The bone-in ribeye will vie for the best steak you've ever had. Opened since 2014, Guard and Grace puts steaks front and center in this 9,000-square-foot modern space, but the menu showcases wood-fired options of all kinds, including veggies and seafood. Steaks fall into three categories: prime, Angus and grass-fed, with cuts from four to 22 ounces. Sauces cover a steak-lover's spectrum from crab Oscar, bleu butter and foie butter to béarnaise, chimichurri and brandy peppercorn. You can add a sunny-side up egg if that appeals. Don't miss the oak-fired carrots (rave reviews) and excellent salads, and do try one of the restaurant's creative cocktails before settling on a fine wine or Colorado craft brew to accompany your meal. If you can't get a table on the date you want, just sit in the pleasant bar area where the full menu is available.