Are diners in Denver more adventurous than in Boulder?

Steven Redzikowski, co-owner with Bryan Dayton of Oak at Fourteenth and Acorn, which the partners opened in The Source this summer, knew that Denver and Boulder were far more different than just a thirty-mile separation might suggest. Still, he was taken aback by just how adventurous Denver diners can be...

By Gretchen Kurtz

January 17, 2014

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Steven Redzikowski, co-owner with Bryan Dayton of Oak at Fourteenth and Acorn, which the partners opened in The Source this summer, knew that Denver and Boulder were far more different than just a thirty-mile separation might suggest. Still, he was taken aback by just how adventurous Denver diners can be. See also:Oak on Fourteenth's owners branch out at The Source with Acorn

"Honestly, in Denver, I am very shocked," says the chef. "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."

Speaking for all of us who reside on this side of U.S. 36, I say: Bring it, baby. We're game.

I didn't catch the foie gras during my review meals at Acorn, but I tried many other delicious dishes. Read my review here.

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Gretchen Kurtz has worked as a writer for 25 years; during that time she's stomped grapes in Napa, eaten b'stilla in Fez, and baked with Buddy Valastro, aka the Cake Boss. Her work has appeared in publications including Boulevard (Paris), Diversion, the New York Times and Westword. Our restaurant critic since 2012, she loves helping you decide where to eat and drink tonight.

Contact: Gretchen Kurtz

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