Welcome to Table 6 in Denver!

Table 6 is a classic American bistro, offering a warm and inviting atmosphere. Chef Mike Winston prepares simple dishes, delivered with an elegant style and grace.  His nightly fare is complemented by a dynamic wine list, created by owner/sommelier Aaron Forman, which represents most of the flourishing wine districts from all over the world.

The Private Dining Room

The private dining room is available for any occasion. Seats 10 to 18 guests and is open for brunch.  If you would like to reserve the private dining room please call.


Sunday Brunch TurnTable6

Join us for Brunch every Sunday from 10:30a - 2p with Hostess Ginger Perry

Sunday Brunch Menu

Save the Dates - Two Extraordinary Wine Dinners

3/10 Jamieson Ranch Wine Dinner

Come join us for an evening of extraordinary wine, great food and a lot of fun. Beginning at 6:20 pm, you will have the opportunity to meet and greet with the winemaker of these award winning wines, followed by a sit-down dinner of paired with wines. Jamieson Ranch Winery is  the Southernmost winery in California’s famed Napa Valley with vineyards that benefit from the cool fog from the nearby San Pablo Bay – climactic conditions that favor the production of exceptional Pinot Noir and Chardonnay. A portion of the proceeds will go to support the efforts of the Light Horse Foundation – dedicated to enriching the lives of at risk youth.

$75 per person


3/24 Pra Wine Dinner

Come enjoy some of the great wines of Italy’s Veneto region paired with an exclusive menu from Chef Mike Winston.

Graziano Pra, owner of Pra Winery, following in the footsteps of his father and grandfather, has dedicated his life to tending to the vines in his family’s vineyards. The results? Top of the line, award winning Amarones and Soaves from the Veneto. This is an opportunity not to be missed.

6:30 pm



Call Us! 303.831.8800

Make a Reservation Online


Denver Restaurant Week Menu


Bibb Lettuce, Gorgonzola, Pickled Candy Carrots, Spiced Pecans, Ginger Vin

Crispy Duck Springrolls, Maitakes, Duck Fat Aioli, Hot and Sour Sauce

Tots, Parm, Sage and Rosemary, Hazelnut Sauce Genoise

Fried Brussels, Black Vinegar Truffle Vin, Parm


Squash Gnuddi, Kabocha Puree, Walnut Arugula Pesto, Confit Turnips

Chicken and Dumplings, Brussels and Ham, Mustard Jus, Hot Sauce

Steelhead Trout, Chicken Fried Cauliflower, Caper Butter, Pickled Peppers

Lamb Burnt Ends, Fig BBQ, Celeriac Yoghurt Slaw, Feta, Chilis, Flatbread


Bittersweet, More Sweet than Bitter, It’s Bittersweet Chocolate Beignets, Hazelnut Caramel

Pineapple UpsideDown Cake, Lemon Coconut Sorbet, Oven Dried Pineapple