100 Favorite Dishes: New England clam chowder from Bitterweet
No. 72: New England clam chowder from Bittersweet
Housed in a former auto body garage, Bittersweet, now a stone-stacked, high-ceilinged, two-room, garden-to-table food temple, is the blood, sweat and tears of chef/owner Olav Peterson, who opened in January after spending the past several years as the exec chef of Bistro One. His seasonal board is short but powerful, a direct, focused and culinarily ambitious stab at some of our favorite foods -- pork confit, rabbit sausage, foie gras, duck, veal cheeks -- bolstered by bold flavors and characterized by unexpected whims and fancies.
Take the clam chowder, for example. There are dozens of different versions of clam chowder in this town, but none like Peterson's, a stunning bowl of transcendence, a dish that, elsewhere, is often dull and deflating, a flat vat of cream and canned clams that makes us wistful for the real deal. But, here, in this bowl, all but guaranteed to dampen the lids of the most cynical sea snob, Peterson creates magic. He uses cream, to be sure, but the liquid, permeated with smoke, gets its unduplicated flavor from the liquor left by pounds and pounds of smoked mussels. He sinks a potato croquette into the chowder, tautly seasoned and specked with bacon, and crowns that with a razor clam along with a full slice of bacon, so crisp, it shatters. This is the dish that I want when I'm on my deathbed.
Hungry for more? All the dishes in our countdown are linked below:
No. 94: Seafood soup from Farro
No. 73: Gumbo from Bistro One
In late 2009, we embarked on a culinary journey that took us through our favorite dishes in the Mile High City -- one hundred, to be exact -- as a precursor to the Best of Denver 2010 issue. Now we're back with round two, counting down (in no particular order) a hundred more of our favorite Denver dishes in a list that, by our imperfect calculations, should be wrapped up by the time the Best of Denver 2011 hits the streets on March 31. In the meantime, if there's a dish you think we need to try, tell us about it in the comments section below, or shoot us an e-mail at firstname.lastname@example.org.
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