Bella colibri3/30/2023 ![]() Photo by Patricia KaowthumrongĬhef-owner Kelly Whitaker grinds heritage grains into fresh flours at Dry Storage (his artisan mill and bakery, located next door) for 12-year-old Basta’s pastas, breads, and pizzas. ![]() Let the team suggest a pairing from their expertly curated and extensive wine menu, and don’t miss the cherry semifreddo for dessert. Pasta dishes are also available in half portions so you can try several for less than $20 each. The result is a familiarly comforting yet entirely upscale version of a classic that is worth returning for again and again. Visit on a weekday to order dishes à la carte-the weekend menu is prix fixe only-such as the meaty house Bolognese or the earthy mushroom tagliatelle, in which homemade, thick-cut pasta strands are tossed with a rich butter, cheese, and olive oil sauce and sautéed fungi. While Barolo Grill has been a Cherry Creek bastion for its rotating, seasonal Italian tasting menu for 30 years, we gravitate toward the simple, off-menu dishes at this fine-dining eatery. Barolo Grill The off-menu mushroom tagliatelle at Barolo Grill. Whatever you choose to eat from the modern menu, pair it with-what else?-your choice of five spritzes. Our go-tos: The Berkshire pork Milanese and one of the seasonal pastas (right now, we recommend the almond-pesto-slicked strozzapreti with artichokes). (The fun factor also isn’t surprising considering that Culinary Creative Group, the team behind Bar Dough, has also given us the quirky, always delicious Señor Bear, A5, and Forget Me Not.) Executive chef Russell Stippich-formerly of Boulder’s Frasca Food and Wine, RiNo’s now-closed Acorn, and the Nickel-mans the kitchen, turning out a rotating lineup of stellar pastas, vegetable dishes, pizzas, and larger entrées. ![]() If this six-year-old Highland restaurant were a cocktail, it would be a spritz: The sparkling, trendy quaff befits Bar Dough’s celebratory, convivial nature. ![]()
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