Local Flavor Edition in Denver, CO
In a renovated old building on Antique Row, Bistro One offers simple, affordable homemade cuisine to match the clean, unfussy lines of the décor. Maple Leaf Farms Duck Breast, Steak Frites, Sweet Soy Buffalo and Crawfish Mac & Cheese are popular dishes. A rooftop garden provides greens, herbs and tomatoes in summer and fall. Open for lunch, dinner and weekend brunch from 10 am-2 pm (French Toast made with house-baked bread is a winner), Bistro One also throws one of the best happy hours in the neighborhood from 4-7 pm at the sleek bar.
Diners at Bittersweet can look out the large windows of two differently designed dining rooms at the vegetable, herb and flower gardens that surround two patios. That’s the concept of Chef/Owner Olaf Peterson’s artisanal cuisine: “so people can see where their food comes from. Everything here is made in house; nothing comes from a can.” Two indoor/outdoor fireplaces enhance the ambiance of the dining areas, decorated by Peterson’s wife Melissa Severson. The short but ambitious menu includes dishes like Rabbit Sausage, Lamb Cannelloni, Short Ribs with Crispy Polenta, and Latte-coffe Panna Cotta. Bittersweet is a true farm-to-fork restaurant, with the farm being right outside the door! Open 5-10 Tues-Sat.
This American tavern serves gourmet, innovative global pub food like house-cranked sausages, po’boys, fish and chips, poutines and schnitzels. The fare is hearty comfort food that goes well with beer, and they offer a long list of brews. Euclid is the third dining venture for Chef Jennifer Jasinski and GM Beth Gruitch who have established a fine reputation in the city, so you can count on high quality. This eatery sits in a two-story historic building in Larimer Square, with dining space and bars on both levels. It’s close to the theatre district for pre- or post-theatre dining. Reservations recommended for seven people or more.
When you ask Chef/owner Andrea Frizzi what will be on his ever- changing menu, he’ll say, “Whatever the farmers tell me in the morning.” Now that’s fresh! The chef from Milan uses local organic products as well as imports from Italy to create Northern Italian dishes in an open kitchen, the focal point of the cozy trattoria. His original Calamari dish is like none other. In warm weather, tables fill up on the patio of the hip 17th Avenue neighborhood block, especially during Ora Felice, (happy hour) when you can imbibe in Italian specialty drinks like Limone Presecco year round. Reservations suggested.
Authenic Neapolitan pizzas are thin-crust, 12-inch pies cooked in 60 seconds in a 1000-degree oven. That’s what you’ll find at Mark Dym’s pizza joint in the ballpark neighborhood in downtown Denver. The secret ingredient is Caputo flour imported from Naples and mixed in a special mixer. The house special is a brilliant dish of coal-fired chicken wings marinated in Limoncello and draped with roasted sweet onions. Dym renovated an historic building, keeping the original red brick walls, weathered oak floor and solid wood beams. You can watch the pizzaiuoli making the pizza in the huge brick ovens at the far end.