Although Denver Restaurant Week, which starts on February 26, is the real movable feast, two new kids on the restaurant block are offering major deals on Tuesday, February 22.
El Diablo, which opened last August at 101 Broadway, is offering its second tequila dinner featuring Republic Tequila with founder Ken MacKenzie and guest-chefs Jamey Fader and Kevin Grossi of Lola working alongside Sean Yontz. "We are making tequila, mezcal and sotol dinners more exciting for the diner by inviting guest chefs, mixologists and making sure we include the owner of the brand," says Yontz.
A mile away at 1501 South Pearl Street, Ototo, which opened in November, will be hosting a five-course Frog's Leap Wine Dinner with winemaker John Williams.
The menus and their alcohol pairings:
Second Course Empanada de Pato (duck confit, delicata squash, roasted poblano and queso requesó) Basil and blood orange margarita
Third Course Tacos pescado (Adobo blackened char with white bean refritos, root vegetable escabeche and brick red chile) " The Republic Garden" (Republic reposado with citrus juices, celery and mole bitters)
Fourth Course Fideos (with crisp pork belly, Hatch chile pico de gallo, queso panela and chile Colorado broth) Republic Anejo Neat
Dessert Terrina de platano y chocolate (with cajeta and almond sponge brittle) Mexican Speedball (Oaxacan coffee with Republic anejo, almond syrup and cream)
The dinner starts at 7 p.m.; seats are $75 a person and reservations are required. To make yours, go to www.eldiablorestaurant.com or call 303-954-0324.
Frog's Leap Wine Dinner at Ototo
First Course Sauvignon Blanc 2009 (100% Sauvignon Blanc 100% Rutherford) Salmon tartar seasoned with sesame, avocado grapefruit and cucumber
Second Course Chardonnay 2009 (100% Chardonnay) Lobster Foam with a vanilla parsnip custard
Third Course Merlot 2007 (100% Merlot 100% Rutherford) Duck Breast Carpaccio with pomegranate sauce and whole grain mustard
Fourth Course Zinfandel 2007 (80% Zinfandel 19% Petit Sirah 1% Carignane) Lamb Harissa, curry and blackberry Szechuan peppercorn puree
Fifth Course Cabernet Sauvignon 2007 (88% Cabernet Sauvignon 10% Cabernet Franc 2% Merlot) Grilled beef checks with balsamic reduction, baby beat, micro arugula
Sixth Course Housemade sorbet
The Ototo dinner starts at 6 p.m.; the cost is $55 plus tax and gratuity. Reservations are required; call 303-733-2503.
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