Broadway 10 Bar & Chophouse opened on Monday, Nov. 3, in Cherry Creek’s new 300 University Development at 2345 E. 3rd Ave. on the well-positioned corner of University Boulevard and Third Avenue.
Originally opened in 2014 in Oklahoma City’s historic Automobile Alley, Broadway 10 Cherry Creek offers the same hand-cut steaks, fresh sushi and seafood, extensive cocktail and wine programs, and welcoming ambiance that it’s known and loved for in OKC.
Founder and CEO Jeff Dixon of Provision Concepts, the steakhouse’s Oklahoma-based parent company, and Colorado local co-owner Nathan Couch leased the first floor of the 4-story building developed by Denver-based Elevation Development Group and Edgemark in 2023.
“Upon visiting Denver, we realized that our moniker ‘eat well, laugh loudly’ would resonate perfectly with Denverites,” says Dixon. “We picked Cherry Creek not only for the incredible location, but because we have a fantastic crew of locally ingrained management that know the Mile High City, including managing partner and co-owner Nathan Couch, general manager Hopi Mondale and senior culinary manager Eric McCandless. Whether guests are joining us for a celebration, a casual meal or a private event, they will be well taken care of with great hospitality and food and drink.”
Broadway 10 is entering a competitive market in Cherry Creek, with several established steak and seafood restaurants. Mile High CRE asked Nathan Couch, managing partner of B10, how the team plans to distinguish itself and what type of clientele the restaurant seeks to attract.
“Our creativity and evolving menu will keep us moving forward, and our firm commitment to consistency in execution, service, and product will be vital to our success in this competitive market. B|10’s demographic will be wide ranging; from the business clientele in the local market, to happy hours, to friends/family outings, and any and all special occasions, we plan to be approachable to all guests. We also have a great patio, huge bar, and numerous private event spaces that allow our guests tons of options when joining us for brunch, lunch, or dinner.”
Design and Construction
Designed by Semple Brown, the goal was to put a Colorado spin on B|10 and differentiate the restaurant from a traditionally dimly lit, stuffy steakhouse environment with a contemporary design that encourages a vibrant, energetic atmosphere. The 9,600-square-foot space offers dramatic floor-to-ceiling windows and warm lighting that works seamlessly with the restaurant’s sleek design. The restaurant seats 250 indoors with six unique private and semi-private dining accommodations and an additional 40 patio seats.
- Bar area: A massive horseshoe-shaped bar anchors the 100-plus-seat bar space, which is designed for convivial socializing. Charcoal brick extends from the exterior of the building inside and local art graces the walls, selected with assistance from the tasteful eye of local fine art consultant Ann Benson Reidy + Associates.
- Dining room: Guests will walk past the enclosed wine room, where a chandelier extends from the ceiling and mosaic tile flooring harkens to the 100-year-old building housing the original B|10 in OKC, on the way to the dining room. The space features ample natural light and a mix of butcher block tabletops and white tablecloth banquettes. Diners can watch all the action in the open kitchen, including chefs rolling sushi, searing steaks and preparing tureens of B|10’s signature lobster bisque.
- Chef’s Table: Tucked amongst stacks of wood and the dry aging room on the north side of the kitchen, this semiprivate table can accommodate up to eight guests who want to be right in the middle of the action.
- Patio: Two patios—one to the south and one to the west—frame the restaurant, offering plenty of outdoor space to enjoy the Colorado sunshine.
- Private Dining: From business meetings to intimate dinners to larger celebrations, Broadway 10 has various accommodations for eight to 50 guests and A/V capabilities.
Food and Beverage
While Broadway 10’s menu offers a wide variety, it’s best known for its selection of chophouse cuts. All steaks—from Mishima Reserve wagyu chef’s cuts to bone-in porterhouses and classic filets—are broken down from sub-primals and hand cut by B|10’s skilled in-house butcher team. Trimmings from the hand-cut process are used for the standout Butcher Meatballs and Butcher Burger, while steaks are wet- or dry-aged in-house for a minimum of 21 days. All steaks are seasoned with kosher salt and black pepper, then either wood grilled over pecan, hickory and oak or seared to perfection under a traditional broiler before being finished with drawn butter and Maldon salt, and decadent add-ons include lobster Oscar; bone marrow; and diver scallops; as well as classic steakhouse sauces and sides. Meanwhile, B l 10’s menu also caters to those looking to more casual weekday dining outings with sandwiches (including a signature OKC hot chicken sandwich), pasta, salads and soups.
Dixon originally learned the craft of sushi making while working at In The Raw restaurant and felt the cuisine’s craft and attention to detail matched B|10’s ethos perfectly while offering guests seafood in a more engaging format than often found at chophouses. Broadway 10s sushi menu features nigiri and sashimi as well as signature rolls like the Surf & Turf (piquillo peppers, goat cheese and tempura shrimp topped with seared prime filet, crispy fried shallots and leeks, garlic aioli and sriracha). Its seafood program extends to flown-in-fresh cold bar picks, including a showpiece seafood tower with fresh oysters on the half shell, jumbo shrimp, Australian lobster tail and Atlantic snow crab claws; and selections including lobster rolls and signature flaming scallops appetizer with herbed butter. Vegans are also well taken care of at B|10, as the menu always includes a selection of seasonal vegan entrees, such as the red pepper timbale (garlic-basil quinoa, red bell peppers, crispy leeks, diced avocado and blackened Brussels sprouts).
The beverage program offers signature and classic cocktails. Guests can choose their bourbon or rye for a table-side smoked old-fashioned or belly up to the spacious horseshoe bar. Spirit-free zero-proof cocktails are also available. The 250-bottle strong wine list emphasizes boutique producers, family-owned vineyards, and high-caliber selections for every occasion, with bottles ranging from $44 to $1,000-plus. Thanks to the Coravin, a wine preservation mechanism, Broadway 10 can offer guests the rare opportunity to enjoy wines by the glass that are typically only available by the bottle.
Broadway 10 accepts reservations via OpenTable and is open daily for lunch, dinner, and brunch from 11 a.m. to 10 p.m. Valet parking is available, as well as ample parking below the restaurant in a two-floor underground garage.
