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Mile-High Mealtime

Sally Ekman

July 13, 2015


We’ve been in Denver for a few months now, scouring the streets for the best food the Mile-High City has to offer. In that time, we tried everything from piping hot bowls of pho on South Federal to the trendy new farm-to-table restaurants of the Highlands. In short, we’ve sacrificed our waistlines for the sake of your taste buds. Yup, it’s a tough job.

Yaffa's Savory

Our Denver team has partnered with critically-acclaimed restaurants like DiFranco’s, as well as lesser-known, but equally as delicious hole-in-the-wall-type eateries and mom and pop shops like Yaffa’s Savory, India Tavern, and Arada Ethiopian Restaurant. DiFranco’s was featured in 5280 Magazine’s Top of the Town for 2015. Zagat also named its executive chef, Ryan DiFranco, one of its Top 30 Under 30 in 2014.

Also included in the aforementioned 5280 list was Corner Beet, a neighborhood cafe featuring cold-pressed juices and vegetarian fare. Zagat named the owners, Nikki Hazamy and Donna Dempsey, Top Rising-Star Food Artisans in Denver/Boulder in 2014.

In addition to adding well-known eateries to our roster, the Denver team has worked tirelessly to find out-of-the-box food options. Now, you can bring the hot dog stand straight to your office by ordering an on-site hot dog cart from Mile High Vienna Stand. Two years in a row, it was voted best hot dog in Denver by Westword.

Have more of a sweet tooth? Then, try an on-site ice cream cart from certified organic Em’s Ice Cream. Alternatively, you can get on-site crepes from Boba and Crepes, or a delicious variety of cupcakes from Gwendolyn’s Bakery.

Ice Cream

We’re constantly adding meal options, chefs, food trucks, and vendors in the Denver area. Chances are, if you can dream it up, we can make it happen! Check out the announcement from The Denver Post to learn more about our western expansion.

Broncos fans and startups alike, get started at




“ has been able to get our employees from all different departments together, to get away from our desks, recharge, and be able to return to our work, happy and full.”

—Ellen K., Employee Experience Specialist,