Meet the Coohills | Coohills Restaurant | Denver | Colorado | French-influenced Fine Dining

Meet Tom Coohill, award-winning chef and owner (with wife, Diane) of this French-influenced restaurant. And, while the menu here is French-inspired, it is Colorado grown. Coohills partners with local and regional farmers for produce, fish, poultry and meats.

Overlooking the cherry creek bike path in Denver’s historic lower downtown customers can dine on authentic dishes inspired by the wine growing regions of southern France Italy Portugal and the coast of Spain welcome to coup Hills a place where you can save her food drinks and company it’s an ideal spot for romantic night

Out or a relaxed evening with friends owned and operated by award-winning executive chef Tom Cohill and his wife Diane COO Hill serves lunch dinner and offers a midday menu and cocktail hour their menu reflects Tom and Diane’s passion for European flavors as well as fresh produce and meat from local and

Regional farms handcrafted cocktails beer from local and European breweries and an extensive wine list offered the perfect complement to coup Hills cuisine so Tom you and your wife Diane obviously love food but what led you to want to open this restaurant here in Denver Diane and I opened the restaurant Denver

Because a lot of reasons but one of them is we love living here we loved well I always wanted to move here and retire the thing was you know I felt like you had to have something different you had to be a little bit unique the one thing

We did the art when we work with the architects on the design of the space we wanted to have three different atmospheres so we wanted to have a really happenin kind of hip bar we wanted to have a communal kind of middle area which is where you can watch the

Cooks and the chef’s creating the dishes and then the dining room is more of you know sitting down having a nice dinner for six or for a lot of times we’ll have our people that are dining in the dining room on their way out but we’ll go over

The bar and they’ll say well that’s a cool place to go into go out have a drink before they leave we do everything in-house so we do all of our pastries in house we do all of our bread and house we do everything from scratch so it’s I

Think I think I would want to be known for like real authentic cooking whenever I go to a table or anybody talks to me so it’s always watch it already tonight in for me I it’s what I’m gonna move for so I’ll first say dude would you like

Fish we’re doing mean and and then I walk them through the items we have well the Wagyu is definitely a signature the way we roll it it’s a really nice cut it’s only like a seven or become a seven a now it’s cut but we do this really

Intense truffle and Madeira sauce with it so it’s a it’s a really really great dish if it’s got a little watercress salad on it that’s really nice it’ll any scallops that we’re doing are really nice we’re doing like eight emulsion of champagne fish stuff cream it’s a sauce

That we make and then we blend it cold with olive oil and a little more fish stock tarragon and our octopus is always been a really really popular just so we’re doing that as well and marshalling our desserts over you know we’re not using processed foods

Or using the local farmers as much as we can but it’s really in the techniques that we’re doing things that I think you know make a big difference actually Diane and I when we look back at the past twelve months we really like the fact that we’ve kept most of our set we

Like the fact that it has become like a family atmosphere and we like the fact that we’re continually getting better we have a long way to go but we think we’re definitely on the right path together and it’s just a it’s just been a great experience