Food News

Four Sweet and Savory Menu Updates to Keep You Jazzy and Jittery

Nocturne Jazz & Supper Club
1330 27th Street
Nocturne has been churning through the hits for nearly a year, offering jazz-themed menus to accompany classic albums played in full by some of the city's top combos. The kitchen has paired bites with vinyl platters from Dave Brubek, Sonny Rollins and Kenny Dorham, to name a few, and tonight chef Greg Weadick launches a new Big Easy menu to celebrate Mardi Gras and the music of Louis Armstrong and the Hot Five. Dishes will show influences of classic Cajun and Creole cooking in the New Orleans tradition, with barbecued head-on prawns with maque choux and jalapeño-basil froth; crawfish ravioli with smoked andouille broth and charred okra; and a duo of beef rib-eye cap and braised beef short ribs served with Creole red-bean purée, spiced-apple-and-yam byaldi and puffed rice. Reservations are recommended; visit Nocturne's website for available times. Menus generally run for several weeks, so if you miss the Mardi Gras festivities tonight, you're still in luck.

Glazed & Confuzed
5301 Leetsdale Drive
Sweet news over in east Denver: Glazed & Confuzed, winner of our Best Doughnut award last year, has expanded its hours. Now you can get your favorite flavors, plus a few new goodies, from 6 a.m. to 7 p.m. (or until everything sells out) daily. Chef-owner Josh Schwab has also added savory doughnuts and lunch items along with espresso creations from Allie Vegas, who brings nine years of coffee and latte-art experience to G & C's inner circle.

2639 West 32nd Avenue
In addition to wine dinners and other special feasts (like tonight's Festa della Stagione), Spuntino chef and co-owner Cindhura Reddy likes to keep the everyday menu fresh with seasonal offerings rotated in alongside customer favorites. The latest batch of winter wonders includes a bigoli pasta dish with sausage and ginger that's a subtle Italian take on Sichuan dan-dan noodles; a capretto agnolotti with goat from Salida's El Regalo Ranch; and merguez-style lamb sausage smoked over pecan wood and plated with beluga lentils, braised greens and cranberries. For those who can't resist the restaurant's namesake spuntini (that's Italian for "snacks"), Reddy's ever-popular elk tartare and octopus carpaccio are back for another run.

The Inventing Room
2020 Lawrence Street
This weekend, chef Ian Kleinman's science lab/confectionery is expanding its hours to noon to 8 p.m. every Sunday, giving you the perfect excuse to stop by for a sweet treat with your sweetie on Valentine's Day. And if you haven't dropped in lately, there are a few new menu items worth checking out, including baklava space foam; "really, really cold Cheetos"; vanilla-bean cotton candy and a s'mores ice-cream sandwich, which squeezes graham cracker ice cream and torched marshmallow whip between two double-chocolate cookies.
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Mark Antonation is the former Westword Food & Drink Editor. In 2018, he was named Outstanding Media Professional by the Colorado Restaurant Association; he's now with the Colorado Restaurant Foundation.
Contact: Mark Antonation