the Fifth String — Restaurant in Denver

Incredible food & service

Literally everything we ate and drank was amazing, and our server Chris only made the experience even better.

First, let me talk about Chris. Both my friend and I enjoy wine. Chris KNOWS wine. He guided our choices and we loved the pairings. He also helped us choose dishes, which is great because there are so many choices on the menu that we couldn’t try everything we wanted in one meal. More importantly, he’s intuitive and smart and someone who we would thoroughly enjoy spending time with as a friend. We will return based on our experience with him.

The food - spectacular. The tallow candle bread service was so cool and unique and a delicious start.

Oysters - we did half east coast, half west. Both delicious and fresh and the accompaniments were on point.

Carpaccio - we ate this slowly because every bite was full of amazing flavor, complexity, and depth. They’ve gotten two full waygu cows and I can’t say I’ve ever had a better carpaccio.

Mushroom gnocchi - so summery, fresh, texturally fun, and just f-ing great. Pillows of gnocchi with fresh greens and the crispy fried egg is such a cool touch. We scraped the plate.

Pork katsu - upon our first bites, we were like, “Oh myyyyy,” because it’s got such a punch but also complexity of texture and flavors.

Again, can’t say enough good things. Chris, as mentioned, helped us make this meal into something we will talk about for a long time. But the entire crew made the experience as well. Definitely will be back, and would highly encourage anyone to give it a try - whether for an app and glads of wine/cocktail, or for a...

We’ve wanted to dine here for months, so we were very excited to celebrate a 40th birthday at Fifth String. The atmosphere was incredible and that’s where it ended, with the exception of the tallow candle. That was unique and delicious. The cocktails were also pretty great, but the bubble-trouble mocktail was sweeeeeet and childish. Nobody wants a big scoop of bubblegum sherbet in their drink. The seafood tower did not match the price. The best part was the oysters and the crab salad. The clam ceviche was awkward at best with little flavor. The shrimp were not fully shelled and served with a avocado purée so there was no variance of texture just one-note and mushy. Pappardelle had such potential but was boring, flavorless and had hardly any promised veggies; people order this for the morels, put in the morels!! The salmon itself was cooked well, the rest of the dish was a pure salt lick. The filet and bone marrow had a nice cook on the meat, but again very salty. The short rib was the fattiest any of us have ever had and the sauce was awkward. I don’t have a better word and the pops of pickled veggies didn’t work. It’s like someone said their dishes needed acid and they took that far too literally. The chicken matza ball did was just awful. The matza was terribly underwhelming and dry, the chicken-one piece dry the other borderline undercooked so we didn’t even eat it. The carpaccio had potential and was good flavor-wise but had crispy edges like it was out on the counter for hours. It was spicy which was a...

My main squeeze and I had my b.day dinner at 5th String restaurant by Amos Watts in the LoHi area of Denver. We unapologetically indulged! If I could give more stars, I would. They went above and beyond to make me feel special. So I’m going above and beyond to provide stellar review.

We started with an ice cold, fresh and delicious seafood tower: two types of raw oysters, boiled shrimp with avocado smear on bib lettuce leaf and the top-tier with generous portions of lobster salad and crab salad. We paired it with bubbles, of course!

Then bread service... don’t skip this option. We went all out including a soft quenelle of pale yellow butter and a tallow candle. Omg... the small candle was made from rendered fat that slowly melted onto a plate of savory herbs and fleur de sel with a homemade sourdough loaf. The chef added a generous portion of shaved black truffle - unbelievably divine.

Next? Beef tartare with pickled mustard seeds, piquillo peppers and thinly sliced shallots, topped with an unctuous quail egg yolk that coated the beef to perfection (+grated truffles) served with toasted, crunchy bread slices paired with a zesty Zinfandel.

THEN… we shared ‘main’ courses of blue crab and uni pasta with green garlic, old bay and fresh herbs. AND gai lan gnocchi with a vidalia onion soubise, parmigiana.

Finally- blackberry sorbet on lavender cookie crumble with crème fraiche.

Seriously, sublime! 5th String staff and Amos Watts (and my sweetheart) helped make my birthday...