Book Your Next Event at Guard and Grace (Meetings + Events)


Book Your Next Event at Guard and Grace (Meetings + Events)

Whether hosting a business luncheon, company happy hour, holiday party or momentous life event – Guard and Grace has the private dining space and customizable menu to make it an occasion you’ll never forget!  Meetings and Events Magazine rounded up their top private dining picks of Colorado Steakhouses and Guard and Grace leads the pack.  Find out more information about private events here and continue reading for the write up from Meetings + Events.

SAVOR A TRADITION OF MEAT AND GREET AT COLORADO STEAKHOUSES
BY KIMBERLY LORD STEWART
POSTED MAY 9, 2017

The time-honored tradition of meeting in an establishment that places value in a perfectly aged steak says a lot about how the host feels about his or her guests. It reflects the importance of the people at the table and creates a lasting impression. And as American steakhouses go, Colorado is in the thick of many fine dining and blue-jean casual restaurants that fit the bill for a successful business outing.

EAST OF THE DIVIDE STEAKHOUSES
Guard and Grace, Denver

In a town that appreciates good beef in a traditional setting, Guard and Grace has turned the notion of a steakhouse inside out. Food critics and interior designers have bestowed their kudos since the restaurant opened in 2014 for its wow-factor design, impeccable service and fired-up fare. Floor-to-ceiling windows let in the endless Colorado blue skies and sunlight. A curved bar wraps around the centerpiece open kitchen, while window booths follow the same bowed path.

As for the menu, there are the traditional cuts of steak—New York, filet mignon, prime rib and hanger steak—but with a choice of Prime or Angus and even a grass-fed filet mignon. Guard and Grace uses oak as its wood of choice, so you’ll see calls out for oak-fired prime rib, octopus and vegetables. Expect Guard’s signature touch of combining Asian, Mediterranean and Pacific Rim flavors and cooking traditions, such as white balsamic and miso dressing on a house salad or the prime beef tartar with pickled mustard seed and umami aioli. The tartar offering and menu changes seasonally

Private dinners can be customized and many groups request sushi or carving stations. Event Manager Jeorgette Jackson says, “For our chef’s demonstrations, one of our chefs will break down a tuna or salmon while creating an amuse-bouche.” Private dining spaces can be divided to suit 10 to 80 for a sit-down meal or up to 125 for a cocktail reception.

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