WHAT’S HOT IN: DENVER

Beatrice and Woodsley

38 S. Broadway. (303) 777-3505. www.beatriceandwoodsley.com .Seats: 90.Cuisine: American.Specialties: plate of artisanal cheese with house-made bread; pea cakes with sautéed oyster mushrooms, yogurt cheese and pea shoots; milk-fed veal tenderloin with creamed spinach, house-made bread, veal sausage and roasted cauliflower; sweetbreads seasoned with white peony tea and chestnut honey cake; house-cured cod with caramelized onion and oyster; grilled, braised pork belly with mashed peas, carrot, potatoes and house-cured or smoked ham; crawfish beignets seasoned with sweet pepper aïoli and spicy powdered sugar.Main courses: $8-$16.Chef: Pete List.Owners: Kevin [3] Delk and John Skogstad.

Billy’s Inn

4403 Lowell Blvd. (303) 455-9733. www.billysinn.com .Seats: 80.Cuisine: modern bar food.Specialties: grilled mahi, shrimp, lobster, chicken, veggie, fish or rib-eye steak tacos with soft corn tortillas, cheese, cabbage medley, pico de gallo and chipotle sauce; burrito salad with cilantro-lime rice, black beans, roasted corn, salsa and chipotle-lime dressing; hamburgers made from ground chuck, cooked medium and served on a Kaiser roll with Baja slaw, sweet potato fries or onion rings; grilled hot avocado melt sandwich with Swiss cheese, tomatoes and sprouts.Main courses: $7.95-$9.95.Consulting chef: Troy Guard.Owners: Christopher Mohaupt, Jeff Hermanson, Joe Vostrejs and Rod Wagner.

Encore

2550 E. Colfax Ave. (303) 355-1112. www.encoreoncolfax.com .Seats: 85.Cuisine: grill style.Specials: flatbread pizza of caramelized onion, sausage and ricotta; crispy falafel burger with hummus, cucumber and yogurt sauce; Thai beef tenderloin noodle salad with avocado, mango and peanut-chile vinaigrette; Moroccan-style beef short ribs with couscous and golden raisins; wood-fired oven, smoked black pepper crusted rib-eye.Main courses: $16-$29.Chef/co-owner: Sean Huggard.Co-owner: Steve Whited.

Fruition

1313 E. 6th Ave. (303) 831-1962. www.fruitionrestaurant.com .Seats: 52.Cuisine: sophisticated comfort food.Specials: baby artichoke and gold potato vichyssoise; pasta carbonara with house-cured pork belly, handmade cavatelli, six-minute egg and sweet corn sauce; Mediterranean herb-grilled chicken with corn cakes, summer squash salad, fried green tomato croutons and cherry tomato vinaigrette; pan-roasted Alaskan black cod with clam chowder, potatoes, smoked bacon and grilled scallions; beef culotte with olive oil crushed fingerling potatoes, grilled romaine and creamy fourme D’Ambert dressing.Main courses: $21-$25.Chef: Drew Inman.Chef/co-owner: Alex Seidel.Co-owner: Paul Attardi.

Osteria Marco

1453 Larimer St. (303) 534-5855. www.osteriamarco.com .Seats: 181.Cuisine: Italian.Specials: meatball sliders; salad of shaved lamb, goat cheese, olive and roasted peppers; prosciutto and provolone panini; crimini mushroom, oyster mushroom, robiola and white-truffle-oil panini; roasted Alaskan halibut served with English peas, orzo and pancetta.Main courses: $15-$22.Chef/co-owner: Frank Bonanno.Co-owners: Jean Philippe [4] Failyau and Ryan Gaudin.