Open 7 Days a Week


Open 7 Days a Week

Morin is a free-spirited French restaurant

that plays at the intersection of contemporary cuisine and traditional French technique. Born out of chef Max Mackissock’s French heritage, Morin is a place where the senses come alive, and a shared plate of freshly shucked oysters conjures up memories of family vacations on France’s Normandy coast. Morin offers refined, inventive French food in a fun, convivial setting.


Our wine program is grounded in the belief in small estates, sustainably farmed with organic or biodynamic practices and a deft hand focused on natural vinification in the cellar, to produce compelling and delicious wines. As the cuisine reflects the global influence of and on French culture, so the wine list is not exclusively French and rather a reflection/representation of our modern wine culture.


A convergence of spirits and beverages uniquely French and French-adjacent, our beverage program is an extension of our foundation, highlighting Cidres, Rhums, Cognacs, Armagnacs, Eau de Vies, and Calvados. With a tightly curated back bar encompassing the rest of the world’s spirited offerings, we aim our efforts toward sustainability, continuously playing with ingredients to reduce waste while driving creativity.


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Experience Morin

Reservations are accepted for dinner seven days a week.
Sunday – Thursday 5pm – 10pm
Friday – Saturday 5pm – 11pm


Apéro Hour
Aaperitif style snacks, cocktails, and exclusive wine offerings.
Available Monday – Friday 4pm – 6pm
In the bar and lounge only.


Private Events

We invite you to host your next event at Morin. We offer a variety of private dining options, including our cozy mezzanine, which can be tailored to your vision and budget. Please email us at info@morindenver.com for more information, and we look forward to hosting you!

Get to know us

Charles Matthews

Chef de Cuisine

Born and raised in Indianapolis, IN, Charles Mathews moved to Denver in 2001 to expand his passion of cooking in professional kitchens. After working with iconic restaurant groups Big Red F and The Kitchen, Charles took the opportunity to travel and learn from chefs Nick Balla and Cortney Burns of Bar Tartine in San Francisco, as well as chef Dan Barber at Blue Hill Stone Barns in Tarrytown, New York. Charles also spent time in Charleston, SC, honing his love of live fire cooking. Returning to Denver, Charles is excited to be a part of the Morin team and help bring “super dope French food” to the Front Range.

Mclain Hedges

Beverage Director

In addition to helming the beverage program at Morin, Mclain Hedges is the co-owner of The Proper Pour and the Beverage /Creative Director of RiNo Yacht Club in Denver. Hailing from Chattanooga, TN, Mclain moved to Denver with his wife, Mary Allison Wright, in 2012 to make an exit from the music industry and get back to their roots in hospitality. With most of his previous life spent in Southern kitchens, Mclain brings a wide range of skill sets to the front of house, where he applies a culinary approach to Morin’s beverage program.

Mary Allison Wright

Wine Director

In addition to curating Morin’s wine program, Mary Allison Wright is the co-owner of RiNo Yacht Club and the Wine Director of The Proper Pour in Denver. While each has its own identity, a common influence throughout is her Southern hospitality, as well as her passion for introducing natural wine to guests. Originally from Chattanooga, TN, she relocated to Denver in 2012 with her husband Mclain Hedges to be a part of the city’s rapidly growing restaurant and bar community. Mary worships at the altar of Dolly Parton and lives by her motto, “be sweet.”

Ben Wolven

Oyster & Raw Bar Manager

Raised by the tides of New England, Ben’s obsession with aquaculture began when he opened Damariscotta river oysters for family cocktail hour at his grandparent’s lake house. His love of the outdoors dragged him to Summit County for a season, then he landed in Boulder where he shared his family’s oyster tradition with guests at Jax Fish House. Today, Ben is renowned as one of Denver’s most-trusted oyster openers, with a bevy of awards to support this claim. Ben is   Maine State Champion, 4x Colorado State Champion, placed 8x in the Top 10 at the US Nationals, and a top finisher in the World Cup of Oyster Opening.

Max MacKissock

Culinary Director/Partner, Culinary Creative Group

As Culinary Director/Partner of Culinary Creative Group, which operates Morin, Bar Dough, Señor Bear, Maine Shack, Ash’Kara, Sofia and Tap & Burger concepts, Max has manned and directed kitchens in Colorado for the past 15 years. His years of studying technique and tradition in Italy have fortified his culinary skill set, along with his French heritage and passion for creating memorable meals. Max has created a loyal following through his past projects in Summit County and Denver, and has consistently earned accolades from industry professionals and, most importantly, his peers. An ode to his French heritage, Morin is near and dear to Max’s heart. “Four years ago, I had the opportunity to take a chef’s tour of Paris’ new restaurants and was blown away by the casual, yet cutting-edge spots all over the city. As soon as I got home, I wanted to create something like those restaurants here in Denver. I was so inspired by the global flavors melded with French techniques that the chefs were doing. This exciting approach and the urge to honor my family is what really pulled the concept together,” says Max.

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