Foraged Restaurant 1825 Blake Street, Denver, CO 80202

"This is a great date night restaurant. The atmosphere and decore has a Vegas vibe to it and there is plenty of seating at the bar. The food is fast and fresh coming to the table and the waitstaff is on point with their timing. Enjoy delicious fresh sushi made to order or a hot dinner dish if you’re looking for something more filling."

"So the food is very good, but not amazing. The nigiri was solid but we got a deep fried roll that was falling apart and impossible to eat with chopsticks. You can get the same quality sushi in Denver for equal or less price with way better service. My wife and I went here for her birthday and for the price, expected something top notch. We didn't get that. I want to be clear that the sushi was good (not amazing). Our server was nice, but we literally went 20+ minutes between our server even checking in on us, even though there were empty plates and glasses that say there for 10+ minutes. We were seated right by the POS station so we could see (not an exaggeration) 7 servers hanging out chatting for 10 or more minutes at a time while no tables got service. I don't think I'm high maintenance, but that's a little unprofessional. Note for the owners: everyone was being seated upstairs while the downstairs street level dining was empty. If people are walking by and looking in and see a completely empty dining room, that's not going to make people want to stop in! Good not great food, nice servers, but if you want a meal in less than 3 hours, pass. If you want value for your money, pass."

"I took my daughter here for her 18th birthday celebration as she stated that she'd like a sushi place to enjoy. Overall the selection and offerings were very solid. We got the calamari (very good) bao buns (my daughter's new favorite) and a selection of sashimi and rolls. All we're solid and good, with the house signature roll being excellent. Overall, we really enjoyed our experience, though the staff seemed to be slightly overwhelmed. I am guessing they were short staffed. Pretty good place for sushi and an excellent choice if you want offerings that go beyond the sea."

"Terrible sushi, it's just the worst I've ever had. The rolls constantly fell apart for every single one. And the seaweed salad had a bunch of cucumbers at the bottom to make it seem fuller than what it actually is. I went for happy hour and got 4 rolls with the seaweed salad and pork gyoza and spent $55. That's a good deal, but for the sushi to be as low quality as it was makes it a horrible deal. The best part of the meal was seeing the inside of the restaurant and the expensive chandelier. And I almost forgot that they bought out 2 of our rolls, but not the other 2, so we ate seperate and not together since it took an additional 20 minutes to get the other 2 rolls. Just do yourself a favor and go somewhere else, it isn't worth the long wait times in-between service at all."

"You can dine under a 370,000 handwoven crystal chandelier at this restaurant... FOR[a]GED is a dynamic, two-level Japanese restaurant & raw bar located in Dairy Block in downtown Denver. We arrived and were seated in the main dining room. The aesthetic was sexy with the alluring sparkle of the chandelier & burgundy seating. The restaurant’s focal point resides in its astronomical goddess of a chandelier - it’s gorgeous. Owner, Meghan Gold & server, Kaitlin were both wonderful; each made sure we had everything we needed while we dined. Meghan was a firecracker with evident passion for the restaurant & her team (she was so fun). We started our night off strong with a round of cocktails. The Lycheetini was made with Wheatley vodka, lychee, seasonal fruit, lime, and simple syrup. The Lycheetini was my favorite cocktail of the night - it was refreshing and tropical with light floral notes. The Pumpkin Spice Espresso Martini was made with pumpkin spice slurry, Mr. Black Coffee liqueur, Wheatley vodka, and cold brew coffee. This martini was awesome - imagine all the delicious flavors of fall in a cocktail, and this was that. It had a rich, creamy texture and a hint of spice. The White Lotus was made with Hendricks gin, sake, pickled ginger, lime, and simple syrup. This was a fun drink with a sweet nose and a hint of citrus. The FOR[a]GED Old Fashioned was made with coffee infused Buffalo Trace, vanilla bean simple syrup, and black walnut bitters. This coffee-infused old fashioned added a jolt to the classic drink. FOR[a]GED also has a great selection of beers and sake. The Crispy Rice was made with spicy tuna, jalapeño, sweet soy, yuzu kosho aioli, and micro cilantro. This was a solid starter; the rice squares went well with the dollops of spicy ahi tuna. The Yellowtail Sashimi was made with pickled jalapeño, micro cilantro, and mushroom ponzu. This was an extremely flavorful, yet light dish. The Gyoza was made with pork, spicy balsamic tamari, and spicy mayo. There were several options of Bao Buns, and we had the Pork Belly & Soft-Shell Crab. The Pork Belly buns were served with a pineapple hoisin glaze and citrus salsa. The Soft-Shell Crab were served with a citrus aioli. We had several Signature Rolls and the presentation on each were great. The Tony Stark Roll was made with spicy tuna, jalapeño, cucumber, cream cheese, dragon crab mix, Thai-chili sauce, spicy mayo, pickled jalapeño slice, and tobiko. The pickled jalapeño slice that topped the roll had the perfect balance between spicy and sour and paired well with the rounded, salty sweetness of the tobiko. The Zilla Roll was made with shrimp tempura, avocado, cucumber, seared spicy salmon, sweet soy, spicy mayo, and chives. The Bruce Lee Roll was made with shrimp tempura, crab mix, cream cheese, minced garlic, Fresno sauce, unagi sauce, tempura crunch, scallions, and tempura fried. This roll was hearty and very savory. The FOR[a]GED Roll was made with crab mix, avocado, cucumber, escolar, blue fin tuna, sake-soy butter, garlic chips, and Thai chili-ginger sauce. The FOR[A]GED roll was creamy from the crab & avocado and the blue fin tuna that topped the roll was smooth and fresh. The Thai chili-ginger sauce added a nice little kick in spice. The Fried Rice was made with shrimp, green onions, and egg. The Tonkotsu Ramen was made with braised pork belly, charred Bok choy, kimchi, tamari soft egg, fried mushroom, and pickled onion. The ramen was characterized by a creamy soul-warming broth and all the umami & savory goodness of everything in it, from the chewy noodles to the tender pork belly. For dessert we had the Cheesecake & Lemon Creme Brulee."