DENVER’S THREE SAINTS REVIVAL INVITES CONVERSATION OVER SHAREABLE PLATES, WINE AND CRAFT COCKTAILS IN A FANTASTICAL, VIBRANT SETTING.
The gin and tonic at Three Saints Revival features Stray Dog gin from Greece and Fever Tree tonic made with herbs gathered from Mediterranean shores, lifted up with aromatic garnishes like cucumber and star anise. PHOTO COURTESY OF THREE SAINTS REVIVAL
The space was designed by Denver’s FAM Design. PHOTO COURTESY OF THREE SAINTS REVIVAL
IF YOU’RE A LITTLE DAZZLED by the ambiance at Three Saints Revival (threesaintsrevival.com), the restaurant and cocktail lounge that moved into the Hotel Indigo in November 2021, you wouldn’t be the first. The swirling colors, textures and abstract repeating patterns are all part of the “Bohemian dream sequence” theme that influences the decor. Look closer and you’ll see even more dreamlike elements, such as light fixtures that are reminiscent of clouds—but not exactly—and the uniquely trippy folded artwork that hangs in the restrooms.
Monarch of the Sea blends rum with allspice and cardamom. PHOTO COURTESY OF THREE SAINTS REVIVAL
The boldly designed space is lively and inviting. “Revival” in the name represents a post-pandemic “return to life,” according to Robert Thompson, the local entrepreneur whose vision was to create a cocktail bar and restaurant that would welcome people to reconnect in a warm and intensely colored space. The menu—featuring tapas and small plates from every corner of the Mediterranean—encourages sharing and snacking.
The wine list includes a map of the Mediterranean region so you can see which corner your wine hails from. With a list that also spans the southern seas, craft cocktails such as the almost-savory Spice Trade (blanco tequila, cardamom, lime and Aleppo pepper) and the decadently sweet Ottoman Emperor (small-batch bourbon, date syrup, banana liqueur) encourage sipping, socializing and gushing over the intriguing flavor profiles. Favorite tapas include patatas bravas drizzled with aioli, ricotta crostini topped with portobello mushrooms, and steelhead trout plated over whole artichoke hearts—all of which are beautifully presented and stretch the tapas concept in a very good way.