Acorn challenges Denver's adventurous diners with foie gras doughnut

Denver's gone nuts. Doughnuts. First lines formed outside of Dunkin' Donuts. Then lines formed outside of Voodoo Doughnut, which cooks up far more elaborate doughnuts. And now Acorn, which Gretchen Kurtz just reviewed, has upped the ante with a new menu item: the "Cyrus" Foie Gras Donut. See also: Oak...

By Westword Staff

January 23, 2014

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Denver's gone nuts. Doughnuts. First lines formed outside of Dunkin' Donuts. Then lines formed outside of Voodoo Doughnut, which cooks up far more elaborate doughnuts. And now Acorn, which Gretchen Kurtz just reviewed, has upped the ante with a new menu item: the "Cyrus" Foie Gras Donut.

This new delicacy features a glazed brioche doughnut filled and topped with Hudson Valley foie gras, quince and pineapple, and covered with candied pistachios. Chef/owner Steven Redzikowski added the item as a tribute to chef Douglas Keane and his restaurant Cyrus, where both Redzikowski and chef de cuisine worked before that restaurant closed.

The doughnuts will be on the menu for a limited time only, and available each day until the kitchen runs out.

Which could happen fast. Redzikowski, who owns both Acorn and Oak at Fourteenth in Boulder with Bryan Dayton, told Kurtz that when Acorn opened in September, he was surprised by how adventurous Denver diners can be.

"Honestly, in Denver, I am very shocked," Redzikowski said. "Guests, in my opinion, they'll try a lot more different items. If we put foie gras on the menu, we'll sell twelve to fifteen foie in Denver and maybe one or two in Boulder."

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