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BISTRO ON WHEELS
We’re doing regular curbside pick-up, takeout and delivery of many of your Bistro Vendôme favorites and we’ve added our new brunch kits on the weekends.
Dinner
Brunch
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Place Vendôme, considered a favorite among Parisians, is a renowned historic square located in the heart of Paris. This is purposefully a bistro, not a café nor a brasserie. The selection of the name "Bistro Vendôme" reflects our desired image in the community: a local favorite in a downtown rich with history that offers an exceptional dining experience in a charming, neighborhood setting.
ADDRESS:
1420 Larimer Square. Situated in the historic Sussex building (1880) in Larimer Square with the front entrance located in the Sussex breezeway. Guests who enter from Larimer Square walk through the Kettle Arcade.
Phone: 303-825-3232
Fax: 303-825-3240
HOURS:
Dinner:
Everyday 4-10 pm
Brunch:
10-2:30 Saturday and Sunday
KEY INDIVIDUALS:
Jennifer Jasinski, Executive Chef/Owner
Beth Gruitch, General Manager/Owner
Ariana Didziulis, Executive Chef
Brian Smith, Manager
OPENED:
April 21, 2003
SQUARE FOOTAGE:
2,056
CUISINE STYLE:
The classic French bistro fare, updated using local, seasonal ingredients.
BAR:
Full service bar with more than 65 selections of French wine representing all the major wine regions of France. Bistro Vendôme features a “Vin Maison” wine program that allows guests to select, different wines to accompany their meal. There is also a collection of pastis cocktails, Vendôme Royales (champagne cocktails), and Gueles de Bois (hangover drinks).
CAPACITY:
68 people in the main dining room, 8 to 12 people in the private dining room, 30 people in the breezeway, and 35 people on the garden patio (weather permitting).
PARKING:
There are more than 1,200 parking spaces located within 2 blocks of Bistro Vendôme. We also offer Valet Parking Tuesday - Saturday 5pm to 11pm. Simply pull up in front of Rioja.
RESERVATIONS:
Reservations are accepted either by phone or online for dinner, and weekend brunch. Groups of 8 to 12 people can be accommodated in the private dining room.
PAYMENT OPTIONS:
Bistro Vendôme accepts US currency and all major credit cards including American Express, Diners Club, Discover, Mastercard and Visa.
Regretfully we do not accept checks.
DINNER
DRINKS
BRUNCH
SPECIALS
DESSERT
HAPPY
HORS D’OEUVRES
Soupe à l’Oignon 8.50
Steak Tartare*
aioli, Dijon mustard, capers, shallots, quail egg, grilled baguette 13.00
Escargot au Beurre Noir
black garlic, baby arugula chiffonnade 13.00
Moules
mussels*, chablis butter, fines herbes, baguette 12.00
Crêpe au Champignons
mushrooms, arugula, Mornay sauce, sunny egg*, pickled red onions 11.00
Charcuterie
All 4 below 24.00
Pâté Vendôme, country pâté, cornichons, Dijon mustard 6.50
Duck Rillette 4.00
Chicken Liver Mousse* 6.50
Dry Cured Salami du Jour 7.50
Les Fromages
See our daily cheese menu for tonight’s selections
PLATS PRINCIPAUX
Confit de Canard
crispy duck confit, blood orange demi, spiced wheat berries, baby arugula, blood orange, preserved orange peel 27.00
Poulet Rôti au Fromage Blanc
roasted half chicken, fregola, house made fromage blanc, black garlic demi-glace, mushrooms, tomato relish 29.00
Corvina en Croûte de Fenouil Fumé
smoked fennel crusted corvina*, pommes rotí, baby squash, saffron rouille 31.00
Champignon Bourguignon
whole roasted oyster mushrooms, mushroom bourguignon, vegan pomme purée 25.00
Moules et Frites
our classic Vendôme mussels*, garlic, herbs, white wine, frites 32.00
Flanc de Porc Braisée
apple cider braised pork belly, collard greens, bourbon roasted pears, pickled red onions 26.00
Flat Iron Steak, frites, béarnaise
Add Roquefort Mousse +4.00
STEAK FRITES 26.00
LES SALADES
Roquette Salad
baby arugula, house made fromage blanc, roasted butternut squash, hazelnuts, roasted ginger vinaigrette 12.00
Laitue au Beurre et Prunes
Bibb lettuce, sweet plum vinaigrette, Bayonne ham, Roquefort crumbles, bruléed apples 14.00
PETIT PLATS
Pommes Frites
Champagne gastrique, herbes de Provence 5.00
Chou Verte
bacon braised collard greens, pickled red onions 6.50
Fregola au Fromage Blanc
fregola, house made fromage blanc, tomato relish 8.00
COCKTAILS
The starry NIGHT 14
Absinthe, St. Germaine, Pineapple, Lemon, Lime Juice
Manhattan Noir 15
Laws Original Rye, Averna Amaro, Orange Bitters
Blueberry Old FasHion 15
Brenne French Single Malt Whiskey, Blueberry Cordial, Peychaud’s Bitters
Vin Blanc Spritzer 13
Chateau D’Epire Savennieres, Sparkling Wine, Club Soda, Lemon Bitters, Kumquats
The Olympian 13
Cucumber infused Gin, Lemon, Simple Syrup, Basil
Watermelon Sugar High 14
Citrus infused Tequila, Watermelon Juice, Serrano Syrup, Lime Juice
BEER&CIDER
Bonfire Brewing FireStarter IPA 8
Flagship IPA; Dry-hopped, Citrus character and refreshing finish
HIGH HOPS BREWERY THE COLD ONE 8
American style lager from Windsor, CO
Snow Capped Cider Gold Rush 8
A blend of English and French Cider Apples, *gf
Kaliber non-alcoholic
Non Alcoholic Pale Lager with aromas of honey and caramel 6
HALF-BOTTLES
NV Lucien Albrecht, Brut Rose 30
NV Laherte Frères, Ultradtion Brut 55
2018 Lucien Crochet, Le Chêne, Sancerre 58
2016 E. Guigal, Cotes Du Rhone 35
WINES BY THE GLASS
Bubbles
NV JP Chenet, Blanc de Blanc, Brut 12
NV Cote Mas, Brut Rose 13
NV Laurent Perrier, Champagne, Brut (split) 30
NV Moillard, Cremant de Bourgogne 14/70
ROSE
2019 Cœur Clémentine, Cotes de Provence 14
Blanc
2016 Famille Helfrich, Pinot Gris 13
2019 Paul Mas, Picpoul de Pinet 11
2019 Moulin de Gassac, Chardonnay 14
2019 Château de Fontenille, Entre-deux Mers 15
2020 Foucher-Lebrun, Touraine, Sauvignon 15
Rouge
2019 Marcel Giraudon, Bourgogne Chitry 15
2018 Bastide Miraflors, Roussillon 13
2018 Les Polissons, Malbec de Cahors 12
2018 Jean Marc Barthez, Bordeaux 15
CHAMPAGNE/SPARKLING
NV Francois Montand, Brut Rose 57
NV J. Lassalle, Premier Cru, Brut 90
NV Paul Bara, Brut Reserve, Grand Cru 145
NV Fourny & Fils, Vertus, Brut Premier Cru 120
2014 Geoffroy, Rose De Saignée, Premier Cru 150
BLANC
AlsacE
2018 Zind-Humbrecht, ‘Zind’, Auxerrois Blanc 82
2016 Schieferkopf, Riesling 115
Burgundy
2019 Romuald Petit, Bourgogne Blanc 55
2017 Romain Collet, Chablis, Les Pargues 68
2017 Vocoret & Fils, Chablis, Premier Cru 105
2016 Lafon, Viré Clessé, Récolte 80
2015 Benjamin Leroux, Meursault, Les Vireuils 174
RHONE Valley
2012 J.L. Chave , Hermitage Blanche 179
2016 Michel Gassier, Lou Coucardie 64
loiRe Valley
2016 Landrat-Guyollot Rambarde, Pouilly-Fumé 55
2019 Marquis de Goulaine, Sancerre 75
Bordeaux/Southwest
2018 Domaine du Tariquet, Cotes De Gascogne 45
Rosé
2019 Campuget, Costieres de Nimes 46
2020 Mourgues du Grès, Fleur D’Eglantine 52
2020 Château Guilhem, Pot de Vin, Syrah 65
2019 Minuty, Prestige, Cotes De Provence 72
Rouge
Beaujolais/BurgundY
2018 Jean Foillard, Beaujolais-Villages 67
2018 Sebastien Besson, Chenas 72
2018 Joseph Drouhin, Chorey les Beaune 80
2017 Pierre Girardin, Nuits Saint Georges 125
Rhône Valley/Loire valley
2016 François Villard, L’Appel des Sereines 53
2019 Anne Pichon, Grenache Noir 60
2018 Font Du Vent, Châteauneuf Du Pape 130
2016 Jean-Louis Chave, Saint Joseph 171
2017 Marie De Beauregard, Chinon 60
2017 Claude Riffault, La Noue, Sancerre Rouge 99
lanGuedoc-Roussillon
2017 Château Paul Mas, Clos des Mures 62
2018 Domaine De Fontsainte, Corbières 55
boRdeaux
2017 Château de Parenchère, Superieur 54
2019 Château Belregard-Figeac, Tellus Vinea 60
2018 Barons de Rothschild, Legende, Medoc 65
2016 Vieux Chevrol, Lalande De Pomerol 72
2016 Lassègue, Saint Emilion Grand Cru 115
2016 Château des Eyrins, Margaux 185
*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
HORS D’OEUVRES
PLATS PRINCIPAUX
SOMETHING SWEET
Soupe à l’Oignon 8.50
Steak Tartare*
beef tenderloin, aioli, Dijon mustard, capers, shallots, quail egg, grilled baguette 13.00
Roquette Salad
baby arugula, house made fromage blanc, roasted butternut squash, hazelnuts, roasted ginger vinaigrette 12.00
Laitue au Beurre et Prunes
Bibb lettuce, sweet plum vinaigrette, Bayonne ham, Roquefort crumbles, bruléed apples 14.00
Charcuterie
All 4 selections 24.00
Pâté Vendôme, country pâté, cornichons, Dijon mustard 6.50
Duck Rillette 4.00
Chicken Liver Mousse* 6.50
Dry Cured Salami du Jour 7.50
Quiche au Chou Vert
bacon braised collard greens, lardons, gruyere, chive crème fraiche, petite salad 14.00
Croque Monsieur
Parisian ham, Gruyére, bechamel, sourdough, Bistro frites 15.00
add a fried egg* 16.00
Omelette du Jour
ask your server about the omelette of the day MP
Oeufs Bénédicte au
Confit de Canard
duck confit, English muffin, poached eggs*, hollandaise sauce, Bistro frites 18.00
Crêpe au Champignons
mushrooms, arugula, Mornay sauce, sunny egg*, pickled red onions, house potatoes 14.00
Sandwich au Porc Braisé
braised pork, arugula, shaved fennel, sunny egg*, pickled red onions, cornmeal roll, Bistro frites 23.00
Confiture de Myrtilles et Brie sur Brioche
honey-whipped brie, blueberry jam, arugula on brioche, petite salad 16.00
Beignets
ricotta donuts, sugar dusting, chocolate sauce 5.50
Crêpes Soufflés
fluffy pancakes, bourbon roasted pears, almond crème 12.00
Classic Crème Brulée 9.00
Butter Croissant 5.00
PETIT PLATS
bacon 6.00
Bistro frites 5.00
assiette de fruits 6.50
petite salad 6.00
BRUNCH BEVERAGES
Bottomless Mimosas 25
Your choice: Orange Juice, Blood Orange, White Cranberry, Grapefruit
2 hr limit | 2:00 p.m. last call
Champagne Cocktails
French 75 13
Kir Royale 11
Seasonal Bellini 11
Champagne Cocktail 10
Mimosa 10
Death in the Afternoon 12
Bistro Cocktails
Bistro Bloody Mary 11
Corpse Reviver 14
Cold Brew Boulevardier 13
Morning Mule 13
By the glass/bottle
NV JP Chenet, Blanc de Blanc, Brut 12/48
NV Côté Mas, Brut Rosé 13/52
NV Laurent Perrier, Brut (half bottle) 60
NV Moillard, Cremant de Bourgogne 14/56
Champagne/Sparkling
NV J. Lassalle, Premier Cru, Brut 99
NV Deutz,Brut Rosé 125
NV Paul Bara, Brut Reserve, Grand Cru 145
2014 Geoffroy, Rosé De Saignée, Premier Cru 150
NV Lucien Albrecht, Brut Rosé (half bottle) 30
SPECIALS DU JOUR
HAPPY HOUR
Monday through Thursday from 4-6 p.m.
Happy Hour Pricing on
Food and Drinks
MONDAY MOVIE NIGHTS
We’ll be showing French and food movies on selected Monday nights in the dining room.
Check out our Facebook page for dates and films
Movie Schedule and More Information
for in house reservations or takeout/delivery: exploretock.com/bistrovendome
FRENCH CLASSICS
Join us every Thursday evening for our French Classics. Every Thursday we offer a dish inspired by the unique traditions, produce and history of France’s many regions.
October
Poulet Cordon Bleu
November
Magret de Canard À L’orange
December
Cassoulet
January
Moroccan Lamb Tagine
February
Choucroute Garnie
March
Chicken Fricassee
April
Poisson en Papillote
DESSERTS
Apple Frangipane Tart
apple compote, crème fraîche caramel, crème fraîche ice cream
Manoir de Montreuil Calvados 14
Crème Brûlée
classic vanilla
Château Les Justices Sauternes 12
Chocolate Soufflé
vanilla bean crème anglaise
baked to order please allow 20 minutes
2016 Niepoort LBV 10
Flight of Ice Creams and Sorbets
choose three from our daily selection
Desserts are 9.00 each
Assiette de Fromages
See our daily cheese menu for tonight's selections
French Press Coffee
(petit) 4.00
(grand) 6.00
Tea 3.00
HAPPY HOUR
Monday through Thursday from 4-6 p.m.
French Onion Soup 6.50
Warm Marinated Olives 8.00
grilled bread
Bruschetta au Beurre Noir et Champignon 7.00
black garlic butter, roasted oyster mushroom
Happy Hour Moules 9.50
tender mussels, shallots, garlic, Chablis, baguette
Oozy 9.50
honey-whipped brie, blueberry jam, arugula on brioche
Frites 5
BOISSONS
House wine selections 6.00
White, Red, Rosé, Sparkling
Rotating beer selection 4.00
Boulevardier 8.00
Kir 7.00
French 75 8.00
Contratto Aperitif Spritz 7.00
<
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MENUS
THE TEAM
JENNIFER
JASINSKI
BETH
GRUITCH
ARIANNA
DIDZIULIS
BRIAN SMITH
Jennifer Jasinski – Executive Chef
Rioja, Bistro Vendôme, Euclid Hall Bar + Kitchen, Stoic & Genuine, Ultreia
Fresh, local ingredients and simple flavor combinations. Bright, balanced preparations.
Perfectionism in culinary execution.
Dedication to her staff.
Resounding critical acclaim.
Cooking started at a young age out of necessity for Jasinski. Growing up in a single-parent household with two siblings who all took turns cooking, Jasinski developed a knack for following recipes and creating her own, until eventually, it was always her turn to cook. In a high school occupational program for aspiring chefs, Jasinski made the decision to leave her other passion – music – behind, and dedicate her studies to cooking, permanently trading the melodic sounds of her clarinet, oboe and flute for the cacophony of clanging pots and pans. At the time, the best cooking school in the state of California was right in her own backyard, Santa Barbara City College, where she not only refined her cooking skills, but got a taste of restaurant management and front-of-the-house experience.
Ever the over-achiever, Jasinski then took her training to the next level at the Culinary Institute of America, making the dean’s list and unsettling more than a few teachers by challenging their principals or techniques. "I believe you get out of things what you put into them," she explains. "I always want to get the most out of everything I do." And she does. Working her way through school waiting tables on campus during the week and apprenticing in the famed Rainbow Room kitchen in New York City on weekends, Jasinski completed her formal education before she was 21-years-old.
After graduation, Jasinski worked at the Rainbow Room under renowned restaurateur Joe Baum and Chef André Rene, which gave her the real foundation of her training. The turning point in her career came from a chance meeting with a guest at the restaurant – Wolfgang Puck. In polite, casual conversation, he mentioned she should "look him up" when she was in Los Angeles. So she did.
Weary of the crazy, fast paced lifestyle in New York City, Jasinski was drawn back to sunny Southern California with a bold strategy: to apply for a job at the top ten restaurants in Los Angeles, one of which was Puck’s Spago. She landed a job at the prestigious Hotel Bel Air, where she had the opportunity to re-acquaint herself with Puck, a consultant at the time for the hotel’s restaurant.
When their paths crossed this time, Puck took more than a passing interest, referring her to Jody Denton, of Mansion on Turtle Creek fame, who was in the process of training a kitchen team for a new restaurant opening. Jasinski started as lead line cook at Eureka, a Los Angeles brewery restaurant, and within one year was promoted to sous chef. From there, Jasinski’s fate was inexorably linked to Puck’s.
Their creative and fruitful 10-year relationship took Jasinski around the country, with her helping to develop and open restaurants, create menus, train and manage staff, and, of course, wear her chef’s hat for restaurant concepts ranging from fine dining to café cuisine. Her impressive restaurant credits include sous chef at Postrio, San Francisco; café chef at Spago, Las Vegas; executive sous chef at Granita, Malibu; executive sous chef at Spago, Chicago; and corporate chef at Wolfgang Puck Food Company. With Puck’s support and encouragement, she even did a stint in Paris at Ledoyan, a Michelin two-star restaurant.
"Wolfgang was my mentor and my culinary role model," Jasinski says. "His philosophy that it’s not necessarily what you do, but how you do it, is my mantra...You can make mashed potatoes, or you can make great potato puree."
In 2000, Jasinski decided to simplify her life and settle down in Denver, one of the stops she fell in love with on the Wolfgang Puck tour. She became Executive Chef at Panzano, where profiles and reviews in local and national publications put Jasinski at the head of her class. Not only was she wildly successful, but she had the opportunity to work with future business partner Beth Gruitch.
In 2003, Jasinski and Gruitch decided to leave their posts to begin their first venture into restaurant ownership. The following year they opened Rioja, a restaurant in Denver’s Larimer Square with a contemporary design and Mediterranean menu influenced by local and seasonal Rocky Mountain ingredients. Having designed over 10 kitchen models during her tenure with Puck, Jasinski had no qualms about doing the same for her own.
2013 was a very good year for Chef Jen. She became the first Denver chef to win The James Beard Foundation Best Chef Southwest award in a ceremony in New York City on May 6th. She was a finalist on Bravo’s Top Chef Masters Season 5 with other notable chefs Brian Voltaggio, David Burke, Douglas Keane and Sang Yoon and won the Princess of Porc title at the Denver tour stop of Cochon 555 in 2014. In 2016 she was named a semi-finalist for the James Beard Foundation Outstanding Chef award. 2020 brought another semi-finalist nod from the Beard Foundation as Crafted Concepts joined some of the nation’s best operators in the Outstanding Restaurateur category.
Rioja, Bistro Vendôme, Euclid Hall and Stoic & Genuine are consistently listed among the top restaurants in Denver by 5280 Magazine, the Rocky Mountain News, Zagat and the Gabby Gourmet Restaurant Guide and Rioja has been annually awarded four stars by AAA since 2008. Jasinski has been named Chef of the Year, Best New Chef, Rising Star and more in Denver Magazine, Restaurant Hospitality, Nation’s Restaurant News, The Denver Post, eater.com and 5280 Magazine. In 2007, she was the Jean Yancey award winner in the National Association of Women Business Owners Outstanding Women in Business awards presented by the Denver Business Journal. Jasinski was named 2004 Colorado Chef of the Year and 2005 Western Regional Chef of the Year by the American Culinary Federation, and also appeared on The Food Network’s “Thanksgiving Challenge” the same year.
In April 2006, Jasinski and Gruitch made the decision to purchase Bistro Vendôme, a classic French bistro located across the street from Rioja. The pair opened Euclid Hall Bar and Kitchen on 8/9/10 at 11:12:13 a.m., their third restaurant just around the corner from Rioja. Euclid Hall was one of 5280 magazine’s top 10 new restaurants in 2010. 2011 brought the release of Jasinski’s new cookbook, The Perfect Bite, 76 recipes from the Rioja kitchen. Stoic & Genuine, their fish house in Denver’s historic Union Station, opened in July of 2014. Ultreia opened in Denver Union Station in December 2017 showcasing food from the Iberian Peninsula countries of Spain and Portugal.
A tireless worker, Jasinski appears as a guest chef at numerous fundraisers throughout the country. In her spare time she enjoys traveling, mountain biking and skiing with her family and friends.
FOR MORE INFORMATION, OR TO SCHEDULE AN INTERVIEW, PLEASE CONTACT THE IMBERGAMO GROUP – 303.534.0567
Beth Gruitch –ﾠOwner/General Manager
When people say the restaurant business is in your blood, Beth Gruitch is a believer. Her great grandparents, three generations before her, must have passed down the gene. They owned and ran a diner, setting the standards that have led to Beth’s record of critical acclaim. “It doesn’t matter if you’re running a gastropub or a five-star restaurant,” she explains, “it’s all about being proud of the product you put out, and to that end, I have no tolerance for shortcuts – no matter what the restaurant concept.”
While Gruitch claims she simply “fell into” the restaurant business, destiny probably played more of a hand. After high school, the Colorado native learned the business from the ground-up, bussing and waiting tables, washing dishes, bartending and managing a restaurant office. The long hours and backbreaking work temporarily dissuaded her from pursuing a restaurant career, so she moved on to explore other options. She tried retail sales (drawing on her penchant for shopping) and taught pre-school (testing her infinite patience), until she was finally drawn back to the restaurant business.
Gruitch decided to supplement her hands-on experience with academic training before she seriously entered the competitive restaurant world. She earned a four-year business degree in Restaurant Hospitality from the University of Nevada, Las Vegas, and graduated with several offers on the table. She first took a job managing Boogie’s in Las Vegas, a fun and wild upscale diner, then managed DIVE!, the kitschy submarine-themed restaurant partnership between Steven Spielberg and Levy Restaurants.
Deciding it was time to expand her culinary horizons beyond diner food, Gruitch officially joined the ranks of Levy Restaurants in Chicago, managing some of the group’s high-end concepts like Bistro 110 and Voila. This was the turning point in her career where she realized she only wanted to work with people who shared her passion for food and wine and took pride in the product and service they offered.
Gruitch found herself back in Colorado and accepted the general manager position at Panzano in the Kimpton Monaco Hotel in February 1999, where she met Jennifer Jasinski. During their tenure at Panzano, the duo led the restaurant to the top of Denver’s culinary mountain - consistently named one of the top 5 Denver restaurants for food and service.
In 2003, Gruitch and Jasinski decided to leave their posts at Panzano to begin their first venture into restaurant ownership. The following year they opened Rioja, a restaurant in Denver’s Larimer Square with a contemporary design and Mediterranean menu influenced by local and seasonal Rocky Mountain ingredients.
Perhaps her business partner, Jasinski says it best. “Beth assures that all the best happens for the guests in all our restaurants. She makes sure we hire the best service staff, give them complete and thorough training and coaches them to perform. She’s the reason people rave about our service.”
In April 2006, Jasinski and Gruitch purchased Bistro Vendôme, a classic French bistro directly across the street from Rioja. The pair opened Euclid Hall Bar and Kitchen in 2010, their third restaurant, focused on international pub food and craft beer. Euclid Hall was one of 5280 magazine’s top 10 new restaurants in 2010. In addition, Gruitch completed her level-one sommelier certification in 2007, continuing to keep her at the top of her game overseeing the beverage programs for all five restaurants. In 2014, the pair opened Stoic & Genuine, their fish house in Denver’s Historic Union Station, named to the Best New Restaurants and Best Restaurants lists at 5280 magazine. Their newest restaurant, Ultreia, features the foods of Portugal and Spain and opened to raves late 2017 in historic Denver Union Station including Westword’s Best Iberian Restaurant.
Over the years, Rioja, Bistro Vendôme, Euclid Hall, Stoic & Genuine and now Ultreia have been listed among the top restaurants in Denver by the Rocky Mountain News, 5280 Magazine and the Gabby Gourmet Restaurant Guide and Rioja has been annually awarded four stars by AAA since 2008 and Wine Spectator Awards. 2011 brought the release of Rioja’s cookbook, The Perfect Bite, 76 recipes from the Rioja kitchen. In 2020 the Crafted Concepts restaurants were honored by the James Beard Foundation with a semi-finalist nod in the Outstanding Restaurateur category.
Busy with staffing, wine lists, cocktail menus, accounting and logistics for five active restaurants, Beth still finds time to be involved in the myriad charitable events in which her restaurants participate and serves on the executive board of Denver Civic Ventures at the Downtown Denver Partnership and EatDenver. She lives in Sunnyside with her partner David and boss-of-the-house bulldog, Winnie.
Arianna Didziulis –ﾠ Executive Chef
Brian Smith – General Manager
"Colorado Has 18 Restaurant and Chef Semifinalists for the 2020 James Beard Awards" 5280
"Best Dinner and a Movie" Westword: Best of Denver 2018
"Best French Restaurants in Denver" Eater.com
"B est French Restaurant"
Westword: Best of Denver 2013
Gabby Gourmet 2013
Restaurant Guide
The Denver Post: "From Mexico,
a Success Story Extraordinaire" 7/11/12
MORE REVIEWS:
"Second Helping" Westword, April 30, 2009
"Seek one of the cozy tables at Vendome's patio" Colorado Expressions March, 2008
"Jennifer Jasinski's French bistro for beautiful habitués" Colorado Avid Golfer (July, 2007)
"Inside or out, lovely French dining" Denver Post (July 11, 2007)
"Top Denver chefs show Aspen what's cooking" Denver Post (June 13, 2007)
Food & Wine Cocktails 2007 (June 2007)
5280 'Nothing Beats a Cookout' (June 2007)
Westword 'Best of Denver 2007'
Denver Dining (Best Bites) 5280 (September 2006)
Top French Fries, Westword (2005 and 2006), Rocky Mountain News (2004 and 2005) and 5280 (2004)
Best French Toast, Westword (2004 and 2006)
Top brunch, Westword (2006) and 5280 Magazine (2004)
Top Six Brunch in Denver, 5280 Magazine (December 2003/January 2004)
One of Denver's 25 Very Best Restaurants, 5280 (September 2005)
Best New Restaurant (Reader's Choice), Westword (January 2004)
Top Ten Restaurant under $50, 5280 (December 2004)
Top Ten New Restaurant in Denver, 5280 Magazine (October 2003)
Hottest New Restaurant in Denver (one of five), Nation's Restaurant News (October 2003)
“A” list Theater Restaurant (one of five chosen nationally), Bon Appétit (October 2003)
Best Breakfast Sandwich, Rocky Mountain News (2003)
Click here to purchase a Bistro Vendôme gift card or instant Bistro Vendôme gift certificates that you can print at home or email to a friend.
Purchase a book at our online store here
MONDAY NIGHT MOVIES
Join us at 6:00 p.m. for a special full-length movie screening and a custom five course prix fixe menu from the Bistro Vendôme culinary team. Or, pick up the special dinner and enjoy the movie in the comfort of your own home.
55.00 per person
Movie Schedule and More Information
for in house reservations or takeout/delivery: exploretock.com/bistrovendome
Our private dining room seats up to 12 for a creative French dinner. The semi-private Atrium seats up to 32 for dinner and 40 for receptions. Full restaurant buyouts in the colder months are available for up to 80 guests and during the warmer months we can accommodate 120 including our award-winning outdoor patio.
• Wine room (seats 10 maximum) – 55” HD TV, Apple TV and HDMI cable
• Main Dining room- Epson PowerLite Pro G6170 Projector and 103” screen, Apple TV, Blu-Ray player
• Wireless Microphone (handheld)
The main dining area can be set as:
• Classroom style for 30 maximum
• U-shaped for 20 guest maximum
If you’re interested in the Bistro Vendome team catering your next event at your home or office, use the button below.
Event Request
720.608.8559
Bistro Vendome is part of Crafted Concepts restaurant group along with Rioja, Euclid Hall, Stoic & Genuine and Ultreia and we welcome your private dining event at all of those locations. Please let us know if you have a specific location in mind when submitting an information request or calling our events team.
1420 Larimer Street
Denver, Colorado 80202
phone: 303-825-3232
fax: 303.825.3240
General Manager/Owner
Beth Gruitch
Executive Chef/Owner
Jennifer Jasinski
Manager
Brian Smith
Event Planning
Events@craftedconceptsdenver.com
Media Contact
John Imbergamo
The Imbergamo Group
303.534.0567
mobile: 303.475.7850
DIRECTIONS:
Address:
1420 Larimer Square. Situated in the historic Sussex building (1880) in Larimer Square with the front entrance located in the Sussex breezeway. Guests who enter from Larimer Square walk through the Kettle Arcade.
From All Downtown Hotels
get on the free 16th Street Mall Shuttle
get off at Larimer
walk 1 block to Larimer Square
turn left at Kettle Arcade
Straight ahead to Bistro Vendôme
From The North Suburbs:
I-25 south to 20th Street exit
20th Street to Larimer Street
right on Larimer Street
Larimer Square is five blocks (between 15th and 14th)
Bistro Vendôme is on your left through the Kettle Arcade
From The South Suburbs
I-25 North to Auraria Parkway
Auraria Parkway turns into Market St
take Market Street to 17th Street
right on 17th Street
right on Larimer Street
Larimer Square is two blocks (between 15th and 14th)
Bistro Vendôme is on your left through the Kettle Arcade
From Cherry Creek/Washington Park
Speer to Lawrence
turn right on Lawrence
turn left on 15th Street
turn left on Larimer Street
Bistro Vendôme is on your left through the Kettle Arcade
Although OpenTable might not show an available table at your preferred time, we suggest you call the restaurant at 303.825.3232 to take advantage of possible availabilities or last minute cancellations.
If you're interested in Movie Night reservations,
please click here.
For private dining or special events, please contact us at 303.825.3232.
1420 Larimer Street, Denver, CO 80202
303 825 3232 | Fax 303 825 3240 |
info@bistrovendome.com
©2017 Bistro Vendome All rights reserved | Sitemap | Accessibility Statement
