Devil's Food Bakery adds a midday menu and dinner -- with breakfast! -- five nights a week
Devil's Food Bakery, the sadistically addictive breakfast nook in Washington Park that's long been worshiped for its unassailable eggs Benedict, which just keep getting better and better, started up dinner service in the spring of last year, turning out a short, seasonal board of diabolically good eats three nights a week.
And now, the bakery-cum-cafe is offering dinner five nights a week, Monday through Friday, to satiate the neighborhood's residents who want to bypass the beer-and-burger syndrome that permeates the bar-littered block on Old South Gaylord Street, which, despite great shopping and a butt-kicking pilates studio, is a roundup of poor restaurants -- Devil's Food aside -- that subsist on location, location, location.
"When we started offering dinner three nights a week, it was really popular and people really seemed to enjoy it, so we decided to expand it in order to bring in a different demographic to the block -- dating couples, families and people who are interested in more than just a bar," says owner Angela Pilloud, who recently hired Adam Sullivan, an alum of Duo and L'Atelier, in Boulder, to spearhead the kitchen.
And while Sullivan's dinner menu is chock-a-block with foods we love to eat -- chicken potpie, pot roast, pan-roasted sea bass and bangers and mash, for example, it's the fact that he's added nearly a dozen breakfast dishes to the board, including the eggs Benedict, that really fuels our bellies. "We're known for our breakfasts, obviously, but at night we get a lot of kids coming in with their parents, and they want pancakes and waffles for dinner, so we're giving it to them," explains Pilloud.
She's also giving midday gastronauts something to chew on: Beginning yesterday, Devil's Food rolled out a snack time menu between 3 and 5 p.m., Monday through Friday, that peddles a charcuterie plate paired with cheeses from the Truffle; an oven-baked pretzel with honey-Dijon mustard; several salads; tomato soup with grilled cheese; quiches and stratas; a half-size waffle with Bavarian cream, maple syrup and fresh fruit; and a duo of dips. "We used to be closed from 3 to 5 p.m., which made a lot of people sad, and sometimes, in the late afternoon, you want more than just a coffee, or pastry, so now people can actually get something substantial to eat," says Pilloud.
For more info on Devil's Food and its new menus, call 303-733-7448.
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