Gravity Haus is making big moves in the Mile High City.
The Colorado-based hospitality management and social club has two brand new locations in Denver: a state-of-the-art members’ club and a new hotel.
In June, the company celebrated the opening of its new urban “clubhaus” in Denver’s Lower Highlands neighborhood. Spanning 10,000 square feet, the new members’ hub (1644 Platte Street) features expanded fitness facilities and classes, as well as new amenities like co-working, private offices and meeting space, recovery facilities, event space and a members’ lounge.
The new location also offers a variety of events and programming for members, such as hikes, workouts at Red Rocks, overnight experiences and mixology tutorials.
According to Jim Deters, the company’s founder and chief executive officer, the new club was a direct response to members’ feedback. Roughly 30 percent of Gravity Haus’ members live in Denver, and the brand wanted them to be able to access the same member benefits in their day-to-day lives as they do when they visit the company’s destination properties.
Gravity Haus memberships average $200 per month for 12 months. Members enjoy discounted rates, premium amenities and curated experiences at all Gravity Haus properties in Colorado, Montana, Utah, Wyoming and California.
“We have a large and vibrant community in Denver and our members’ No. 1 request for the past few years is to provide an urban clubhaus to complement their existing perks and privileges at our hotel properties,” says Deters. “Our new clubhaus is located within our largest concentration of members and located in one of Denver’s most vibrant neighborhoods.”
Fresh off the debut of the new Denver clubhaus, the company announced in September that it had taken over operations and management of Life House Lower Highlands Hotel and its restaurant, Wildflower. Now called Gravity Haus Denver Hotel, the property provides members and guests with a full Gravity Haus experience in Denver’s LoHi neighborhood.
“Many of our members spend a significant amount of time in Denver and while most are using their memberships for adventure in our mountain locations, this adds a homebase in the city that members have been asking for,” says Mike DeFrino, president of Gravity Haus, Inc. “Adding a hotel concept in Denver levels up our membership offering, establishing the city as a vibrant urban anchor for our growing community.”
Gravity Haus already has hotels in outdoorsy destinations like Breckenridge, Steamboat Springs, Vail, Winter Park, Moab, Jackson Hole and Truckee-Tahoe. But Gravity Haus Denver Hotel is the first to open in a city, offering easy access to urban attractions like concerts, theater shows, festivals and cultural experiences.
“Like all Gravity Haus properties, location is key and LoHi offers easy access to the top concert and sporting venues, museums, and the best restaurants in the city,” says DeFrino.
The team won’t be making many changes to the existing property, as the design and aesthetic are “very much aligned with the Gravity Haus brand, making this transition fairly seamless,” he adds.
Moving forward, hotel guests will have free access to the Gravity Haus Denver ClubHaus, which is just a mile away. The clubhaus’ amenities will complement their stay in one of the hotel’s 17 guestrooms.
The hotel’s on-site restaurant and bar, Wildflower, will remain in place, continuing to offer the deeply seasonal, ingredient-driven cooking that chef Aiden Tibbetts is known for. Guests and residents alike can enjoy the eatery’s plant-forward approach, exquisite cocktails, and natural wine selections.
The Michelin Guide recently gave Tibbetts its 2025 Young Chef Award, and added Wildflower to its “recommended” list. Wildflower was also recently named one of OpenTable’s 2025 “Top Hotel Restaurants,.”
“At Wildflower, we’ve always strived to create a dining experience that’s both rooted in place and constantly evolving,” says Tibbetts. “Partnering with Gravity Haus opens up even more opportunities to connect with a community that values adventure, sustainability, and shared experiences, which is exactly the spirit our food is meant to reflect.”
