Audio By Carbonatix
Last week, we embarked on a mission to expose secret dishes that Denver restaurants don’t divulge on their menus — dishes that you have to specifically ask for if you want to be privy to the secret stash.
We already revealed that Keegan Gerhard, the pastry/savory chef at D Bar Desserts, has a slew of off-menu dishes, including “The Presley” and the “Elvis Presley,” both of which honor the king of pelvic thrusts.
Olav Peterson, the owner/executive chef of Bittersweet, is currently working on his fall menu, and while it won’t launch until October, you can get a sneak peek of what he has in store by ordering the Norwegian gravlax, an off-menu dish that you won’t see on Peterson’s board for at least a month.
A whimsy take on a bagel and lox, the plate is graced with a knoll of gravlax, house-cured pickles, Granny apple slaw, caper berries, garlic- and chive-smooched cream cheese mousse, a cured egg yolk and housemade toasted bagel chips. It sells for $11.
This year, make your gift count –
Invest in local news that matters.
Our work is funded by readers like you who make voluntary gifts because they value our work and want to see it continue. Make a contribution today to help us reach our $50,000 goal!
By the way, if you haven’t stopped by to admire Peterson’s patio gardens, flush with fresh herbs and summer produce, including beautiful chard, you owe it to yourself to do so.
Follow @CafeWestword on Twitter and at facebook.com/denvercafesociety
