Last week, we embarked on a mission to expose secret dishes that Denver restaurants don't divulge on their menus -- dishes that you have to specifically ask for if you want to be privy to the secret stash.
We already revealed that Keegan Gerhard, the pastry/savory chef at D Bar Desserts, has a slew of off-menu dishes, including "The Presley" and the "Elvis Presley," both of which honor the king of pelvic thrusts.
Olav Peterson, the owner/executive chef of Bittersweet, is currently working on his fall menu, and while it won't launch until October, you can get a sneak peek of what he has in store by ordering the Norwegian gravlax, an off-menu dish that you won't see on Peterson's board for at least a month.
A whimsy take on a bagel and lox, the plate is graced with a knoll of gravlax, house-cured pickles, Granny apple slaw, caper berries, garlic- and chive-smooched cream cheese mousse, a cured egg yolk and housemade toasted bagel chips. It sells for $11.
By the way, if you haven't stopped by to admire Peterson's patio gardens, flush with fresh herbs and summer produce, including beautiful chard, you owe it to yourself to do so.
Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.