Photos: Coohills, the subject of this week's review

Brussels sprouts cooked in duck fat with a leg of duck confit.
Brussels sprouts cooked in duck fat with a leg of duck confit.
Mark Manger

A few years after Diane and Tom moved from Atlanta to Denver so that Tom could take a corporate job, they decided it was time to open a restaurant. But instead of building a fine dining spot, like the ones where Tom had worked in Georgia, they decided to create an upscale neighborhood spot, enticing enough for people to use for special occasion meals while also giving more casual eaters a reason to come by.

And because the neighborhood they chose is LoDo, the concept worked. I review Coohills in this week's Westword;here, to go with that story, is a side of photos highlighting some of my favorite dishes.

For another look at Coohills, check out our slideshow.

Grilled octopus bathed in butter and Pernod and served with leeks.
Grilled octopus bathed in butter and Pernod and served with leeks.
Mark Manger
Eggless gnocchi tossed with winter vegetables and coated in olive oil.
Eggless gnocchi tossed with winter vegetables and coated in olive oil.
Mark Manger
Diver scallops with sheets of prosciutto, capers, lemon butter and sweet potatoes.
Diver scallops with sheets of prosciutto, capers, lemon butter and sweet potatoes.
Mark Manger
Shortribs on a bed of turnip puree.
Shortribs on a bed of turnip puree.
Mark Manger

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Coohills

1400 Wewatta St.
Denver, CO 80202

303-623-5700

www.coohills.com


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