9 Places To Eat Healthy in 2023

Like us, many of you probably decided to eat healthier in 2023. With a large array of different options to choose from these 9 restaurants have taken your typical salad to a whole new level. Whether you're looking for a latin inspired salad to your traditional green salad you will find a dish to your choosing. Check out the following restaurant offerings from some of our favorite spots.

Three Saints Revival

In LoDo, Three Saints Revival (1801 Wewatta Street) is offering up two vibrant salads this winter. Warm Brussel Sprouts star in the first seasonal salad. The veggie comes together with egg, bacon and just the right amount of mustard for a delicious starter. Winter citrus takes the spotlight in the Winter Orange Salad. Slices of bright, Blood Orange are topped with a dressing of olive, mint and sage oil for a simple flavor combination that’ll keep you cooking back for more.

Cantina Loca

At James Beard Outstanding Chef Semifinalist Dana Rodriguez’s Cantina Loca (2890 Zuni Street), the Seasonal Salad is a flavor-packed way to start the meal. Between the lima beans, arugula and chimichurri, the dish offers a spectrum of satisfying greens - all topped with shaved parmesan for that perfect finishing touch.

Guapo Taco

The Ranchero Ensalada at Guapo Taco (Colorado Mills, Lakewood) is the ideal southwestern salad. Greens are topped with perfectly cooked skirt steak, avocado, roasted tomatillos, Tajin spiced pepitas, roasted corn and black bean salsa, asadero, tequila lime-cilantro vinaigrette to create layer after layer of flavor. Stop in to power up before hitting the mall or to enjoy while you take inventory of the day’s finds.

5280 Burger Bar

Salads may not be the first dishes that come to mind when you think of 5280 Burger Bar (Pavilions in Denver and 4301 Main Street, Westminster), but don’t perhaps they should be. The Power Greens salad, for example, is filled with superfoods like kale, cabbage, shaved brussel sprouts, arugula, carrots, roasted pepitas and sunflower seeds topped with a refreshing house-made orange ginger vinaigrette.

Barcelona Wine Bar

Radicchio is the winter green you didn’t know you needed with the crunch, flavor and texture to pop a salad to star level in the colder months. The simply named Radicchio Salad at RiNo’s Barcelona Wine Bar (2900 Larimer) satisfies a winter craving for crunch and a Mediterranean twist with radicchio, dates, walnuts, a pungent blue Valdeón cheese and sherry vinaigrette. Pair this salad with a selection of winter whites from the extensive wine lists or an exploratory flight - we like the “Bio Curious” for additional flavors.

 

Little Finch

Executive Chef/Owner Mary Nguyen at Little Finch in the LoDo neighborhood at Blake & 16th was inspired by the all-day cafes and bistros dotting the European countryside and created  several rotating daily salads for the new concept including the Salad Francaise, hearty and satisfying for the winter with shaved shaved carrot, fresh parsley, tangy dijon and notes of cumin throughout. Enjoy this salad solo or pair with a cup of the soup of the day and always served with a fresh baguette.                                                                                    

Federales 

The RiNo taco & tequila concept Federales (2901 Larimer) serves up a Southwest Chicken Salad for a break from tacos that’s still substantial enough to hit the spot for lunch or dinner.  Over a bed of romaine, the hearty trio of avocado, black beans and chicken creates a filling base of protein & fiber while the popular blend of pico, cotija cheese, chipotle ranch keeps this dish crisp and refreshing. Garnished with a sprinkle of cilantro and a handful of crunchy tortilla strips, the fan-favorite plate earns its spot as a staple on the menu. Compliment with a craft cocktail like the frozen tequila rose or Jalapeño Cooler for a memorable meal. 

Stanley Marketplace

Reclaimed airplane factory hangar-turned-market hall Stanley Marketplace offers a several options for winter salads on repeat: favorites include Elita Specialty Market & Kitchen where you can find the Elita Quinoa Bowl, satisfying Middle Eastern-meets-Latin flavors with garlic-herbed quinoa, cabbage, Israeli  salad, black beans, pepitas, avocado, queso fresco, and salsa tatemada; the Green Goddess Bowl at Chook Charcoal Chicken layered with hearty cauliflower rice, green beans, and roasted chickpeas, plus avocado, broccoli, roasted red peppers, pistachios and green goddess dressing; and the roasted beet salad at Stanley Beer Hall with earthy spinach, vibrant beets, avocado, red onion, and cucumber, finished with goat cheese, toasted pepitas and coriander balsamic.  

EDGE Restaurant & EDGE Bar at the Four Seasons

A lunchtime visit to chic downtown spot EDGE Restaurant and EDGE Bar at Four Seasons Hotel Denver (1111 14th St) on a winter’s day often means elevated steaks and hearty sandwiches; but those looking for lighter fare will relish the simple elegance of the Seafood Cobb Salad with a trio of seafood - lobster, crab, and shrimp - finished with traditional egg, tomato, and avocado. House made basil-ranch dressing plus a side of focaccia rounds out this satisfying bowl to beat the winter blues.

Denver's Best Restaurants For A Night Out With Friends

Denver’s Best Restaurants for a Night Out with Friends

There are very few things in life better than a great meal shared with your closest friends. One of the best places to grab dinner with your buddies is in Mile High City, known for its rich and thriving food culture. Indeed, Denver has slowly morphed into a culinary melting pot, giving you a unique multitude of dining experiences that can satisfy pretty much every craving. Given the number of choices, where would one even begin? We've got you covered. Read on to discover the best restaurants in Denver for your next night out with friends!

Acorn

Acorn Facebook Page

From the creative minds of the people behind Boulder's OAK at Fourteenth restaurant, Acorn is one of the city's must-try culinary stops. This restaurant seamlessly blends together local Colorado fare grounded in a strong Southern tradition, sending all who dine there on a culinary trip you'd be hard pressed to find anywhere else in the city — or even the country. Be sure to try the cured Rocky Mountain Trout and the 14-day dry-aged Hudson Duck Confit.

Other than the great food, another reason to stop by here with a couple of friends is its proximity to the Mission Ballroom. Acorn is located in the Source Hotel, so be sure you and your friends stop by the next time you go out to see a show.

Mead St. Station

M

If you're looking for something a little more casual, USA Today recommend restaurant Mead St. Station. The restaurant, established in 1994, is a Coloradan institution. They specialize in rustic no-nonsense American food where everything is made from scratch. Be sure to grab their famous Mead Street Burger with a healthy serving of sweet potato fries.

As an added bonus, if you and your friends happen to drop by on a Tuesday night then you should enter their weekly rock n' roll bingo night. Foxy Bingo’s guide on how to play 75-ball points out how it's especially fun for groups – the more friends you convince to join, the bigger the prize pool! So, be sure to grab some friends before heading on over to the Mead St. Station for a night of fun and food.

Root Down

Root Down

From culinary whiz Justin Cucci, who also happens to be behind culinary hotspots Linger and Ophelia's Electric Soapbox, Root Down is your one-stop-shop for good conscious eating. Root Down prides itself on its sustainability practices that both benefit the environment and produce delicious food. They have a 4,000 square-foot garden in the middle of the city that accounts for 20% of the seasonal vegetables they use in their restaurant. They provide diners with non-GMO fed cows, and all their seafood is certified by the Marine Stewardship Council, assuring that their diners get the best and most humane products. Their menu also indicates where the ingredients on the items are sourced, letting you know just what you're eating and how it was grown.

Be sure to try the Three Chile Chicken and their Flat Iron Steak with meat sourced from Callicrate Meats.

Café Marmotte Transitions from French to Italian

Nestled in an unassuming corner next to a Starbucks on Alameda and Downing is a charming little French restaurant called Café Marmotte. You likely haven’t noticed it while driving/biking around the Wash Park neighborhood, but the new owners at Café Marmotte hope to change that. Café Marmotte was named an OpenTable Diners' Choice Award Winner in the “Romantic Restaurant Category” and “Top French Restaurant” by Trip Advisor.

French onion soup & Lyonnaise salad

The new Executive Chef and Partner Ty Leon (of Denver’s Mizuna and Bistro Georgette) has modified the menu to be both a mix of familiar French favorites alongside his imaginative re-interpretation of classics. Staples such as Lyonnaise salad, French onion soup, steak frites au poivre and coq au vin will make any Francophile feel at home. More contemporary dishes include lobster spaghetti with black truffle and mascarpone and a seared foie gras appetizer served with huckleberry waffle, foie gras ice cream and hazelnuts. Desserts like chocolate pot de crème with Chantilly cream and hazelnut granola (one of the best chocolate desserts we’ve had), a brown butter cake with macerated blackberries, lemon curd and caramel ice cream and a homemade apple tarte Tatin with macerated apples and caramel round out the divine dessert menu.

Coq au Vin & Baja Pacifico Striped Bass

Chocolate pot de crème

These past few months have brought big changes to Café Marmotte with a team of new owners who will ultimately transition the French restaurant into an Italian eatery early next year. The new team are partners Heather Morrison, Beverage Director Austin Carson and Executive Chef Ty Leon. With their focus on both Café Marmotte and the forthcoming Italian restaurant, the wine and cocktail menus will have equal representation of both regions during the transition. In the wine book, guests will choose from a list of French wines on the left and Italian on the right, with the guidance with an in-house master sommelier each side has plentiful options for guests to pair with their dining experience. Likewise, the craft cocktail list features Carson’s take on classic French cocktails and Italian, all incorporating locally grown ingredients and local spirits.

Seared Foie Gras

“I hope people come to Café Marmotte for approachable French dishes knowing the experience will be relaxed and welcoming thanks to Heather’s service. Austin’s cocktails always impress me and as we taste each other’s creations we each go back to tweak our respective sides of the menus,” says Chef Leon. “I’m continually inspired by Austin and Heather; we all challenge each other to be our best, ultimately for our guests’ benefit.”

Café Marmotte offers dinner service starting at 5pm Tuesday-Sunday and weekend brunch from 10am-2pm.

http://cafemarmotte.com/

By Tiffany Candelaria

Free Market's Sole Restaurant BRUTØ Opens

BRUTØ, located inside the Denver Free Market, is a sustainability focused American restaurant officially opening Friday, September 27, 2019. The word BRUTØ means crude or directly from the earth, which is a reflection of the menu and vibe here.

The Denver Free Market opened in downtown Denver’s Dairy Block earlier this year and was created by local Id Est Hospitality. Their vision was to create a marketplace that connects people, objects, and ideas with hospitality at the forefront and a very thoughtful food and beverage partnership. The eight shops inside have not had a presence yet in Colorado, but bring great products and services, uphold good corporate values and exude a personable spirit. By incorporating the culinary and hospitality worlds into the Free Market, visitors are more comfortable browsing, shopping and more likely return again.

West Coast Oysters, Carrot & Fennel Salad, Sobrasada with Wildflower soda

The team behind BRUTØ is known for the beloved Basta in Boulder and the funky Wolf’s Tailor in Denver, all led by James Beard Foundation nominee Chef Kelly Whitaker. The menu is small but broad, centering around their Italian wood-fired oven and heritage grain-based items milled on-site or at Dry Storage, their baking counterpart of Basta in Boulder. Expect fresh-baked breads, seasonal crudités, hearty wood-fired meat dishes, and a raw-bar. They also have a full bar with a few craft beers, wines, local Stem Cider and cocktails and a coffee bar named called BØH (for back of house) around the corner inside Free Market.

Bruto’s menu

Socca (milled chickpeas) with Ricotta & basil

BRUTØ’s open kitchen with a wrap around bar is situated in a floor-to-ceiling glass corner of the market exposing it to passerby’s, making it perfect for cooking workshops and other events that are in the works. Their location also situates them one block from the Union Station farmers market, which was a selling point for Chef Whitaker who aims to provide Colorado-grown vegetables year-round.

BRUTØ during construction

The interior was a collaboration between three design groups: one from Berlin, one from LA, and a furniture and lighting artist in CA. The architect was a local CO company that designed Denver hot spots like Hop Alley.

Open during Free Market hours Tuesday -Sunday 11am-7pm.

Written & photographed by Tiffany Candelaria @TCdoesFnB

Acorn Gets an Update

Acorn, the acclaimed restaurant and baby of Boulder’s OAK at fourteenth restaurant, recently renovated both it’s space and it’s offerings. In 2017, Acorn welcomed a new Executive Chef with a long history of leading lauded kitchens such as Restaurant Eugene in Atlanta, The Little Nell in Aspen, and Mourad in San Francisco. Chef Ian Palazzola’s talent and experiences are channeled into his new menu at Acorn, which features a thoughtful collection of dishes inspired by where he has been, where is he now, and where he wants to go. “His blended cuisine celebrates Colorado's bounty, but is rooted in Southern tradition and accented with bold spices and global flavors.

Booze-free, tea mocktails

This is the first time the restaurant has undergone such significant changes since opening its doors inside The Source in 2013. In addition to their new Chef and menu, Acorn expanded into the former Western Daughter's Butcher Shoppe space this summer. The added space gave Acorn a new temperature-controlled wine room and a meat locker for dry-aging special cuts, meaning you’ll definitely see some great wines and aged meats on the new menu.

Acorn's menu still focuses on small plates, but the large-format options have become more robust with one of every protein usually on the rotation. When we dined, the offerings were robust indeed: 24-hour cured Moroccan Lamb (Palazzola’s last restaurant was a Michigan star Moroccan restaurant in San Fran). A 14-day dry aged Hudson Duck Confit, a 24oz 45-day dry aged certified ribeye, and a classic roast chicken.

To start, Chef presented us with their cured rocky mountain trout covered in colorful apple, celery, dill and flowers and an amazing seasonal dish composed of Jimmy Peppers, a smoked corn purée and greens. This madly of flavors and ingredients was unlike anything we’ve eaten before and we loved it. The one thing that remains on the all-new Acorn menu is their beloved Kale & Apple salad with candied almonds and lemon vinaigrette.

Top: Seasonal Heirloom Tomato Salad. Bottom: Cured Trout.

After our lovely, light starters we got a new Acorn staple off of their Heirloom grains and Veggie section, the Heirloom Blue Cornbread with surryano ham and whiskey maple butter. The special cornmeal used is shipped in from Anson Mills in the Carolinas, and they are also used to supply Acorn’s grits & golden rice. The cornbread comes with Surryano ham, America’s version of prosciutto, and really turns up the volume on that sweat and savory flavor one loves about cornbread!

Blue Cornbread with Surryano


The team behind Acorn aims for it to be a place where everyone can feel comfortable, from making an easy to read menu, a range of taste options and beverages, but also a menu that will excite the foodies and the chefs that dine and work here. The team also aims for as little waste as possible, not just in their restaurant, but also at the farms they purchase from. For example, Acorn will buy the early, unripe fruits and vegetables that farms generally can’t sell but need to pick, and use them in pickling, syrups, sauces, etc.

Duck Confit

The desserts are always creative at Acorn, and we tried the Coconut Cream and the Pistachio Diplomat. The Coconut Cream had a pana cotta base with seasonal palisade peaches, tart ginger and a meringue candy topping. Our favorite was the Pistachio Diplomat, a lemon cake infused with rose water, topped with a pistachio and quince (a rare, pear-like fruit) whipped cream and edible flowers. It tasted as good as it looked.

Stop by Acorn for lunch, dinner, drinks or the next time you’re going to a show at Mission Ballroom. The Source Hotel provides pre-show parking with a free shuttle to and from the show for only $5.

www.denveracorn.com

Written by Tiffany Candelaria Photographed by Samantha Bliss

Tamayo's New Taco Party & Spring Menu

One of the longest-running restaurants on Larimer Square is Tamayo Modern Mexican Kitchen & Tequieria by world-renowned Chef Richard Sandoval. Opened in 2003, the restaurant’s longevity and popularity are a testament to the fantastic food, drinks and service at Tamayo. The ever-innovative menu has been carefully crafted by Chef Sandoval since the start along with the Chef de Cuisine, currently Antonio Tevillo.

Taquiza photo by Matt Ritscher

We went in last week to try Tamayo’s new tableside taco experience “Taquiza” translated as “taco party” added as a fun dining experience for groups of four or more. The party starts with Chef Tevillo greeting diners at their table and setting up the taquiza, which is an authentic Mexican taco grill. He then places premium cuts of meats, seasonal accompaniments and tortillas on the taquiza, creating a street taco party from the comfort of your table where diners build their own tacos. The traditional taquiza experience at Tamayo includes grilled skirt steak, beef Cecina, Mexican chorizo, asadero cheese, grilled nopales, charred spring onions, jalapeno, house tortillas, tableside molcajete salsa and traditional garnishments. The premium taquiza upgrades the skirt steak and Cecina to NY Strip and shrimp. This interactive experience is inspired by the authentic taquiza street taco parties of Mexico, where friends and family gather to enjoy tacos, tequila and great company.

Mahi Mahi Ceviche, roasted beet salad (top) and baby kale salad. Photo by Tiffany Candelaria

In addition to the new Taquiza option, the standard dinner menu at Tamayo features a wide range of options for eaters and appetites of all types within the following sections: Guacamoles, Antojitos (starters), Sopas y Ensalada, Especialidades, Tacos y Enchiladas. We started with the sweet corn guacamole with chips and salsa to and a variety of amazing margaritas. We recommend the Spicy Mango, the Tamayo or one of their house-infused tequilas mixed into a margarita, like the pineapple-thyme or strawberry-basil. Next, we enjoyed Mahi Mahi Ceviche, the roasted beet salad and baby kale salad with strawberries, which were all so refreshing and flavor-filled.

For our main event, we experienced the taco party and met Chef Padilla who told us all about the ingredients and his joy of cooking at Tamayo. The tacos were fantastic and everyone loved getting to pick and choose their ingredients, one lady even made a mean quesadilla.

We knew dessert was coming, so we saved room for the three treats that arrived: Tres Leches Bread Pudding, Empanadas de Platano and Pastel de Mousse. Holy moly were these all decadently delicious! The pastel de Mousse was the lightest as it is a peanut butter chocolate mousse between crispy layers. The Bread Pudding and banana Empanadas were a true indulgence, served warm and gooey with a small side of ice cream. Try it with a cup of café or an after-dinner digestivo.

Tres Leches Bread Pudding & Empanadas de Platano

You can’t go wrong with their daily Happy Hour either from 2-6pm that includes $4 beers and $5 select margaritas, $2 Taco Tuesdays, and Bottomless Margarita Brunch every Saturday & Sunday from 10:30am-2:30pm.

http://www.eattamayo.com

Words & photos by Tiffany Candelaria

LOLA Coastal Mexican has Been Fully Refreshed

LOLA Coastal Mexican, which jump-started the now-thriving LoHi neighborhood’s growth when it opened there 13 years ago, has undergone a full remodel of both their interior and their menu.

Charred Octopus

The remodel was executed by one of Hollywood’s most sought-after interior designers, Kari Whitman. “We used organic materials such as twine, bamboo fabrics, and earth-friendly lighting to transport you to coastal Mexico,” Kari says. Oceanic blue tones, brass lights, and large-format photography from internationally acclaimed artist Roberto Dutesco complete the vibe.

Surf & Turf Tostada

The new menu is created by LOLA’s new Chef/Partner, Javier Placencia, internationally recognized as Baja’s culinary ambassador and as the inventor of Baja-Med cuisine, a fusion of the culinary traditions of Baja California and the Mediterranean. Javier also runs restaurants in California and his San Diego restaurant Bracero Cocina de Raíz was nominated for a 2016 James Beard Foundation Award for Best New Restaurant. Javier says, “I saw how the food scene in Denver was growing, and that got me excited to share the good cuisine of Mexico here.”


Javier’s new menu focuses on ingredients and preparations unique to Baja, incorporating the fresh seafood the region is known. In addition, Javier’s food features Asian and Mediterranean ingredients, including ponzu and olives, which are entrenched in Baja’s immigrant-influenced cuisine. Executive Chef Sheila Lucero will oversee LOLA’s  kitchen and continue the sustainable seafood sourcing standards she’s known for at Jax Fish House. Together these two chefs have created and executed deliciously fresh, flavorful and colorful dishes. We especially loved the Surf & Turf Tostada with ahi tuna and beef machaca and the variety of colorful cocktails.

Scallop Tiradito with a Smoke & Mirrors cocktail

From dinner to brunch to happy hour, LOLA offers a taste of Mexico’s coast right here in the Mile High City. For more information and to make reservations please contact LOLA at (720) 570-8686, 1575 Boulder Street, Denver, CO 80211. For more information, please visit http://www.loladenver.com

Photos by Tiffany Candelaria @TCdoesFnB

Brass Tacks | The New Hangout on Blake Street

From the group behind Curio, comes a full scale bar, eatery and hip hangout named Brass Tacks. It’s a cool, open yet cozy space with an amazingly stocked bar showcasing over 300 spirits and a counter-service kitchen making sandwiches, sides and a few large-scale “family meals”. They opened early February, transforming the former Blake Street Vault in LoDo.

The idea behind Brass Tacks was creating a place where people can feel comfortable coming in any time of day by providing delicious food and drink options from mid morning till past midnight in a comfortable, laid back setting. In the morning try a Vietnamese coffee, nitro cold brew or kombucha on tap with a $3 egg and cheese sandwich. For lunch we tried a couple sides and sandwiches, which are available all day. Happy hour is daily from 3-6pm and again Sun-Thu 10pm to close with $1 off beers, $2 off wine and cocktails and a few food specials. The variety of seating options, a couple TVs, free foosball upstairs, and no wait staff give guests the sense they can hang out for as long as they’d like.

The lovely bar features 20 beers on tap and a few wines and cocktails. We tried the sour on tap which was so refreshing and effervescent and a Saison which went well with our creamy Mac & Cheese and flavor-filled chicken wings. They also feature a whole fridge of bottled cocktails; one side has mixed, carbonated style cocktails, the other side has stronger, stirred cocktails. We went for the tequila based Cobble Hill which was very smooth, a bit sweet like honey, and overall amazing. One of their featured nitro cocktails on tap was a Peanut infused bourbon with Coca Cola which we had to sample. It was sweet and savory and we learned mixing peanuts with Coca Cola is a popular thing people do in Florida.

For our entrees (pictured above) we selected the turkey sandwich which came with alfalfa sprouts, thin sliced cucumber, avocado, havarti cheese, and basil aioli. We tried this on their soft gluten free ciabatta and we were impressed by the flavor and texture of this gluten free bread. We also ordered the Chimichurri steak sandwich containing marinated grilled flank steak, chimichurri, roasted piquillo peppers, arugula, jalapeno on a fresh baguette that was tasty and very filling.

In addition to good eats and an endless drink selection, the bar features a frozen cocktail machine with rotating monthly concoctions for $9 ($7 during happy hour). For May, they’re serving up a delicious frozen margarita featuring a 100% agave tequila and quality mixers that are worth coming for this summer. Definitely check out this cool new hangout, we loved kicking back and watching the Nuggets play while eating and drinking the afternoon away at Brass Tacks.

https://www.brasstacksdinebar.com/main

Words by Tiffany Candelaria @TCdoesFnB

Photos by Josh Stephens @freezerfilmfoto

Upstairs private party area







Broadway Market | Denver's Newest Food Hall

 

The Bar

The Food Hall trend has steadily made its way across the country and has found a warm welcome from Denverites. From The Source’s opening in 2013 to the brand new Broadway Market opening today, there are now over a handful of deliciously cool food halls to spend your day or night.

Broadway Market was inspired by village food halls where people have been gathering to eat and mingle for centuries, but puts a Mile High spin on its global cuisine and communal setting. Broadway Market comes from developer Mark Shaker of Stanley Marketplace and Brad Arguello, co-founder of Avanti Food & Beverage, along with Snooze’s Adam Schlegel helping curate the concepts. “We opened Broadway Market as a food hall and community gathering place that’s also a celebration of Denver’s best chefs. They have worked in this type of concept before which means they can focus on the food and their customers,” says Mark Shaker. We noticed a few of the restaurants overlap from Stanley Marketplace such as Maria Empanada, Misaki Sushi, Mondo Mini (Market), and Miette Et Chocolat. In addition to their tasty food, there’s pizza and pasta, doner kebabs and falafel, burgers and tots, tikka masala and curry, and even a cold-pressed juicery! We tried it all and loved the variety and quality of food to choose from here.

The nine restaurants in Broadway Market

In addition to their nine restaurants, there’s two locally owned boutiques and a full bar in the center of it all with craft cocktails, lots of wine and even a sake on the menu. Beer lovers have their own special spot, an entire “Bottoms Up” beer wall with a dozen Colorado beers and ciders on tap. The do-it-yourself beer wall lets you fill your glass with however much you want and is priced per ounce, so you can pick and choose! Making this extra fun is your glass fills from the bottom up by way of a magnetic stopper - I’m telling you this so you don’t end up with beer all over your table like we did after curiously/drunkenly poking the bottom of our glass.

Broadway Market makes it easy for guests to purchase from multiple vendors with an optional fob card that can link to your credit card. This card allows you to swipe away with only one charge to your credit card and if you plan on using the beer wall, the card is necessary to activate it and will show you your running total with each pour, thankfully.

As Denver, and the world, expands so too does our interest in sustainability. Broadway Market aims to be as close to zero waste as possible with the help of their local compost partner Scraps. By using real dishes and utensils Broadway Market avoids all single-use plastics: no plastic straws, no plastic condiment packets, nothing that gets used just once and then thrown in the landfill. From sourcing to preparation to dining and plate-scraping, just about everything at Broadway Market that can be disposed of can be composted or recycled. They plan to examine their operations during the first three months for the best ways to live up to their zero waste goals.

Add this new food hall to your list of hangouts as it’s perfect for a causal breakfast with your laptop, lunch with a diverse group of eaters, or a fun dinner date or drink stop. Another reason to go, it’s easy to get to -with a central location on Broadway and 9th and a free parking lot, it’s definitely our new hang out spot!

Misaki Sushi

www.broadwaymarketdenver.com

Review by Tiffany Candelaria @TCdoesFnB Photos by Samantha Bliss @RedCapturesHerBliss

Uchi Denver | Modern Japanese Cuisine

Japanese tradition and culinary innovation fuse at the award-winning Uchi restaurant in Denver’s RiNo neighborhood. Uchi Denver is the fourth Uchi concept from Austin-based restaurant group Hai Hospitality, and the first outside of Texas. From the spices and sauces used to enhance their nigiri, sashimi and makimono, to the flair they pair with their specialty dishes, Uchi’s menu is diverse and interesting. You won’t find the regular rolls you’re used to seeing here, only expertly crafted dishes with the finest ingredients from around the world.

Hama Chili (top left), Suzuki Yaki (top right), Machi Cure (center)

Uchi Denver is the first to have a full bar and cocktail program, I guess they know Denverites like to drink, in addition to their comprehensive offering of sakes, beer, and wine. To our delight, they uphold the tradition of sake social with Happy Hour from 5-6:30pm nightly with $3 sake and Kirin beer, $7 wine, and a great selection of sushi and other tasty bites!

Uchi’s fabulous food and fish is due to their close relationships with local farmers and the Fukuoka and Tsukiji markets in Japan from which they fly in seafood every day. Combining seasonal ingredients with a spectrum of seafood from around the globe, Uchi invites diners to expand their expectations and boundaries. We were recommended to experience the Omakase – Chef’s Tasting of 10 courses – and we were surprised and delighted by the diverse dishes. Uchi also offers a smaller Signature Tasting (six courses) and a Vegetarian Tasting (six course) in addition to their full menu.

Kinoko Nabe - 5 types of mushroom, crunchy rice, mushroom tentsuyu (broth) and egg yolk that is mixed in at your table.

We started with a Social Hour roll and the Machi Cure (pictured below) composed of yucca chips, smoked yellowtail, pear and Marcona almonds. This dish looked like a contemporary art piece and was just as intriguing on the palate. Next was their house named Uchi Salad, beautiful local greens wrapped around jicama with a cashew pesto sauce. The greens in this salad are sourced directly from the restaurant’s rooftop greenhouse, a partnership with Altius Farms and the only Hai property to have such a feature!

Machi Cure

James Beard Award-winning Chef Tyson Cole leads the team in Denver with his signature non-traditional take on Japanese food. Having trained for more than 10 years in Tokyo, New York, and Austin under two different sushi masters, he continues his path of study and experimentation each day at the restaurants in the Hai Hospitality family. Employing classical cooking techniques with a Pacific Rim perspective, Cole marries global ingredients with traditional Japanese flavors, resulting in inspired combinations of flavor, texture, color, technique, and style.

Fried Milk

If someone in your group prefers a heartier alternative to sashimi and sushi, Uchi doesn’t disappoint there either. The menu features savory meat and vegetable dishes like their Wagyu beef taster, insanely good Brussels Sprouts, tempura veggies, chicken wings, and a 72-hour braised short rib sushi.

Everyone should save a little room for dessert as these sweet endings are just as inventive and flavor-dynamic as the rest of the menu. Options range from the decadent Fried Milk (pictured above), those golden balls are the fried milk cream, with chocolate ganache and vanilla custard. Or go light with a gluten free, dairy free dessert such as the coconut tapioca, or meet in the middle with their lovely jasmine cream (pictured below) with pineapple and a honey crumble base.

Uchi Denver has become one of Denver’s hottest restaurants, with eager eaters lining up at all hours of the night to get a taste. They do accept limited reservations, so we suggest you pick a date a couple weeks out and secure a spot!

Jasmine Cream

Words by Tiffany Candelaria @TCdoesFnB Photos by Samantha Bliss @RedCapturesherBliss

Grand Hyatt's Courier Restaurant Elevates Global Classics

Inspired by its historic location at the site of one of Denver’s first newspapers, Courier market | bar | kitchen provides patrons with classic dishes made modern in an updated setting that evokes the space’s past. Focused on local flavors and ingredients, the food is thoughtfully sourced and carefully served with the menu indicating whether a dish is gluten free, dairy free, vegetarian or vegan.

Head Chef David Lillich joined the Grand Hyatt Denver’s culinary team in 2013 assisting with the launch of its previous restaurant. He was quickly promoted to Junior Sous Chef, advancing to the position of Garde Manger of the 4-Diamond Grand Hyatt Denver. Chef Lillich describes Courier’s food, “Our selections are inspired by beloved classic dishes from cuisines from around the world. Our culinary team works at recreating these classics with a modern twist using the finest local ingredients and the best seasonal produce we can find.” We went in for dinner and were impressed by the many choices, the food’s rich flavors and the substantial portions.

We started with GNOCCHI MAC & CHEESE (V) with basil and sundried tomato that was delicious yet decadent. The gnocchi were soft and infused with basil, the sundried tomatoes were moist, and the dish was not overly cheesy. They use a blend of parmesan, cheddar and mozzarella sourced from Haystack Mountain in Boulder and Marczyk in Denver and their pasta comes from local Denver shop Pappardelle’s Pasta.

Our other starter was the BUFFALO BRUSSELS (GF,V) drizzled with hot sauce butter and cashews served with a side of honey bleu cheese. This was also delicious, full of flavors, and nothing like the Brussels Sprouts we grew up eating. There are numerous other starters on the menu including a few different flatbreads, and their Social Hour menu features chicken wings, a charcuterie and cheese board, tempura cauliflower, and chili relleno fried raviolis all under $10.

Social Hour at the bar runs from 3-6pm daily and includes inventive cocktails like the Prosecco based Tabloid and the bourbon-and-absinthe-infused Local Edition. Wine, Colorado beers and a handful of apps round out the Social Hour menu. Guests in the bar can watch the chefs craft their apps and flatbreads in an artisan stone oven.

For entrees, we selected the popular SHORT RIB STROGANOFF and the SMOKED DUCK A L’ORANGE (GF). The Stroganoff was indeed a modern twist on the dish; the presentation and ingredients were elevated, with mushroom raviolis as the pasta portion and a beautiful piece of tender short ribs with a milk stout cream sauce. The Smoked Duck was Asian forward in flavor and came accompanied with soft forbidden fried rice mixed with crunchy snap peas, bell peppers and carrots. Their global cuisine also features dishes such as Scallops and Risotto, Ancient Grain Paella, Chicken Tikka, Swordfish Etouffee and Wagyu Steak and Potatoes.

Located within the financial district’s Grand Hyatt Hotel, Courier serves a variety of delectable food and a noteworthy dining experience during breakfast, lunch and dinner. We loved what we ate and plan on going back again with friends to try even more!

https://courierrestaurant.com/

Words by Tiffany Candelaria Photos by Samantha Bliss

Employees pose in front of one of Denver’s first newspaper buildings at 1720 Welton Street between 1901 and 1910. Courtesy of History Colorado Center.

Redzikowski Brothers Battle on Food Network's "Beat Bobby Flay" January 17th

Chef Steven Redzikowski of Boulder’s OAK at fourteenth and his brother Brian Redzikowski, Executive Chef of Kettner Exchange in San Diego are competing on the Food Network’s show Beat Bobby Flay Thursday, January 17. The two brothers will battle it out in the kitchen to determine who has the skills to compete against Chef Bobby Flay himself in this episode titled Oh Brother. The winner will be decided by Olympic skier Gus Kenworthy and Chopped's Alex Guarnaschelli and will air at 10pmEST/8pmMST Jan 17.

Steven Redzikowski’s (OAK) Thai Eggplant & Bok Choy & Chicharrones

Before opening OAK with business partner Bryan Dayton, and then Acorn in Denver’s The Source, Chef Steven worked his way up in some very impressive restaurants around the US. For example, Le Cirque in New York, Little Nell in Aspen, and Boulder’s own Frasca Food and Wine. His appearance on the Food Network will add to his list of accolades, especially if he succeeds in Beating Bobby Flay!

To celebrate the brothers’ Food Network premier, OAK shut down dinner service to host a special Dim Sum party cooked by a number of accomplished local chefs from Denver and Boulder. OAK’s open kitchen allowed those who attended to smell, see, and hear the dishes being made well before the Dim Sum carts rolled up to their tables. Guests enjoyed a total of fifteen different dishes from the different chef’s along with wine, Japanese beer, sake, and the house cocktail OAK Tea Time. The food was delicious, adventurous and gave guests unique dishes they won’t find on the menu at any of the Colorado chefs’ restaurants. Below is the full menu, with those in bold being our favorites.

Pork Belly Bao Bun

Steven Redzikowski (OAK) - Thai Eggplant & Bok Choy

Steven Redzikowski (OAK) - Crispy Wontons with pork and shrimp

Boneless Chicken Wings with bang bang sauce

Steven Redzikowski (OAK) - Crispy Chicharrones with Thai spice and trinity aioli

Brian Redzikowski (Kettner Exchange - San Diego, CA) - Pork Belly Bao Bun

Kyle Mendenhall (Arcana) - Sesame Bun

Adam Dulye (Brewer's Association) - Brisket Spring Rolls

Sarah Beckwith (OAK) - Shrimp Toast

Sarah Beckwith (OAK) - Seaweed & Cucumber Salad with sesame

Chase Devitt (BriDer) - Pork Sui Mai

Chase Devitt (BriDer) - Kung Pow Brussels Sprouts

William Cusack (OAK) - Penang Curry Sweet Potato

Paul Jaramillo (Acorn) - Boneless Chicken Wings with bang bang sauce

William Espercuieta (SMOK) - Hoisin-Glazed Pork Ribs

Kate Horton (OAK) - Coconut Sticky Rice & Mango

OAK Dining Room

Words & Photos by Tiffany Candelaria @TCdoesFnB

Hoisin-Glazed Pork Ribs

Westword Feast Hit the Spot

Last Sunday, September 30, Westword Magazine's annual foodie "Feast" event returned to downtown Denver’s McNichols Building for a few hours of food and booze-infused fun! Over 45 of Westword’s food writers and readers favorite restaurants were there sampling from their menu alongside local and national booze brands.

A VIP ticket offered perks such as early entrance, two private lounge areas (one indoors one outdoors) with an open bar, restrooms, goodie bags, and special food tasting from the Cherry Creek sushi spot Matsuhisa. All the perks were great, but for all those in GA things weren't bad at all! The lines stayed moderate all day, if one table had a long line, you could try back in 30 minutes and it'd be gone. People seemed to congregate together creating hype, and amazingly (as we see this happen all the time at foodie events) none of the restaurants ran out of food until the end! So VIP or not, everyone got the unlimited food and booze samples they were promised, even food samples to go from RxBar, Duke's Smoked Meats & Naked. Another plus, there were plenty of tables, water stations and restrooms for all.

Our favorite bites included the following: Roaming Buffalo BBQ had these (pictured above) tasty tamales with BBQ beef and pork inside. Sugar Fire Smoke House had not only pork belly, but also the most succulent béarnaise beef. Gypsy Q served their Brisket Banh Mi Sandwich and Kimchi Mac & Cheese. Frijoles Colorado served their Cuban Lechon Moro y Maduros (roasted pork with black beans, rice & sweet plantain). Jackdaw, an Irish restaurant we've never heard of showcased superb Corned Beef on homemade sweet soda bread. Milk & Cake and Little Man Ice Cream treated us to scrumptious cupcakes and ice cream.

Photos by Robert Castro Words by Tiffany Candelaria

FNG Launches Lunch, Eventually Brunch

Troy Guard’s rock n’ roll restaurant FNG is now opening at 11:30am Tuesday through Saturday to serve up your favorites during lunch hours. A great midday escape from your corporate job! The space is hip, edgy and full of music memorabilia and vinyl. According to their team, “FNG is the reminder of all that is genuine, pure and just f’n good. Our food is Rock n’ Roll and our drinks are Punk Rock. The staff is an over-educated, tattooed, eclectic band of experience-creating, hospitality rock stars.” 

We sampled a few lunch favorites selected by the staff as well as a few of their cool cocktails. To start we had the Tater Tots & Salmon Salad which is just what it sounds like atop arugula with green and white aioli. This salad is apparently a guest favorite, which surprised both the staff and us, but we do give it points for originality.

Another guest favorite is their Bologna Slider with Swiss, 1000 Island dressing, and potato chips on a King’s Hawaiian Roll (one of the only items not made in house because sometimes you can't beat a classic). A traditional burger, Mediterranean lamb, fried and rotisserie chicken sliders are also popular lunch options. We had the full size version of their buttermilk brined chicken slider which won this summer's Chicken Fight event! Each day there will be an added sandwich feature during lunch to test out chefs’ favorites and the FNG team will mold their lunch menu based on diners' favorites.  

FNG's all-day menu features ten craft cocktails that drift from the mainstream in their unique ingredients and booze-y bite. We loved the Almost Famous that pairs ruby red flavored vodka with coconut milk and the smoky mezcal meets blackberry cocktail Bramble On. Also tasty is the "secret" dessert menu with nostalgic favorites like Banana Cream Pie and the Dirt Cup as known from childhood. 

FNG served Happy Hour weekdays 3-6pm and if you order from their special Live Nation section of the menu you'll be entered to win tickets to an upcoming Live Nation concert! And winners also receive a $50 FNG dining credit so you can come party/eat before the show!

3940 West 32nd Avenue in the Highlands. https://www.fngrestaurant.com/

Written by Tiffany Candelaria @TCDoesFnB     Photos by Samantha Bliss @RedCapturesHerBliss

The Big Eat 2018 Delivers Just That

The Big Eat is Denver's signature food-and-drink showcase that brings together more than 60 of Denver chefs/restaurants to show off their best bites. Unlike many of Denver’s other food and booze events, the Big Eat is one of our favorites because it brings the restaurant scene together in camaraderie rather than competition and provides a comprehensive scope of eats and drinks in a fun, laid-back environment.

This year’s Big Eat was last Thursday and kicked off Denver’s second year hosting Slow Food Nations festival. Click here to read our coverage of that festival. For the past eight years, Eat Denver, a non-profit network of independent restaurants, has organized this event to highlight the hard work and delicious dishes of our local eateries. The event provides Denver diners the opportunity to sample small plates from the big names such as Root Down, Vesta, Jax Fish House, Snooze and Racines, while introducing them to the lesser known gems.

As always, this year’s event was full of fabulous food, craft cocktails and beer, and short lines! Take a look at our photo gallery below for the full picture and let us tell you what our favorite eats were this year, in no particular order. The “Batman & Ruben” from Vine Street Tavern was a scrumptious smoked beef pastrami brisket with Brussel sprout kraut, mustard and Russian aioli. Fish & Beer was serving two types of oysters (garlic or spicy) fresh off the grill which were wonderful. The best sweet and savory combo was found at Cap City Tavern in their Pork Belly Donut Hole with bacon fat caramel!

There were a few fantastic tacos at the Big Eat and our favorites were the Smoked Salmon Tostada (above) with jalapeno goat cheese from blueAgave and the Carne Asada tacos with fresh guacamole from Borracho Taco.

Aside from all the heavy, protein laden dishes, this year the event aimed for one-third of the dishes to be meat-free. So we saw pastas, salads, a soup and a couple vegetarian dishes along with a few desserts such as cupcakes, cookies, ice cream and fancy pancakes!

The water stations and of course cocktail kept us going, with neighborhood-themed spirits from Colorado distilleries such as the Family Jones Spirit House and Woody Creek Distillers and beers from The Post, Ratio, Vine Street, LowDown and Prost Breweries. The Big Eat lives up to its name and is a foodie fest not to be missed!

http://eatdenver.com/the-big-eat/

Words by Tiffany Candelaria     Photos by Samantha Bliss

The Perfect Place for Vegetarians and Carnivores to Dine Together

Cordon Bleu Sandwich

The Pig & The Sprout restaurant in Denver’s Union Station neighborhood embodies the dual nature of its name - featuring hearty, meat-based items and lighter, veggie and based items. The physical layout of the menu is split down the middle with meat-based, heavier ingredient dishes listed under “The Pig” side and vegetarian, even some vegan, dishes listed under “The Sprout” side. This place is perfect for those couples who each have entirely different eating habits or large groups! The same goes for the cocktails; you’ll find bold, whiskey, bourbon and beer based drinks and then light, clear spirits with fresh citrus or herbal ingredients on the other side. We can’t recall any restaurant we’ve been to with such a contrasted, and clearly divided menu as this… and we think it’s wonderful.

When Andy Ganick opened his long dreamed of The Pig & The Sprout last summer, he called it his "dream restaurant that would satisfy all." Ganick is on site most nights, but is also the owner of Stapleton’s popular Berkshire Restaurant that’s been serving “Swine, Wine and a Good Time” since 2007.

Eggplant Bruschetta

We had a good time and a great feast at The Pig & The Sprout last week and want to share our thoughts with you. We started with the Eggplant Bruschetta ($8) that was a very tasty "Sprout" starter consisting of fried eggplant, Boursin (soft, herbed) cheese, smoked tomato jam, and arugula which we really enjoyed. For our “Sprout” entree we ordered the Gnocchi, ($18) which was a wonderful vegetarian dish, but don't order it because you think it'll be lighter than something on the "Pig" side of the menu. In addition to the potato pillows (aka gnocchi), there were golden raisins, sunflower seeds, candied walnuts, butternut squash, Boursin cheese and arugula, all drizzled with browned butter sauce. This dish was decadent, filling and full of flavors.

Next, the Cordon Bleu ($14) sandwich was spectacular and is one of their most popular entree items, we get why. Every component from the toasted and mayo/fondue-slathered bun to the fantastic fried chicken made this sandwich a hit. The fried chicken is actually breaded with garbanzo beans, which gave it a more savory, nutty taste opposed to just fried crunchiness, and also makes it gluten free! In fact, you can make the whole sandwich gluten free with their special buns if you prefer.  

The Brussels Sprouts & Hogger

The final dish was over the top and was a popular item we just had to try for ourselves (and to tell you about!) It was a towering assortment of pulled pork, bacon, a kurobuta pork patty from Berkshire Farms and topped with apple slaw, pig chips, and mayo. It is aptly named The Hogger ($17) and is served with fries, but we got their Brussels Sprouts ($8) instead because we were told how great they were. We were very pleased with that suggestion and got a heaping dish full of the glazed, Parmesan dusted sprouts. These however are not on the "Sprout" side of the menu because they are cooked and served with bacon. We could barely have more than a bite of this final dish after everything that came before, but I can tell you the leftovers were just as great the next day.

We only ordered one cocktail and choose the Wild Boar, consisting of El Dorado 12 yr. rum, honey, black walnut bitters and served with a spear of Luxardo cherry and prosciutto. It was like a sweet Manhattan and tasted more like bourbon than typical rum, apparently 12 years of aging will do that. Some of the other cool cocktails are their four different Mules, a Chocolate Mint Porter, and an Apple Pie Martini and Mimosa. During Happy Hour (3-6pm & 11pm-2am), ALL drinks are 25% off!

The space lends itself to a variety of personalities as well; climbing vines by the bar, antique books, garage door walls that open up to two outdoor patios, and sleek couches for lounging and community tables for making new friends. We thoroughly enjoyed this restaurant because it provides thoughtful, creative seasonal fare for vegans, vegetarians, gluten-free, and carnivors alike. Even the large drink menu nods to their split personality with clever, one of a kind cocktails paired to both palates.          https://www.pigandsprout.com

Words by Tiffany Candelaria        Photos by Samantha Bliss

Vesta | 20 Years Later

Vesta, the Roman goddess of the hearth, is the inspiration for this Denver dining destination that first lit its hearth over 20 years ago. Owner Josh Wolkon shares his story with us, “Vesta opened in 1997 in Denver’s LoDo. I was 25 years old and driven by pure ambition to open my dream restaurant. Surrounded by young, energetic, passionate, and fun people, we created a destination restaurant before LoDo itself became a destination. The term ‘Vesta Vibe’ was later coined and became known for combining positive energy, genuine hospitality, philanthropy and fun.” Through deliciously cooked food in an inviting environment where friends and family can gather and connect by the warmth of the fire, Vesta continues living up to its name and its “vibe”.

The latest menu was created by Colorado-raised Executive Chef, Nicholas Kayser, whose culinary talents enhance the Vesta menu with creative interpretations and beautiful plating. Nicholas’ culinary talents and experience have come from his time working with top chefs all over the world, in restaurants from Hong Kong to New York to Las Vegas. He eventually longed to be closer to his friends and family back here in Denver and moved back and started at Vesta a couple years ago.

Ahi Tuna Tonnato

The menu offers seasonal, creative American dishes, plus barrel-aged cocktails, craft beers and an award-winning wine list. To start, you can try “The Full Monty” of Vesta’s own house cured meats and artisan cheeses served with house made breads and mustards, along with pickles and truffle honey. We went a lighter route with the Ahi Tuna Tonnato, a lovely sashimi grade tuna carpaccio drizzled with olive vinaigrette, aioli, and topped with focaccia. This appetizer was incredible; it was not fishy, had an easy to eat texture, and a unique combination of Italian flavors from the focaccia and aioli paired with light, fresh tuna.

We also sampled the XO Smoked Pork Ribs garnished with a fresh cilantro salad. This too was very delicious, with great flavor of a sweet heat hoisin sauce around succulent rib meat with a slightly crisp outside. For the entrée we enjoyed the Pan Roasted Branzino, which is a mild, white fish and comes with crispy roasted red potatoes which we loved, celery salad, sorrel, and winter radishes. This is a modern take on an Israeli dish and incorporates Middle Eastern spices and ingredients which was creative, but not spicy.

Pan Roasted Branzino

To cap off our dinner we were treated to sweet potato beignets. These delightful little dumplings of sweet potato and dough are rolled in cinnamon sugar and sit atop toasted marshmallow, cranberry compote, and caramelized milk. It was a sweet treat for sure, but not too intense or heavy. They have some other tantalizing treats we’d like to try next time like the Sticky Toffee Pudding with medjool date cake and their Tiramisu with chocolate honeycomb.

In addition to the great food, the restaurant has a beautiful interior with noticeable themes of warmth, sensuality and dreams reflected in the handcrafted industrial design. Curved booths, open flames from the exposed grill, and draped fabric light fixtures soften the industrial design and bring a sensuality and warmth to the space that complements the “Vesta Vibe”. Another cool component to Wolkon’s restaurants is their certification as Green Businesses through the EPA and Certifiably Green Denver. Further, since opening Vesta in 1997, charitable giving to nonprofit organizations, particularly youth-focused organizations, has been one of the restaurant group’s top priorities.

http://www.vestadenver.com/        Words by Tiffany Candelaria          Photos by Samantha Bliss

sweet potato beignets

Ophelia’s Will Tantalize All Your Senses

Ophelia’s Electric Soapbox is a multilevel "gastro-brothel" that surrounds its guests in luxurious furnishing, flattering mood lighting, and blatantly sexy décor, aka it’s a great place for a date. In addition to dining, there’s a stage and lounge in the lower level, also viewable from the upper restaurant level that wraps around it. The name of the place is an intriguing mouthful… and you’ll find the food is as well.

Ophelia’s opened a couple years ago and is part of Chef Justin Cucci’s collection of top-rated restaurants around Denver. Located in the old Airedale building on 20th Street and Larimer, it was formerly a peep-show parlor and clearly inspired the restaurant’s décor. The menu is a tantalizing assortment of American dishes featuring globally inspired ingredients paired in intriguing ways. In addition to its vegetable forward dishes, 75% of the ingredients are organically sourced and the menu has gluten-free and vegan icons to help those with dietary restrictions.

We were delighted to dine at Ophelia’s this Tuesday and were treated to an amazing assortment of dishes that showcased the variety of foods, flavors, and ingenuity the team brings to the tables each night. We began with cocktails of course, the Never Enough gin cocktail and the Hard Eight Rye cocktail, which were both great – one sweet and citrusy the later earthy and zesty.

To start, we selected the Smoked Scallops, 600 Degree Squash and the Crispy Pork Belly. This was already more food than we could finish knowing entrees where ahead, but we are so glad we ordered it all anyway because these three dishes were outstanding. The scallops were petite, soft and smoky, served with lavash crackers, microgreens, and a chive crème fraise and hot sauce, all meant to pile onto the crackers. The creamy crème spread was a perfect balance for the smoky scallops and seed-laden lavash. We also loved the 600 Degree Squash, a collection of caramelized yellow and green zucchini with sweet, creamy goat feta and a sundried tomato sauce. The Crispy Pork Belly was especially outstanding because it was not full of fat like so often happens when we’ve ordered pork belly. It truly was crispy and candied on the outside, and soft and supple on the inside, bursting with so much savory and sweet flavor. Best pork belly we can recall!  

Next, the kitchen surprised us with their Brothel Burger and BBQ Chicken Flatbread. The burger was super succulent Elk, we didn’t even realize this while we ate it, topped with Korean BBQ, Miso candied bacon, Ponzu onions, and pickled vegetables all between a pretzel pun. We loved it. The BBQ Chicken Flatbread was accompanied by bacon, Pepper Jack, mozzarella, charred onion, bell pepper and jicama-radicchio slaw, which was an excellent addition to an overall wonderfully composed sweet, smoky, tangy pizza. All of their flatbreads and burger buns are also available gluten free.

We then made room for two of their Dinner entrees, the Steelhead Trout with Pozole and Chicken & Waffles, which were like yin and yang as far as flavors, textures, ingredients and nutrition. Pozole is a traditional Mexican stew composed of hominy, green chilies, and spices. Their pozole is topped traditionally with fresh radishes, cilantro, tomatillo salsa, and chunks of avocado, but is only mildly spicy. The trout was wonderful, not too fishy, seasoned with black pepper, and a great, local alternative to salmon. An added bonus, all of the warming spices, herbs, root vegetables and omega-3 fish make this an excellent winter dish and flu-fighter!

On the other end of the spectrum, the Chicken & Waffles were decadent, sweet and crunchy. It comes with two pieces of herb and potato laden waffle between three pieces of crispy, fried chicken topped with bacon bits, a flavorful cinnamon apple butter and chili honey – my goodness! On the side, there’s a bit of healthy greenery for you with apple slices and dried cranberries.

Throughout all of this wonderful feasting, live musicians took turns on the stage below for open mic night. Wednesday’s and Sunday’s Ophelia’s has jazz bands, and the rest of the week generally has live music events as well. Ophelia’s is much more than just a delicious restaurant; it’s a happening hangout with plenty of pleasing offerings. The bar and lounge areas provide really nice drinking spots, and the wrap around restaurant is an awesome medley of fabulous food and dynamic entertainment below. We absolutely suggest you go!

https://www.opheliasdenver.com/

Words by Tiffany Candelaria @tcdoesfnb     Photos by Samantha Bliss @redfollowsherbliss

Chicken & Waffles