The Wolf’s Tailor (Denver Contemporary cuisine) The plates are beguiling with a minimal, straightforward approach, as in cjalson, half-moon fresh spinach pasta pockets filled with an English pea and potato purée. Focused and distinct, the menu might showcase a lesser-known part of Italy, but the ingredients are clearly Coloradan. You'll find pasta and seafood on the prix fixe and tasting menus, but Slavic and Alpine elements also appear. The menu, which is Mexican at its core, has a clear narrative, and is perhaps best displayed in lamb prepared two ways - as a street-style taco and ground lamb leg kushiyaki with a quenelle of mole chichilo.įrasca Food and Wine (Boulder Italian cuisine)Īll are treated as special guests here, where Chef Ian Palazzola’s cooking is Italian, but in a hyper-specific way: It’s the food of the northeast Italian region of Friuli Venezia Giulia. The mastery of the hearth as the primary cooking implement makes this operation special, and it infuses each of the tasting menu’s courses with distinct notes. From hand-picked spruce tips to butter from locally sourced cooperative dairy cows, this is a concept that pays attention to details - even ingredients from farther afield, like lobster from New England, gets a hit of local flavor from being grilled over juniper wood.īrutø (Denver Mexican/Contemporary cuisine)Ĭhef Michael Diaz de Leon runs the show here, where the team takes a serious approach to locality and seasonality, not only in the produce but also the grains, which they mill or nixtamalize in-house. The menu format allows diners to customize their own tasting of four or more courses. Seared quail breast with a confit leg is spot on, especially when sided by creamed kale made with sunflower seeds and a quail reduction.Īt this singular enclave, Chef Barclay Dodge and his team are executing seasonally inspired cooking that focuses on foraging, fermenting and local farms. This kitchen offers far from typical dishes. The multicourse contemporary tasting menu rotates quarterly (think harvest-themed in the fall). Once inside this Scandi-cool space, diners pull up a chair at the 18-seat counter facing the kitchen where a focused team is hard at work. More than just a name, it’s an ethos at this ambitious RiNo dining room from Chef Duncan Holmes where staff warmly welcome you.
#2013 moment skis full#
Here are the new One-MICHELIN-Star restaurants, with inspector notes from each (Inspectors’ comments in full on the MICHELIN Guide website and mobile app ): It’s a very exciting time for the culinary community here, and we feel the momentum growing.” Our famously anonymous inspectors were wowed by these restaurants’ high-quality, local ingredients, sourced seasonally and sustainably.
“It’s quite an impressive feat for a debut selection to include so many MICHELIN Green Stars. “This is a proud moment for Colorado and for the MICHELIN Guide, with five MICHELIN-Starred restaurants highlighting the state’s debut selection of restaurants,” said Gwendal Poullennec, the International Director of the MICHELIN Guides. Chefs and restaurant teams were honored Tuesday night at the Mission Ballroom in Denver. The full selection, including Bib Gourmand restaurants and Recommended eateries, totals 44 restaurants.
#2013 moment skis plus#
The MICHELIN Guide officially has made its debut in Colorado with five One-MICHELIN-Star establishments and four MICHELIN Green Star restaurants.īrutø and The Wolf’s Tailor each were awarded one MICHELIN Star, plus a MICHELIN Green Star.
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