801 Fish has officially opened their doors in Denver. Their sister company - 801 Chophouse - serves up some of my favorite dishes so I couldn’t wait to see what 801 Fish had to offer. We had an incredible date night here over the weekend and 801 Fish secured their spot as one of my favorite restaurants in Denver (we loved it so much, we made a reservation for our next visit before we even left)!

We arrived at 801 Fish and hostess, Devin showed us to our table. We were sat in a booth along the main stretch of the bar. The aesthetic of the restaurant was light, coastal, and stunningly oceanic. The bar boasted a Mermaid Sea Stained Glass Window that stole the show. Nothing was overlooked in the interior design of this restaurant - it was freaking gorgeous.

Our server Brittany was polished & attentive. She was incredibly knowledgeable on the menu and ran us through her favorites. General Manager, Michael was active on the restaurant floor throughout the duration of our meal; he was vivacious and poised. We had the pleasure of meeting Executive Chef, Kai and he wowed us with everything coming out of the kitchen.

I started off with a cocktail, the Troon. The Troon was made with Absolute Grapefruit Vodka, fresh grapefruit juice, & a sugared rim (this continues to be one of my favorite cocktails 801 has to offer).

A pretty drink in looks and taste - the Troon had the distinct flavor of grapefruit. The grapefruit’s bitterness was tempered by the sweetness of the sugar rim.

The Moscow Mule was made with Belvedere Blackberry Lemongrass Vodka, Ginger Beer, and Fresh Lime Juice.

This cocktail was summer in a mule mug - refreshing af with a sparkling fruitiness on the tongue.

801 Fish’s seafood is 36 hours fresh & we tasted that quality in every dish. The selection of crudo, oysters, & shellfish served were highly impressive.

The Uni Toast was made with Hackleback Caviar, Squid Ink Milk Toast, Coconut, Basil, & Fleur De Sel.

Lord have mercy - this was one of my favorite bites of the meal. The midnight black toast was aesthetically paired with the bright orange sea urchin. The toast was crisp on the outside and fluffily dense on the inside. The saltiness of the squid ink toast complemented the creamy blanket of sweet uni.

We had half a dozen oysters - the Permaquid and the Ichiban.

The oysters were exquisite. The Pemaquid were from Damariscotta River, Maine. The Pemaquids were crisp & had a clean, lemon flavor. The Ichiban from north Puget Sound were deep cupped with mild salinity.

For Chilled Shellfish we had the Colossal Shrimp Cocktail.

The shrimp cocktail came to us in a glass goblet with smoke effusing out of it - beautiful presentation. The shrimp were indeed colossal and these bad boys were hands down the best shrimp we have ever had. They were plump, juicy, and each succulent bite provided a burst of mild sweetness from the sea.

Chef Kai surprised us with a Crudo Sampler.

Each of the Crudo samples was so fresh and each had it’s own unique accoutrements.

The Dayboat Scallop Ceviche was made with Meyer Lemon Leche De Tigre, Fresno Chili, & Plantain Chips.

This was a light plate with mouth-awakening acidity. The soft scallops against the crisp plantain chips made for a stellar texture combination.

The Prince Edward Island Mussels were made with Coconut Curry Broth, Dill, Thai Basil, & Grilled Baguette.

The plump mussels soaked up the creamy, Thai spiced coconut curry broth and took on the flavor making for juicy bites.

The Maryland Crab Cake was made with Fresno Vinaigrette, Cucumber, Cara Cara Orange.

The crab cake was hot & hearty with big lumps of fresh, sweet crab.

The Lobster Bisque was made with Sourdough Crouton, & Tarragon.

The bisque was thick and tasted of butter lobster; both sweet & savory.

For Mains we had the Mahi-Mahi and the Halibut.

The Santa Monica Mahi-Mahi was made with Spring Onion, Gooseberry, & Green Strawberry.

The Mahi-Mahi was reminiscent of spring with its fruit dressings. The fish was firm, moist, and flaked under pressure.

The Alaskan Halibut was made with Sunchoke, Morel Mushroom, Salsa Verde, & Brown Butter.

The Halibut was tender & cooked to perfection. The mild fish played well with the sweet brown butter and earthiness of the mushrooms.

For vegetables we had the Cauliflower in a lovely green dressing.

For dessert we had the Lemon Tart and Truffle Ice Cream - we’d order both again!

The Lemon Tart was made with Buckwheat Tart & Matcha Meringue.

The tart was a heavenly treat that embodied spring & summer with it’s delicate lemon zest. The matcha meringue was velvety on the tongue.

The Truffle Ice Cream was made with Black Truffle, Grana Padano, & Cocoa.

The truffle ice cream surprised us in the best way - it was marvelous. The ice cream had a mellow sweetness to it that reminded me of frosted flakes.

HUGE thanks to 801 Fish, Brittany, Michael, Chef Kai, and Devin for hosting us!

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

801 Fish

Service options: Dine-in · No delivery
Address: 999 17th St, Denver, CO 80202
Menu: places.singleplatform.com
Phone: (720) 407-3474
Reservations: opentable.com