Beau Jo's Is Back in Denver After 7 Years Away

What Beau Jo's Actually Is

If you grew up in Colorado, you already know. If you're newer to Denver, here's the quick version: Beau Jo's does Colorado-style pizza, which means thick, braided crusts that are genuinely substantial — almost bread-like — loaded up with toppings and cheese. They call them mountain pies, and the name fits. These aren't thin-crust, quick-slice pizzas. They're heavy, filling, and they take a while to work through. That's either the appeal or the dealbreaker depending on who you are. I've always been in the "that's the appeal" camp, but I get why some people find them too much.

The honey on the table for dipping the crust is part of the tradition, and it's one of those details that sounds weird until you try it. Then it just makes sense.

Getting There Before the Rush

The DU location opened just last week, so right now is genuinely a good window to go. Once fall hits and students are back on campus, it's going to be a different scene. I went on a weekday and it was relaxed — easy to get a table, staff had time to actually talk through the menu. That won't last forever once the neighborhood gets busier again.

The spot sitting across from DU makes sense location-wise. It's an active area, there's foot traffic built in, and the pizza is the kind of thing that works well for a college crowd that wants something filling without overthinking it.

The Pizza Itself

The mountain pies are still what they've always been, which I mean as a compliment. The crust is the whole point here — it's thick and bready without being doughy, and the braided edge gives you something to actually hold onto. The toppings are generous. This is not a pizza where you're squinting to find what you ordered.

Worth being upfront about: if you're used to Neapolitan-style or New York-style pizza, the Beau Jo's style takes some recalibrating. The weight of it is real. One or two slices is a meal. I've seen people underestimate a mountain pie and regret it. That's part of the experience, but it's also worth knowing going in so you don't over-order.

The honey-dipped crust at the end is still worth doing. It sounds like a novelty but it's actually a pretty satisfying way to finish.

Some Context on the Return

Seven years is a long time to be absent from Denver proper. Beau Jo's had locations here before, and losing that Denver presence mattered — Idaho Springs is great, but it's not exactly convenient on a Tuesday night. Having a spot in the city again fills a gap that's been there for a while. Whether this location sticks and potentially expands again probably depends on how well the DU neighborhood receives it over the next year or so.

For people who have history with Beau Jo's, it's a comfortable return. For people who haven't tried it, this is as easy as it's ever been to find out what Colorado-style pizza actually means.

Worth Going?

If you have any affection for Beau Jo's, yeah, go now while it's easy to get in. If you've never been, it's worth trying at least once — it's a legitimate piece of Colorado food history and the pizza is good. Just know what you're getting into. These are big, heavy pies and the experience is more about settling in and eating slowly than grabbing a quick slice. Go with a group if you can. That's when it works best.