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Wood-Fired Grill

There’s something elemental about Colorado cooking: free-range meats and fresh, flavorful vegetables kissed by a curl of smoke from an open fire. Try Chef Christian Graves' 28-day New York strip and grilled beet-escarole salad charred over a live fire. Regionally ranched meats are butchered and dry-aged in-house, then grilled over native fruit and hardwood to bring the spirit of the great wide open to Lower Downtown Denver.

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