Behind the Scenes at Epernay

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Cassandra Kotnik

A sashimi plate that includes tuna nigiri, octopus sashimi with pico de gao, tuna flower and halibut nigiri at Epernay.

In this week's restaurant review, Westword food critic Gretchen Kurtz visits Epernay to give her take on their cuisine. Read the full review of Epernay by Gretchen Kurtz. Photos by Danielle Lirette for Westword.

Published on September 19, 2013

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