one; the Mediterranean-style salad was flavor packed. The vine-ripened tomatoes were bursting with sweet acidity that was countered by the creamy feta topped with fresh herbs.

The Lobster Cobb was made with crispy chickpea, bacon and dill ranch.

The Lobster Cobb was a big brunch winner - it was a large salad heaped with fresh ingredients and toppings. The texture variation on this salad was everything; there was the crunch of the greens, crisp chickpeas & bacon, bursting tomatoes and the smooth chew of the lobster. Each bite was hearty and had a lovely balance of zest from the dill ranch.

For Sides we had the Lemon Herb Cottage Fries.

The fries were nice and crispy on the outside, buttery soft on the inside. The lively lemon aoili heightened each savory bite of fry.

Now that’s what I call a stellar brunch.

Huge thanks to Kini’s, Taylor, Casey, Quality Branded, Nicolle Montgomery and B Public Relations 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

Kini's, Brunch