Our Story
A5 started with an idea – what if we could be a different, more playful kind of steakhouse – one that was welcoming to all. A steakhouse that served impeccable steaks and inventive sides, familiar but elevated with technique and creativity – but also felt inviting, boisterous, and fun. Hall & Oates might be on the playlist, the room alive with plants and bold wallpaper, but at the center of it all is genuine hospitality and the joy of sharing an incredible meal.
That dream came to life in 2021 with Max Mackissock and the A5 team. Since then, the support of our guests has helped us earn a place on Michelin’s Recommended Restaurants list two years in a row, be named Denver’s Best Steakhouse by Tasting Table, and land on 5280’s Best Restaurants list, among others. We’re proud of those honors, but what matters most is creating a place where every guest feels cared for, celebrated, and part of the party. We welcome you to join us—seven nights a week—for Denver’s nightly dinner party.
13 Absolute Best Steakhouses In Denver, Ranked - Tasting Table
“The quality of the steak, uniqueness and class of the restaurant, and overall menu options make this our top pick for the best steakhouse in Denver.”
Chef Anthony Mills
Chef Anthony Mills is the Executive Chef of A5 Steakhouse, a two-time awarded Michelin-recognized restaurant. Born in St. Louis and raised in the Ozarks, he discovered his love for the kitchen as a high school dishwasher. Drawn to the energy, camaraderie, and culture of kitchen life—fueled in part by Anthony Bourdain’s Kitchen Confidential—he moved to line cooking the following year and never looked back.
Mills honed his skills at Le Cordon Bleu in St. Louis before heading to Colorado to train under acclaimed chefs John Little and Mark Fischer at The Pullman in Glenwood Springs. In Denver, he contributed to some of the city’s most respected kitchens, including Harman’s, Squeaky Bean, and Fruition. A staging experience in Charleston at McCrady’s and FIG deepened his appreciation for ingredient-driven cuisine, where the product, not the plating, takes center stage.
Returning to Denver, Mills spent nearly five years as Chef de Cuisine at Avelina before joining A5, where he now leads the kitchen with passion, creativity, and precision. Inspired by moments big and small—from an unforgettable local dish to the perfect summer peach—his cooking reflects curiosity and spontaneity. Rooted in Midwestern family values, he treasures the communal experience of dining, especially the quiet, shared moment when everyone takes that first bite of a meal prepared with care.
Chef Max Mackissock
Max has led and directed kitchens across Colorado for more than 25 years. His culinary foundation—built on years of studying technique and tradition in Italy and a deep mastery of classical French cuisine—fuels his passion for creating truly memorable dining experiences.
Throughout his career, Max has earned a loyal following through his work in both Summit County and Denver, consistently garnering praise from the press, industry professionals, and, most importantly, his peers. As the chef at A5 Steakhouse, he helped earn it the title of #1 Steakhouse in America by Tasting Table, while both A5 and Ash’Kara have been recognized by the Michelin Guide four times. Kumoya has appeared on multiple “Best Sushi in Denver” lists, and Magna Kainan was featured in Bon Appétit magazine as one of the most anticipated restaurant openings.
Drawing on more than 25 years of relationships with purveyors from California to the East Coast, Max carefully sources the highest-quality meats, fish, and produce for his restaurants. These trusted connections allow him to consistently provide ingredients that are truly exceptional, elevating every dish he creates.
Max is deeply passionate about nurturing culinary talent, guiding many sous chefs as they grow into Chef de Cuisine roles while also building restaurant concepts around chefs he admires. Working closely alongside these chefs, he dedicates himself to concept development, menu creation, and mentoring on the business side of the restaurant industry, while providing leadership and support to ensure each team thrives.