• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Restaurant Roundup – McCormick & Schmick’s, Julia Blackbird’s, Fuel Cafe

January 25, 2012 | Restaurants

It’s been awhile since I posted about any restaurants I’ve visited here in the Denver area. In fact, if you don’t count a link to my daughter’s post about Frasca for her graduation, it’s been since last August that I posted about a Front Range restaurant. Well, let me remedy that right now.First up is McCormick & Schmick’s in the DTC. I’m not usually a fan of large corporate chain restaurants like this, preferring instead the local farm to table innovative chefs and restauranteurs we seem to be growing in Colorado. But if you want really good seafood, and a selection of it, then you need to go to a place like this in landlocked Colorado. I had the ahi tuna – a simple preparation with traditional sushi condiments and a surprise of a little California roll slice to go with it. Great for eating light. My daughter, at this farewell dinner for her before she left for Hawaii, decided to break her cleanse diet in a big way – fried oysters for an appetizer followed by this rich swordfish over a bed of crab and potato hash with corn bisque as a sauce. I think my husband had a steak, which I must not have deemed worth photographing since we were in a seafood restaurant, but it’s good to know meat eaters can be happy here too.Awhile back I met a fellow foodie to discuss the business she was launching, and she suggested Julia Blackbird’s in the Highlands area. Always loving to try something new, I was game, and I was thrilled with the food. This cafe touts New Mexican cuisine, which is a bit different than traditional Mexican. I had the Navajo Stew, which they describe as “everything holy in New Mexico: beans, posole, squash, corn and potatoes topped with cheese & chile”. I call it the perfect blend of a chile, posole and vegetable stew.And finally, today I made it to Fuel Cafe with a couple of friends to celebrate a birthday for lunch. I don’t consider myself tied to anyone’s “top” list, but the fact of the matter is that anything that ends up on 5280s Top 25 Restaurants list is probably worth trying out. As it turns out, not only is Fuel worth visiting, it’s worth falling in love with. We found ourselves sitting in this odd semi-industrial space in north Denver wondering how we could get them to open up another one closer to where we live in the southern part of Denver proper. I had a tartine, a simple open-faced sandwich with ricotta, beet greens and prosciutto, served with a side of the best roasted beets I’ve had in ages. The birthday girl had the Udon Noodle Bowl – it’s brought to the table with all of the ingredients in a large bowl – cucumber, cabbage, pickled onion, burdock, beets, slow poached egg, and your choice of chicken or tofu – then dashi broth is poured over the whole thing tableside. Gorgeous presentation, and a rich and warming meal for a cold day like today. And a little tip, we started the meal off by sharing an order of the sweet potato chips, made in house and served with what seemed like their housemade version of a ranch dressing. Yum. With the tagline of “organic seasonal local sustainable”, I’m sure I’ll be back.

Pin It

Comments

One Response | TrackBack URL | Comments Feed

  1. Thanks Michele. I’ve not been to any of these and would much rather read what friends say rather than critics.

    Reply

Leave a Reply

About Michele



My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • place at the table
  • acorn denver restaurant duck confit tom yum noodle bowl
  • mcloughlins restaurant and bar
  • native foods denver vegan tofu rice bowl-1
  • atticus BLT
  • guard-and-grace-denver-logo
  • sushi den sashimi lunch

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans bechamel beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese figs fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting rosemary salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

Sponsors


DoorToDoorLogo_LARGE1-300x200
Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger

logo-4

Other Stuff

Cooking with Michele

my foodgawker gallery


Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School





Archives