Looking for a romantic date or double date night spot? American Elm's patio offers private, heated greenhouses that will have you enjoying a beautiful winter night, all the while cozy warm inside, sipping on fab cocktails & eating great food.

We arrived at American Elm and were seated in our cutie lil' greenhouse. Each greenhouse had their own space heater & speaker. Our server Drew was lovely - she was attentive and had great recommendations on the menu.

My favorite cocktail at American Elm continues to be The Pandan Chi Chi (a must order). The Pandan Chi Chi is made with Community Spirit Co. vodka, pandan, coconut, pineapple, & lime. This cocktail was visually stunning and tasted like a vanilla creamsicle with notes of pineapple & coconut.

Tanya got the Metal Heart made with Uruapan Charanda & Rum Fire Jamaican rums, Clément Mahina coconut, pineapple, lime, bubbles.

Smoky and Sweet - served on crushed ice in a Collins glass.

The Portobello Wraps were made with bulgogi marinade, grilled portobello, bibb lettuce, carrot, sprouts, radish, cilantro, & toasted garlic chili oil. These veggie packed wraps were fresh, bright, & filled with savory portobellos.

The Crispy Pork Belly was made with jalapeno creme, grilled seasonal fruit, pickled fresno chile, mustard seed, & cilantro.

The pork belly was tender with a crispy outside layer. The smokiness of the pork was brightened by the seasonal fruit.

The Artichoke Dip was made with three cheese blend, charred pepper, crostini, & crudites.

This dip was solid - warm and cheesy with a delicate artichoke zing.

The Deviled Eggs were made with smoked yolk, mustard seed, & house pork belly.

The creamy, rich yolk filling was velvety texture and went well against the crunch of the pork - a mouthful of flavor.

American Elm makes all of their pasta in house, and you bet we were getting after it. The Duck Ragu Pappardelle was made with confit duck leg, burrata, pecorino, & basil.

This was my favorite pasta of the night - the pappardelle was beautiful & generously coated in hearty rich sauce & smooth burrata.

The Steak Frites were made with ribeye cap, bone marrow butter, arugula salad, & fries.

The steak was cooked perfectly, and the bone marrow butter added a mouthwatering sweet, nutty flavor to the meat.

The Creamy Casarecce was made with River Bear bacon, spring peas, local mushrooms, roasted garlic, & parmesan cream sauce.

This savory pasta dish combined thick pasta, bacon pieces, & locally grown mushrooms which made for creamy and satisfying bites.

The Lemon Maiale Rigatoni was made with sausage, spinach, heirloom tomatoes, confit garlic cloves, & parmesan.

This pasta dish was characterized by creamy lemon butter sauce and a flavorful combo of Italian sausage and tender rigatoni.

For dessert we had the Buttermilk Pie made with brown butter whip, nilla wafers, & strawberry gastrique and the Creme Brulee.

A sweet ending to a fantastic meal!

Big thanks to American Elm, Drew, Abby Hagstrom & ALH Communications/Dope PR for hosting us!

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

American Elm

Service options: Dine-in · Curbside pickup · Delivery
Address: 4132 W 38th Ave, Denver, CO 80212
Menu: amelm.com
Phone: (720) 749-3186