Fuel fall with Rioja's new autumn menu
Spinach veloute soup and chestnut soup with foie gras terrine from Rioja
Warm Brussels sprout salad
Her autumnal ingredients -- Brussels sprouts, Muscovy duck, black mission figs, squash, Medjool dates, sweet apples, quince, celery root, beef short ribs -- bring crisp weather glories to the plate and brilliant flavors to her Mediterranean cooking. Not surprisingly, the new menu spotlights a whole raft of standouts, including the soul-warming braised wagyu boneless beef short rib paired with creamy farro studded with Gorgonzola and a pear and arugula salad, and the gloriously rosy Muscovy duck breast, sliced and fanned, and served with pistachio and pine nut-stuffed Medjool dates and risotto with saffron and Manchego.
Several of the dishes from Jasinski's fall menu, including the short ribs, are also in her soon-to-be-published cookbook, The Perfect Bite, which should be released in November, just in time to stuff the stockings of all your favorite foodniks. For more information about Rioja, or to make reservations, call 303-820-2282.
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