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Death & Company Opens Suite 6A in Denver

The New York transplant opens a cozy mezzanine space in one of RiNo’s hippest bars

Suite 6A, the third and final #bar from Death & Co., has opened inside The Ramble Hotel in Denver’s RiNo neighborhood.

A hit since it opened this past summer, #Denver was selected as the location for the first expansion of the New York cocktail scene stalwart thanks to a combination of factors, among them the fact that the owners all had a Colorado connection.

Following the opening of the bar in the lobby of the awesome Ramble Hotel (read about our stay at The Ramble Hotel Denver here) and the lively rooftop bar, the Death & Co team have today officially opened Suite 6A, an intimate cocktail lounge on the mezzanine level of the hotel that pairs small plates with an ever-changing list of cocktails.  

Taking cues from the Big Apple original, Suite 6A is much more like a classic #cocktail bar. Offering highly-personalized service, Suite 6A also allows the kitchen and the bar staff to stretch their creative wings and come up with pairings that will, it is hoped, impress and delight. Seating just 21 guests at a time, the lounge offers a much more intimate and private experience.  

A menu of half a dozen or so drinks will change every week and will be made up primarily of Death & Co. original creations (of which there are many), but guests will be welcomed, nay encouraged, to utilize the knowledgeable bartenders to find a cocktail that is suited to their unique needs.

The similarly succinct food menu, which also changes weekly, will provide a culinary compliment to the cocktails. Executive Chef Wes Hamilton has designed, and will do so on a weekly basis, dishes that are to be eaten in just two bites.

On our recent visit to Suite 6A we were delighted by everything we consumed. Of the drinks on the current menu, the Conference, a combination of bourbon, rye, calvados, Cognac and bitters was boozy and delicious; while the Morning Glory Fizz brought blended scotch, lemon, egg white, Absinthe and soda together and made for a very refreshing, smooth drink.

For our second round of cocktails we challenged the bar manager to come up with a drink based on our alcohol of choice - one gin, the other bourbon. The results, the House of Payne (gin, Campari, sloe gin and raspberry) and the Jekyll and Hyde (bourbon, apple brandy, cinnamon bark syrup, demerara syrup and bitters) were both excellent. The Halo Effect, an in-house premixed and pressurised combination of vodka, white port, apple and gentianas was served as a delicious drinkable hors d'oeuvre.

The current food menu is made up some truly delicious bites. The lamb tartare was savory and delicious with the espelette, egg yolk and a reduced tomato gastrique combining to make you want more than just two bites. Crunchy grains added a nice texture. The dish of La Tur cheese on top of a walnut tuile over fresh apple puree was sweet, savory, crunchy and smooth at the same time and was very good. Finally, the seemingly odd combination of beet sorbet and caviar was as interesting as it sounds.

Suita 6A is open Thursday through Saturday from 6pm – 12am

For more information on Suite 6A visit

Photos: Elliott Clark


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