Euclid Hall: The bull's balls in their court
Euclid Hall is on a roll. Today the restaurant learned that Jorel Pierce, the executive chef, has been named a James Beard semifinalist in the Rising Star Chef category.
And last night, the restaurant's Rocky Mountain oysters got a rave review from Andrew Zimmern on Bizarre Foods. One segment of the show was devoted to the dish, with Zimmern noting that "bull's balls are everywhere."
At Coors Field, for example, which only sells fifty orders of Rocky Mountain oysters a day. And in Severance, a tiny town sixty miles to the north, where the slogan is "where the geese fly and the bulls cry," thanks to Bruce's, a watering hole that also specializes in bull's balls.
But the real star of this part of the show was Euclid Hall, "a gastropub with a rep for quality cooking," Zimmern proclaimed. While he traded testicle jokes with chef Jen Jasinski, she touted young beef testicles as "delicate, beautiful eating," and put slices of the balls over jerked, seasoned banana chutney.
See this segment of the show below.
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.