The chef just rolled out a new fall menu packed with warming dishes as well as a few surprises on the appetizer menu. Ranney explains that she studied herbal medicine in college before shifting her attention to the culinary world, so she's fond of incorporating herbs and other plants with positive properties into her dishes (so there might be something like rose hips — naturally high in vitamin C — hiding out somewhere on a plate). She has also added a few vegetarian and vegan options to the slate.
Ranney has been cooking professionally in Denver for the past dozen years and was on Bremen's opening staff back in June. Some of her other personal touches include rotisserie chicken, whole-grain mustard made with local beer, and housemade flatbread made with dough that undergoes a three-day ferment. Here's a look at some of her new dishes.
A vegetarian "tartare" is made with raw asparagus, pear, avocado and tangerine oil and served with crispy house lavash.
Mark Antonation
A more traditional tartare — complete with a raw egg yolk — uses steak from nearby Western Daughters Butcher Shoppe.
Mark Antonation
Chef Isabel Ranney makes kale and beets a little more lively with shaved fennel, rotisserie chicken, candied walnuts, curls of Manchego cheese and charred-lemon vinaigrette.
Mark Antonation
A farro bowl with roasted root vegetables is topped with a couple of eggs done sunny-side up.
Mark Antonation
The bar at Bremen's is also offering new fall flavors, like this Earl Grey Old Fashioned.
Mark Antonation
