Wildflower

Wildflower sits at 3638 Navajo Street in Denver's Highland neighbourhood, inside the Gravity Haus Denver hotel — the newest property from a hospitality group built around outdoor recreation and long-stay membership rather than conventional hotel guests. The restaurant describes its own cooking as locally-sourced and carefully curated, and has been listed in the Michelin Guide for Colorado. It is a dinner-only room, opening at 4:30pm Monday through Saturday and closing entirely on Sundays, which makes it a destination booking rather than a drop-in.

The non-alcoholic list is deliberately short, and Westword's January 2026 survey of Denver's non-alcoholic options described it as "a short but stellar list". What distinguishes it is that the drinks are composed rather than assembled. The El Corazón is built on coconut, lemon and orgeat with hoja santa, the large-leafed Mexican herb whose aromatics sit somewhere between sassafras and anise — Westword characterises it as having "flavors akin to root beer" — which gives the drink a savoury, rooty length that fruit-forward alcohol-free drinks generally lack. The Padre Pio takes the opposite direction, combining chamomile honey with lavender and lemon into something floral and gentle, and there is a sparkling green tea for anyone who wants tannin rather than sweetness. All three sit on the same drinks list as the cocktails and wine, which is the practical test of whether a program is real: a guest can order from it without asking the server to check with the bar. For a mixed table in the Highlands where one or two people are not drinking, Wildflower is one of the few Michelin-listed rooms in Denver where the non-drinkers get something made for them rather than a soda gun. The restaurant's connection to Gravity Haus also means the bar is used to serving people coming off a day in the mountains who would rather not start drinking at 5pm.