Tag: featured

Hello Summer!

Summer Hours Last year at this time, the world was in the midst of the COVID-19 pandemic. Various shutdowns and curfews were imposed by the City of Denver and the State of Colorado. Social Distancing was the norm. Much was unknown about the novel coronavirus, and the world’s health future was bleak. This summer is …

Anise® Hosts Governor Jared Polis

Japanese Whiskies

Hakushu, Yamazaki, Hibiki, Ichiros and more, we have some of the rarest Japanese whiskies in Colorado. Enjoy one or enjoy them all at Anise® where nothing is lost in translation.

Banh Mi Bites

Ordering Banh Mi at Anise® is a no-brainer. Our baguettes are baked fresh in house daily; we jam packed our Banh Mi with loads of your favorite proteins; then we complement them with the freshest veggies and herbs. Yum! It’s no surprise then that Banh Mi is one of Anise®’s best sellers. With so many …

Bottomless Mimosas

What’s your favorite mimosa flavor? Grapefruit, cranberry, pineapple, mango, or the original orange juice? Visit Anise in the Golden Triangle area of Capital Hill in Denver every Saturday and Sunday from 11AM-2PM and you can enjoy bottomless mimosas with Vietnamese Brunch, brunch as eaten by Vietnamese.

Wine Collection

Wine Menu

Draft Beers

Beers Menu

Photini® and Phojito®

Anise would like to introduce Photini®, on the left, and Phojito®, on the right. The Photini® is a perfect blend of VSOP Cognac and 12yr old Scotch accented with pho spice liqueurs. It is the most sophisticated of all drinks. The Phojito®, on the other hand, is probably the most refreshing drink ever created. We …

Executive Chef

Meet Quyen Trinh, Anise’s Executive Chef. Culinary trained at Auguste Escoffier School of Culinary Arts in Boulder, Colorado, Quyen is the creative mind behind Anise’s nearly perfect 5 star ratings as per all the foody social media sites. When Quyen is not busy in the kitchen, she can be seen FOH greeting guests and sharing …

Banh Mi

Banh Mi (Vietnamese Baguette) made its debut in Vietnam around 1830s; and just like Pho, it went through many changes due to wars, migrations, and different cultural tastes. Banh Mi continues to morph itself since its introduction to the Western culinary scene since 1975 after the Vietnam War. In America, if there’s another Vietnamese dish …