The Pasty Republic — Restaurant in Denver

If you're unfamiliar with the traditional food of Cornwall and Wales, then pasties might remind you of calzones, or even more of empanadas. But pasties are as “native” to Colorado as empanadas, which after all also originated in Europe, specifically in Portugal and Spain. Pasties came to Colorado in the 1850's with the Gold Rush, when Cornish miners came to our state to work deep in the earth. They brought their pasties with them.

Pasties are folded shortcrust pockets, filled with meats and vegetables. Once a staple, they are a kind of a throwback comfort food now, like a hand-held chicken pot-pie. This concept has been raised to the level of gourmet art by the Pasty Republic, which offers all sorts of modern and enjoyable variations.

The Pasty Republic began over on Tennyson Street and recently opened a second shop in Cherry Creek, which has needed a quick, counter-service restaurant with healthy and interesting options. They use fresh, local ingredients, there are vegetarian and vegan choices, and they have Sweet Action ice cream, too. And salads. And frozen pasties to take home. And ice cream. I know, I mentioned that already, but it's worth repeating. Pasties and ice cream, a heavenly combination!

Some food forums complain that the restaurant is not as good since the original founder sold it, but I thought the food was delightful. Restaurants may have their ups and downs, I guess. This new location in Cherry Creek is well worth visiting... and...

Stopped in to grab some packable snacks for a golf game, ended up enjoying one of the best meat pies I've ever had in my life (the Miner). My friends enjoyed the New Mexico as well.

Perfect crust - I cannot stress this enough. Strong enough to hold up to heavy ingredients and sauces without breaking or leaking. Buttery enough that they don't get soggy, and you can really look forward to the crust-heavy bites that may not have as much filling.

Came back a couple days later to grab packable plane snacks. Enjoyed the Stout right then and there, Joey on my outbound flight back to LA, and the Farmer for breakfast the next morning.

Protip on the beefy pies (Miner/Stout) - they have packets of spicy mustard and horseradish sauce. The pies alone are excellent, a little mustard and horseradish adds the acidity to elevate the flavor to legendary status.

Good fella at the front (possibly owner) was a super nice dude, and I'd come back to support him if the pies were even half as good.

11/10, coming back here every time...

Delicious buttery. Flaky, crispy pasties. It is hard to pick just one, so I usually bring home 5 and share with my family. The new Mexico is filling and not too spicy for breakfast, just really flavorful. The stout is my hearty dinner pasty of choice, with well cooked lamb pieces and blue cheese. It is heavy, but in the best of comfort food traditions. The shepherd is a good representation of the dish it is based on, and the Joey was a surprisingly good play on a meatball marinara calzone, but it is buttery and much better tasting than a calzone IMHO. I would definitely recommend you bring a big appetite and give these guys a try. Just a side note, everything I have kept in the fridge and reheated in the oven has been just as good as day 1. Eat them at room temp or warmer and you...