The best nights start like this.
Shared plates, good company, and cocktails that keep the conversation going.
Find your seat at Stellar Jay.
đ¸: @zachhammer.co
Guided by the season, brought to life by fire.
Our Bone-In Pork Chop with adobo and green papaya & carrot salad brings bold, flame-cooked flavor balanced with fresh, vibrant elements.
Rooted in local harvests and nature-led cooking, each dish at Stellar Jay is designed to be shared and experienced together.
đ¸: @zachhammer.co
Rooftop season, fully in motion.
DJ spinning, cocktails flowing, and a crowd that knows where to be, all set against Denverâs skyline and the Rockies beyond.
From sunny afternoons to late evenings, itâs a place to settle in, stay awhile, and take it all in.
đš: @zachhammer.co
Denver, why arenât more people talking about this place? đŤđ
Tucked quietly inside one of the cityâs newest hotels and putting out some of the most exciting food in town. I caught their Hearth + High Country collab dinner and I havenât stopped thinking about it.
One night only. Two kitchens. Chef Anthony Nelson and Chef Blaise Colamarino of Two Twelve in Crested Butte. Four courses, family-style, cooked over live fire, with wine pairings from Buckel Family Wine in Gunnison. @stellarjay_denver@twotwelvecb
Beet poke on crisp wonton. Grilled fish with charred garlic scape relish. Colorado elk rack with huckleberry and morels (the morels đŽâđ¨). Olive oil milk cake with strawberry rhubarb to close.
Denver dining meets Crested Butte mountain-town soul, and the result was unreal.
The spot? Stellar Jay inside the Populus Hotel. Save this one!
Which course are you running to first?
#denver #denverfoodie #stellarjay #populushotel #denvereats
Spring, served as it should be.
At Populus Denver, menus at @stellarjay_denver and @pasque_denver shift with the season, bringing fresh, thoughtful flavors to the table.
Right now, everything tastes exactly as itâs meant to. Try whatâs new this season and reserve your table at the link in bio.
A spring spritz, done right.
The Hugo Spritz brings together St. Germaine, fresh mint, lemon, and prosecco, built for warm afternoons, good company, and one more round.
Behind every plate, thereâs intention.
From Colorado ingredients to fire-driven technique, our culinary team builds each dish with care, balance, and a little bit of edge.
A fresh expression of the season.
Plum Salad with esoterra greens, plum, feta, and walnut offers a balance of sweetness, creaminess, and crunch.
Perfect to start the evening, especially with wine or a refreshing cocktail.
Above it all.
From golden hour to late-night pours, the rooftop at Stellar Jay brings together bold cocktails, shared moments, and sweeping views of Denverâs skyline and the Rocky Mountains beyond.
Settle in, look out, and let the night take shape.
From after-work pours to late-night conversations.
Our updated wine list at Stellar Jay brings together crisp sparkling wines, vibrant whites, and worldly reds, curated for every kind of evening, whether youâre unwinding with a glass or pairing with dinner.
Find your glass and stay awhile.
Hearth & High Country: @stellarjay_denver x @twotwelvecb | May 7th
Spots are filling up fast! Two Colorado restaurants. One spring evening. A live-fire, four-course dinner celebrating the land, the season, and the craft of cooking over flame.
On May 7th at @populushotel_denver , Chefs Blaise Colamarino and Anthony Nelson come together for a collaborative, family-style menu rooted in regional sourcing and high-country flavors, with optional pairings from @buckelfamilywine .
Blaise Colamarino grew up in South Jersey, trained in France & Denmark, and honed his live-fire craft at Hearthside in Collingswood, NJ. After a stint at the acclaimed Frasca Food & Wine in Boulder, he now leads the kitchen as Chef de Cuisine at Stellar Jay.
Anthony Nelson was raised on a Colorado farm and trained at the CIA, cooking his way from New Orleans to Las Vegas to Virginia, where he opened the celebrated Field & Main, built around a 10-foot fire hearth and 15 local farms. Today he's Executive Chef & Partner at Two Twelve.
Purchase tickets through the link in bio.
Flavor that starts with the flame.
Live-fire cooking brings depth and character to thoughtfully sourced ingredients, allowing each element to shine.
Our Grilled Whole Fish is carefully prepared over the flame and finished with lemon chili beurre blanc, shallots, and carrots for a dish that balances bright, smoky, and savory flavors.
