Fusion plates, cocktails & a robust wine list offered in an industrial setting with outdoor seating. Based on 276 reviews, the restaurant has received a rating of 4.7 stars. Price
Address:
3316 Tejon St #102, Denver, CO 80211
Phone: (720) 420-0622
Website: https://the5thstring.com/
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Reviews
Saran Coulibaly
I’d say 4.5 stars. There is a free parking lot on the side of the building which is awesome! I was greeted right away when I walked in and seated with my party. The service was great…friendly and quick. I enjoyed the cocktail that was recommended by the server (yuzu enjoy me). It was adventurous for us, but had to try the tallow candle bread service. It was good with the herbs they put in there. My friends said they could taste the beef flavor, but I didn’t necessarily notice it. I don’t remember the name of my dish, but it was a crab and lobster curry. It was okay, but I didn’t love it (might be more my taste versus the quality of the dish). It was a little spicy for me, but the servers kept my water filled, which is lacking at a lot of places these days. The dessert menu looked good, but we didn’t have any this time. They do put a 6% service charge on the bill.
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Cristen Bates
This place was next level- the portions are small but don’t over do it! We got triple apps and almost couldnt eat the amazing steak and scallops! Maybe could have skipped the cheese on fire – it was good but not as unique as most other dishes. Overall great service, top quality dishes, and great drinks! Worth the top dollar prices!
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Christine Frederiksen
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 nice surprise.
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K F
Amazing food, fun drinks, and attentive service. Fun atmosphere. Expensive but you are getting what you pay for. Love that the entrees are complete and you don’t have to spend $65 on a steak then another $15 if you want some veggies or to have it dressed. Pictured and recommended: barramundi and the bread + tallow candle (omg good). The steak isn’t pictured but we had the center cut fillet and it was quite possibly the best steak we’ve had in a while. Perfectly cooked, paired, and melted in your mouth like butter. Butter lemon cake for dessert was divine.
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Mark Filler
Great experience, great food, great service. Bar manager (Stefan, the first of his name(inside joke)) was covering for his sick co-worker with the same spirit as any new daytime bartender. I had the fried cheese omelette and it was fantastic. Chef Amos came out to check on us personally. I would say conversations with both Stefan and Chef Amos drip with the appropriate amount of sarcastic comedy. They kept the nostalgia of Old Major while making it their own brand. Bottomless option made it also a great call. Obviously, given the name of the place, the music was an excellent vibe add. Ask for the special hot sauce from the back, and it comes out in a medicine like DROPPER. Awesome call.
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Katie Martineau
New favorite restaurant!! Wow! The ambiance is sexy and intimate, I haven’t heard of any of the cocktail concoctions they had (which I appreciate) I had the espresso martini from the menu. Each dish is beautifully composed, with the option to add on oysters or seafood. We started with the cheese appetizer that they light on fire in a mini cast iron skillet. Our server spoke way to fast and we had to consistently ask what she had just said (weird… slow down lol). Amazing place and I can’t wait to go back
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Richard J. DeNovio Jr.
Ordered the basic breakfast and what a tasty treat. It’s more than basic, it’s classic time tested deliciousness. The bartender Lindsey was incredibly enjoyable to talk to. Very worldly and knowledgeable.
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Keenan Alexander
Fantastic bday with fantastic food! Thanks to the Fifth String! Began dinner with a tallow candle to dip bread into, next was some epic saganaki. Next was a delicious beef carpaccio, followed by “sweet and sour” fried mushrooms. Main course was seared sea scallops over a cream corn purée and for dessert was a delicious chocolate and cherry pot de crème. All flippin’ incredible. Service was of course great.
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MacKenzie Heeney
Wow. Hands down, best meal in Denver. Farm to table clearly fresh ingredients with unique flares to each dish made every bite something to look forward to. We did the fresh bread (they whipped out hot gluten free roles on a request too) raw bar, waygu, lump crab cake, chicken, sausage, & the CREAMED CORN with crisp cocktails and a couple well paired bottles of wine. Don’t skip on dessert!! Special thank you to Hannah & Chef Amos for making the experience so much fun, educational, and welcoming. We had a blast! Will be back!
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Kymberly Botelho
Wonderful meal, loaded with flavor. Beef carpaccio is layered with so many flavors & textures. Oysters were completely polar opposite from each other – east coast oysters were little & sweet. West coast oysters were savory and meaty. The oysters had a lovely presentation with a delicious topping selection. Staff was great at accommodating my dietary needs. Scallops were cooked with the perfect sear, I really loved the veggies, but I think the oyster mushrooms should leave the dish. My husband said the wagyu beef meatballs, were rich in flavor. He would have liked a few more gnocchi on the dish. The house made bread & fresh butter he said was good.
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