Volume 4, Issue 10
May 16 - May 29, 2002
by Trip
In true form, we took a place at the bar. My first words were, "Hey bartender, got any PBR back there?" The bartender stepped back from the bottle of wine he was pouring, came over, and introduced himself as one Mr. Bret Yoho, purveyor of fine wines and spirits. His response to my query was, "Sorry pal, no PBR here." Well, I took the chance and threw out the baited hook. I let him know I worked for Go-Go Magazine and needed a restaurant to review. He jumped on that notion like a midget auditioning for Return to Oz. I asked Bret if I could try a Stormy Skyy Martini. As he turned to the liquor rack, I leaned in and said to my girlfriend, "I told you we would go somewhere nice for dinner."
Before too long, Bret returned with the martini in hand. Mmmmm. . . what a martini it was. Vermeer Dutch Chocolate Liqueur, Skyy Citrus and Chambord. Worth every cent of $7.50, even if I was buying.
With menus in hand and the growl of hunger in our stomachs, we explored the establishment's board of fare. With a soft-spoken kindness, Chef Paul Worley appeared at the side of our table to explain the choices and let us know a poached beef bone marrow served with rosemary toast points, carmelized onion and pine nut marmalade appetizer was on its way. Bone marrow? Who eats bone marrow? Oh yeah. I do. It was free. You may think this sounds strange, but I have to say it was very tasty. Now, on to the main course.
I had the spice-rubbed pork chop and wild boar sausage with apple cranberry chutney, and my choice of side. I opted for the garlic mashed potatoes. The mother of my child went for the sesame-seared tuna salad with sesame ginger vinaigrette. Erika must have loved her dinner, because she didn't speak a word for twenty, maybe twenty-five minutes. As for me, I took my time enjoying the spice-rubbed pork chop. I also used the opportunity to observe the other people at the bar. A young couples at two seats down, and had followed our lead and ordered the bone marrow appetizer. Paul revealed himself from the kitchen once again. I let him know how much I liked my chop. I also asked if I could take some of the rub home with me. He was more than happy to oblige.
Now, it was finally time for the best part of di nner. You know what I'm talking about --dessert. Erika and I shared the chocolate sin cake with blackberry coulis. Dear God, if this was a sin, I'm gonna burn, and burn for a long time.
Over all, a great dinner. The ambiance was unforget table, and Adde himself dropped by to say hello. Staff, service, presentation--everything was perfect. More than a scumbag like myself deserved. Even if they didn't have any PBR.
And one last thing. We are still looking for a new food critic. You think you can take the Tripster? Think you got the goods? Well the application info is right across from my pretty picture. Take a minute away from that PBR and turn down that Pistol Grip CD, and get to writing. I'm waiting.
All Rights Reserved © 2002 Go Go Media, LLC, Denver, Colorado