Reader: Why aren't there more freshwater fish on Denver menus?

As the chef at Le Grand Bistro & Oyster Bar, Jeremy Thomas sees a lot of oysters. The one food he can't live without, though, is crab lebs. "I've loved them ever since I was a little boy eating at SeaGalley by Southwest Plaza," he tells Lori Midson in this...

By Patricia Calhoun

February 14, 2013

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As the chef at Le Grand Bistro & Oyster Bar, Jeremy Thomas sees a lot of oysters. The one food he can't live without, though, is crab lebs. "I've loved them ever since I was a little boy eating at SeaGalley by Southwest Plaza," he tells Lori Midson in this week's Chef and Tell, "and I still think they're the best things ever."

But there are more fish in the sea, diners say. See also: - Jeremy Thomas, chef of Le Grand Bistro & Oyster Bar, on simplicity, spoons and Sheehan - Review: Belly up to the bar at Le Grand for classic French fare - Best Seafood Restaurant 2012: Jax Fish House

Says chuckroast:

I'd like to see more variety of freshwater fish on menus in Denver. My favorite freshwater fish for the dinner table are walleye, northern pike, crappie, blue gill and perch.

What fish dishes would would you like to see added to local menus? Post your suggestions below, and watch for the second installment of Chef and Tell here later this morning.

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Patricia Calhoun is editor-in-chief of Westword, the alt-weekly she co-founded in September 1977. She’s been inducted into the Colorado Press Association Hall of Fame, the Association of Alternative Newsmedia Hall of Fame and the Colorado Restaurant Association Hall of Fame. She’s also received dozens of local, state and national awards for writing, including first place for feature writing and first place for column writing with the Society of Professional Journalists. Patricia is a weekly commentator on Colorado Inside Out, PBS 12's public affairs roundtable, which has won two Emmys.

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