“ Great service, our server was Manuel. He was really personable and pretty attentive. Answered all of our questions about the dishes. The ceviche was amazing, just a little spicy and my lamb chops were really well done. The star of the show for me was the cheek and tongue soup, not pictured though. The restaurant was very pretty inside, our tables were set well and ready for our reservation time. Overall a really nice experience. ”

“ The vibe is trendy, fun for girls night or date night. The servers were on top of it, we had many allergies and they gladly checked with the kitchen, everyone was very welcoming and friendly. I had to octopus which was fantastic. ”

“ This place was amazing I don't see why it's not one of the busiest restaurants in Denver because everything down to the service was outstanding and just one of one we will definitely be back ”

“ I celebrated my birthday here a few weeks ago & although the food was delicious, I was a little let down by the overall experience. I had made reservations a couple weeks in advance but when we got there the table wasn't fully set. Which wasn't a big deal but we had to constantly ask to have the missing spot set up, for utensils & to take our order. It also didn't help that we were sat towards the back & were the only ones in that section. The staff was very friendly, but I guess I expected more from this type of establishment. On the bright side the food was delicious & it had a beautiful presentation. All the dishes we ordered were a hit & I was a huge fan of the churro cart! ”

“ They just reopened! I had the chance to try a variety of their new dishes, and I'm just going to highlight my favorites. What I ordered: Tuetanos (bone marrow), pink enchiladas, pork shank, filet mignon with salsa macha mashed potatoes and vegetables, queso, salsas, octopus, prime rib, ceviche, lamb chops, mussel pasta, and a chocolate cake with the most incredible presentation. Drinks: Oaxaca old fashioned and a mezcalrita. Best bites: The filet was perfectly cooked medium-rare, and the truffle mac and cheese with asparagus made the ideal side. The pork shank was fall-off-the-bone tender and packed with flavor, while the rib eye chicharrones with guacamole were a 10/10. Also, the pink enchiladas were a delightful surprise! Camelia's is owned and operated by Mexicans, and their passion for the restaurant shines through. It's so exciting to see elevated Mexican cuisine that stays true to its roots. ”

“ This place was everything and more. I love that we can make reservations. They were kind enough to let us be seated earlier than our reservation as we were trying to time the snow and traveling. The food was amazing. We got the grilled octopus, the filet mignon, and the tostadas and salsa appetizer. I tried a few of their drinks and I wish I would've got pictures of them, but I was in all of, the performance of every waiter. The front of the house staff was really kind. The waiter was amazing and gave us many recommendations. I love the soft lighting, cute furniture, separated bar and that despite so many people it was a very clean building. It was a little noisy in there, however, I was able to hear my date. ”

“ We had SUCH a good time here. This is full upscale Mexican dining experience. The service, drinks, and cocktails were all on point too! Will definitely be back. Bone marrow Tuetanos: Chile negro, cilantro, white onions, handmade corn tortillas. PERFECT char. Charbroiled oysters: Chiltepin aioli, beet pureé, parmesan (west coast). Slurp!!! Ceviche mitotero: Shrimp, mahi mahi, octopus, Calle de hacha, tomato, cucumber, red onions, chiltepin Pulpa a la brasa "Octopus al josper": Mayan octopus, baby carrots, cherry tomatoes, asparagus,salsa macha, oyster mushrooms Whole red snapper huachinango: Mexican rice, cilantro, chiltepin aioli, handmade corn tortillas NY Prime: Perfect rare with corresponding perfect char lines. This thing melts like butter in your mouth!! ”

“ Shamelessly, I saw pics of this restaurant on IG and told my friends we needed to try it out! The space is beautiful and our server was fantastic. We started with the bone marrow and oysters. Both fantastic but bone marrow always makes me happy. We also had wines, which there was a nice selection. We then got the Enmolada Rosa, truffle mac and cheese, veg, and a steak. Everything was amazing, but the char from their ovens or what have you on the bone marrow and steak was next level. SO GOOD! We got the churros for dessert and as it was my bday, it was this next level sparkler in a cart situation lol. Everything was amazing, definitely recommend. ”

“ This new restaurant is bringing Mexican fine dining to Denver. CAMELIA, Modern Mexican Cuisine blew us away over the weekend and we're already planning our next visit. We arrived at CAMELIA and sat in the main dining room. The restaurant was gorgeous - think Latin American royalty. The bar was surrounded by royal blue velvet chairs & gold geometric shelves hung from the ceiling. There was a wall of greenery adorned with gold wings. The dining room tables were made of thick polished wood and had dark velvet chairs flanking them. The staff at CAMELIA were exceptional. Owner Camelia & Manager Alberto were gracious and welcoming; Alberto ensured our meal ran smoothly. Christian is one of our favorite Mixologists in Denver and he was whipping up magic behind the bar. Our server Victor was kind-hearted and had great recommendations. CAMELIA came to play with some dazzling cocktails. The Camelia was made with Reposado, raspberry rose shrub, & Naranja rose prosecco. A smoke bubble was delicately placed atop the champagne glass - lovely. The Smoke on the Water was made with Mezcal, Genepy, rhum agricole, and lime - served in a coup glass in a smoke-filled cloche. This was my favorite cocktail of the evening - smooth & fresh. Ross had the non-alcoholic Citrus Cooler made with Seed Lip Grove, pineapple, lemon, mint, simple, foam, & Topo Chico. For Apertivos we had Guacamole and the Ceviche. The Guacamole was made with avocado, queso fresco, pomegranate, cilantro and we added Rib Eye Chicharrón. The Rib Eye Chicharrón was simultaneously tender and crispy and paired beautifully with the creamy cool guacamole. The Callo de Hacha Ceviche was made with Leche de tigre, red onions, & baby radishes. This is the most authentic ceviche I've had in Denver. The ceviche had generous pieces of fish throughout and was seasoned with citrus and spices that added solid heat to each delicious bite. The Chips & Salsa were great. For Entrees we had the Enmolada Rosa and the NY strip. The Enmolada Rosa was made with pink mole, braised chicken, jocoque, queso fresco, & handmade corn tortillas. This was our favorite dish of the night! The enmoladas were drenched in savory pink mole and filled with tender chicken - so freaking tasty and a must order. The A La Carta 10oz Prime NY Strip. The NY strip had a robust meaty flavor. The Truffle Mac & Cheese was made with shell pasta, parmesan, breadcrumbs, & salsa macha. Hello cheesy goodness - the truffle mac & cheese was rich and the salsa macha chili oil added a subtle smokey heat that didn't overpower the parmesan. For Dessert we had the Churro Cart & the Mexican Chocolate Cake. The Churro Cart came with chocolate, lechera, & strawberry jam to dip the churros in. We loved the presentation here; the cart was so cute and the warm fresh churros were perfectly coated in cinnamon sugar. The Mexican Chocolate Cake was made with Cacao Tinitario and flambéed tableside. Who doesn't love a dessert with flair? This dessert was decadent and very rich. ”