Table 6 — Restaurant in Denver

We had a dinner reservation @ 7:30pm. We arrived @ 7:28pm. They made us stand in the entrance way in front of the entire restaurant for 15 minutes. I was constantly having to shuffle out of everyone's way. I asked politely how much longer it would be and the hostess snapped back with a snarky answer. " You have only been waiting like five minutes. Relax." She then proceeded to scoul at me the entire time me and my wife ate. The waitress asks if I would like bread. I told her no and I'm on a ketogenic diet. She said OK. A minute later the angry hostess sets bread on my table. Once we were seated I tried to order braised beef cheeks. They were all sold out @ 7:52pm. I was disappointed again. I then ordered the short ribs and ordered our entrees so we could get all our food and leave faster. 10 minutes later the waitress comes back and asks us what we want for dinner. I had to remind her she already took my order. Instead of apologizing she started unloading excuses as to why she forgot. At this point I'm actually smiling because I'm amused at how horrible everything has been so far. Another 10 minutes pass and she comes back with this message. I'm not even kidding. " So guy's, the kitchen is just all sorts of crazy right now and they have all this food backed up. It may seem like it's taking forever, but it's not because you guys will eventually get your food." Roflmao. Please make that your restaurants new motto. " Table 6, you will get to eat... eventually. " Yikes. I politely asked her to clarify and asked how much longer it would be. She tried to laugh it off. I then said " No, I'm being serious. "

" Like two more days or something. " she replies. I know she was trying to be funny, but it's not really funny to your customers. At that point my wife was insulted by her nonchalant attitude towards us. We got up and left before we got our dinner. I ended up paying just $15.00 for a rib appetizer, one beer and a bottle of sparkling water as some sort of customer appeasement. But it wasn't worth dealing with the attitude and I feel like I still got ripped off. Maybe not money but they definitely ruined one of me and my wives few date nights out. I feel like because I asked how much longer we would have to wait for our table RESERVATION. They became rude and short. In hindsight, I think the hostess was actually the owner and if that's a fact, stay far far away from this place. Has a real big " #notmypresident" kinda...

My boyfriend and I went here to celebrate my graduation from some training that I had been going through at work. I was looking for some fine dining, yet denver seems to have a lack of actual fine dining. This comes close...the food is on point, but with a few flaws that will keep in the upscale casual category. First I'll talk the good parts! The food was really good and creative. We started with the pork cheek buns. You dont see cheeks much on many menus so when I do, I always get them...these didnt disappoint...a bit too much bread to filling ratio though. Next I had the duck confit with couscous, nectorines, wilted greens and ginger broth. Confit is another thing not used much around this town...it was very nice, crispy outside, soft and tasty inside. The set was good...but...hey chef...time to change those sour out of season nectorines! My boyfriend had the flank steak?....it came with some corn pudding and I'm not sure the rest...the corn pudding was good! Best part of the dish...the steak wa cooked and seasoned nice...he said it was a bit overly chewy and had a bunch of gristle. For 35 bucks I think a nicer cut could be used...cheap cuts are for cheap priced restaurants. We shared the orange sumac cake with peach butter and candied ginger....the cake by itself was a bit on the dry side, good thing it came with so much peach butter. Overall the dish was pretty good. Now my nitpicks...plastic patio furniture inside. I'm not huge, but I'm not little either and the chair leg slipped a bit....when I was much larger I've broken chairs like these...PLEASE GET REAL CHAIRS...these plastic chairs just cheapens the appeal to your restaurant... Second....for this nice of food, there should be atleast a small level of dress code...the gentleman in dirty work overalls and a tank top just didnt fit in. 175$ per tip for 2 glasses of wine, 2 entrees, 1 starter...

I’ve always enjoyed Table 6—it was one of Denver’s early fine dining pioneers, setting the stage before the city’s restaurant scene truly took off. The cozy yet upscale ambiance, attentive service, and commitment to fresh, well-curated menus have consistently made it a favorite of mine.

We dined here for Restaurant Week, and nearly everything we had was excellent. The three-course menu was thoughtfully designed, and the execution was, for the most part, on point. However, I ordered the duck confit entrée, which was overwhelmingly salty. When I politely mentioned this to the server, she dismissed my concern, stating that it was brined and “supposed to taste that way.”

This is not my first rodeo and I have had duck confit many times in very good restaurants. To clarify, properly brined duck confit should be well-seasoned, but not excessively salty. If a confit is too salty, it likely means the brining time was too long, the salt concentration too high, or the duck wasn’t properly rinsed before cooking. It can happen, and it clearly did here. In no way should it have been that dry and so super-salty as this one.

Given my past positive experiences at Table 6, I’ll of course give them the benefit of the doubt for this rarity, This can happen during...