Beckon opened in 2018 as Denver's first dedicated chef's counter restaurant: 18 seats, all facing an open kitchen, in a converted bungalow in RiNo. The room is built around proximity — guests watch each course get plated a few feet from where it's cooked.
The kitchen works in New American and Scandinavian registers through a multi-course tasting menu that evolves quarterly, tracking Colorado's seasonal rhythm rather than a fixed lineup of dishes. Ingredients are chosen at peak and handled with restraint, with the format itself — counter seating, open kitchen, deliberate pacing — as much a part of the experience as what's on the plate.
Executive Chef Duncan Holmes, a James Beard semifinalist, leads the kitchen alongside Allison Holmes, who directs the guest experience side of the operation.
Michelin has awarded Beckon one star in each guide from 2023 through 2026. The James Beard Foundation named it a semifinalist for Outstanding Restaurant in 2024, following an earlier Best Chef semifinalist nod for Holmes in 2020. 5280 Magazine included Beckon among Denver's best restaurants in 2025.
The kitchen works in New American and Scandinavian registers through a multi-course tasting menu that evolves quarterly, tracking Colorado's seasonal rhythm rather than a fixed lineup of dishes. Ingredients are chosen at peak and handled with restraint, with the format itself — counter seating, open kitchen, deliberate pacing — as much a part of the experience as what's on the plate.
Executive Chef Duncan Holmes, a James Beard semifinalist, leads the kitchen alongside Allison Holmes, who directs the guest experience side of the operation.
Michelin has awarded Beckon one star in each guide from 2023 through 2026. The James Beard Foundation named it a semifinalist for Outstanding Restaurant in 2024, following an earlier Best Chef semifinalist nod for Holmes in 2020. 5280 Magazine included Beckon among Denver's best restaurants in 2025.