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Bittersweet introduces $40 tasting menu, paired with wines

Bittersweet introduces $40 tasting menu, paired with wines
Mark Manger

Beginning tomorrow night, Bittersweet, Olav Peterson's garden-to-table restaurant in Washington Park, will offer a swell deal to guests who want a big bang for their buck: Peterson is offering a three-course, prix-fixe dinner, paired with wines, for a mere $40.

See also:

- The only thing bittersweet about Bittersweet is that you'll have to leave

- Denver's Best Restaurant Patio: 2012

- Olav Peterson and his wife, Melissa Severson, have managed the Bittersweet garden through trial and error

The deal will run every Thursday evening (Valentine's Day and other holidays are excluded), and if you people take advantage of the generosity, Peterson says that he may include other weeknights. "As our way of thanking our supporters, we want to focus on giving back to our guests, and one way to do that is by launching a Thursday night tasting menu that's affordable," says Peterson, who opened Bittersweet at the tail end of 2010, complementing the serene setting with a lush garden, from which Peterson routinely plucks his own herbs and vegetables for use in his dishes.

"We hope that this endeavor will entice new diners to to give Bittersweet a try, or encourage those who might have viewed the restaurant as a special occasion type of place to come in and join us for a laid-back dinner," explains Peterson. "Both my staff and I feel that we're better than we've ever been, and and we want to show the community that, too," he adds.

There's no rhyme or reason to the menu, he notes, and while it won't change weekly, he says that he and his crew will "frequently update it."

Here's the first incarnation:

$40 Tasting Menu

First Course

Rakfisk with char, cucumbers and crème frachîe

Pairing: Hugues de Beauvignac Picpoul, Languedoc, France

Second Course

Gnocchi with pork belly, Parmesan broth and fresh peas

Pairing: Allendorf Festival Secco, Germany

Third Course

Scallops with sunchokes, grilled baby onions, caviar and Meyer lemon

Pairing: Triebaumer rosé, Blaufrankisch, Austria

For more information, call 303-942-0320.