Heretik was awarded by the New York Times on September 14, 2026 as one of their top 50 favorite restaurants in America. Mile High Dining and friend sat at the chef’s counter to watch the chefs’ work and enjoy dinner. The owner and head chef, Theo Adley, even took our food order as he was mingling with the diners. The food is focused on the Basque and French regions with emphasis on seafood and rotisserie chicken.
We shared three plates, tomato salad, scallops, and rotisserie chicken. The tomato salad had both large and small tomatoes, watermelon, herbs, and sliced onions and with the vinegar based sauce, it’s a very good summer salad. The scallops with béarnaise sauce and seaweed were excellent as the sauce was delicious. The bird for the rotisserie chicken came from the Eastern United States and was cooked right before our eyes. The green heretic sauce and the ultra thin crispy matchstick fries were good as the chicken was soft and tender.
My ratings are: It’s OK, Good, Very Good, and Excellent.
The verdict ⚖️ for Heretik is Very Good.
@heretikdenver
