Cafe Society

Part two: Chef and Tell with Justin Brunson from Masterpiece Deli

Page 3 of 3

Favorite restaurant in America: I had the best meal of my life at Blue Hill, a farm-to-table restaurant in New York. Everything from the ingredients to technique to service was just sick. I walked in, and they asked me how things were going at the deli in Denver -- I was blown away. I guess they must have googled me. The chefs cooked sixteen courses for us with amazing wine pairings. The produce was picked that morning, and the pig was butchered that morning, too. I can't wait to go back.

Best food city in America: New York City. All the big guns have great restaurants there. The availability and quality of ingredients in the city is unsurpassed, the street food is great, I love the pizza, cheese shops and salumerias, and there are so many great cooks, servers and bartenders in that city. There's just restaurant after restaurant after restaurant in New York. I don't know if I'll ever get to all the places I want to get to.

You're making a hamburger. What's on it? Good ground beef from a quality farmer cooked mid-rare with double American cheese, lettuce, tomato, onion, pickles, ketchup and mayo on a good roll from the Grateful Bread Company in Golden.

Guiltiest food pleasure: Foie Gras. Give it to me...lots of it. Two years ago, for my birthday, my fiancée had one of my favorite restaurants prepare me a five-course foie tasting. You've got to love a woman like that.

You're at the market. What do you buy two of? Two bags of La Favorita tortilla chips.

Favorite knife: All of my Togiharus knives, but especially my Nakiri. They're awesome knifes that keep a great edge and don't break the bank.

Weirdest customer request: We get weird sandwich requests all the time, and while we bend over backward for people with real allergies, the fakers suck. Here's the thing: A lot of thought goes into our food, so why don't you sit down and enjoy what we've worked so hard to make for you? Thank you.

Weirdest thing you've ever eaten: A balut, which is a fifteen-day-old fertilized duck egg that's pretty much a baby duck with feathers, feet and all. You crack it open and just suck the little guy down. What's weird is how it tastes like Campbell's chicken noodle soup.

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Lori Midson
Contact: Lori Midson