Tavernetta sits in Denver's Ballpark District as part of Frasca Hospitality Group, founded by Lachlan Mackinnon-Patterson. Executive Chef Cody Cheetham runs the kitchen, which works from an open setup visible to the dining room and serves lunch, happy hour, and dinner as a la carte fine dining.
The dinner menu leans on handmade pastas and an Italian-directed wine and spirits list, with antipasti like Burrata Trapanese, Carpaccio alla Cipriani, Crudo Maine Diver Scallop, Fritto Misto, and a Panzanella built on heirloom tomatoes and focaccia croutons, plus a house 'nduja served alongside focaccia. A New York strip finished with charred eggplant and ricotta salata anchors the larger plates, and meals tend to close with a cookie plate, while the bar pours a well-regarded spritz list near a fireplace.
Gnocchi, bucatini, and focaccia are the dishes diners bring up most often, with affogato and gelato as the usual way to end. The open kitchen itself has become a fixture regulars point to.
Michelin has awarded Tavernetta a Bib Gourmand every year from 2023 through 2026, and the kitchen was a James Beard Foundation Best Chef finalist in 2022.
The dinner menu leans on handmade pastas and an Italian-directed wine and spirits list, with antipasti like Burrata Trapanese, Carpaccio alla Cipriani, Crudo Maine Diver Scallop, Fritto Misto, and a Panzanella built on heirloom tomatoes and focaccia croutons, plus a house 'nduja served alongside focaccia. A New York strip finished with charred eggplant and ricotta salata anchors the larger plates, and meals tend to close with a cookie plate, while the bar pours a well-regarded spritz list near a fireplace.
Gnocchi, bucatini, and focaccia are the dishes diners bring up most often, with affogato and gelato as the usual way to end. The open kitchen itself has become a fixture regulars point to.
Michelin has awarded Tavernetta a Bib Gourmand every year from 2023 through 2026, and the kitchen was a James Beard Foundation Best Chef finalist in 2022.