Like Adam Monette, Royster has been made a partner in the business, so he's got a stake in the game. As a winner of the Food Network's Chopped, the chef brings his own style to the table, with bold bursts of color and flavor to complement carefully sourced ingredients.
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Translucent jewels of citrus, hamachi and brittle catch the afternoon sun over Boulder.
Mark Antonation
One of the highlights of the first course is a hamachi crudo plate that balances tart wedges of charred Meyer lemon against shards of a savory-sweet soy sesame brittle. The combination, accented with microgreens and radish slices, brings out the best in the raw fish.
If you're leaning toward something more Old World, a stunning slab of seared foie gras is in order for the second course. The liver rests on a rosemary-pear tart and is sided with quince coulis — an upscale answer to applesauce. But the smoked mackerel, served as three lozenges in a pool of kelly-green sauvignon blanc reduction, feels just as decadent.
If you spring for all three courses, the duck breast with strawberries is an excellent finisher, served with a red wine reduction and a pink peppercorn gremolata. Pinks and greens dominate the stunningly plated duck, celebrating the season in a bold splatter of colors.
You don't need to wait for Mother's Day or a wedding anniversary to make the winding trip up Flagstaff Mountain; great views, a spacious patio and new cocktails are great draws to go with Royster's new spring menu.
The Flagstaff House is located at 1138 Flagstaff Road and open for dinner from 6 to 10 p.m. Sunday through Friday, and 5 to 10 p.m. on Saturday. Call 303-442-4640 or visit the restaurant's website for reservations and information.