Welton Room is shaking & stirring up sexy nights in Denver. We had a girl's night out here over the weekend and imbibed in phenomenal cocktails, tapas, & vibed in the sultry space. We didn’t want to leave!

We arrived at Welton Room and were seated in the main lounge area. The aesthetic was of modern elegance with hunter green velvet banquettes & chandelier lighting. The music was great & several popular electro-house songs played during our visit.

Welton's room staff was everything. Founders Champ & Jorge were welcoming and polished (as always); they have really created something special in Welton Room and always dazzle customers. We love them.

The Lychee Lovely was made with vodka, lychee, cranberry, lemon and egg white.

This cocktail tasted as good as it looked. It was sumptuous with a frothy egg white foam. The main flavor profile here was of refreshing fruit - the lychee & cranberry were complemented by the subtropics of the lemon & vodka.

The Raspberry Beret was made with gin, raspberry, elderflower & lemon.

The rose petal topped with gold dust was a glamorous touch to this lovely pink cocktail. It tasted of fresh citrus and florals with a nice balance of sweet & sour.

Executive Chef, Alexander Grenier took us on a culinary journey with an array of American Modern Tapas.

The Hamachi Crudo was made with shiro dashi, grapefruit & calabrian chili.

To give you all an idea of how much we loved the Hamachi Crudo…we had three orders of it. THREE. This is the best Hamachi I have ever had in Denver. The pieces of buttery yellowtail were thick and melted in our mouths. The grapefruit provided a burst of citrus while the calabrian chili introduced a subtle spice.

The Taco Duo was made with skirt steak, wasabi, yuzu, jalapeno & mushroom, truffle butter and honey.

The mushroom tacos were unreal. The decadent truffle butter added a deep, rich flavor profile to the savory mushrooms. The honey added nice sweetness. The crunch of the mini wonton shell against the smooth chew of the mushrooms was spectacular.

The Red Pork Belly Bao was made with shaoxing wine, peanut, rock sugar and cilantro.

The fatty pork belly was coated in caramelized sauce making for sticky, savory, sweet, & succulent bites.

The LN2 Golden Dragon shots were made with cognac, pineapple, yuzu and candied ginger.

These shots made for celebratory sips with fresh pineapple rushing onto the palate.

The Duck Croquettes were made with mirabelle plum, ginger and fig.

The duck croquettes were delicately fried orbs with a meaty duck interior. The spiced plum and fig sauces with ginger gave the croquettes a lovely, warm taste.

The Chicken Liver Toast was made with verjus, apple and mustard seed.

The chicken liver mousse had a smooth, creamy consistency that made for easy spreading onto the toast. The mousse's richness was balanced out by the acidity of the bursting mustard seeds.

The Nexpresso Martini was made with vodka, espresso, coffee liqueur, coconut, and winter honey syrup.

This espresso martini was a smooth sipping, crowd pleaser - the perfect mix of coffee liqueur, vodka with a touch of sugar.

For dessert we had the Fig Cake and the Spiced Donut Holes.

The Fig Cake was our favorite! The cake was fluffy with a sweet, nutty profile and had hints of caramel & honey on the back end.

Huge thanks to Champ, Jorge, Alex and the entire staff at Welton Room for hosting us!

Welton Room

Address: 2590 Welton St, Denver, CO 80205
Phone: (720) 447-9502
Reservations: exploretock.com