Smoke and sides shape a Denver comfort food week

Tots, pastrami, hot sauce. Highland Tavern earns the opening ledger entry for side-first eaters who value a focused order over a crowded table. Start with scratch-made tots, then consider the Reuben instead of adding another main. Photograph the plate before reaching for sauce. Check kitchen availability before settling in; bar hours do not settle that question here. Keep the order narrow and leave the smoke comparison for tomorrow.

Brisket, ribs, pulled pork. Post Oak Barbecue sets the week's smoke benchmark for eaters who would rather compare one plate carefully than collect another restaurant name. For a smokehouse tray in Denver, put Texas brisket first, then ask which homemade sides are available before adding ribs. The post oak wood gives this stop its clear identity. Photograph the meat and sides together, and keep your own tally before considering a second order.

Grills, meats, traditional sides. Kkoki suits hands-on eaters who want the cooking itself to justify the stop, rather than another ready-made plate. Move from yesterday's finished brisket to tabletop Korean barbecue and assess how the sides change each bite. Staff offer cooking tips, so ask how to handle your chosen items before starting. Keep the first round selective so the table photograph shows a meal, not simply excess.

Brick, brunch, whiskey. The Lobby and Bonded offer room-led contrast for eaters who want a Southern comfort plate before the evening's drinks. Begin with Southern comfort brunch at The Lobby and photograph the exposed brick or stained glass. Consider a short walk toward Bonded on Larimer Street later. The Lobby closes at four and Bonded opens at five on Thursdays, so leave a gap; make the Old Fashioned the second stop's focus.

Nuggets, fish, house sauces. Federal Bar and Grill is the sensible counterweight for eaters whose comfort-food checklist includes dietary questions as well as crunch. After the grill-and-smoke stretch, investigate the dedicated gluten-free pub menu before committing to chicken nuggets or fish and chips. Ask staff about your specific dietary needs and the dedicated fryers; do not infer suitability from a photograph. Skip a second main until the sauces and first plate have had their turn.

Sauces, barbecue, homemade sides. Ragin' Hog BBQ deserves timing priority for hunters comparing Denver food spots worth the line because its kitchen serves until sold out. Aim for the eleven o'clock opening rather than a late arrival, and ask which meats and sides remain before deciding. This is a sellout precaution, not a promise of no queue. Photograph the spread first; let the available food determine the order instead of a preset wish list.

Tomatoes, grits, Benedicts. Sassafras closes the ledger for brunch-minded eaters who want Southern comfort to mean more than another oversized meat plate. Follow Saturday's barbecue with fried green tomatoes, then weigh shrimp and grits against a Benedict rather than stacking every possibility. Sunday seating is first come, first served, so treat an early visit as a preference rather than a guaranteed shortcut. Check the current brunch hours before setting off, and photograph one considered plate.