Jay Fox's Dining Guide

FOX: NOW IS THE TIME FOR ALL GOOD MEN AND WOMEN TO EAT

“There is one thing more exasperating than a wife who can cook and won’t, and that’s a wife who can’t cook and will.” — Robert Frost

IT’S DENVER RESTAURANT WEEK(S). It’s two full weeks again this year, from Saturday, February 23 thru Friday, March 8. Participating restaurants will offer a multi-course dinner for the fixed price of $52.80 for two, or $26.40 for one (not including tax or gratuity). I think at last count there were about 400 restaurants participating, including the Who’s Who in metro Denver dining. It’s a good time to give your spouse a break from cooking your dinner.

Go to www.denverrestaurantweek.com, read all the rules and pick a restaurant. You can choose by cuisine, neighborhood, or alphabetically. All the restaurants, in addition to a special menu for the event, will also offer their regular menu at regular prices. If one member in your group wants to order off the regular menu and others off the Denver Restaurant Week menu, that’s fine. The special menu for the two weeks is on line. Most restaurant will offer several courses, some even offer wine with dinner included in the $52.80 price.

G and I have gone every year even tho it’s “tax season.” You can try a restaurant that you consider too expensive, soes you can get a feel for their food and service. Or you can take advantage of a bargain at your favorite eatery. But you gotta go at least once.

This year I’ve selected a half-dozen very good restaurants to write about. At press time, they all had seating available. For several restaurants I condensed the information due to space. Many of the restaurants also offer beverage specials. Check out the website for more details.

CHARLIE BROWN’S BAR AND GRILL
980 Grant St., 303-860-1655
www.charliebrownsbarandgrill.com

First Course (choose one)
• Fried Calamari
• Spinach and Artichoke Dip

Second Course (choose one)
• Soup
• Dinner salad, Caesar salad, or Greek salad

Third Course (choose one)
• Filet Mignon
• Rib-eye
• NY Strip
• Prime Rib
• Wild Alaskan
• Red Salmon
• Chicken Marsala
All are served with choice or potato and vegetables.

Fourth Course
• Assorted desserts

SOLERA RESTAURANT & WINE BAR
5410 E. Colfax Ave., 303-388-8429
www.solerarestaurant.com

First Course (choose one)
• Creamy Red Curry & Roasted Tomato Soup / Lentil Onion Salad
• Organic Mixed Greens Salad / Local Feta Cheese / Olives / Grilled Bread / Sherry Lemon Vinaigrette

Second Course (choose one)
• Grilled Niman Ranch Pork Tenderloin or Flat Iron Steak / Garlic Mashers / Confit Tomato / Spinach Salsa Verde
• Grilled Atlantic Salmon / Gold Potato / Smokey Bacon / Cauliflower / Truffled Pea Vinaigrette
• Pan Roasted Sea Scallops / White Truffle Mac & Cheese

Third Course (choose one)
• Very Chocolaty Brownie / Chocolate Ice Cream / Peanut Butter Anglaise
• Yellow Shortcake / Vanilla Bean Ice Cream / Strawberry-Mascarpone Puree

BAYOU BOB’S
1635 Glenarm St., 303-573-6828
www.bayoubobs.com

First Course (choose one)
• Hand trimmed alligator tail, hand battered and fried
• Thick slices of dill pickles hand battered and fried
• A large mushroom cap stuffed with our delicious crawfish stuffing & drizzled with our Cajun butter and parmesan cheese

Second Course (choose one)
• Sausage Red Beans & Rice
• Chicken & Sausage Jambalaya
• Shrimp Etouffée
• Shrimp & Sausage Gumbo

Third Course (choose one)
• Bourbon Street Chicken — Blackened chicken breast, served over bayou rice, topped with crawfish etouffee
• Catfish LaFourche — Fried catfish fillet served on a bed of cheese grits, smothered with crawfish etouffee
• BBQ Shrimp — Large fresh shrimp sautéed in Cajun butter sauce & bread for dippin’
• Smothered Blackened Catfish — A fillet pan seared, served over bayou rice & smothered with crawfish etouffee
• Catch of the Day — A fresh fillet prepared to order: Blackened, grilled or broiled served over bayou rice
• Seafood Pasta — Shrimp, scallops & mushrooms in a tomato cream sauce with penne pasta, topped with fried crawfish tails
• Seafood Dinner — Fried catfish, shrimp & scallops, with seafood au gratin, stuffed mushroom & gumbo
• Shrimp Sampler — 5 ways; Bbq’d, fried, a stuffed mushroom, etouffee & a cup of gumbo
• Crawfish Sampler — 4 ways! Etouffee, fried tails, crawfish stuffed mushrooms & a crawfish cake

Fourth Course (choose one)
• Apple Raisin Bread Pudding
• Homemade Fruit Cobbler

HODSON’S BAR & GRILL
999 18th St., 303-996-2300
www.hodsonsbarandgrilldenver.com

First Course, Appetizer (share one):
• Asian Nachos
• Grilled Artichoke
• Baked Dungeness Crab Dip

Second Course, Entree (choose one)
• Penne Hodson
• Filet
• Grilled Salmon

Third Course, Dessert (share one)
• Carrot Cake
• Cheese Cake
• Crème Brulee
• Homemade Ice Cream

LE GRAND BISTRO
1512 Curtis St,. 303-534-1155
www.legranddenver.com

First Course (choose one)
• Bibb Lettuce Salad with tarragon, chives, mint, brioche croutons, creamy vinaigrette, crispy shallots
• French Onion Soup with caramelized onions, veal stock, port, sherry, aromatics, Gruyère, toast
• Marinated Olive medley with orange zest, fennel seed, Basque chilies, garlic confit

Second Course (choose one)
• Gnocchi Beurre Noisette with Gnocchi, brown butter, dried cranberries, walnuts, arugula, sage, Parmesan
* Duck Confit Option
• Moules au Safran with PEI mussels, heavy cream, saffron, potatoes, white wine, onions, carrots, bacon
*Linguini Option
• Coq au Vin with red wine-braised roasted chicken, roasted potatoes, mire poix, mushrooms
• Crêpe du Jour with Savory crêpe of the day, Chef’s choice ingredients

Third Course (choose one)
• Tart Normandy with red wine poached pears, almond crust, rosemary crème fraîche
• Bittersweet Chocolate Torte with Crème Frangelico, Chantilly, candied hazelnuts

ROCKBOTTOM RESTAURANT & BREWERY
1001 16th St., 303-534-7616
www.rockbottom.com

First Course (choose one)
• Jalapeno spinach cheese dip
• Made-to-order guacamole

Second Course (choose one)
• Peppercorn encrusted tuna served over Asian vegetables
• Grilled filet with red wine reduction over horseradish mashed potatoes with broccoli
• Brew house chicken served over white cheddar mashed potatoes and seasonal veggies
• Blackened chicken pasta over linguine in a beer cream sauce with tomatoes, mushrooms and green onions.

Third Course (choose one)
• Share an assortment of mini cheese cakes!

Cya.

Jay Fox eats during Denver Restaurant Week and every other week too. Share your favorite eateries with him at jay@jayfoxcpa.com