Bistro Barbès


  • Complimentary chef's choice dessert when you dine at the restaurant

This very special restaurant in North Park Hill takes its inspiration from the Barbès, a little-known neighborhood in Paris’ 18th arrondissement that is known for its North African population. Reading a menu entry like Lamb Cheek Tajine with turmeric couscous, snap peas, radishes, harissa-honey carrots, chive-mint vinaigrette feels like pure poetry. And then there’s the Alamosa Striped Bass with spiced panisse, sautéed pea tendrils, spring alliums, preserved lemon, and carrot beurre blanc. Bistro Barbès is a collaboration between owner Jon Robbins, a former chef at Mizuna and creator of Red Sauce, Souk Shawarma, and the popular pop-up Gypsy Kitchen, and Executive Chef Jacob Leonard. The Denver Post says, “Residents of [Park Hill] should be doing handstands with the arrival of Bistro Barbès. Frankly, so should everyone in town,” while 5280 calls Bistro Barbès “an endearing and romantic bistro with neighborhood charm and global soul.”

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