Reviewers say that Frank Bonanno's restaurant has "raised its game," obviously so much so that its rating hovers on the edge of Highly Recommended. Chef Tony Clement and "a kitchen that is paying greater attention to local ingredients and the way they are prepared" might have something to do with the improvement. While their lobster mac 'n' cheese (made with mascarpone and beurre blanc) is rightly famous, diners say that dishes like sea bass with celeriac risotto or a grilled veal rib eye with crispy olive oil-poached potatoes and sauce vierge "now rise to the same level." One diner who has eaten here for a year said "it was always as good as it gets in Denver," and then added "and in fact it just got better."