Ash'Kara sits in Denver's Highland (LoHi) neighborhood, cooking through the lens of North Africa, the Middle East, and the broader Mediterranean. Chef Reginald Dotson, a Denver native, leads the kitchen; he came up through Bar Dough, Acorn, The Brown Palace, and Kiawah Club before joining Ash'Kara and rising to executive chef. Max MacKissock, who studied technique in Italy and classical French cuisine, serves as Chief Culinary Officer alongside the same partners behind Bar Dough and Señor Bear.
The kitchen runs on a wood-fired oven that bakes pita to order and roasts vegetables and proteins with a smoky edge, including the restaurant's well-known carrots. The rest of the menu moves through shareable plates, dips, and slow-cooked tagines built on Colorado's seasonal produce.
Michelin has awarded Ash'Kara a Bib Gourmand in both 2024 and 2025.
The kitchen runs on a wood-fired oven that bakes pita to order and roasts vegetables and proteins with a smoky edge, including the restaurant's well-known carrots. The rest of the menu moves through shareable plates, dips, and slow-cooked tagines built on Colorado's seasonal produce.
Michelin has awarded Ash'Kara a Bib Gourmand in both 2024 and 2025.