See also: Review: Gozo is a real hot spot -- in more ways than one
The clams themselves get the perfect amount of time in that oven, staying juicy and tender, bathed in their own brine. The chorizo adds a touch of spicy kick and sweetness from the browned, nubby surface, while chickpeas add a nutty flavor. A delicious broth mingles a touch of acidity from wine with the flavors of the pan. A few slivers of garlic and herbs punctuate the dish without dominating.
Simplicity can be difficult to master; there's nothing to hide behind. Without elaborate plating, heavy sauces or exotic ingredients, a kitchen stands on the purity of its ingredients and the perfection of its technique. Gozo nails them both with this dish, so much so that you'll want extra bread just to mop up the remnants in the bowl.
In advance of the Best of Denver 2015, we're already loading our plates with contenders for the best dishes in the city. And over the next nine months, we'll be sharing many of them with you, counting down (in no particular order) one hundred of our favorite dishes before the the Best of Denver 2015 hits the streets on March 26. In the meantime, if there's a dish you think we need to try, tell us about it in the comments section below, or shoot us an e-mail at [email protected].
Hungry for more? All the dishes in our 2014 countdown are linked below.
No. 100: Chile Relleno at La Fiesta No. 99: Gurage Kitfo at Megenagna Ethiopian Restaurant No. 98: Cochinita Pibil at Work & Class No. 97: The Greggers Tongue Sandwich at Olive & Finch No 96: Baum Cakes at Glaze by Sasa No. 95: Goat hot pot from Viet's No 94: Head cheese from Beast + Bottle No. 93: Kettle Chips from Amerigo Delicatus No. 92: Pork Belly Confit at Solera Restaurant and Wine Bar No. 91: Tacos Campechanos from La Calle Taqueria No 90: Biscuits from Denver Biscuit Co.
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