Acorn launchs lunch; Michael Anthony at Frasca tonight
The Source has been open for just two months, but its tenants have definitely upped the profile of the increasingly hip RiNo neighborhood. This week Comida launched its Monday night happy hour -- which extends the regular happy night deal through the night on Mondays -- and today Acorn will start serving lunch.
For its first two months, this sister restaurant to Boulder's Oak at Fourteenth was just serving dinner -- albeit first-rate dinners -- but now you can enjoy the same cuisine at the midday meal. Chef/co-owner Steven Redzikowski's enticing lunch menu items include a grilled pork belly BLT with fried green tomatoes, sambal aioli, arugula and avocado, and fried Rocky Junior chicken & biscuit with spicy sausage gravy.
The lunch menu will be available from 11:30 a.m. to 2:30 p.m. Monday through Saturday; a select mid-afternoon menu, similar to that at Oak, will be served from 2:30 to 5:30 p.m., when dinner service starts. And, of course, the full bar -- under the eye of co-owner Bryan Dayton -- will be pouring throughout.
Meanwhile, up in Boulder, tonight Frasca Food and Wine will welcome Michael Anthony, 2012 James Beard Foundation award-winner for Best Chef: New York and part of NYC's acclaimed Union Square Hospitality Group. Anthony will join the crew at Frasca to create a four-course meal inspired by his cookbook, The Gramercy Tavern, using produce from Colorado farms; the dinner will include wine pairings from Master Sommelier Bobby Stuckey. Tickets for the four-course dinner and pairings are $160 per person, and include a signed copy of Anthony's cookbook; for reservations, call the restaurant at 303-442-6966.
For information on dozens of culinary events around town, visit our online Food & Drink listings -- and if you have information for a culinary event you'd like included in our online calendar, send it to email@example.com.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.