Sara Rosenthal

Writer

Sara Rosenthal is a freelance writer based in Denver focused on hospitality, restaurants, real estate, and art. In her spare time she enjoys cooking, hot yoga, hiking, and hanging out with her dog, Lucy. Learn more about Rosenthal’s work at saramrosenthal.com.

Latest Articles By Sara Rosenthal

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June 9, 2026

Heretik Lands in Denver, a Love Letter to European Bistros

Helmed by chef Theo Adley, who also runs the acclaimed Marigold up in Lyons, the eatery officially debuted in early May.

By Sara Rosenthal

May 27, 2026

Chef Takeover: Spencer White Makes His Mark at Johnny Bechamel’s

By Sara Rosenthal

May 19, 2026

Indulge in the 16 Best Happy Hours in Denver

From sushi to cocktails to oysters and more!

By Sara Rosenthal

April 23, 2026

Make a Reservation Right Now for Chef Doug Rankin’s Petit Chelou in Denver

By Sara Rosenthal

April 17, 2026

Why Opening a Restaurant in Denver is Really Hard Right Now

A new report from the Denver Restaurant Liaison Project suggests it might be.

By Sara Rosenthal

April 14, 2026

Chef Takeover: Vibe Concepts’ Justin Adrian Showcases His Busy Life

Follow along on Thursday, April 16, as Justin Adrian oversees all 12 of Vibe Concepts’ restaurants, where you’re just as likely to find him behind the line as in a boardroom.

By Sara Rosenthal

April 9, 2026

Inside RiNo’s Cool New Café: Bad Rabbit Coffee Denver

Hop on over to you next favorite hang.

By Sara Rosenthal

March 31, 2026

Coffee Meets Cocktails at the Best Day-Night Spots in Denver

From cafes that turn into cocktail bars, and bakeries that flip into restaurants, these spots fit the mood from morning to night.

By Sara Rosenthal

March 30, 2026

Domi, the Latest Omakase, Features Pasta and Everyone’s Invited

Chef Matthew Drazick Halip recently resigned from his full-time gig at The Wolf’s Tailor to focus on a passion project

By Sara Rosenthal

March 4, 2026

Discover the Fantastic Pastry Chef at Elemental Bakery & Coffeehouse

Watch as chef Deva Randolph fills the pastry cabinet with croissants, breads, cookies, scones, and buns.

By Sara Rosenthal