Palace Arms, located in the iconic Brown Palace Hotel opened it's doors in April of 1950. Following a 15 month closure, Palace Arms has now reopened - fully refreshed & renovated - as of May 2021! We could not wait to see the newly revamped Palace Arms and visited for dinner.

We were seated in the main dining room & were encompassed by grandeur. The aesthetic of Palace Arms still embodies the Naploeonic era with historical artifacts and paintings throughout; however, the experience is now elevated with all new furniture, light fixtures & chandeliers (& I love myself a good chandelier!). There are new rich blue and bright red dining room chairs. The red adds a nice pop of color to what used to be a darker room. The new chandeliers are stunning and really brighten the space.

Palace Arms' menu has also been totally reimagined with new Executive Chef, Kim Moyle (the Brown Palace’s first ever female executive chef!) spearheading in the kitchen. Kim came out and introduced herself and we could really feel her joie de vivre for her profession and Palace Arm's new locally sourced, farm fresh menu.

Service at Palace Arms was effortless and elegant. Keith our server has been with the Brown Palace for 7 years and that kind of tenure is invaluable in the restaurant industry. Keith knew the hotel and restaurant inside and out. You can always expect the most knowledgeable, poised and courteous staff whenever visiting Brown Palace.

Our meal started with Palace Arms’ bread board which was exceptional.

The herbal tea ricotta cream cheese for dipping was Chef Kim’s innovativeness right off the bat & we would see this creativity throughout the entire meal.

For Cocktails we had the Bee's Knees and the Aviation.

The Bee's Knees is made with Bombay Sapphire Gin, BP Honey, and Lemon. The Bee's Knees was SO refreshing. It was a sweet cocktail with a subtle sourness from the gin and lemon. This was Kali and I's favorite cocktail of the night! The Aviation is made with Tanqueray Gin, Crème de Violette, Maraschino Liqueur, and Lemon. This was a powerful cocktail that was citrusy with notes of herbs and flowers with a beautiful purple color to it. That purple color is made from the creme de violette. The Aviation came in a bird shaped glass which we loved - great presentation.

We started with the Caviared Eggs, Palace Arms Caesar and the Surf and Turf Carpaccio.

The Caviared Eggs are made with sour cream, egg yolk, herbs, caviar, and shallot bacon jam.

The Caviared Eggs were immediately recommended by Chef Kim and Keith and we can see why; this appetizer blew us away! The Caviared Eggs eggs took deviled eggs to a new level of excellence - they delivered a gentle and pleasing taste that was both salty and savory with a sinfully creamy consistency. The caviar added an air of luxury and burst of visual excitement to the eggs. The shallot bacon jam added incredible texture variation to this appetizer and was tangy and sweet. The Caviared Eggs are a must order when visiting Palace Arms!

The Palace Arms Caesar is a traditional salad prepared tableside. That's right, a Caesar prepared tableside IN downtown Denver!

This was a good Caesar salad and we loved the tableside theater of Keith making it. The salad had a good balance of salty, earth and bright flavors.

The Surf and Turf Carpaccio is made with fitch filet, hamachi, yuzu zest vinaigrette, black garlic aioli, and pickled chilies.

This was an eye-catching appetizer that was a creative outside-of-the-box carpaccio that combined filet and hamachi. I had never seen this combination before and the amalgamation of meat and light fish flavors were wonderful. The bread that accompanied the Carpaccio had a great crunch and the black garlic aioli atop the bread was breathtakingly pungent with hints of sweet molasses flavor.

For Entrées we had the Chilean Sea Bass and the 5oz Ribeye Cap.

The Chilean Sea Bass is made with black truffle potato porridge, king crab cake, and sea lettuce dust.

YES. Just look at that Sea Bass! The second Keith sat this entrée down our mouths were watering. The Sea Bass was an absolute beauty - a tall, nice white firm filet that smelled of the ocean. The Sea Bass had a delicate and sweet flavor and the flesh flaked right off in medium pieces that were oh so moist, buttery and tender. The Bass combined with the king crabcake was brilliant. The king crab cake had a resilient salty flavor that complemented the bass' lightness.

The 5oz Ribeye Cap is served with Seasonal vegetables, Griffin potatoes and a demi glace. We added the enhancement of Shaved Summer Truffles.

Palace Arms presents their cuts of meat differently than any other restaurant we've seen as they remove any bone, gristle and fat before serving. This was nice as we were easily able to cut through our 5oz Ribeye Cap and immediately start eating. The Ribeye Cap was cooked perfectly - medium rare and had a robust meaty flavor to it. The demi glace was nice and velvety and had a sweet, just simmered taste.

The Griffin potatoes were unreal!

YUM. They came to the table piping hot and we couldn’t get enough. Do not leave Palace Arms without trying the Griffin potatoes!

For dessert, we had the Walnut Flourless Cake and the Banana Mousse - the presentation of each was stunning.

The Walnut Flourless Chocolate Cake is made with valpolicella, roasted grapes, and chile spiced nuts.

The Walnut Flourless Chocolate Cake was luciously moist & decadent. The cake was nice and fudgie and the richness of the chocolate along with the cherries and spiced nuts had our taste buds singing. This cake was everything and was our favorite dessert!

The Banana Mousse is made with hazelnut cookies, caramelized banana slices, and HighRoad Craft bourbon burnt sugar ice cream.

The Banana Mousse was a tasty, light and fluffy pudding. The chocolate mousse and bourbon burnt sugar ice cream enhanced the taste of the bananas wonderfully and magnified the flavors of the ingredients overall.

HUGE thanks to the Brown Palace and Palace Arms team for having us in! Everything was exceptional and we will be back in very soon!

Check it out babes and let them know that denv.her. sent you! xx

Palace Arms

Upscale New American fare & an extensive wine list served in a posh, old-world setting at a hotel.
Service options: Dine-in · No takeout · No delivery
Located in: The Brown Palace Hotel and Spa, Autograph Collection
Address: 321 17th St, Denver, CO 80202
Hours: Open Tuesday through Saturday, from 5 pm to 10 pm
Menu: brownpalace.com
Phone: (303) 294-3659
Reservations: brownpalace.com

Palace Arms, The Brown Palace