Denveater - Deconstructing Colorado Cuisine, Dish by Dish

Around the World in 10 Dishes: Salad Edition at Eater Denver

Bonus pics! Read my story on salads around the world here, feast your eyes on a few examples below.

Salpicón at Chili Verde

Glass noodle salad at Suvipa Thai

Tsukemono at Tokio

Goi sua thom thit at Saigon Bowl

Gado gado at Jaya Asian Grill

OK, it isn’t gorgeous, but the dine-in version isn’t much prettier.

Poke at Ace Eat Serve

This, however, is much prettier when you dine in. But if you live around the corner from Ace like I do, you end up getting takeout a lot. Because a) crowds and b) laziness.

Around the World in 10 Dishes: Dumpling Edition at Eater Denver

In the second installment of my Eater series Around the World in 10 Dishes, I tackle the tricky subject of dumplings—a word that means way too many things to way too many people in way too many languages. But in the end, it all translates as “yay for dough lumps.”

Read the article here! Then feast your eyes on 9 of the 10 examples below. As for the chicken and dumplings at Tom’s Home Cookin,’ I thought I had a decent photo, but no dice. Gotta remedy that situation stat.

Kreplach at The Bagel Deli

Pierogi at Belvedere

Wontons at China Jade

Pelmeni from David’s Kebab House

Matzoh balls at Ella Fine Diner

Czech bread dumplings at Golden Europe Restaurant

Gnocchi al pesto at Il Pastaio

Xiao long bao at Lao Wang Noodle House

Ham sui gok at Star Kitchen

Around the World in 10 Dishes: Flatbread Edition at Eater Denver

After nearly a year(!), I’ll be returning to this space from time to time to show off a thing or two.

For starters, I’m working on an occasional series over at Eater, Around the World in 10 Dishes, where I’ll be exploring the glorious riches of Denver’s international kitchens in thematic, systematic, hydromatic, ultramatic fashion. First up: flatbreads.

Behold the companion photo gallery to the article, which you should read the crap out of right here!

Manaeesh with za’atar at Amira Bakery

Kulcha at Azitra

Taftoon at Babajoon’s Kabobs

Scallion pancake at Dae Gee

Injera with molokhia at Elsa’s Ethiopian Restaurant

Focaccia al formaggio di Recco at Lo Stella

Huarache con bistec y nopal at Los Carboncitos

Roti canai at Makan Malaysian Cafe

Tlacoyo with grilled chicken at Paxia

Frybread stuffed with shredded bison at Tocabe


Where I’ve Been: Zagat Denver

You may have noticed I’m not posting here much of late; that’s because I’m doing it all over at Zagat’s new Denver blog instead. The site’s still new and tender like a baby, but check it out for stories galore, and I hope you’ll follow me @ZagatDenver!

Dish of the Week: Salt-Baked Onion with Spaetzle at Table 6

The menu description doesn’t do it justice: “salt-baked onion, wild mushrooms, Camembert, semolina spaetzle.” The below photo, even if you click to enlarge, certainly doesn’t do it justice. The only thing that does this dish justice is firsthand experience.

I hadn’t been to Table 6 since the departure of Scott Parker, now ensconced at Session Kitchen—but now that I’ve seen what former sous chef & current top toque Carrie Shores can do, I won’t let so much time elapse between visits. The spaetzle stood on its own—toasty yet velvety little gems mixed with meaty mushroom caps & hearty greens. But the soft, sweet onion is the unlikely centerpiece: when you cut into it, Camembert fondue studded with yet more mushrooms literally spurts out. An over-the-top embarrassment of earthy autumn riches. (Those eggplant fries & onion rings with chèvre-enriched aioli were nothing to sneeze at either, by the way.)

Hanna Ranch Premiere & Brunch Panel This Weekend!

As the Post’s Lisa Kennedy reported earlier this week, Hanna Ranch—a documentary about the demise of traditional family ranching, centered on Colorado cattleman Kirk Hanna—premieres tomorrow at the Starz Denver Film Fest; tickets are still available here (note advance tix for next week’s screening are already sold out).

What’s more, the associated “Land That Feeds Us” panel & brunch, scheduled for Sunday noon at RedLine, should be a capital-E experience: not only will producer Eric Schlosser—that’s right, the author of Fast Food Nation, who also co-produced Food Inc.—be in attendance, but Daniel Asher, culinary director of Root Down & Linger, will be doing the dining honors. Think globally, chow down locally, etc.

Dish of the Week: Ceviche en Crema de Rocoto at Pisco Sour

Ceviche is a category unto itself in Peru; there, variations on the dish we tend to think of simply as citrus-marinated fish with maybe some chiles & onions are near-endless, & the inclusion of starchy veggies is fairly common.

The use of a sauce like crema de rocoto, however, was new to me. The rocoto is a type of pepper that’s generally pretty spicy, but the ratio of mayo to chile paste in this sea bass ceviche—mounded atop a hefty chunk of sweet potato & sprinkled with toasted corn kernels—tempered the heat considerably. Bite for bite, the mixture was startlingly like a cold seafood casserole—& I loved how the delicate yet firm chunks of fish held up to the creamy, crunchy, & earthy-sweet elements.

But there were numerous runners-up for Dish of the Week last night, when a group of us gathered at Pisco Sour Restaurant & Lounge for dinner amid the celebrants of what appeared to be a baby shower & a handful of raucous soccer fans catching a match on the big screen. Pal A’s aji de gallina, for instance. This traditional stew, based on chicken & potatoes in a parmesan-&-walnut sauce—wait, do I need to say anything else? “Cheese-&-nut sauce” is the #1 synonym for delicious.

The all-around comfort-food theme continued with causa rellena—mashed potatoes layered with a mixture of more chicken, more mayo & more awesomeness.

But wait, there’s still more spud! The papa rellena‘s a potato croquette stuffed with ground beef, tomatoes & raisins & accompanied by a couple of hot sauces (pictured in the photo below it)—one smooth, green & rather salty, the other chunky & tongue-searing. Good thing our gregarious waiter, who I suspect may have been the owner, was so determined to ply us with multiple rounds of the frothy, cooling namesake cocktail.

Mantonat’s anticucho platter included marinated beef heart & what the menu described as pork belly, but was clearly tripe, of which I am ashamed to say I’m not a fan. However, the heart was tender & stellar; if you’ve never had it, rest assured its bloody, iron-y tones aren’t quite as strong as they are in, say, liver. Behind that, pal T’s classic ceviche mixto.

And as for the roast chicken Denver on a Spit split with his kiddos, I’m sure he’ll have a word or 2 to say about that on his own blog, so keep your eyes peeled. I know he’d agree with me overall that this extremely warm & welcoming place is doing Peruvian cuisine a solid, complete with complimentary dishes of puffy, soft corn nuts mixed with plantain chips that they should really sell in bulk to make a mint off the likes of me.

Pisco Sour Restaurant & Lounge on Urbanspoon

A Look at Il Pastaio, via Boulder Weekly

Since former Boulder Weekly correspondent Clay Fong had already covered the trio of lasagnas that features on the lunchtime buffet at rightly beloved Italian café Il Pastaio back in 2010, I focused on other favorites in my review, now live on the publication’s website.

Which doesn’t mean I could resist a bite of the beef-filled version (there’s also turkey & veggie)

before my companion devoured it, & before I did the same to the rigatoni described in the article.

That there’s a heck of a deal for 10 bucks. To give you a full account of the cafeteria-style offerings, we could also have opted for classic sausage & peppers or chicken Marsala as an entrée, as well as Costa Rican black beans & rice, roasted sweet potatoes, scalloped potatoes, sautéed zucchini, or carrots instead of the new potatoes & broccoli we chose as sides.

Dinner, though still casual, is a sit-down affair, starting with the giant rolls also provided at lunch

& continuing through antipasti like these—lest you need a reminder of the delights inherent in the Italian language, by the way, cauliflower with butter & almonds translates as cavolfiore al burro e mandorle

& onward through primi & secondi piatti like this sausage ravioli in tomato cream & this eggplant parmesan, which comes with your choice of pasta (e.g., gnocchi in pesto cream).

Though I skipped dessert, all your old friends are here: tiramisù, cannoli, spumoni.

Happy reading, happy eating!

Il Pastaio on Urbanspoon

Dish of the Week: Crispy Sofrito Chicken at Corner House

The Corner House couldn’t have picked a better time to host a media preview of the new fall menu: gray & chilly as it was outside yesterday, the warm & woody space, with moody jazz playing the background, felt like shelter of a distinctly New Wave-cinema sort. I wished I’d been dressed like this, gazing dreamily out the window with a Norman Mailer novel to finish or something.

And of course the food completed the cozy picture, darkened only by the realization that I’d only been here once before, for the opening preview. So many times I’ve looked at the online menu with lunch plans—what has stopped me? Partly the sense that it’s way over there in isolated Jefferson Park. Apparently I’m not alone in that impression, because chef-partner Matt Selby told us that he’s started to put maps on all his press materials. Truth is it’s a few-minute drive from Uptown, and I need to make it more often.

This terrific “play on arroz con pollo,” as Selby termed it, is as good a reason as any to do so. The crackling, juicy chicken thigh sits atop a mound of chorizo-studded rice in a generous smear of saffron aioli, garnished with sangria-marinated onions & queso fresco. It’s earthy & comforting &, in short, a keeper.

In fact, earthy comforts abound on the new menu, which reflects Selby’s current motto, “Keep it simple—that’s what the neighborhood wants. Just a few ingredients; nothing should take longer than 10 or 15 minutes to plate.” But he’s not budging on foie gras, bless him. The seared lobe below accompanies a veritable spring mattress of pumpkin bread pudding, plus the last of the season’s figs & a charred fig-rum reduction that, mingling with sage oil, is a light, bright rejoinder to its cloying, jammy counterparts. (As winter sets in, kumquats will feature here instead.) Loved that bracingly citrusy, capsicum-laced cocktail too, called When Doves Cry, made simply with tequila blanco, grapefruit, lime & Fresno chiles.

And PEI mussels bathed in white wine, tomatoes & butter, served alongside City Bakery ciabatta brushed with chive aioli & grilled. Could have made a cocktail out of that broth, actually.

And seared Alamosa striped bass, topped with braised frisée, over criminally & eternally underrated lima beans plus brandade (salt-cod emulsion) that incorporates parsnips instead of potatoes for a touch of sweetness echoed in the sherry reduction.

And an ultra-meaty though wholly vegetarian dish of lentils with duxelles, grilled apple slices & sautéed broccolini.

The peach cobbler à la mode pictured in back will disappear soon; Selby’s considering a berry buckle in its stead. As for the mighty fine, tapioca-like banana pudding, he seemed worried about guests who are taken aback by its hue. Anyone schooled in the art of Italian gelato, though, should know that bright yellow means Stop—artificial flavoring ahead.

Yes, Corner House is the ultimate neighborhood place. But it’s also proof that expanding our own sense of neighborliness never hurts.

Corner House on Urbanspoon

A Look at the Beehive, via Boulder Weekly

My review of farm-to-table haunt the Beehive is now live at Boulder Weekly; click here to read all about such signature dishes as the gaufrettes with spicy aioli & deviled eggs (along with cold dilled leek-potato soup):

gougères & devils on horseback (blue cheese-stuffed, bacon-wrapped dates);

the Harvest, a chunky, egg-topped vegetable stew over polenta, & potted-salmon salad;

& the Angus burger with housemade sweet pickles,

as well as this lovely lemon-&-raspberry profiterole.

I didn’t have as much room in the review to as I’d have liked to compliment Beehive’s bar program, but it’s a smart one, with a number of wines to pique the more-serious drinker’s interest plus some well-thought-out seasonal cocktails. You’ll get some idea of the offerings here—but don’t use the website for meal planning, as it doesn’t reflect the ever-changing reality on the ground. That’s not a complaint, or at least not a realistic one; sample menus are to be expected from restaurateurs whose kitchens revolve around daily market finds. Just a heads up.

Beehive on Urbanspoon