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One of Denver's Best

It's been in works for nearly a year but Il Posto, the long anticipated restaurant by chef/owner Andrea Frizzi - Il Posto, has finally opened its doors in the old Darios space. And it was worth the wait.

The striking white chrome and black space is accented with red ink, red doors to the bathrooms, red type on the wine list and an overflowing bowl of red tomatoes on the counter and feels as inviting as it does polished. The menu written in Italian and advertised on two chalkboards changes daily and pays homage to a cuisine that relies on the day's freshest ingredients.

Frizzi draws on his hometown Milan for inspiration and the dishes that flow from the open kitchen are exciting in their simplicity and freshness. Take Friday nights gnocci.

The delicate pasta made by hand 45 minutes before Il Posto opens for the night arrived with a silky pistachio pesto and crisp green beans. Another dish a roasted red pepper appetizer was accompanied by mozzarella made in Italy on Wednesday and flown in Friday morning.

This is a restaurant all about the ingredient and for that we salute Frizzi. In the two weeks it's been open, Il Posto has already garnered a loyal following and the reservation books are filling up. I for one think it could be considered one of Denver's best.

Amanda Faison
5280 Magazine

Best Italian Restaurant in Denver

5280 Magazine voted Il Posto as their best Italian Restaraunt for 2007. I would have to agree. After dining there twice I can definitely say this is not your average Italian restaurant.

First off, forget about any preconceptions you may have about what an Italian restaurant should be. This is no grotesque chain that serves up spaghetti and meatballs. Nor disgusting “family” style troughs of run of the mill food. Il Posto serves up every bite with style, and the food in incredibly unique.

Il Posto “The Job”, is chef Andrea Frizzi’s creation. Andrea is from Milan, Italy and he has brought with him numerous creations you won’t find on your average menu.

The gnocchi is their signature creation and they cook the dough each night - 45 minutes before opening - (so says 5280.) I believe it, considering how soft, fluffy and delicious it is. I would also highly recommend the Moscato wine - you could drink a whole bottle yourself, and the risotto is the bomb too!

The sleek atmosphere helps to remind you that your in a trendy place, but for the ultimate dining experience, sit at the bar and have dinner there. That is definitely the best show in the house and you’ll be delighted to see Chef Frizzi at work, directly in front of you.

William Dayton


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