Work & Class
I’m starting to feel sad that I’m leaving Denver already after being here for 4 days and experiencing so much of the city’s culture and food scene. I had no idea of how I would connect to the city and the people when I get here, and I feel that I have made a connection with everything.
From the mural arts to the beer, whiskey, cuisine and most importantly the locals everything was an absolute adventure. My favorite was by far seeing the red rocks as that place really made you marvel about nature. Secondly seeing all the mural arts around 5 points was also an amazing experience.
Food and beverage though are what separates Denver from the rest of America. With so much buzzing restaurants open for service already there is no shortage of places to eat at around here. The beer culture is also something to behold as craft breweries are just lined up next to each other and each brewery has something different to offer. I was fortunate enough to be able to visit Epic brewery today and Tom even gave me a brief tour around the property. The sours that they offer here are pretty awesome but what you have to try is the Big Bad Baptist Stout. Not being a big Stout drinker myself I was a bit hesitant but after a sip I knew why this was the most popular beer in house.
After the tour and the flight tasting I was already thinking about my last meal and Work & Class was not too far away. I couldn’t come here the past few days as my schedule was packed but tonight was free and clear for some southern comfort Denver style. I arrived at the restaurant around 6:45 just in time for my 7 pm reservation. I was able to find a nice spot at the bar with a few traveling fellows as well from San Francisco. The bartender gave me a glass of blackberry tarragon limeade with Gin which is 1 of their signature cocktails and was a very refreshing drink.
To start my meal, I had the goat cheese mac and cheese with pimentos, and this was really tasty.
The coriander roasted lamb followed and this was packed with flavors and cooked to perfection.
The cabrito goat birria was last to be served and this was my favorite among the rest. The goat was stewed tenderly and reminded me of the “kaldereta” dish that we have back home.
I ended my meal with the butterscotch pudding served with almond toffee and this was a befitting meal to end this trip.
Denver, thank you very much for being awesome…
I will definitely be coming back again… For now #KULINARYATRAVELS continues with our Miami series part 2…