Endo Edibles

February 22, 2016
4:18 PM
by: Uhockey

Blackbelly Market, Boulder CO

Blackbelly Market

Bread, Butter, Smoked Sea Salt

Lamb and Masa Croquettes with Poblano Aioli

Hatch Green Chile Posole – Smoked Pork, Fresh Tortilla

Charcuterie – Headcheese, House Pate, Foie & Sweetbread Sausage, House Pickles

Butcher’s Cassoulet – Pork Confit, Smoked Lamb, Pork Tenderloin, 90 Minute Egg

Roast Tricolor Carrots – Cumin, Local Honey

Winter Squash – Maple, Sage, Pine nuts, Brown Butter

Evelyn’s Famous Carrot Cake – Candied Pecan, Ginger Syrup

Sticky Toffee Pudding – Dates, Orange Zest, Toffee, Bourbon Ice Cream

Chosen for the first of two dinners largely as a result of location as well as the butcher shop serving house-cured meats it was unknown to me when booking Blackbelly Market for a 4pm reservation that the restaurant also offers a rather impressive Happy Hour, something that a half-full house by five indicates is a favorite for locals as well as visitors in the know.

Owned and operated by Chef Hosea Rosenberg, with a focus that trends as local and organic as one is likely to find, Blackbelly was launched originally as a catering company but since evolving to a place for breakfast, lunch and a dinner menu that changes daily those paying a first visit will likely be impressed by the rustic-chic interior, a light soundtrack playing overhead while service walks the professional-yet-friendly fine line.

Declining a stool at the Chef’s Counter in favor of a small two-top in front of hung-to-dry meats it was not long before the first of two waiters stopped by with bread, water and menus, a brief description of nightly specials creating a conundrum of how to order while the housemade bread and butter threatened to ruin an appetite since the quality of the smoke-salted spread was so good.

Half-sold on Happy Hour, the charcuterie special better-off incorporated into a board while crispy corn fitters were dialed up by bits of ground lamb in a bowl of piquant dip it was not long before another bowl of green chile posole was brought forward, each bite equally featuring the aromatic peppers and shredded pork.

Taking it easy on warm tortillas, the evening a marathon, not a sprint, a board of Charcuterie was next delivered just as requested and eschewing housemade mustard that the waiter stated was “hot, just perfect” the trio of meats to follow showed Rosenberg and Staff’s commitment to quality, the offal based sausage *almost* too funky while both pate and headcheese were savored bite by bite with pickles to clear the palate, of which I could have used a few more.

Not going all-in on entrees, though the in-house butchered meats seemed well received around the room, it was instead to the daily Cassoulet that I turned for a final savory, the rich French stew boasting Blackbelly’s Nose-to-Tail convictions by using up the off-cuts with a sous vide egg for mixing while two vegetarian-friendly sides were no less impressive, both just sweet enough to compliment the locally sourced produce without leading to any flavor masking or loss.

Thoroughly impressed by the food, service and concept as a whole there was little chance of passing on the sweet stuff and although staff suggested the chocolate cake or pudding two old favorites instead beckoned, the Sticky Toffee Pudding an admirable version with plenty of Dates dispersed in a buttery base topped with Bourbon ice cream while the ‘Famous’ Carrot Cake lived up to its billing not only in terms of spice profile and creamy frosting, but also through the inspired used of Ginger syrup and a commitment to charity by donating $1 to breast cancer research per slice.

www.blackbelly.com

Posted in Blackbelly, Blackbelly Market, Boulder, Bread Basket, Colorado, Denver, Dessert, Foie, Foie Gras, Food, Ice Cream, Pork, Sweetbreads, Vacation

February 22, 2016
2:10 PM
by: Uhockey

Pizzeria Locale, Boulder CO

Pizzeria Locale

Arancino – Risotto, Saffron, Mozzarella / Frittatine – Prosciutto Cotto, Provolone

Polpettine – Lamb and Pork Meatball, Pistachio Pesto, Pecorino

Bruschetta Zucca – Squash, Pancetta, Apple, Sage

Margherita – Crushed Tomatoes, Mozzarella, Basil

Budino – Butterscotch Pudding

Booking Frasca Food & Wine for Tuesday, the original idea to visit sister restaurant Pizzeria Locale for bites beforehand, a slight change of plans instead saw me visit the latter one day earlier and told by many that the Boulder location far outperforms satellite outposts in Kansas City and Denver the afternoon experience was indeed a good one, though not quite the best in town.

Located beside the best restaurant in Colorado, a sizable dining room peering into the open kitchen where a wood-burning oven rapidly turns out perfectly charred pies, Pizzeria Locale was conceived as a joint effort between Lachlan Mackinnon-Patterson and Bobby Stuckey in 2011 and since expanding with assistance from recently-maligned Chipotle the original still sticks to its original formula of antipasti and pizzas plus desserts and salads, the first two my primary focus though a butterscotch pudding would prove impossible to turn down.

Soon to launch quickfire concepts in Ohio as well as Kansas it was mere seconds after arrival that I was offered a seat to dine and forgoing alcohol despite repeated offers a six item sampling was selected, round one featuring two cheesy nuggets from which a winner would be hard to determine while the ping-pong ball sized Polpettine were unfortunately less inspiring, rich with herbs as acid tamed the pesto but on the insides a bit dried out.

Moving next to crispy grilled bread beneath roasted squash with sage dancing atop sweet and savory notes it was not long before Locale’s signature Margherita was brought forward, the leopard spotted crust uncut, puffy and pliable while puddles of fresh Mozzarella formed on a background of crushed tomatoes with leaves of basil lightly bathed I olive oil as well as salt.

Taking half of the lunch-priced pie to go as desserts including fried dough, Hazelnut calzones and lemon pie called out it was nonetheless that the fourth Butterscotch Pudding in three days was selected, the parfait in a glass nicely balanced though not as inspired as others elsewhere a pleasant way to end the meal though vastly underselling the abilities of pastry team next door.

http://localeboulder.com/

Posted in Boulder, Colorado, Denver, Dessert, Food, Italian, Locale, Pizza, Pizzeria Locale, Pork, Vacation

February 22, 2016
12:01 PM
by: Uhockey

Voodoo Doughnut Mile High, Denver CO

Voodoo Doughnut Mile High

Maple Blazer Blunt

Marshall Mathers

Tangfastic

Buttermilk Bar

Apple Fritter

Chocolate Caramel Peanut

Not particularly thrilled by Voodoo Doughnuts when visiting Portland, but wondering if this may have been due to the higher quality found at Blue Star, I was undoubtedly ready to support an import after the disaster of Onefold and with a larger storefront but equally shady neighbors as the PDX original Voodoo Doughnuts Mile High reconfirmed suspicions that although they may be “original,” the product simply is not that great.

24/7, just like the original, with a menu that reads the same aside from a few exceptions it was standing back assessing the situation as Rage Against The Machine played loudly that I opted to watch the kitchen in order to request the freshest options and noting that two of my personal favorites were currently being glazed a box of one-half dozen was requested, specific instructions to grab a buttermilk bar and fritter from the back.

Exchanging $14 for the Pink Box before making way to the street, no seating offered inside, it was almost immediately on exit that a vagrant stepped up to request food or funding, this act a repeated one witnessed as others entered or exited as I sat eating the fried dough in a small green space just down the street.

No doubt earning their accolades on the Maple Bacon, Voodoo Doll and oddities like a penis shaped Doughnut or a “Maple Blazer Blunt” it was with the latter that tasting began and although the sprinkle encrusted frosting was pleasant the rest was little more than a yeasty sugar doughnut overwhelmed by the flavor of oil, the raised Snickers-esque version a bit more successful as far as raised-rings go, though largely as a result of the sweet and salty accents.

Onward to cake options, both the fresh classics proving that Voodoo can indeed execute respectably in the setting of fresh oil and a timeless recipe, further bites were invested in one of the “Rapper Trilogy” as Detroit’s native son found himself immortalized with mini M&Ms lodged in a too-thick layer of white frosting.

Having long wondered how the marshmallow topped Tangfastic would fair since the childhood favorite beverage-based version was unavailable during my stay in the Pacific Northwest suffice it to say that those fancying Push-Ups or Hostess’ Orange Cupcakes are likely to be enamored while others should consider ordering something else.

Home Page

Posted in Breakfast, Colorado, Denver, Dessert, Food, Vacation, Voodoo Doughnut, Voodoo Doughnut Mile High, Voodoo Doughnuts, Voodoo Doughnuts Mile High

February 22, 2016
8:25 AM
by: Uhockey

Protected: Onefold, Denver CO

Posted in Breakfast, Colorado, Croissant, Denver, Food, Onefold, Pork, Vacation

February 22, 2016
7:04 AM
by: Uhockey

Beet Box Bakery & Cafe, Denver CO

Beet Box Bakery & Cafe

Bear Claw

Turtle Brownie

Carrot Cake

Vanilla Donut

Double Chocolate Donut

Apple Cinnamon Donut

Not a vegetarian and certainly not one to go out of my way for “healthy” food when on vacation, the concept of vegan bakeries has nonetheless intrigued me ever since my earliest years in Columbus and bearing in mind the intrinsic limitations of the medium when entering Beet Box Bakery & Cafe it was with noted creativity and pleasant smiles that the morning unfolded, five of six items not just ‘good for vegan food’ but unequivocally great.

Located in a small section of storefronts on East 22nd Avenue, the signage understated and easily missed for those not knowing, Beet Box was demarcated on Monday with a cute clapboard indicating No Donuts vs. Donuts and although some may have been foolish enough to choose the former those opting to enter were rewarded by a wide selection, many of them still warm.

Whimsically decorated with patterned vegetables and letters of the alphabet paired to food it was in allowing three others to go before me that the dual glass cases were perused and although perhaps a bit pricey the $24 tab for three donuts, two pastries and a small cake seemed a fine investment when figuring in tax and tip.

Taking a booth in the side room where benign music played over a single speaker leading to office space it was with goods laid out that a logical progression of flavors was determined, the bear claw admittedly causing an early bit of trepidation given the dearth of flavor on the inside, the lack of butter additionally making for a crisp shell but minimal separation of layers.

Moving onward to Donuts, the base of each distinctly different though all featured a moist, cake-like mouthfeel, tasting began with robust vanilla notes pervading the palate and moving on to apple-cinnamon before a decadent chocolate ring the waft of spices was both autumnal and beautiful, a very good sign of things to come.

Acknowledging a lengthy day of eating ahead, the long morning’s run and rush hour traffic admittedly priming the appetite by the time I’d arrived, it was with half of each donut placed back in the bag and remaining bear claw discarded that heftier options were inspected, the layers of carrot cake literally half vegetable with a generous amount of raisins and walnuts beneath mildly sweet icing, the Turtle Brownie trending far more typical with an intense fudge base beneath candied nuts and sticky-sweet vegan caramel.

http://www.beetboxdenver.com/

Posted in Beet Box, Beet Box Bakery & Cafe, Beet Box Bakery and Cafe, Breakfast, Colorado, Denver, Dessert, Food, Vacation

February 21, 2016
7:12 PM
by: Uhockey

Fruition, Denver CO

Fruition

Country Bread from Grateful Bread Company with Salted Herb Butter

Potato Wrapped Oysters Rockefeller – Parmesan Leek Emulsion, Bacon Lardons, Baby Spinach

Crispy Veal Sweetbreads – Tagliatelle, Bone Marrow Crema, Pickled Celery Root, Brussels Sprouts Leaves

Pasta Carbonara – House-cured Pork Belly, Handmade Cavatelli, Six Minute Egg, Cacio Pecorina Broth, Cracked Black Pepper

Devil’s Food Cake – Caramel Popcorn Ice Cream, Malted Vanilla Mousse, Salted Cocoa Nibs

Butterscotch Pudding – Beignet Crispies, Eggnog Ice Cream, Marcona Almond Brittle

Considered by some to be Denver’s Best Restaurant, Chef Alex Seidel a two-time Beard award nominee now pulling triple duty with Mercantile Dining and Provisions at Union Station plus his Sheep Farm and Creamery, Fruition was booked for 7:00pm on Sunday night and entering approximately a half-hour early it was almost as if the staff had been expecting me, the table already set and the only open one in the building.

Low lit and rustic, the L-Shaped space with a larger dining room behind the hostess stand while the narrower area where I was sat approached the cusp of the kitchen, Fruition was launched in the mid-2000’s with a focus on contemporary American cooking and evolving since to embrace farm-to-table as well as organic concepts while developing several signatures, plus a seasonal assortment of appetizers and entrees, recent reports indicate the restaurant to be as good as ever, Seidel’s own cheeses even starting to make an appearance.

Already well-sated from a long day of dining while seeing Denver’s sights it was with water in hand and wine declined that a menu minimally changed from that online was presented, and opting against sizable entrees including pork, duck and lamb to focus on small plates a four-course order was optioned for, an elderly gentleman with a ponytail providing exquisite service throughout the evening.

Oddly choosing to outsource bread to a group in Golden when retrospectively considering the quality of baking at Mercantile, the herb-butter a creamy concoction that I could have easily overindulged in were I not mindful, course one arrived after a small delay due to a sizable group celebrating up front and although I am generally weary of ordering Oysters the makeshift Rockefeller-stack with Leeks, Pork and sauteed Spinach presented a game of Jenga in which there was no loser, each crisply wrapped bite breaking into a briny center that found expected harmony in it’s plate mates.

Debating plate two for a while, several appetizers sounding delicious while mains also beckoned, the server eventually convinced me to trust my gut and go with Seidel’s seasonal Sweetbreads with a tangle of housemade Tagliatelle, the earth of Celery Root tamed through pickling while flaky individual Brussels Sprout Leaves danced atop unctuous Bone Marrow crema.

Acknowledging that another plate of pasta would be pushing limits, but at the same time not willing to forgo Fruitions most celebrated plate, it was after a lengthy delay spent reading a nearby cookbook that the Pasta Carbonara emerged from the kitchen, al dente noodles absolutely perfect surrounding a fatty nugget of House-cured Pork Belly plus a sous vide Egg, lightly saline broth and Black Pepper cracked tableside.

Having spent the better part of two hours watching various items land on tables around me it was without doubt that at least two desserts would find their way to me by meal’s end and although another duo also sounded excellent it was with some restraint that the original plan was adhered to, the Devil’s Food Cake a moist slice of sizable proportions elegantly decorated by Popcorn ice cream and the flavors of malt and vanilla with caramel corn adding whimsy while Butterscotch Pudding took no shortcuts to best any other in the city, fried bits of donuts and candied almonds adding texture while aromatic Eggnog ice cream prevented the low bowl from trending too sweet.

http://fruitionrestaurant.com/

Posted in Bread Basket, Colorado, Denver, Dessert, Food, Fruition, Ice Cream, Pork, Sweetbreads, Vacation

February 21, 2016
4:59 PM
by: Uhockey

Work & Class, Denver CO

Work & Class

Chickpea Croquette with Roasted Pepper Marmalade

Cabrito

Griddled Goat Cheese Masa

Whiskey and Coke Beef Brisket

Jalapeno Cornbread

Wild Mushroom Risotto

Coriander Roasted Colorado Lamb

Green Chile Cheddar Biscuit

Butterscotch Pudding with Almond Brittle

Pear-Vanilla Bread Pudding with Vanilla Bean Ice Cream

Recently named a regional Beard Award Semi-finalist despite the sort of noisy wall-to-wall space that voters and folks born before 1990 seem to despise, Dana Rodriguez’s Work & Class seemed a perfect fit for early Sunday dinner, the RiNo hotspot absolutely packed with only one Chef’s Counter spot open despite arriving mere fifteen minutes after service began.

Opened early 2015, the Mexico native coming to Denver by way of Southern California nearly twenty years ago, Rodriguez’s story is one of hard work yielding great rewards in a career that moved from dishes to short-order to a prominent place in the group behind Rioja, the jump to her own restaurant within a converted shipping container speaking to the sort of determinaion that now allows her creative control of a menu that changes frequently, though comfort food with a Latin twist always remains the goal.

Buzzing from the hostess stand all the way to an enclosed patio, the kitchen one of the most rapid-fire I’ve ever had the opportunity to watch as Dana herself works the line intermittently alongside two Hispanic men and one Caucasian lady, Work & Class Sundays feature Fried Chicken in addition to the braised meats, sides, breads and salads but trying best to sample a wide variety without overloading a four-course progression was selected, three quarter-pounds of protein paired to housemade bread plus one side and a duo of desserts.

Obviously preparing some elements in advance, the convection oven used to heat breads and the chicken while a grill and stove were used for made-to-order or braised fare, a small amuse of panisse kissed by pepper jam proved an amicable greeting and soon served a bowl of goat stew with vinegary broth made for sipping suffice it to say that the housemade masa is an inspired pairing, each bite entirely appealing on its lonesome but all the moreso when folded into a toothsome taco as the lean meat found a new level of richness atop the lightly melted cheese.

Deferring to the server for round two, both the roasted chicken and pork considered but the Whiskey and Coke Brisket suggested instead, those fancying fattier cuts of beef would be well advised to consider this preparation even though the flavor of the meat gets a little lost in the marinade, each bite featuring melt-in-the-mouth texture while the accompanying cornbread is slightly dry yet toothsome and not particularly hot.

Served a creamy side of risotto that unfortunately fell a bit flat in terms of earthy tones and spooning it slowly as the final savory round was prepared, I knew from the start that Chef Rodriguez’s signature lamb was a destination dish before even entering the restaurant and although expectations were high they were nonetheless exceeded each bite of pink flesh nicely accented by the coriander without ever compromising the animal’s characteristic funk.

Underwhelmed by the biscuit, a decent showing but unfortunately masking the cheddar with too much a vegetal tone, it was after a somewhat lengthy delay that the server returned to drop the check off but suggesting to him that I’d like to order dessert I was met with no resistance, a thimble of Butterscotch Pudding with whipped cream and almond brittle tasty but not showstopping with plenty of room leftover for steamy Bread Pudding speckled with pears and a scoop of Vanilla Bean ice cream slowly melting on top.

http://workandclassdenver.com/

Posted in Bread Basket, Bread Pudding, Colorado, Cornbread, Denver, Dessert, Food, Ice Cream, Vacation, Work & Class, Work and Class

February 21, 2016
11:07 AM
by: Uhockey

Telegraph Neighborhood Bistro & Bar, Denver CO

Telegraph Neighborhood Bistro & Bar

Coffee

Salted Peanut Butter and Cocoa Nib Donuts

Whole Wheat Pumpkin Waffle – Candied Butternut Squash, Smoked Bourbon Maple, Pumpkin Seed, Housemade Vanilla Marshmallow, Fried Sage

Mixed Greens – Pickled Strawberry, Hazelnut, Cornbread, Green Goddess

Flatbread – Apple Butter, Chicken Confit, Egg, Pickled Onion, Apple, Chervil, Cheddar

French Toast – Cornbread, Mixed Berry Mint Jam, Candied Pecans, Vanilla Ice Cream, Candied Bacon

Open for just over four months, the corner spot at East Alameda Avenue and South Pennsylvania Street recently taken over by Chris Sargent of Brazen Restaurant in Berkeley, Telegraph Neighborhood Bistro & Bar had been generating a lot of buzz amongst locals and selected for brunch with two Vegetarian friends the meal could not have been better executed, the upscale American cuisine every bit as delicious as it was creative and well priced.

Featuring a talented kitchen with staff having honed their skills at local legends like Linger and Rioja, Telegraph offers several menus that vary from brunch to lunch to dinner and arriving just after 11am to find the two-room space largely empty it was with questions answered and accommodations made that five items were coursed out casually, coffee refills continuous while share plates were refreshed frequently.

Happy to see old friends, the waiter never once interrupting conversation despite the fact that ordering took time with the meal eventually stretching nearly two-hours, round one featured a daily special of two lightly fried donuts that avoided the trappings of overwhelming sweetness through a combination of peanut butter and cocoa nibs, the follow-up plate of waffles an absolute steal at just $6 with the candied butternut squash and seeds offering a pleasant back-and-forth with the semi-savory waffle and other toppings that trended expectedly sweet.

Next putting all the crisp and juicy chicken on one side of an elongated pizza topped in pickled onions, chopped fruit, and chervil with a smear of apple butter juxtaposing sharp cheddar beneath a crowning egg, suffice it to say that the omnivorous are benefited greatly in the case of a dish where the balance of sweet and savory is assuredly part of the equation and although my friends not quite as impressed by the flatbread as I was the both beamed about the accommodations made as the kitchen worked feverishly to keep up with a now-packed room.

Going to notable lengths to offer even the housemade marshmallow on only half of the waffle, the vegetarian-friendly mixed greens arrived after a short wait and with conversation still flowing the subtle Asian notes imparted were a fascinating use of Green Goddess with pickled berries and crumbled cornbread, the golden loaves finding even more utility when featured as the custard infused base to Telegraph’s French Toast, the modified plating seeing three slices topped individually with mixed berry jam, sugar crusted pralines and vanilla ice cream with candied bacon on the side.

Truly a memorable brunch, our middle-aged male server clever and quick to make jokes while food runners were equally amusing even as we poked fun at a small misquote when delivering the donuts, Telegraph stands out as a true “Neighborhood” spot with high aspirations and serious kitchen credentials, a rarity in the day of dogmatic menus where Chefs dictate “no modifications or substitutions” as though ego, rather than customer satisfaction, is the name of the game.

http://telegraphdenver.com/

Posted in Breakfast, Coffee, Colorado, Cornbread, Denver, Dessert, Food, French Toast, Ice Cream, Pizza, Pork, Telegraph, Telegraph Bistro & Bar, Telegraph Bistro and Bar, Telegraph Neighborhood Bistro & Bar, Telegraph Neighborhood Bistro and Bar, Vacation, Waffle

February 21, 2016
9:20 AM
by: Uhockey

Sugar Bakeshop & Coffee House, Denver CO

Sugar Bakeshop & Coffee House

Chocolatey Salted Caramel and Pretzel Cupcake

Cream Cheese Red Velvet Square

Chocolate Peanut Butter Muffin

Monster Cookie – Oatmeal, Peanut Butter, M&Ms

Black n’ White Chip Cookie

Nutter Butter

Located within a small shopping complex, parking tucked away in back, Sugar Bakeshop figured into Sunday morning plans before meeting friends for brunch later, the cutesy décor and freshly baked goods offering plenty of impetus to stick around listening to Silversun Pickups while perusing E-mail via free WiFi.

Owned and operated by a baking team that hardly seems old enough to drink, three young ladies working the register, boxing up items and mixing dough, respectively, it was with three parties already present that the cafe was entered and with guys from the local fire department sitting and enjoying breakfast burritos as others sipped a six-part order was constructed, a “some for now, some for later” plan eventually giving way to tasting everything in-house with only a few halves or quarters making way to the car.

Not fooling for French or European, the goods offered clearly sourced straight from American Classics, tasting began with a lightly warmed Muffin seemingly made of at least 25% peanut butter with a substantial studding of chocolate chips, the lightly melting pockets of cocoa adding as much to the creamy texture as they did to the rich flavor.

No less rich, and perhaps even moreso, bites taken of the red velvet brownie quickly followed the muffin and with cream cheese adding a tangy topnote the cupcake unfortunately took a far more bold approach by offering only a light drizzle of salty Caramel and crushed Pretzels, the dark ganache and moist cake perhaps better suited to those also enjoying a glass of milk…or at least a cup of coffee.

Rounding out the tasting with three cookies, two fresh from the oven while the nutter-butter solved Devil’s Food’s conundrum of dryness by adding a creamy layer between two buttery biscuits, those looking for something truly decadent are encouraged to invest in the complex Monster Cookie while chocolate lovers may wish to consider the atypical “Black and White” with a soft-set cocoa cookie besieged in mellow white chocolate chips.

http://sugar-bakeshop.com/

Posted in Breakfast, Colorado, cupcakes, Denver, Dessert, Food, Sugar Bakeshop, Sugar Bakeshop & Coffee House, Sugar Bakeshop and Coffee House, Vacation

February 21, 2016
7:04 AM
by: Uhockey

Devil’s Food Bakery & Cookery, Denver CO

Devil’s Food Bakery & Cookery

Cultivar Coffee

Almond Croissant

Cinnamon Roll

Monte Cristo with Housemade Jam and Pasta Salad

Kumquat Pancake

Cherry Pop Tart, Chocolate Chip Cookie, Snickerdoodle, Oatmeal Raisin Cookie, Peanut Butter Cookie

Admittedly setting an aggressive agenda for seven full days in Colorado day two began at soon-to-relocate Devil’s Food, and although service seemed a bit stretched as a result of the Sunday morning rush plus a young man who was a touch too chatty with regulars the food itself set a very high standard for all other breakfasts in the area, only an overly dry peanut butter cookie and “French Toast” style Monte Cristo falling short of “Must Order” designation.

Undoubtedly a place of substantial popularity, elderly couples and hipsters alike lining up for pastries or settling in for a table, it was only after perusing baked goods that change throughout breakfast, lunch and dinner that I opted for a two-top, Coffee from nearby Cultivar offering a refreshingly light roast despite refills that were slower than optimal while an opening round of pastries showed a skilled hand with lamination – the bronzed shell of an almond croissant giving way to arched caverns and light sweetness while the frosted cinnamon roll was rich with butter inside the tight coil.

Going the extra mile to import pure maple syrup from Slopeside, and offering it alongside a single buttermilk pancake studded with kumquats as opposed to a whole stack, the batter used at Devil’s Food yield an extremely puffy product compared to most and although the aforementioned ham and turkey sandwich is not fried like the classic one would be hard pressed to quibble about its quality, the pan-seared bread rich, eggy and easily maintaining its texture even after the addition of housemade jam.

Unable to pass up more pastries on exit, the quickbreads, brownies and muffins all appealing while the signature cakes are not available until later in the day, it was instead in a quartet of cookies plus a roasted cherry ‘pop-tart’ that remaining appetite was invested, the Snickerdoodle and Oatmeal Raisin standing out compared to the others while the fruit pocket more closely resembled a hand-pie than the famous toaster pastry, a good thing by all accounts but in my opinion an undersell of the buttery shell, as well as the fresh filling, based on the naming.

http://devilsfooddenver.com/

Posted in Breakfast, Coffee, Colorado, Croissant, Cultivar Coffee, Denver, Dessert, Devil's Food, Devil's Food Bakery & Cookery, Food, French Toast, Pancakes, Pork, Vacation

February 20, 2016
9:31 PM
by: Uhockey

Sweet Action Ice Cream, Denver CO

Sweet Action Ice Cream

Samples: Pistachio, Ube, Earl Grey, Maple Walnut Caramel, Peanut Butter + Jelly

Salted Butterscotch / Honey Almond / Coffee+Donuts

Located on a trendy part of Broadway and considered by some to be the best ice cream in the Greater Denver area, it was just prior to 8:30pm that parking was chanced at a nearby Walgreens and finding almost no line despite almost entirely filled tables the experience at Sweet Action was very much like any other artisan scoop-shop, a smattering of samples served by smiling faces leaving tough decisions to be made.

Small batch and featuring fresh cream from local dairies, the high milk-fat base obvious to anyone familiar with brands like Jeni’s, Salt & Straw or Humphry Slocombe, flavors at Sweet Action stick a little more closely to the standards when compared to the high-wire acts of others but certainly not the sort of place to cut corners when it comes to ingredients the tastes speak volumes about the owner’s artistry, everything from the mild Earl Grey to the richness of Peanut Butter and Jelly all ringing loud and clear.

Admittedly well sated after a 7am flight and four previous stops since landing in Denver earlier that day, it was largely a result of there being so many good options that a total of three scoops were ordered and with a bargain-basement price of just $4.95 for ice cream of such quality the only real issue was the fact that the over-stuffed cup led to too much blending, the texturally interesting Coffee with chopped donuts easily discernible at the base while the salty caramel and honey almond were unfortunately smooshed into a single homogenous taste.

http://www.sweetactionicecream.com/

Posted in Colorado, Denver, Dessert, Food, Ice Cream, Sweet Action, Sweet Action Ice Cream, Vacation

February 20, 2016
5:43 PM
by: Uhockey

Potager, Denver CO

Potager

Rustic Hearth Bread and Butter

Twice Baked Gruyere Cheese Souffle – Caramelized Onion, Rich Beef Broth

Thin Crust Pizza – Fennel Sausage, Whipped Cream, Mozzarella, Fennel Powder

Potato Gnocchi – Caramelized Mushrooms, Fresh Herbs, Truffle, Pecorino, Pickled Shallots

Housemade Saffron Pasta – Crispy Triple M Bar Lamb Shoulder, Dried Tomatoes, Cured Olives, Spice Butter

Warm Apple Crisp – Almond Streusel, Homemade Vanilla Bean Ice Cream

Warm Date Cake – Homemade Ginger Ice Cream

A staple of Denver’s dining scene for nearly twenty years, featuring “farm to table” cuisine before the concept was a ‘trend,’ walk-in only Potager was targeted for dinner during day one in Denver, a 5:30pm arrival scoring my choice of tables while those arriving after seven o’clock were assured a thirty minute wait, or longer.

Owned by Teri Rippeto and her father, the current culinary direction described as a collaboration between herslf, Chefs Chris Bell and Luke Hendricks plus sommelier Natalie Guinovart – who also doubles as a server – Potager occupies a shabby-chic corner lot and with the L-shaped dining room and lounge wrapping around the open kitchen and bar those lucky enough to score a seat are are treated to a continually updated menu while additional daily specials are featured on a chalk-board hung above the pass.

Opting for a table in the lounge, a comfy chair and lamp lighting favored over wood and linen in the proper dining room, it was not long before Ms. Guinovart greeted me and offering the menu without describing specials a four course dinner was decided upon, a demi-portion of gnocchi added gratis when I noted the chalkboard en route to the restroom and informed her that I’d have ordered it in place of the pizza had I been previously informed.

Opting against wine, though suggested pairings were certainly not the typical white-with-fish and red-with-meat sort, it was with a few bites of crusty housemade bread and benign butter that the meal began, and after a short delay thanks to the rapidly filling restaurant the first course was presented in the form of an inverted cheese “souffle” reminiscing the flavors of French Onion Soup, the ever-evolving signature as light as a cloud but rife with flavor sitting in a broth for which the bread seems made to sop.

Having heard good things of the wood-fired pizzas, the sharable appetizer’s seasonal interpretation today topped in housemade sausage plus whipped local cream, mozzarella and a bit of fennel pollen, suffice it to say that although thin, crisp and pleasantly smoky the dish is far too rich for one and opting to take more than half back home it was not long before the aforementioned potato dumplings were presented, each hand-rolled noodle a melt-in-your-mouth experience with earthy musrooms and saline cheese finding a perfect foil in pickled shallots.

Not specifically an Italian restaurant, though my order may seem as such, the final savory arrived just minutes past 6:45 and as much as I loved the presentation of the gnocchi it would be hard to say the Housemade Saffron Noodles were any less exemplary, a confit of Lamb Shoulder joining sundried tomatoes, black olives and an aromatic butter sauce with each bite offering a different melange of flavors that never grew dull.

Impressed enough by savories to assume desserts would offer more of the same, suspicions were confirmed by a menu from which a “one of each” order would have been perfectly justified had the pizza not been so filling, and therefor limiting myself to just two options the theme of balance was once again noteworthy, neither the crisp nor the cake overly sweet despite the combination of fresh fruits and ice cream, the former particularly memorable for the toasty almond topping while the cake was the definition of moist, chock-a-block full of fibrous shredded fruit.

http://www.potagerrestaurant.com/

Posted in Bread Basket, Colorado, Denver, Dessert, Food, Gnocchi, Ice Cream, Pizza, Pork, Potager, Souffle, Truffle, Vacation

February 20, 2016
12:45 PM
by: Uhockey

Glazed & Confuzed, Denver CO

Glazed & Confuzed

Breakfast of Champz – Hand Cured Bacon atop Pure Maple Syrup and Bacon Infused Glaze

Confuzed Samoa – Caramel Glazed Donut topped with Toasted Coconut and a Rich Chocolate Drizzle

Grilly D – Chipotle Glazed Cake Donut Grilled “to a Perfect Medium Rare”

Puffynutz – Laminated Cinnamon Sugar Donut

PB&J – Peanut Butter Glaze and Raspberry Reduction

Strawberry Brite – Strawberry Frosting with Sprinkles

My Blue Heaven – Freshly Harvested Blueberry Fritter with Key Lime Cream Cheese Glaze

The source for artisan doughnuts since opening in late 2013, long before Voodoo decided to come to town and Habit set up shop, Glazed & Confuzed has garnered its fair share of acclaim both in Denver and on many national lists for options such as the Confuzed Samosa as well as the Grilly D, and making way through the shop doors just after 1:30pm on Saturday to find a fresh batch recently glazed one could not help but over-order, a “baker’s half-dozen” ringing in at just under twenty bucks.

Owned by Josh Schwab, a California native with Cordon Bleu education and fine dining chops, Glazed and Confuzed actually began as a passion project sold at Farmer’s Markets in 2012 and subsequently turning brick and mortar when the combination of colder weather plus customer demand called for it both the creativity and seasonal options have seen incremental expansion, some thirty-plus styles of fried dough now rotating along with a few staples that, for good reason, never change.

Not the sort of place to take shortcuts, the base for each doughnut scratch-made just like the glaze, raised options at Glazed and Confused feature a rich Brioche-style base not dissimilar to Portland-based Blue Star and whether one selects the sprinkled Simpson’s “Strawberry Brite,” PB&J, or “Breakfast of Champz” riff on Voodoo’s signature the flavor profile is surprisingly quite natural, ingredient quality obviously a focus amidst the expected sweet stuff.

Not the sort to pass up a signature, one each of the chipotle-topped grilled doughnut and Girl Scout-inspired coconut ring tasted next, those fancying coconut are likely to be impressed by the toasty top-notes overlying the latter while those looking for something truly unique will be surprised by the restrained heat of the former’s tangy icing, the doughnut itself featuring an exterior crunch not unlike a slice of buttered toast.

Ordering a $5 “Puffynutz,” Chef Schwab’s humorously titled take on a Cronut, those familiar with the Ansel original are likely to be disappointed as this unfilled version is far more crisp with better layering to the lamination, but personally enjoying this version (and the lack of a two-hour line) far more the price still seemed a bit excessive, an exact opposite case presented by the $3 Blueberry Fritter with great crunch overlying pillowy nuggets beneath a thick layer of “heavenly” citrus cream cheese.

http://www.gcdonuts.com/

Posted in Breakfast, Colorado, Denver, Dessert, Food, Glazed & Confuzed, Glazed & Confuzed Doughnuts, Pork, Vacation

February 20, 2016
11:42 AM
by: Uhockey

Ophelia’s Electric Soapbox, Denver CO

Ophelia’s Electric Soapbox

Coda Coffee

Green Chile Goat Cheese Cornbread with Fennel Honey Butter

Bourbon Sticky Bun with Pecans and Crème Anglaise

Monte Cristo Remix with Black Forest Ham, Turkey, Smoked Cherry Moustarda, Gruyere, Sunny Side Egg, Fries, Spiced Syrup, and Chipotle Ketchup

Chicken and Waffles with Lavash Crusted Chicken Thigh, Mashed Potato Waffles, Apple Butter, Bacon Brussels Sprout Slaw, Chili Honey

Crème Brulee French Toast with Challah Bun, Moscato Poached Strawberries, Mascarpone, Basil

Bourbon Smoked Caramels and Butterscotch Pudding with Banana Cream, Bourbon Butterscotch Sauce, Candied Walnuts, Housemade Nilla Wafer

Housed in a multi-level historic brothel with ownership by the brains behind Root Down and Linger, Ophelia’s Electric Soapbox was targeted for brunch on arrival to Denver and amidst a setting quite unlike any other it was no surprise that the restaurant itself is as much about the experience as it is the food, the severely slow coffee refills a small smudge on an otherwise shining meal.

At times a concert venue, otherwise showing everything from kitsch Kung-Fu films to The Superbowl on an enormous screen hanging high above the ground floor, it was at a narrow countertop that I was seated shortly after arrival and finding comfort in the highbacked leather barstools it was not long before a young lady greeted me, menu presented along with a cocktail list provided by Viewmaster.

Following a trend typical to restaurants of its ilk, clever cocktails, mimosas and bloody Marys served alongside improvised takes on classic diner fare, any midday meal at the Electric Soapbox should undoubtedly begin with Coffee from nearby Coda and although refills may be hard to come by as the place gets busy, have no doubt the rich roast is worth the wait, a gentle fruity basenote pairing particularly well with sweeter fare.

Recently updating the seasonal menu, some dinner carryover to lunch but mostly novel with a small-plates sharing focus, brunch was divided into three courses consisting of seven options, the first a trio of lightly spiced cornbread with a creamy goat cheese core alongside a panini-pressed Monte Cristo plus a showstopping Cinnamon Sticky Bun with Bourbon Caramel still bubbling in cast iron as Crème Anglaise was added to mellow the sweetness and cool the pastry enough to eat.

Chatting with the General Manager about the space, the team involved and the Denver dining scene as a whole, it was hot-on-the-heels of round one that part two of the meal would arrive and already impressed by the crispness of hand-cut frites served with the deep-fried sandwich the crunchy coating overlying a pair of juicy chicken thighs was equally appealing, the potato based waffle a forgivingly light when topped with inspired accoutrements while the cast-iron French Toast ate much like a souffle’d bread pudding, the mascarpone and boozy berries absolutely indulgent.

Actually unaware that dessert was available at lunch when originally formulating the order I’d half-debated forgoing a look at the menu for fear of overdoing it so early in the trip, but unable to resist temptation it was perhaps fortuitous that only one of the three offerings seemed to be calling and accompanied by a single smoky caramel, other flavors available at Root Down and Linger, the “Butterscotch Pudding” was served in a jar as an elegant upgrade on the Banana-based Southern Classic, the Candied Walnuts and housemade Nilla Wafer adding texture to the sweet, creamy layers.

Home – Chef Tournament

Posted in Breakfast, Coffee, Colorado, Cornbread, Denver, Dessert, Food, French Toast, Ophelia's, Ophelia's Electric Soapbox, Pork, Vacation, Waffles

February 20, 2016
10:40 AM
by: Uhockey

Happy Cakes Cafe, Denver CO

Happy Cakes Cafe

Sea Salt Chocolate Chip Cookie

Red Velvet Cupcake

Carrot Cake Cupcake

Cloud 8 Bar

Oreo Bar

Cinnamon Vanilla Scone

Self proclaimed as the first place to popularize cupcakes in Colorado and now offering a range of bars, scones, cookies, and signature flavors near gate C24 at Denver International Airport it was straight to Happy Cakes Cafe that I walked after stepping off an early flight from Las Vegas and although I wish I could say the goods changed my opinion of ‘airport food’ in general the fact of the matter is that the cupcakes are actually quite dreadful while other items fared relatively well.

Obviously not the original location, but just stocked with freshly baked goods that morning according to a clerk, it was after brief perusal that a half-dozen selections were made and taking the bags to a nearby seating area it was almost immediately on unpacking that I knew disappointment awaited, the miniature $3.75 rounds dense, heavy and ice cold.

Beginning with a “scone” that eats more like a muffin than the traditional British variety before transitioning to a lightly salted cookie that featured a crisp rim and soft center the first impressive bites from Happy Cakes Cafe were presented in the form of two bars, the Oreo version a spot-on representation of cookie’s famous flavor while the Cloud 8 saw butterscotch and chocolate chips married to coconut atop a crumbly graham cracker base.

Moving onto the cupcakes, two of the four available selected, suffice it to say that calling either of them “two-bites” would be questionably appropriate as the average adult mouth could undoubtedly handle a whole one at a time, and although the cream cheese frosting was both as sweet and tangy as expected the cakes themselves were dense and not particularly flavorful, the carrot especially noteworthy as it lacked any real spice or bold flavor at all.

http://www.flydenver.com/enjoy_relax/dine/happy_cakes_caf%C3%A9

Posted in Breakfast, Colorado, cupcakes, Denver, Dessert, Food, Happy Cakes Cafe, Vacation

February 13, 2016
9:10 PM
by: Uhockey

Perfect Scoop Ice Cream, Coffee & Tea, Las Vegas NV

Perfect Scoop Ice Cream, Coffee & Tea

Samples: Cap ‘n Crunch, Lychee, Sea Salt, Butter Pecan, Taro, Coconut, Butterscotch Almond

Hokkaido Milk Tea, Taro Macaron, Oreo Macaron

Snickers Chocolate Chip Cookie Sandwich

Located on South Jones and similarly presented as The Perfect Scoop & Boba Tea on Fort Apache it was late Saturday evening that I entered the small homemade ice cream shop where two young Asian men were head-bobbing along to EDM while Anime played on an LCD behind the counter and perusing the cases containing 31 flavors including several Vegan-Friendly one could not help but smile at the creativity, a half-dozen samples speaking to flavors both familiar and novel amidst a somewhat overly sweetened base.

Popular with locals leaving a nearby Thai spot and Soho Japanese, both parties in line before me obviously regulars, it was after a bit of sampling that two selections proved more compelling than the others and told that baked goods are made in house “once or twice daily, as necessary” one could not help but opine for variety, the only flaw found in chocolate chip cookies that had started to turn stale.

Featuring several types of cones plus cups, brownies, coffees and teas it was with items packed in plastic clamshells that I made my way to a small table at the right of the building and although the semi-soft ice cream had already started to permeate the cookies as they were removed from the containers the aforementioned bronzed rounds sandwiching creamy caramel tones of Snickers were still almost tooth-chipping, a bit of a disappointment though the ice cream itself was actually quite pleasant.

Moving onto bigger and better, the $5.99 Macaron Sandwich featuring two sizable French cookies wrapped around a hefty scoop of milky oolong that ate like semifreddo or frozen pudding, some may find it strange to think that the dainty almond flour base could stand up to something moist while still maintaining its texture, yet defying the odds aside from the part actually touching the ice cream the crisp snap of the shell nonetheless gave way to a pillowy melting crumb, the Oreo a spot on rendition of the classic while the purple potato’s savory notes pleasantly complimented tea flavor.

THREE AND A HALF STARS: A bit precious in pricing when compared to places like Gelatology or artisans elsewhere that actually make their own base, there is no doubt Scoop and its Perfect Scoop sibling are turning out a good product for those craving something different and a earlier visit in the day may be warranted to give the cookies a second chance.

RECOMMENDED: Taro Macaron, Hokkaido Milk Tea Ice Cream.

AVOID: Chocolate Chip Cookies.

TIP: Social Media Check-Ins can be used for discounts depending on medium.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

http://www.perfectscooplv.com/

Posted in Coffee & Tea, Dessert, Food, Ice Cream, Las Vegas, Macaroon, Nevada, The Perfect Scoop, The Perfect Scoop & Boba Tea, The Perfect Scoop and Boba Tea

February 13, 2016
6:51 PM
by: Uhockey

Jasmine, Las Vegas NV

Jasmine

Takasago Ginga Shizuku “Divine Droplets”

Shrimp Chips

Dim Sum Trio – Har Gow, Bok Choy Dumpling, King Crab Goldfish Dumpling

2013 La Scolca Gavi Bianco Secco

Coconut Seafood Soup

2014 Marc Bredif Vouvray Classic / 2014 Holdredge Pinot Noir

Sundried Oyster with Sea Moss

Peking Duck Roll

Baked Sea Bass in Aged Soy

Pan Fried Noodles with Vegetables

2012 Morgon Vieilles Vignes

Walnut Prawns

Pork Hock in Sea Moss

Cloud Mushroom Chicken

Dried Scallop and Eggwhite Fried Rice

2012 Novelty Hill Merlot

Beef and Peppers

2014 Caves D’Esclans Whispering Angel Rose

Whole Roasted Squab

Cuvee du Cent Cinquantenaire Grand Marnier

Floating Island – Soft Meringue, Rice Custard, Crispy Rice, Jasmine Pearls, Chocolate Shell, Warm Caramel

In a city blessed by one of the most underregarded Chinatowns in America locals are, perhaps appropriately, rare to consider Las Vegas Boulevard Asian eateries for a special occasion meal, but previously having only visited Jasmine for the now-discontinued Fountains Brunch a recent look spurred by The Year of The Monkey celebration proved that the oft-overlooked destination for foreign tourists remains worthy of its reputation while elevated prices are largely justified by an unmatched view, exotic ingredients and the sort of service befitting clientele with net-worth not infrequently in the millions.

Dining alone and, incidentally, celebrating my sign in the Chinese Calendar it was with a special tasting arranged through the a member of Bellagio’s Department of Food & Beverage that a reservation was made to dine at the 200+ Seat restaurant and arriving minutes prior to a 6:00pm seating the reception could not have been more pleasant, the GM himself attending to much of the night while also orchestrating the menu after confirming personal dislikes and preferences, a request for nothing more than authenticity seeing sixteen different items presented along with wine pairings that were exceedingly well coordinated despite trios of flavor that frequently proved quite discrepant.

Seated at the left edge of lower-rim seats overlooking Bellagio’s Fountains, the “performance” music piped in and admittedly a bit bracing when featuring Uptown Funk or Proud to be an American at high volume, service began with a small plate of Shrimp Chips that reminded me of a childhood favorite from a small place back in Ohio while a crisp glass of Sake immediately prepared the palate for a visually stunning trio of dim sum, a rare case in which form thankfully did not supplant function as the Bok Choy was expectedly a bit bitter while snappy shrimp mouse and sweet crab goldfish were delicate in wrapping and full of flavor.

Asking for small splashes of wine, the complimentary service certain to outlast my tolerance if provided in full 3oz pours, a dry white was selected to accent seafood soup served in a hulled out coconut, the piping hot broth not particularly exciting on its own but gaining complexity as it melted the soft flesh, later bites particularly impressive as the pulp was scraped from the inside and mixed with scallops, squid, shrimp, and fish.

Nicely paced and well staffed, plates delivered with ample descriptions of their constituents and relevance to the Chinese New Year when applicable, course three featured a trio of entrees sized for individualized tasting, the Vouvray’s residual sugars helping to balance saline funkiness from the dried oyster beneath sea moss while the Pinot Noir worked equally well with shredded duck rolls and the flaky sea bass glazed in aged soy sauce.

Offered a plate of hand pulled noodles along with the first set of entrees and gifted fluffy fried rice with bits of scallop to compliment round four it was a fruity 2012 Morgon Vieilles Vignes that joined a second entree trio and although the requested Walnut Prawns were exactly what one would expect from superior shellfish presented in sweet mayo the braised trotter with thread fungus and juicy chicken over cloud ear mushrooms trended far more interesting, the former a bit tough to manipulate considering the bones needing removal atop a limited working space.

At this point asked if I was full, the answer “I can eat” eliciting an ear-to-ear smile from the man running the show, an impromptu plate of sizzling beef was served with a hefty red to bide time before the grand finale, a whole roasted squab presented as “finger food” along with two salts and a warm towel, the skin shattering like glass overlying flesh as soft as foie gras with a rich funk finding its foil in a glass of 2014 Whispering Angel Rose.

Well sated and harboring only modest expectations for dessert, considering the sort of things I had seen at Asian restaurants in the past, it was with a small glass of Grand Marnier that the meal came to a close and with the fountains now dancing to the sounds of a classic it was almost as though Jasmine had saved its greatest surprise for when one may least expect it, the tableside presentation of hot caramel melting a chocolate dome into rich rice pudding centered by an ethereal marshmallow with beads of boba and crispy rice added for contrast.

FOUR STARS: No doubt pricy, the cost nearly quadruple some of the mid-range offerings on Spring Mountain Road, it would be difficult to say that Jasmine is any less an ‘experience’ restaurant than any other fine dining establishment within a Las Vegas Casino while the service and view are almost impossible to beat.

RECOMMENDED: Coconut Seafood Soup, Baked Sea Bass, Chicken and Cloud Mushrooms, Floating Island.

AVOID: With large portions and high prices solo dining outside the Tasting Menu is likely to run up quite a tab without allowing customers to sample more than one or two plates.

TIP: Having done away with the Fountains Brunch the restaurant still offers special event Dim Sum brunches centered around both American Holidays and the Chinese New Year, a call to the Bellagio Concierge the best way to learn of dates, times, and costs.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

https://www.bellagio.com/en/restaurants/jasmine.html

Posted in Dessert, Food, Jasmine, Las Vegas, Nevada, Pork, Tasting Menu

February 13, 2016
9:52 AM
by: Uhockey

Kitchen Table [5,] Henderson NV

Kitchen Table

Coffee

Pear Fritter

Pumpkin Donut

Pecan Loaf

Social Pecan Roll with Sticky Toffee

Banana Walnut Muffin with Caramel Center

Glazed Raspberry and Blackberry Muffin

Blueberry Muffin with Streusel

Chocolate Chip and White Chocolate Macadamia Nut Cookies

Monkey Bread

PB&J Pancakes – House Ground Peanut Butter, House Daily Jam, Buttermilk Pancakes

Smoked Salmon and Broccoli Tort – Parmesan Broccoli Tort, Roasted Sweet Pepper Coulis, Smoked Salmon, Greens

Egg Mac Kitchen – Fried Egg, Spicy Guacamole, Charred Corn, Crema

Avocado Toast – Smashed Avocado, Shaved Parmesan, Greens, Bacon Vinaigrette, Roasted Tomato, Poached Eggs

Strawberry Shortcake French Toast – Angel Food Cake, Orange Zest Batter, Strawberry Gastrique, Whipped Cream

Pork Belly Benne – Smoked Pork, Charros, Guajillo Sauce, Tomatillo Salsa, Corn Masa, Bearnaise, House Potatoes, Green Salad

White Chocolate French Toast – Salted Caramel, White Chocolate Mousse, Candied Strawberries

Foie Mac Muffin – Short Rib, English Muffin, Poached Egg, Bearnaise, Foie Gras, Foie Pan Sauce

An unabashed fan ever since entering the narrow and homey ‘Social Eatery’ for the first time to the display of housebaked pastries and Noble Tonic No1 & 2 it was with old pals, local legends, plus a longtime friend of the house that a party of five was gathered for the newly launched Boutique Brunch on the Saturday proceeding Valentine’s Day and although baked goods are currently in a state of transition thanks to staffing the new items crafted by Chefs Antonio Nunez and Javier Chavez are every bit as well crafted and delicious as patrons have come to expect.

Starting with a sprawling menu intended to gauge local tastes and since curtailing the offerings to focus on favorites while also allowing for creativity despite a small kitchen, it was once again with a great showing of hospitality that hosts, severs and chefs greeted diners within the jammed-packed space now generating 45 minute waits as patio season is about to begin, and although wait times may seem excessive to those used to chains the quality of craftsmanship and expediting remains remarkable even when compared to the best of what is offered nationwide – whether Portland, Los Angeles, Chicago, or even trendy Brooklyn.

Stating that the new menu is meant to make things seasonal while also giving diners the chance to experience novel ingredients in ways that they may have never conceived, it was with carte blanche deferred to the Kitchen that the morning’s family-style experience was undertaken and kicking off with pastries the new menu sees a focus on American Classics, the Pumpkin Donut and Pear Fritter so lightly fried that they may as well have been baked while the Monkey Bread remains a city-wide standard bearer, the Social Pecan Roll tasting great, the current appearance admittedly a bit deceiving.

Impressed by the buttery Pecan Loaf plus Cookies with a crisp rim and soft center, but finding the Berry-based Muffins to have regressed to the dryness experienced early in the restaurant’s existence, menu based items got underway with a pile of three buttermilk flapjacks shellacked in housemade peanut butter plus jam and with even those who tend to avoid “sweet breakfasts” already smiling another cup of coffee helped clear the palate before veering savory, the vegetal Broccoli Tort eating something like an egg-souffle or fluffy fritatta with saline cheesy notes underlying vibrant Sweet Pepper Coulis and gently smoked Salmon.

Presenting a few new spins on the breakfast sandwiches made famous by a clown and Golden Arches the kitchen next sent forth the Egg Mac Kitchen and with the crispy English Muffin already an upgrade on the original Chef Nunez raises the bar further through the addition of spicy Guacamole plus charred Corn to a nicely fried egg with a bit of levity added by tangy Crema.

Claiming that he was generally unaware of the Avocado Toast trend run amok in LA, a clear sign of a man spending too much time working and not enough traveling or dining out, Nunez’s take on the modern classic slightly misses the Veg-Friendly point by adding Poached Eggs and Bacon Vinaigrette, but proving all the better for it and thus actually quite stunning it was perhaps more expected that the follow-up citrusy Strawberry Short Cake French Toast quickly nudged its way into the spotlight with soft layers of Angel Food Cake happily sopping up cloudy Whipped Cream and lightly sweetened Strawberry Gastrique.

At this point just showing off, some at the table already starting to claim satiety while others more appropriately peered at the ope kitchen in anticipation of what was to come next, Antonio strayed slightly from the menu to present the Pork Belly Benne and with house-smoked pork mixing with beans, masa, and salsa the heat was raised just a touch through the addition of tangy Guajillo chili but still kept in check with creamy Bearnaise, the overall composition appropriately-deemed a table favorite.

Rounding out the meal with two more plates, the White Chocolate French Toast undoubtedly the sort of thing that spoke to holiday often celebrated with sweetness, it was as a grand finale that Kitchen Table sent forth a second ‘breakfast sandwich,’ the Foie Mac Muffin not just featuring a roasted slice of liver but also seeing the bun itself soaked in the pan jus with a topping of tender Short Rib and Bearnaise offering up plenty of richness even before rupturing the soft-poached egg.

FIVE STARS: At this point seeing the endorsement of nearly every media outlet in town, a great thing for the restaurant but a growing concern for those looking to walk-in on a weekend, the only question remaining for Chefs Chavez and Nunez is how long the Buzz will last, a question each seem happy to confront with the sort of menu that never seems to lack for innovation and a commitment to quality that provides plenty of reasons to come back.

RECOMMENDED: Pear Fritter, Monkey Bread, PB&J Pancakes, Smoked Salmon and Broccoli Tort, Strawberry Shortcake French Toast, Foie Mac Muffin.

AVOID: Berry Based Muffins were dry and those arriving after 10am are likely to find Monkey Bread Sold Out.

TIP: Now opening at 7:30am with warmer temperatures in the air and the outdoor patio soon to debut wait times for seats are likely to decrease, though the small kitchen will likely prove a challenge in expediting orders for those arriving during peak times.

http://www.kitchentablelv.com/

Posted in Breakfast, Coffee, Dessert, Foie, Food, French Toast, Henderson, Kitchen Table, Las Vegas, Nevada, Pancakes, Pork, Tasting Menu

February 12, 2016
6:48 PM
by: Uhockey

STK, Las Vegas NV

STK Las Vegas

Brioche Pull-Apart with Blue Cheese Butter and Chive Oil

Seared Foie Gras – Huckleberry Pancakes, Marmalade, Spiced Rum

Crispy Lobster Tails – Green Chili Aioli, Pickled Chilies, Papaya Slaw

Beef Carpaccio – Aged Balsamic, Pesto Noodles, Parmesan

Bone-In Filet

Roasted Dover Sole – Brown Butter, Capers, Fingerling Potatoes, Baked Lemon

Mushroom Pot Pie

Sweet Corn Pudding

Parmesan Truffle Fries

Americano

ICE STK – Chocolate, Mint Chocolate Chip, Coconut

Banana Bread Sundae – Warm Peanut Butter, Banana Bread, Chocolate and Vanilla Ice Cream, Whipped Cream

STK Sweet Potato Donuts – Maple Glaze, Candied Pecans

Apple Tart – Salted Caramel Ice Cream

Warm Chocolate Chip Cookie – Chocolate Sauce, Caramel Sauce, Vanilla Ice Cream

Too loud, too trendy, too touristy, too prominently situated on a nationwide list of top money makers and thus too expensive, Los Angeles import STK is one of *those* restaurants that locals love to hate, and although claims regarding of the dearth of affordable dining on Las Vegas Boulevard may indeed be warranted the fact of the matter is that in an economy built on fantasy there are few restaurants pairing quality cuisine with a club-like environment, a look at the work of Chefs Stephen Hopcraft and Brigette Contreras showing The Cosmopolitan’s third floor Steakhouse to offer just that.

Open at 5:30pm with the digital outdoor menu not yet updated to seasonal changes found inside it was followed by a friend caught in traffic that I was greeted on arrival at the hostess podium and undoubtedly setting a standard with staff that is almost *too* good looking it was not long before seating was offered at a spacious four-top, a pleasant and forthcoming media contact named Erica taking the time to sit down and provide a little background on the restaurant as well as herself until my tablemate arrived.

Admittedly a menu with some sticker-shock, the $150 Lobster Thermidore and $22 Sundae not the most expensive I’ve seen but enough to give one pause, it was with excellent service from a surprisingly well-informed and energetic young man that the show got underway and although the DJ did not begin until 7:30 the space was jammed by 6:15, a small kitchen expediting like professionals as staff worked at a breakneck pace.

Energetic but never obnoxiously loud, music from The Doors or Bob Dylan followed by oddities from the Early-80’s playing overhead as patrons chat and dine, every meal at STK begins with their famous-for-good-reason Brioche Pull-apart topped in Blue Cheese Butter with addictive green dipping oil, signature starters of a split batter-fried lobster tail over slaw and seared duck liver with tiny pancakes proving a bit less sharable than one would expect considering the pricetag, though both were well executed and also tasted great.

Well paced and attentive to details, bussers doing a better job than most local fine dining spots at keeping glasses full and dismissing dirty plates, it was after a quick tour of the black and white room with gator skin print plus light that makes anyone look a little more pretty that a dish of carpaccio arrived and although the meat itself is well flavored with balsamic and tomatoes adding acidity, the most impressive aspect of the dish is the unexpected pesto noodles, delicious on their own but even better when placed within the context of the plate.

Duck recently removed from the menu, but still with numerous entrees, steaks and sides made to share, it was on the server’s recommendation that the tender Bone-In Filet was ordered and cooked just past medium-rare the flavor was plentiful, though not as robust as that at Jean Georges, Delmonico or Carnevino, while the Dover Sole spoke to Hopcraft’s skills sharpened while working with Michael Mina, a simple roast rendering the white flesh flaky yet moist with brown butter and capers plus crisp fingerlings that might be even better than STK’s addictive Parmesan Truffle Fries.

Impressed by the manner in which the kitchen allowed the Mushroom Pot Pie to express its intrinsic earthiness without mellowing it for a “club” crowd while taking the corn pudding almost as if it were a pre-dessert considering the substantial use of sugar and cream, the parade of sweetness actually began following a warm Americano that helped to compensate for notably chilly room temperatures, a complimentary trio of housemade ice creams and sorbets highlighted by smooth coconut and a malty version of chocolate both foretelling of good things to come.

Already seeing – and hearing – doubt from the server that two-people could manage four desserts after “so much” food it was with Chef Contreras shattering Apple Tart that the degustation marched on and utilizing phyllo dough plus plenty of butter to construct a high-rising cup around roasted apples the timeless classic found a new level in terms of texture, the robust crust crackling bite-after-bite even as ice cream melted and outperforming STK staples including the rather mundane skillet cookie and exceedingly light donuts that were not excessively sweet despite the maple glaze, best bites being the donut holes with toasty nuts and a dollop of whipped cream.

Particularly intrigued by the aforementioned Sundae, the questions of cost brushed aside with “big enough to share,” suffice it to say that although quite well conceptualized in terms of taste and complexity there are far better ways to spend $22 on Ice Cream elsewhere in Las Vegas, the tender banana bread itself likely better utilized as part of recently-launched Sunday brunch or the previous menu’s bread pudding.

THREE AND A HALF STARS: Although when taken in the context of Las Vegas Steakhouses STK falls somewhere in the middle of the pack as relates to a cost/quality analysis there is little doubt that when considered for what it is there are few places executing on such a level with as many options catering to the “non-foodie” crowd.

RECOMMENDED: Brioche Pull-Apart, Beef Carpaccio, Mushroom Pot Pie, Dover Sole, Apple Tart, Sweet Potato Donuts.

AVOID: The Crispy Lobster Tail is excessively priced and a bit lost in the slaw while the Warm Chocolate Chip Cookie is entirely forgettable.

TIP: Open at 5:30pm with the live DJ Set starting at 7:30pm those desiring less of a scene are advised to arrive early but also to bring a coat as the restaurant trends exceedingly cold until enough bodies are present to warm things up.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

STK Las Vegas

Posted in Bread Basket, Coffee, Dessert, Foie, Food, Ice Cream, Las Vegas, Lobster, Nevada, STK, Truffle

February 6, 2016
7:38 PM
by: Uhockey

Alize [2,] Las Vegas NV

Alize

Rice Flour Roll, Baguette, Pretzel Bread with Butter

Apple Cider Consomme, Pear Terrine, Caramelized Pecans and Almonds

White Sturgeon Caviar, Cured Egg Yolk, Smoked Salmon, Crème Fraiche, Buckwheat Blini

Basil Caviar, Heirloom Tomato, Cucumber, Shallot Vinaigrette

Foie Gras Terrine, Duck and Artichoke Crepe, Orange Marmalade, Candied Pecan, Basil with Toast Points

Angus Beef Carpaccio, Quail Egg Yolk, Parmesan Cheese, Mustard Sauce, Picked Vegetables, Beef Tartare

N’duja Crusted Scallop, Butternut Squash and Roasted Parsnip Hash, Orange-Amaretto Veloute

Escargot, Bone Marrow, Garlic Herb Butter, Heirloom Tomato, Garlic Chips

French Onion Soup, Herbed Croutons, Devon Cream, Swiss Gruyere Cheese

Tea Smoked Duck Breast, Foie Gras, Gai Lan, Crispy Soba Noodle Cake, Spiced Apple Jus

Veal Wellington, Smoked Prosciutto, Mushroom Duxelles, Asparagus, Truffle Shallot Jus

Colorado Rack of Lamb, Falafel, Pomegranate Glazed Kefta Sausage, Broccolini, Tzatziki, Apricot Mustard Jus

Vanilla Yogurt Panna Cotta and Pomegranate

Red Wall Blend Coffee by Colorado River Coffee Roasters brewed Tableside in a Cona Vacuum

Coffee Service with Chantilly Cream, Sugar Cubes, Chocolate Cookies, Shortbread

Chocolate Fallen Cake, Peanut Butter Ganache, Caramelized Banana, Roasted Peanut Ice Cream

Meyer Lemon Cheesecake, Graham Cracker Crisp, Blood Orange Sauce, Caramelized Clementines

Coconut Tres Leches, Ginger Meringue, Mango Sorbet, Black Currant Jus

Warm Caramel Poached Pear, Cinnamon Toast, Cranberry Ice Cream, Poire Williams Sabayon

Vanilla Bean Crème Brulee, Seasonal Berries

Apricot Pate de Fruit, Pear Caramel, Sable with White Chocolate and Raspberry, Mint, Coconut Meringue

Thoroughly impressed by Andre’s at Monte Carlo, but less enthused by a meal tainted by awkward service and a confusing menu a few months later at Alize, it was on the invitation of Director of Operations Joe Marsco that myself and a friend once again ascended to the 56th floor of The Palms’ Ivory Tower, a three-hour seven course tasting comprising fifteen plates for the most part outstanding in a room offering one of the very best views in Sin City.

Toqued by Marc Purdy with pastries crafted by Tammy Alana, undoubtedly one of Las Vegas’ most underrated talents, it was with warm greetings plus jokes about couples trying to thieve the window-side four top that our party arrived for a 6:30pm reservation and although the space was only perhaps half full at such an early hour it would not be long before the crowd swelled to capacity, most treating the space with a proper respect for fine dining while others unfortunately behaved with “Vegas Baby!” entitlement and little regard for the tables around them.

Admittedly ‘known’ to the restaurant, both Chefs paying an early visit to discuss a carte blanche menu tailored to our preferences, service at Alize remains best coordinated when captains are present and unhurried, a similar issue to my first visit noted as food runners are prone to mispronunciation while water glasses often find themselves empty.

Upscale but unpretentious, prices and portions far less affronting than the French Masters on The Strip, dinner began with parallel presentations of caviar, the White Sturgeon version offering a small dollop with traditional accoutrements in an elegant presentation while the vegetarian concept was both bold and refreshing beneath and aromatic shallot vinaigrette.

Starting out small, a good thing considering that which was yet to come, course two came with a presentation of three breads and salted butter, the rice flour roll a “best ever” gluten-free option while the salted pretzel wasn’t too shabby itself, both going well with a meaty plate of raw beef in two styles plus a creamy torchon of duck liver presented along with several intriguing accoutrements.

Not often wowed by scallops, but unable to resist a look at Purdy’s concept coating sweet mollusk with spicy sausage, suffice it to say that the texture comes off something like a Scotch Egg with a far more assertive flavor while the complexities of hash mixed to creamy orange soup threatens to steal the show, a follow-up of French Onion soup served inside a roasted onion as eye-catching as it is delicious with subtle sours invigorating the beefy broth.

Using bread to sop up all the garlic sauce and pommes puree remaining from plump snails served atop a bone that was unfortunately 1/2 porous and thus lacking sorely for marrow it was on to smoky aged Duck Breast served medium-rare that the tasting marched on, a true “embarrassment of riches” sort of dish matching the rosy red meat to a seared medallion of foie gras plus a crispy bed of soba.

Opting to go all-in for entrees, full menu portions of the Rack of Lamb and pastry-wrapped Veal both perfectly cooked, though the latter’s subtle flavor was a little lost in notes of sesame pervading the crust, a great little bite is found in Purdy’s toothsome Falafel as well as the lightly-sweetened Kefta Sausage that is housemade just like the variety of encased meats frequently featured at Andre’s.

Palates cleansed with yogurt there was little doubt that delight would be delivered with any of Tammy’s desserts, but truly going above and beyond by sending out five along with a vacuum pot of coffee the question of which was best largely came down to that of personal preferences, both the creamy Tres Leches and dazzling Cheesecake likely to dazzle fruit lovers while the crème brulee and poached pears offer an update on time-tested classics.

Taking time to savor the rich Chocolate Cake with creamy Peanut Butter, Caramelized Banana and an Ice Cream that added a shocking degree of balance thanks to its savory roasted notes it was with mignardises from a small cart that the meal was ended, a rolled menu with a gold ribbon presented with the last of the coffee as I gazed out over 270+º of The Valley.

FOUR STARS: Subjected to the limitations of its tourist population, far too many selfies and ridiculous “I’m going to toss you out the window” gestures seen by two adjacent tables, there is little doubt that Purdy and Alana are crafting some great food at the top of the Palms, the rare “restaurant with a view” that is actually worth visiting for a true Chef’s Tasting instead of drinks and nibbles at the bar.

RECOMMENDED: N’duja Crusted Scallop, Rice Flour Roll, French Onion Soup, Tea Smoked Duck Breast, Coffee Service, Chocolate Fallen Cake, Meyer Lemon Cheesecake.

AVOID: Bone beneath the Escargots was cut too close to the kneecap and thus yielded less than a teaspoon of Marrow, Veal was lost among the flavors of seeds and what tasted like Rye in the pastry shell.

TIP: Windowside seats are at a premium and should be requested long in advance, though in reality every seat in the house offers a pretty stellar view. Those interested in ‘event dining’ may also wish to check out the March 4th “Table in the Sky” event currently detailed on the website.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

http://alizelv.com/

Posted in Alize, Bread Basket, Coffee, Dessert, Foie, Food, Ice Cream, Las Vegas, Nevada, Pork, Tasting Menu

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