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Daisy

Denver Recommendations

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I was there for a conference and had way less alone time than I had anticipated. Euclid Hall was the only restaurant I was able to visit - but it was lovely and a hit with my co-workers too so thanks for the rec. Great beer selection and overall vibe. My last night I ended up blowing off a group dinner in favor of a trip to Red Rocks. Wow, what a venue! It was a true hippie experience - Bob Weir opened for the Avett Brothers. You can just imagine the puff puffing going on...

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WSJ had a nice mention of Lower 48 Kitchen in Denver. The chef contributed a recipe for wilted kale, and walnut pesto.

 

http://www.wsj.com/articles/whole-wheat-spaghetti-with-walnut-pesto-and-kale-ragu-recipe-1432312899?tesla=y

 

Corner of 21st and Lawrence in LoDo. Bucatini with littleneck clams, lamb shoulder with yougurt cheese, Alabama shrimp with charred avocado, etc. Dinner only.

 

http://www.lower48kitchen.com/

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Nice mention of Denver area Tony 's Market butcher shop for Colorado meats and sausages. Their downtown market at 950 Broadway (btw 9th and 10th) has a well regarded burger restaurant. Good combination, butcher shop and burgers.

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Hopefully I am not too late. Can't really say there is anything new to recommend in Boulder. We have had several misses at Arcana. Frasca has new chefs, the  team of Eduardo Valle Lobo and Kelly Jeun and they have really invigorated the menu. We always love Basta and Oak -- Oak is right off of Pearl Street but Basta is further out in more of a strip mall setting, but don't let that fool you. Kelly Whitaker serves up amazing wood-fired pizzas, order ahead lasagna, and amazing short rib and roast chicken. The chicken liver terrine is one of the best.  Top Chef winner, Hosea Rosenberg has two restaurants, Blackbelly with its in house butcher shop and Santo, an homage to his New Mexico roots, is fun and casual.

In Denver, Frasca's sister restaurant, Tavernetta, is serving impeccable cuisine right in Union Station. Also in Union Station is Ultreia, both creative and traditional tapas with a great wine list. Weekend brunch is a combination of some traditional egg and breakfast dishes but also almost all of their tapas are also available.  For a fun and creative menu, try Super Mega Bien in the Ramble hotel, also home to the only other outpost of NYC's Death and Co.  Super Mega Bien is dim sum style latin food. Large format punches and other shared drinks are served up. For classic French is Morin -- the tasting menu is $68!! w/out wine pairings, a veritable steal given the quality and creativity.  More craft beer than you can shake a stick at -- go to the Source and have some sours at Crooked Stave and then a meal at Safta, Alon Shaya's new Israeli restaurant.

 

That should get you started . . .

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bolderite mentions Kelly Whitaker, but he's got a new one in Denver called The Wolf's Tailor: https://thewolfstailor.com/  That's been mentioned in some article as a top 6 new restaurant in the country. Haven't been, but thought I'd throw that out. I have been to both Basta and Oak in Boulder. Black Cat in Boulder I like because the food is excellent, and most comes from his own farm east of town.

 

One interesting thing I like in Denver is Comal Heritage Food Incubator. It's essentially a daily takeover by a different group of immigrants, and I've never failed to be impressed by the mission and the food.Here's an article from Food and Wine: https://www.foodandwine.com/chefs/comal-heritage-food-incubator-denver-colorado

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I am going to get one dinner in Denver. Mixed experience at Colt & Gray a while back. I note Wolf’s Tailor.

 

Anything else? There’s always the Buckhorn Exchange.

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The Plimouth and Beast + Bottle are both in good locations for me, so one of those is probably the answer.

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The above post was so wrong, I am stuck in a convention center near the airport.

 

I took a car to Buckhorn Exchange for lunch and ate vast quantities of testicles and a piece of elk. That is likely to be the highlight.

 

All I have as tips is don’t order the full size Rocky Mountain oysters unless it’s a party of six, and do use the house mustard on them rather than the bland dipping sauces.

 

By all means let me know if you use that advice. Also definitely go upstairs.

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The only thing to add is that the scallops served at the Gaylord Rockies for a catered business event with food stations were quite outstanding. I think I ate eight, and they were big suckers too.

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I am your exclusive on the spot reporter on these matters. And honestly the scallops were better than the balls, although the balls were good.

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