There’s a lot to love about Hop Alley – the flicker of dim lighting against concrete walls, the thrum of Kendrick lacing the air and plates that hit you with unapologetic heat and flavor. But our favorite spot in the entire place? Tucked at the far back bar, perched on high-top chairs in the restaurant’s corner, where the intimacy feels almost illicit and the view is pure front-row access to expertly shaken cocktails and conversations with total strangers.
It was there that we met Hallie, the bartender with a sharp wit and an easy laugh. A couple of half-serious jokes later, we found ourselves asking her to drop the Nerds candy – the ones we spotted sitting off to the side like some rogue secret ingredient – into the bottom of our cosmopolitans. She obliged, and the result? Tart, citrusy, neon-pink drinks punctuated by little sugar bombs. Ridiculous, unexpected and kind of genius – much like Hop Alley itself.
The atmosphere at Hop Alley feels like a curated secret. From the outside, it’s unassuming, like most places in RiNo’s industrial maze of converted warehouses and art-splashed walls. But once you step inside, you’re swallowed up by a space that’s equal parts moody and magnetic. The minimalist décor lets the vibe breathe: exposed brick, dark woods, and a backlit bar casting a soft glow over bottles of top-shelf spirits. There’s a buzz in the air, a mix of conversations and beats that shifts effortlessly from Kendrick Lamar to classic soul without missing a note.
It’s the kind of place made for starting something — whether it’s a Friday night out with friends or the first clink of cocktails to kick off a long-awaited holiday break. There’s an energy here that feels electric but never forced. People linger longer than they meant to, ordering one more round of bone marrow fried rice or duck fried rice because the night feels too good to call it early.
Hop Alley isn’t just a dinner reservation — it’s a vibe you step into. The playlist is always fire, the cocktails are clean with playful twists and the shareable plates encourage passing things around, leaning in, and making new friends at the bar. It’s a masterclass in balancing sharp design, killer food and unpretentious hospitality. When you need a place that makes the ordinary evening feel a little extra, this is it.
When it came time for food, we went for the duck rolls, bone marrow fried rice, gai lan and bravette. The duck rolls – first to hit the bar – crispy on the outside, tender and rich within, balanced with sweet hoisin and a sharp hit of pickled veg. Think classic Peking duck meets late-night snack attack. They’re impossibly juicy, with a depth of flavor that speaks to hours of slow roasting and careful seasoning. The duck itself is decadent but not greasy, its richness perfectly offset by the tangy, sweetness of it’s garnish.
The bone marrow fried rice is everything you want it to be – slightly chewy grains kissed by wok hei, that elusive smoky essence you only get from serious heat and serious skill. Scattered throughout are vibrant green peas and scallions, adding pops of freshness and crunch that cut through the richness just enough to keep you coming back for another bite. And then, those tender, bright pink pieces of bone marrow, scattered generously throughout like edible gems. The marrow adds an unctuous, almost buttery depth that turns a comfort staple into a decadent centerpiece.
Mix the rice with a side of salty gai lan to really pump up the flavor. On its own, the Gai Lan – Chinese broccoli with schmaltz, oyster sauce and house-made duck salt – is a dish of beautiful simplicity. Thick, crisp-tender stalks and deep green leaves are wok-seared at high heat, kissed with goose fat, a splash of oyster sauce, and just enough salt to make the natural bitterness of the greens pop. There’s a smoky edge from the wok, and a glossy finish that lets the vegetables’ natural texture shine through. When you take a forkful of that luscious, marrow-laced rice and chase it with a bite of the salty, garlicky gai lan, the flavors play off each other in the best way.
Then there’s the bravette — perfectly medium-rare slices of tender steak, paired with a punchy, Sichuan-inspired sauce that flirts with your taste buds in a way no basic steakhouse ever could. Soy sauce with a perfectly laid yolk right in the center is something like you have never tasted before. The creamy egg gives consistency to the sauce that coats your slice of wagyu like a Patagonia.
What Hop Alley does best is give you the familiar notes of Chinese-American comfort food and flip them on their head, adding layers of texture, heat and depth. It’s bold, it’s playful and it never takes itself too seriously — exactly the kind of place where cocktails come with candy if you ask nicely, and strangers at the bar might end up as your new favorite people by the end of the night.
Hop Alley is located at 3500 Larimer St., Denver. Its hours are Monday – Saturday 5 – 10 p.m. and closed on Sunday