Somebody People is a high-energy, plant-based Mediterranean restaurant located at 1165 S. Broadway in Denver, Colorado. Since its opening, it has carved out a unique niche by focusing on "massive vibes," seasonal produce, and a zero-waste philosophy. While many categorize it strictly as a vegan establishment, the owners prefer it to be known as a great restaurant that simply happens to use only vegetables and animal-free products.

The Soul of South Broadway: More Than Just a Vegan Label

The name "Somebody People" is a direct nod to David Bowie’s "Five Years," specifically the lyric: "All the fat-skinny people, and all the tall-short people... and all the nobody people, and all the somebody people." This sets the stage for an inclusive, energetic atmosphere that feels worlds away from the stereotypical, quiet health-food cafe.

Walking into the space feels like stepping into a 1950s Palm Springs oasis. The interior is a masterclass in vibrant design, featuring bright colors, gold accents, and playful curves that encourage social interaction. Unlike traditional fine dining, where hushed tones are expected, this spot thrives on noise, music, and a sense of shared celebration.

The founders, Tricia and Samuel Maher, brought their extensive experience from the Australian and international dining scenes to Denver with a specific mission: to provide an entertaining service in a fun-filled environment while minimizing environmental impact.

The Culinary Philosophy: Mediterranean Roots and Vegetable Mastery

The kitchen at Somebody People, led by executive chef Justin Freeman, treats vegetables with the same reverence a steakhouse treats a prime cut of beef. The focus is on rustic Mediterranean flavors, house-made pastas, and wood-fired techniques.

Reimagining the Small Plate

In our practical assessment of the menu, the "Feed Me" option stands out as the most cohesive way to experience the kitchen's range. This multi-course journey allows the chef to dictate the flow of the meal based on what is freshest at the local market.

One of the standout performers is the grilled broccolini. It isn't just a side dish; it’s a revelation of textures. Often served with a creamy almond paste, Calabrian chili for a controlled heat, and a zesty orange-lime garlic sauce, it demonstrates how a simple vegetable can carry complex, smoky, and herbaceous notes simultaneously.

The Art of Plant-Based Pasta

The pasta program is equally impressive. The house-made campanelle and orzo often feature seasonal additions like porcini broth or saffron soy milk aioli. The texture of the pasta is consistently al dente, achieving a chewiness that many diners assume requires eggs. By leveraging high-quality semolina and precise hydration levels, the kitchen produces shapes that hold onto sauces—like their rich, vegetable-forward ragus—with remarkable efficiency.

The "Vibe" and the Vines: A Revolution in the Wine List

Perhaps the most underrated aspect of Somebody People is its wine program. While the food gets the headlines, the beverage list is a curated collection of natural, biodynamic, and entirely vegan wines.

What Makes a Wine Vegan?

Many casual diners are unaware that most commercial wines use "fining agents" to filter out sediment and proteins. These agents often include egg whites, casein (milk protein), or isinglass (fish bladder). At Somebody People, the wine list is strictly limited to producers who use natural sedimentation or clay-based filtering.

The list itself is organized by character rather than region, which lowers the barrier to entry for novice wine drinkers. You will find categories such as:

  • Pop and Disco: High-energy, sparkling, or bright reds.
  • Funky or Textural: Unfiltered whites with complexity and "orange" wine characteristics.
  • Big, Rich, and Bold: Heavier reds that pair well with charred or roasted vegetables.

Given the owners' roots, the restaurant boasts one of the largest selections of Australian wines in Colorado, offering a rare opportunity to taste bottles that are otherwise difficult to find in the Rocky Mountain region.

Sunday Supper and Community Traditions

If there is one event that defines the Somebody People experience, it is the Sunday Supper. This weekly tradition involves a rotating, multi-course prix fixe menu. It is served in a communal-style spirit, often bringing together regular locals and first-time visitors at long tables.

The Sunday Supper is a creative playground for the chefs. Because the menu changes every week, it allows the kitchen to experiment with highly seasonal ingredients that might only be available for a few days. For diners, it offers exceptional value, often priced significantly lower than a standard a la carte meal of the same caliber.

On Mondays, the restaurant shifts gears into "Somebody’s Enoteca," a bistro-style series focusing on small plates and half-off select wine bottles. This is a more casual, wine-forward experience designed for those who want to start their week with a high-quality glass and a few snacks.

Sustainability and the Zero-Waste Mission

Sustainability is not just a marketing buzzword here; it is an operational mandate. Tricia Maher, often described as a "plastic-free warrior," has implemented systems to ensure the restaurant produces as little waste as possible.

  1. Composting: Almost all organic waste is diverted from landfills.
  2. Sourcing: The restaurant works directly with local farmers, reducing the carbon footprint associated with long-distance shipping.
  3. Produce Boxes: During certain seasons, they offer subscription-based produce boxes, connecting the community directly to the farm-to-table supply chain.
  4. No Single-Use Plastics: From the kitchen to the bar, single-use plastics are virtually non-existent.

Practical Information for Diners

Before heading to South Broadway, there are a few logistical details to keep in mind to ensure the best experience.

  • Reservations: They are highly recommended, especially for the Sunday Supper Club and weekend evenings. The restaurant is a local favorite and the dining room is relatively small.
  • Seating Environment: Be prepared for "tight seating." The tables are close together, which contributes to the energetic, communal vibe but may not be ideal for those seeking a private, quiet romantic evening.
  • Location: 1165 S. Broadway #104, Denver, CO 80210. There is generally street parking available in the surrounding neighborhood.
  • Gratuity: Like many modern Denver establishments, an automatic gratuity or service charge may be added to the bill to ensure fair wages for both front-of-house and back-of-house staff.

Frequently Asked Questions About Somebody People

What kind of food does Somebody People serve? It serves vegetable-forward, Mediterranean-inspired cuisine. While the entire menu is vegan, the flavors are designed to appeal to all diners, focusing on house-made pastas, fresh produce, and bold spices.

Is Somebody People expensive? The restaurant is generally considered moderately priced for the quality of food and service. The Sunday Supper and the Monday Enoteca series offer particularly good value for the experience provided.

Do I need to be vegan to eat there? Absolutely not. A significant portion of the restaurant's clientele are non-vegans who visit for the innovative cooking, the extensive natural wine list, and the vibrant atmosphere.

Is the restaurant kid-friendly? While children are welcome, the atmosphere is more geared toward adults, featuring a loud, energetic vibe and a heavy emphasis on the wine and cocktail program.

What is the "Feed Me" menu? The "Feed Me" menu is a chef’s choice tasting experience. It removes the need for decision-making and allows the kitchen to serve the best seasonal dishes of the day in a structured sequence.

Conclusion

Somebody People has successfully shifted the narrative of plant-based dining in Denver from one of "restriction" to one of "abundance and fun." By prioritizing atmosphere and high-quality ingredients over labels, they have created a space where the food, wine, and music converge into a truly unique experience. Whether you are a dedicated vegan or a curious carnivore, the combination of Mediterranean mastery and a "massive vibe" makes this South Broadway gem a mandatory stop in the Denver food scene.