Eat This // Bruschetta Two Ways

A couple weeks ago, spuntino food + wine rolled out their new summer menu.  I have shared my adoration for this restaurant before (read here) so, I was eager to stop in and taste my way through chef cindhura reddy's new dishes. As with every visit to spuntino, the meal did not disappoint; service was near perfection, lead by owner elliot strathmann and jason randall, who oversees the restaurant's bar program and of course, the food was the evening's standout.

The summer menu is chalked-full of seasonal ingredients ranging from heirloom tomatoes, sweet corn, zucchini, summer greens and romesco, just to name a few. Spuntino's renditions of bruschettas might be my favorite ways the summer produce is taking the staring role on the current menu. The funghi bruschetta is their more earthy rendition, where house-made foccacia is slightly grilled and topped with sauteed hunt and gather mushrooms, a creamy caciocavallo fonduta cheese from southern italy and peppery arugula. This version would taste great on a cooler summer night when dining on the restaurant's quaint patio, paired with a glass of light red wine. Spuntino's other bruschetta option is their mais, where the same chewy and delicious house-made foccacia is topped with fresh-shucked sweet colorado corn, rich goat cheese and delicate chili threads. The flavors and textures blend perfectly together and exemplify summer cooking; simple, light ingredients that are not over-worked. 

Every meal at spuntino is sure to leave a lasting impression but the current summer menu has me hooked and already planning my next visit back. I think the hardest decision to make will be which bruschetta option I will order upon my next visit. It is no wonder that this restaurant is one of my favorites in the entire city.

Drink This // Guava Agua Fresca

A refreshing glass of sparkling water blended with the sweet and bright flavors of guava juice is a flavor combination that you do not want to miss. Tamayo, a modern mexican restaurant in lower-downtown, serves up nearly a half a dozen agua fresca options daily but the guava version is by-far my favorite. The sweet guava juice tastes like a combination of pear and strawberry and guava has a beautiful pinkish-coral color when blended and pressed. 

Agua frescas are traditional spanish 'coolers' that are served across mexico, central america and the caribbean. These non-alcoholic beverages are widely available through street vendors, bodegas and in restaurants. With spring temps on the rise, agua frescas are a great mid-day drink to enjoy with a side of guacamole, a spicy tamal or even on their own, while sitting in an alfresco patio.

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Eat This // Pork Belly Buns

The pork belly buns at cholon modern asian bistro should be an order requirement upon every meal (diners must also order the soup dumplings but that is another subject all together). The simple concept of an asian sandwich is taken to a refined level through strong ingredients and bright flavors.

Pillowy steamed buns that are flaky and soft will arrive at your table still smoldering in their bamboo steamer. These soft buns will be the vehicle for the make-your-own sliders/sandwiches which diners can load up with tender seared pork belly. Cholon does a incredible job of seasoning the pork; its lathered in a lightly-spiced but sweet sesame-honey glaze that sears up just slightly when it hits the flattop in the kitchen. Add in a tangle of the pickled veggies and a dollop of the house-made sriracha-hoisin sauce and you are in for a treat. There is great depth of flavor in the sauce, crunch from the veggies, a hint of spice and then all the savory tenderness of the pork belly. When this dish arrives at your table, its presentation is almost too beautiful to eat but you will quickly change your mind once the delicious smells take over your table.

(my mouth-watering pork belly buns)

Eat This // Italian Sandwich

An idyllic italian sandwich has a combination of cured meats, a bit of spice, tons of texture and classic flavors. Mercantile dining and provisions has an amazing version of an italian sandwich but with an elevated twist. 

House-made mortadella, thinly-sliced salty prosciutto, fennel-infused sausage and spicy pepperoni are stacked high between chewy ciabatta bread. The sandwich also features aromatic marinated fennel, provolone cheese and a delicious hot pepper jardiniére (pickled spices, peppers and vegetables that are diced up small and used as a garnish or topping) that brings the whole sandwich together. The ingredients are refined but approachable and the flavor of the sandwich are recognizable but a bit more cultivated. The sandwich is also massive which makes the price tag, $11, a bit easier to swallow. For someone who eats out for lunch a few days a week, it is a nice to enjoy a meal that is not only filling but features quality ingredients that take a classic iconic sandwich to the next level.

(my itilan sandwich)

Eat This // Mexican Chicken Soup

A bowl full of la sandia's flavorful mexican chicken soup is now my prescription-of-choice for my next cold, rainy day or any upcoming meal that is in the south-end of town. Richard sandoval's recipe has everything I look for in a good bowl of soup; an intense broth with great depth of flavor, hearty ingredients that warm you up from the inside out, savory flavors which are balanced with either spice or richness and lastly, a larger portion size.

An order of la sandia's piping hot mexican chicken soup is sure to please even the most discerning palette; tender shredded chicken, tomato-infused mexican rice, herbaceous cilantro, zesty onion, creamy cubes of avocado and a broth that is seriously slurp-worthy. Honestly, this soup impressed me and blew its competition (the pedestrian-style chicken tortilla soup) out of the water. 

I have been thinking about this soup constantly since my bowl last week which is a sign in my world, that I stumbled across something super delicious. So, the next time you are near park meadows mall in denver, or one of richard sandoval's many restaurant across the country, keep your eye out for this soup, it's that good.

Eat This // Fried Green Tomato Steamed Buns

You have probably heard of uncle already, the super tiny, minimalist ramen noodle joint in the highland neighborhood of denver. If you have not, here is the straight and narrow... this place is ultra-difficult to get into as they do not take reservations and because the dining room is crazy small. However, they turn out some of the most tasty noodle bowls and asian dishes in town with great depth of flavor and finesse. 

On a cool night (or heck, even a 90 degree one) uncle will have a line out the door with hungry diners waiting to slurp, sip and chow-down on fresh hamatchi sashimi, spicy chicken ramen, cold sesame noodles and veggie ramen chocked full of snow peas and oyster mushrooms. Yet, the real star at uncle, in my humble opinion, would be the steamed buns. More specifically, the fried green tomato steamed buns.

A corn-meal crusted tomato slice takes a bath in the fryer until a perfectly crisp exterior is achieved. The tomato is then added to a thin steamed bun that is slathered with a pimento spread, miso mayo and a fresh thai basil leaf. Savory with a hit of spice; brightness with a beautiful balance of texture. One might overlook this starter on the menu but let me tell you, this steamed bun is a flavor powerhouse. I honestly could have eaten a dozen of these guys all on my own and been completely content. 

While the wait to get into uncle can seem a bit daunting when your belly is rumbling, the wait is worth it. Oh, and a nice addition was made to uncle's exterior this past week... an outdoor seating area which nearly doubles the restaurant's dining space. The wait seems even shorter now so head over soon, and don't forget to order the fried green tomato steamed buns.

Eat This // Sausage Sandwich

Frank bonanno is at it again... his 11th denver restaurant, salt and grinder, just opened in the highland neighborhood and the line out the door has been a staple since last week. After stopping in for a casual lunch on saturday, I too have become a major fan who is already planning my next trip back.

This new jersey-style deli has a serious obsession with its bread, sourcing their grinder rolls from grateful bread co. in golden who spent months tweaking their recipe until it was reminiscent of bonanno's childhood. The slightly chewy and a little bit crusty rolls are the vehicle and base to about a dozen sandwiches, all of which are piled high with premium ingredients and fresh produce. I loved the italian meats and flavors on the frankie, ham, provolone, prosciutto, coppa, fresh burrata and arugula. Also worth noting is the tigs which was filled with salty prosciutto, ham, provolone, roasted peppers, lettuce, tomato and a red wine vinaigrette. The freshness and flavors were spot on bite after bite on both of these tasty choices.

But if you ask me, the true star of salt and grinder's menu is the sausage sandwich. Fresh pulled mozzarella is layered between tender pork sausage (you know the kind that has that perfect amount of spice but does not takeover your taste buds) and topped with a bright marinara sauce that soaks into the grinder roll just enough to make it pliable and easy to eat. Do not bother with a knife and fork, just grab a hold and dig in! Before you know it, your sandwich will be nearly gone and you will be wishing you had just a bit more marinara to dip your last couple of bites of bread in. Seriously, it was so good! 

There is some serious hype around salt and grinder so yes, you will probably wait in a small line to order but this time gives patrons a chance to peruse the menu, pick out a side dish (there are 6 to choose from but my favorite was the cucumber salad) and enjoy the bustle of the neighborhood. I highly doubt you can go wrong with any item on the menu but I have to say, the sausage sandwich is where its at.

Eat This // Seared Octopus

Spuntino food and wine is one of those neighborhood eateries that make dining out so much more appealing than cooking in. Situated in the highland neighborhood, they are within walking distance of so many homes; one of the many reasons why this small restaurant is bustling, even on weeknights. The italian-inspired seasonal food is matched perfectly by the charming and minimal space, along with staff who are eager and helpful to make your dining experience great. 

On my last visit a couple weeks ago, I bellied up to the bar for a glass wine and a light dinner. The cavatelli pasta I had was rustic and hearty, perfect for the cool night. However, what really stood out was the polpo (octopus in italian) appetizer I had to start off my meal. Not only was the cooking technique one I had not seen before, the flavors were ridiculously good. 

Spuntino's take on calamari is taking the octopus tentacles (that most restaurants slice and drop into a batter and fry) and molding them into a sausage-like shape using a thin casing. The 'calamari sausage' is then suveed, slow cooked in a water bath, resulting in a very tender and delicate texture. To finish off the calamari, spuntino then slices the cooked product and sears it up on the flattop before plating it with crispy fingerling potatoes, smoky chorizo sausage, house-made peperonicini peppers and a bright, herbaceous chimichurri sauce. It sounds complex but each ingredient on the plate compliments the octopus and brings amazing flavor to each bite.  

I know my next visit to spuntino will undoubtedly include an order of the polpo. While it seemed very foreign, the flavors and ingredients were very approachable and beyond delicious to taste. 

Eat This // Pancetta Salad

Peppery arugula leafs tossed with a honey-lemon vinaigrette is a great combination of spice, acidity and sweetness. However, if you top it with slightly salty pancetta, crisp green apples matchsticks, rich blue cheese crumbles and finally chewy dates, you are looking at a super delicious salad from hops and pie. 

Hops and pie, in the baker-highland's neighborhood of denver, might be known for their craft brews and artisan pizzas but do not overlook this salad on your next visit. The balance of flavors is on point and the ingredient's textural differences keeps each bite interesting and fun to eat. The pancetta, which is an italian bacon made of tender pork belly that is salt-cured with spices, is what really sets this salad apart. I loved how the crispy-on-the-outside but tender-on-the-inside pieces of pancetta add just a bit of salt to the slightly sweeter ingredients and then the acidic dressing cut the richness of the blue cheese. 

The only downside... I wish I was eating this salad right now as I typed this post out.

Eat This // Grilled Hanger Steak

Hanger steak is not a cut often seen on menus of trendy and high-end restaurants but the kitchen next door in glendale is serving up one with some serious flavor. Well seasoned with a delicious char from the grill will awaken your taste buds upon first bite. With the addition of the kitchen's herbaceous salsa verde, which tastes more like a chimichurri due to the flavors of acid, garlic and spices, your hit with bright and earthy flavors all at once. To round out the dish, crispy garlic smashers (awesome!) and a simple arugula salad accompany the steak. The best part? This very filling, large-portioned and delicious dish come in under $17. I cannot wait to go back and enjoy the hanger steak alfresco on the restaurant's large patio with a crisp glass of wine this summer. 

Eat This // Mixed Baby Greens

Mountain standard, which opened in december of 2012, is a shining star in the vail food scene. The rustic but chic space is filled with natural wood finishes, moody lighting, a beautiful bar and a open-air kitchen complete with a live wood fire. Many of the small plates and entrees are cooked using the rustic fire to add smoke and charcoal flavors to the food. However, I was most impressed with the combination of ingredients in executive chef, paul anders, mixed baby greens salad.

Thinly sliced aromatic fennel is tossed with fresh baby greens, segments of sweet citrus, slivers of rich avocado and spiced pumpkin seeds. The salad is then gently tossed in a key lime dressing for some additional brightness. A surprising twist to this dish is the spiced pumpkin seeds which are prepared similar to a brittle, bringing hints of spice and sweetness to every crunchy bite. 

My next trip to vail will now undoubtedly include a meal at mountain standard and I cannot imagine dining here without ordering the this salad to start things off. 

Eat This // Prosciutto Wrapped Prawns

The neighborhood surrounding the university of denver has a new player in the dining scene game, three week old atticus. This neighborhood spot, on the corner of evans and downing, is serving up their take on american cuisine with a comfort twist in a cozy dining space. Atticus' menu has a bevy of craft cocktails (try the razzle dazzle), small plates, seasonal salads and hearty entrees. 

The prosciutto wrapped prawns are definitely worth ordering on your next visit to atticus. Crispy prosciutto is wrapped around sweet prawns and sauteed in a fabulous sauce until cooked through. Served on top of a crispy jasmine rice cake and a fresh bok choy salad, the dish has balance of both flavor and texture. I will admit the service is a bit slow but I am guessing that atticus is still working out the flow between front and back of the house. Regardless, the prawns are a great way to start your next meal and I know I will be back soon to see what else atticus is producing in the kitchen. 

Eat This // Colt & Grey Charcuterie

Charcuterie is the art of cooking meat that extracts deep flavors from the meat through the preservation process. It dates back to the first century, before there was refrigeration, as a way to preserve meat. Today, charcuterie is seen all over restaurant menus to accompany cheese plates and it is something many restaurants take deep pride in. I love a good meat + cheese plate to snack on for a light lunch or even better, enjoyed over cocktails in the evening hours. 

Colt and grey in lower highlands has one of the best charcuterie programs in the city; their selections change regularly and feature sausages, pâtés, confits, ham, terrines and bacon, all of which are 'painstakingly made in house'. I have been stopping into colt and grey regularly to feed my charcuterie craving and I have yet to be disappointed. A favorite of mine is the braunschweiger, a german style liver sausage that is spreadable and extremely tasty on a cracker with a bit of seedy mustard. Other tasty options include lonza, a dry-cured pork loin with delicate flavors of fennel and orange and the merguez lamb sausage that is loaded with spices. Merguez pairs great with the many cheese options on the menu and are not masked when paired together.

Yes, some of the charcuterie offerings might sound a bit outside your comfort zone but I insist you go in with an open mind and try as many as you can. The flavor profiles, textures and seasonings are all so vastly different but most importantly, they are not nearly as scary as they read on the menu. I am glad charcuterie is such a prominent feature on so many restaurant menus; I cannot get enough and have enjoyed tasting my way through so many charcuterie options available today.

Eat This // Seasonal Vegetable Salad

This past weekend I stopped into cherry creek's north for a light lunch and a glass of vino. I was immediately drawn to the season vegetable salad which I thought would be a great addition to the restaurants' sun-dried tomato butter + bread. 

The salad can only be described as its namesake, seasonal. The bed of peppery arugula was chalked full of caramelized roasted brussel sprouts, crisp apple slices, crunchy granola, earthy farro and a sweet hint from the diced medjool dates. North also adds just a touch of ricotta salata cheese to bring some salt into the salad which nicely off-set the other fresh ingredients. My lunch was light but rich in flavor and paired perfectly with the bread + butter and my glass of fruilano wine; exactly what I was hoping for on a busy afternoon of errand running and window shopping. 

Eat This // Warm Dungeness Crab Dip

If you have not been to your local earls lately, I suggest you plan a visit very soon... and order the warm dungeness crab dip. Seriously, go now! The bubbling hot dip is chalked full of luscious sweet crab (none of that fake stuff) which is then folded into melty cream cheese and fresh herbs. The dip is rich, gooey and beyond decadent. Spread it on a slice of grilled soudough and you are in for a serious treat. Earls is really stepping up their game by making some major revisions to their menu over the past few months; taking into consideration the feedback from their test markets. Another bonus, the presentation is bar-chic; large wood serving boards, ceramic baking dishes and clean lines that showcases the food front and center. 

(crab dip in all its glory)

Drink This // Coin Margarita

Last week the rio grande hosted a re-launch party to showcase their new menu items, now available at all 6 denver-metro locations, and invited me to join. The event was full of media/local bloggers and we got an exclusive opportunity to hear the GM talk about the changes made on the back end (think new bar layout = faster drinks and a better customer experience) and of course, had the chance to try the new menu.

The rio has done a major re-haul to their bar menu; tweaking their small plates and adding an entirely new cocktails list. While the new skinny margarita was quite tasty, and only 174 calories, I was most impressed with the rio's coin margarita. Premium cuervo platino tequila was expertly mixed with cointreau, which has a great balance of sweet and bitter flavors. A scoop of ice, a squeeze of fresh lime and a orange twist in a cold low-ball glass finish things off. Not only does the coin marg have a great balanced flavor, its very smooth too. You can taste the alcohol but it is not over powering. Pair the coin with some crispy jalapeno caps or the rio's queso and you are sitting pretty in my eyes.

this post was not sponsored by the rio; these are just my thoughts which I wanted to share with you, my lovely readers after attending an event at the rio.

Eat This // Hamachi Crudo

Yellowtail hamachi is one of my favorite dishes to eat; thinly-sliced fresh fish, simple accompaniments and delicate seasoning. The simplicity of the ingredients is where a chef's finesse comes in,  honoring the fish and not over powering it with too many flavors. 

You can find hamachi on many asian menus but the rendition that executive chef, eric cimino of luca d'italia puts out is not only visually stunning but showcases a true balance of flavor. Razor-thin pickled vegetables (giardiniera) are delicately plated around beautifully sliced raw hamachi. Preserved lemon and black garlic add just enough acidity and earthiness to the dish. The fish is rich with a sweet aftertaste and the giardiniera adds a nice briny flavor to each bite. Every ingredient on the plate has a purpose and each bite reiterates the thoughtfulness put forth by the chef.

I will admit I was slightly surprised to find a dish that is typically classified as 'asian' to be listed on an italian menu but after enjoying luca d'italia's hamatchi crudo, the bar has been raised in my book. 

Eat This // Grits and Greens

On a recent visit to my favorite denver restaurant, beatrice and woodsley, we were able to eat our way through the spring/summer menu with smiles on our faces. Savory mussels in a cider shallot broth were a favorite of the night, along with the paella ranchero which was filled with smoky octopus, a rich house made blood-sausage, succulent stuffed quail and tons of toasted paprika rice. Yet the dish that really left an impression on my tastebuds was the grits and greens.

I have to say, I am a huge lover of grits so seeing this dish on the menu, I was instantly intrigued. Artisanal stone-ground grits in all their creamy-tender-glory are then topped with earthy braised greens. Tender spec (an italian cured meat similar to prosciutto and from the hind leg of the pig) is hidden between the greens and adds a richness that balances out the slightly bitterness quite nicely. A few cubes of paneer cheese and a small frito misto salad for a little crunch, finish things off and truly add to the presentation. 

(via)

This dish really does personify summer and chef pete list's ability to highlight ingredients without over complicating things. Each ingredient has a reason for being on the plate and is cooked beautifully. I know that every visit I have to beatrice and woodsley will greet me with surprise and a bit of whimsy but more importantly, I know my dining experience will feature ingredients cooked with intention and showcase the season's bounty flawlessly.

Eat This // Curry Fries

Lodo's newest establishment, churchill's public house has only been open for a couple of weeks. However, this place already looks promising; eager and friendly staff, awesome decor and a killer happy hour. Oh, and did I mention the churchill's curry fries?

Hand-cut fries (yes they are done in house, I checked) come out piping hot and topped with a delicious curry sauce that is robust in flavors of coriander, cumin, red pepper, garlic and hints of cinnamon. The fries are crispy on the outside and tender once you bite in. To bring balance to the fries, churchill's adds a dollop of bright chutney that has sweet notes from the addition of fruit and raisins.

The curry fries' portion is pretty big, especially for $6 and they pair nicely with the many beers on tap and the house-crafted cocktails. Sitting on churchill's patio with a drink in hand and an order of their tasty fries is an afternoon well spent. My only tip for tackling the curry fries, grab a fork because these babies can get a little messy. 

Eat This // Daily Pastry Duo

Brunch at denver's root down is synonymous with patio dining, a hipster vibe and those delicious bottomless mimosas. They draw a huge crowd every weekend and diners rarely blink twice when the host says the wait will be upwards of an hour. Root down's success comes from a combination of elements, all working together to create a great dining experience. Yet, at the end of the day, its all about the food and for me, the daily pastry duo is the 'end all be all' item to order while brunching at root down.

One morning you might be greeted with a still-warm chive and cheddar scone paired with a jalapeno butter along side an apricot muffin to fill with a dollop of mixed berry jam. Your next visit could include a perfectly baked croissant and a house-made bread to schmear with an herb butter that is rich and light, all at the same time. The combinations typically feature a sweet and savory item with ingredients that are locally grown and seasonal.

A quick note, root down likes to keep this menu item fresh, so, no order is ever the same from week to week. The surprise of what will be delivered to your table is half the fun and I have never been disappointed. Just know, your order will always feature house-made pastries, butters and jams. Hopefully your next brunch at root down will be on a relaxing weekend morning and the daily pastry duo will be greeting your table to kick off your brunch on the right foot.



To read my restaurant review of root down's brunch, click here.