I was finally able to visit a legendary Denver institution, but it had to be resurrected first.

Biker Jim’s started slinging exotic sausages back in 2005 and eventually expanded into a restaurant in RiNo, a spot at Ball Arena, and roaming carts across the wider Denver area. The concept leans hard into unique meat combinations (elk, rattlesnake, ostrich, pheasant, etc.) paired with inventive toppings and genuinely sharp technical execution. While the concept’s novelty drew crowds, the flavors kept them coming back and helped solidify its reputation. The strangely comforting, slightly chaotic vibe earned accolades from both Denver locals and international food icons like Anthony Bourdain (may he rest in peace).

Elk Jalapeño Cheddar Sausage with Cream Cheese and Caramelized Onions

Despite dozens of trips to Denver over the last few years, I never managed to visit. Then I heard the restaurant had closed. The story is messy. Early in the pandemic, founder Jim Pettinger brought in a business partner to help Biker Jim’s stay afloat. Unfortunately, that lifeline came with an anchor attached and pulled the business under. Jim was forced out and had to watch his namesake spiral into unpaid bills and a badly damaged reputation. The Denver Post covered the whole saga in detail.

After working through legal challenges to regain the name, Biker Jim’s emerged from its own ashes like a perfectly charred phoenix sausage rising off the grill. They reopened on November 15th in the vibrant Avanti Food Hall on Pecos Street. The menu is more focused than before, but the favorites are still here, and you’re surrounded by options from the other Avanti vendors to fill in any gaps. Dining Out did a great write up of the reopening in this article.

I visited in the late afternoon on November 19th and found the Avanti Hall quiet, but inviting. My mind was made up before I arrived, so I took a cursory look at the menu and ordered the jalapeno-cheddar elk sausage with cream cheese and caramelized onions, fries, and Tater Kegs (a stuffed jumbo tater tot). They also handed me one of their fried mac & cheese sticks on the house, and I tried not to panic at the sheer amount of food suddenly in front of me.

  • Elk Jalapeño Cheddar Sausage with Cream Cheese and Caramelized Onions
  • It smelled incredible
  • Sliced lengthwise and grilled perfectly

The elk sausage was terrific. If there was any gaminess, it was masked by the cheese and jalapeño. It was rich and perfectly charred, with extra Maillard magic created by slicing the sausage lengthwise before grilling. The cream cheese and caramelized onions nod to Seattle dogs, but these onions are spiked with Coca-Cola. It’s a culinary trick that accelerates the cook time and boosts their natural sweetness. I’m a fan, but if you can’t grok cream cheese on a wiener, or are put off by sweet onions, there are plenty of other toppings. I’ll probably try the ostrich sausage next time.

  • Straight fries
  • Crispy and well-salted
  • Tater Kegs…big boys
  • Stuffed and rich
  • Mac & Cheese Stick
  • Creamy and not too soft

Their fried food was great as well. The fries are skinny and straight (7mm), very McDonald’s-adjacent, but they use a coarser salt that adds texture and bursts of savoriness. I liked them, even though I let them cool down while I gossiped with Jim at the table. Tater Kegs are provided by the aptly named company, Tater Kegs, and are about the size of 8 tater tots morphed into a satisfying log of Midwest flavors (35mm). I tasted bacon, cheese, and onion, and they were terrific. The Mac & Cheese stick was also great, but I was hitting a wall. It was perfectly fried and creamy, but I’d like a drizzle of something bright or spicy to help cut the richness.

I hope that Biker Jim’s can build back up quickly. The restaurant world rarely offers second chances, but Jim earned this one. And from what I saw, he’s already making the most of it.