Cafe Society

Part two: Chef Brendon Doyle on live squid on a stick, spurting blood and beef tips

Brendon Doyle Jonesy's EatBar 400 East 20th Avenue 303-863-7473

This is part two of my interview with Brendon Doyle, executive chef of Jonesy's EatBar. To read part one, click here.

One food you detest: Tripe. It's awful -- like chewing on textured bubble gum.

One food you can't live without: Seafood. I love all kinds of fish and shellfish. It just gets me really excited, and it makes me feel good to eat it. I love it because you can keep the preparations very simple and the fish still tastes amazing, often requiring little more than just a shake of salt and pepper. I'll eat it raw, grilled, fried or any other way you want to give it to me.

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Lori Midson
Contact: Lori Midson