The Wolf's Tailor today became the first restaurant in Colorado to be awarded two Michelin stars. The Guide MICHELIN Colorado selection for 2025 was announced today.

In addition to a new two-starred restaurant, the MICHELIN Colorado Guide welcomes three new one-Michelin-starred restaurants: Kizaki, Margot and Mezcaleria Alma, all in Denver. This increases the selection to eight restaurants with one star. In addition, Cozobi Fonda Fina in Boulder was awarded a Bib Gourmand for outstanding food at an excellent price-performance ratio.

"The third year is an exciting one for the Colorado selection, with the first two-star restaurant going to The Wolf's Tailor," said Gwendal Poullennec, International Director of the Guide MICHELIN. "The selection is full of talent and offers a wide range of cuisine styles, proving that Colorado is an international culinary destination for travellers near and far. Congratulations to this year's chefs and restaurant teams for their dedication and passion."

Here are the new MICHELIN starred restaurants and Bib Gourmands with their respective inspector comments (full inspector comments on the MICHELIN website and mobile app):

Two MICHELIN stars

The Wolf's Tailor (Denver; Modern Cuisine)

This cosy oasis offers a seamless dining experience that is as intriguing as its name. Creativity, attention to detail and charm are combined here. Chef Taylor Stark and his team create a sophisticated multi-course menu with culinary influences from near and far. The menu begins with three canapés made from leftover produce, making a clear statement about the kitchen's sustainable gastronomic endeavours. This is followed by dishes such as Berkshire pork dumpling with turmeric and dill broth or velvety Colorado bison fillet with apricot and grilled courgette, glazed with dried shrimp caramel. The consistent attention to regional origin and the loving presentation emphasise these versatile creations.

One MICHELIN star

Kizaki (Denver; Japanese cuisine)

Chef Toshi Kizaki has been a true pioneer of the Denver sushi scene for over four decades, but he is not resting on his laurels. As the crowning glory of his long career, he is now setting new standards with this luxurious counter, bringing omakase to the Mile High City. The extensive menu combines traditional edomae techniques with creative, modern touches, offering alternating small dishes such as beautifully marbled black and white sesame tofu and nigiri, carefully prepared by Chef Kizaki himself. The exceptional quality of ingredients is guaranteed from start to finish and includes a veritable treasure trove of oceanic delicacies, from buttery seared black-throated sea bass to silvery, vinegar-enhanced shad.

Margot (Denver; Contemporary Cuisine)

After years as a cherished pop-up restaurant, chef Justin Fulton's heartfelt project has now found a permanent home at a cosy eight-seat counter in a larger communal space. His cuisine, which is offered as a modern, multi-course tasting menu with seasonal accents, is both global and typically colouradon. It is inspired by local ingredients and combines a variety of influences. Examples include fluffy Parisian gnocchi in a luxurious sauce of mascarpone and caviar or perfectly cooked, dry-aged duck breast with cherries and a rich, fine truffle jus. Individual loaves of fluffy olive oil brioche, freshly baked for each guest, capture the relaxed charm of the food, which is emphasised by the disarmingly warm hospitality of the staff.

Mezcaleria Alma (Denver; Mexican cuisine)

Lightning strikes twice for dynamic chef Johnny Curiel: This parallel concept is opening right next door to his famous flagship store. As the name suggests, the small, stylish space exudes the flair of a mezcal bar - and comes with a selection of inventive, delicious agave-based cocktails - as well as being a showcase for chef Curiel's culinary talents. The concise menu is reminiscent of the vibrant creativity of the Mexican restaurant scene and is peppered with international flavours, such as a spicy ceviche of kanpachi with dill and roasted garlic or a subtly spiced aguachile of Santa Barbara Uni and Hokkaido scallop with mandarin and crispy ginger. Meat dishes such as tender, slow-cooked duck on a crispy blue corn tlacoyo, seasoned with tangy xni-pec salsa, show a similar lustre.

Bib Gourmand

The MICHELIN Guide inspectors have honoured a new restaurant with the Bib Gourmand award. This award recognises restaurants for outstanding food at an excellent price-performance ratio.