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Denver’s ART hotel ignites a FIRE for food (review)

Written By | Jul 13, 2015

DENVER, Colorado July 18, 2015 – Denver’s popular arts district has a new 165-room hotel, appropriately named ART.

@Ron Stern All rights reserved

@Ron Stern All rights reserved

Whether visitors to Denver wish to soak in the ambiance of the paintings that grace every floor and every room, or venture out to Denver’s many museums that are nearby, they will find something to enjoy here.


Bottoms Up

FIRE is located on the fourth floor of the hotel for a reason. It provides a terrace with a wonderful view of Denver’s skyline.

The lounge features yet more paintings, and within the private dining room is a Joel Otterson-designed chandelier made from 186 vintage goblets which were collected by the sculptor over many years.

The chandelier is entitled “Bottom’s Up” and is a “homage to celebration.”

@Ron Stern All rights reserved

@Ron Stern All rights reserved

Executive Chef Chris Jakublec is classically trained and has worked with some of the biggest names in the industry including Jean-Michel Lorain and Marc Meneau.

With a nod towards the large floor-to-ceiling glass windows revealing sweeping 180-degree views of Denver, Jakublec calls his cuisine “elevated” owing, in part, to the fact that Denver is a mile high.

Chef Jakublec incorporates fresh, naturally sourced ingredients from some of Denver’s top sustainable farms and creates his own innovative twist when designing his menu.

Breakfast items include bison benedict, bison strip loin, poached farm eggs, breakfast potatoes and green chile hollandaise.

@Ron Stern All rights reserved

@Ron Stern All rights reserved

Dinner selections vary, from the popular freshly caught Colorado trout to more substantial favorites like BBQ pork loin & belly with baby turnips, compressed nectarine and mustard greens.

Above all, the experience at FIRE is meant to be warm, inviting and fun. They carry a full complement of traditional and contemporary cocktails which are meant to be enjoyed on the terrace or the lounge.

Their happy hour includes a slight twist on old-time classics such as a vanilla Old Fashioned made with vanilla-infused Michter’s rye whisky, Carpano Antica vermouth, brown simple syrup, orange bitters and garnished with a Luxardo cherry.

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Ron Stern

Ron Stern aka "The Global Gumshoe," I am a travel photojournalist and the author of hundreds of international and domestic travel articles. I am the Denver City Guide Editor for The Daily Meal, and a staff writer for Communities Digital News. My articles have appeared in The Los Angeles Times, Chicago Tribune, Baltimore Sun, San Diego Union-Tribune, Sun Sentinel, Yahoo News, MSN, and others. Magazines include Shape, Cruise, AAA Motorist, Visit Los Cabos Guide, Destinations West, Key Biscayne and La Jolla Today. My contributions have been noted by PBS, Mobil Travel Guides and my photography/ videography has been used extensively by entities such as tourism boards and public relations firms.