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Trillium: Behind the Scenes

Wednesday, November 14, 2012 at 4 a.m.

Mark Manger An order of butternut squash pudding at Trillium costs $11. 1/35

Mark Manger Chef Ryan Leinonen with an order of blue-prawn ravioli, which costs $29. 2/35

Mark Manger Dishes being prepped in the kitchen of Trillium. 3/35

Mark Manger Cook Heather Carr in the kitchen at Trillium. 4/35

Mark Manger Trillium's toast Skagen ($11) is a classic Swedish starter. 5/35

Mark Manger A plate of Black River Russian caviar runs $165 and comes with Swedish pancakes and traditional accompaniments. 6/35

Mark Manger Sous chef Clark Peterson handing off a dish at Trillium. 7/35

Mark Manger An order of cauliflower soup ($7) at Trillium. 8/35

Mark Manger Grilled Lake Superior whitefish at Trillium costs $24. 9/35

Mark Manger Dishes ready to be served at Trillium. 10/35

Mark Manger Customers at the bar at Trillium. 11/35

Mark Manger Red wine being poured at the bar at Trillium. 12/35

Mark Manger Trillium offers an extensive wine list, as well as beer and handcrafted cocktails. 13/35

Mark Manger Chef Ryan Leinonen holds a jar of house-pickled whitefish at Trillium. 14/35

Mark Manger Trillium's beet salad ($10) is topped with frozen goat cheese. 15/35

Mark Manger A picture of chef Ryan Leinonen and chef/author/TV star Anthony Bourdain hangs proudly at Trillium. 16/35

Mark Manger Customers take in drinks at the bar at Trillium. 17/35

Mark Manger Dishes being delivered to waiting diners at Trillium. 18/35

Mark Manger An order of lemon and dill pickled shrimp at Trillium. This small plate costs $7. 19/35

Mark Manger Sous chef Clark Peterson preps dishes in the kitchen at Trillium. 20/35

Mark Manger Cook Heather Carr and sous chef Clark Peterson in the kitchen at Trillium. 21/35

Mark Manger The "Never Never" strip steak ($29) at Trillium. 22/35

Mark Manger Sous chef Clark Peterson preps dishes in the kitchen at Trillium. 23/35

Mark Manger An order of open ravioli of grilled blue prawns at Trillium costs $29. 24/35

Mark Manger An order of open ravioli of grilled blue prawns at Trillium costs $29. 25/35

Mark Manger An order of grilled blue prawn ravioli ($29) at Trillium. 26/35

Mark Manger Chef Ryan Leinonen with an order of blue-prawn ravioli. 27/35

Mark Manger Pickled whitefish at Trillium. An order of this small dish costs $7. 28/35

Mark Manger A trio of oysters ($7) at Trillium. 29/35

Mark Manger Cook Heather Carr and sous chef Clark Peterson in the kitchen at Trillium. 30/35

Mark Manger The grilled pork chop at Trillium ($27). 31/35

Mark Manger A plate of Black River Russian caviar costs $165 and comes with Swedish pancakes and traditional accompaniments. 32/35

Mark Manger Dishes on the prep line at Trillium. 33/35

Mark Manger Dishes ready for serving at Trillium. 34/35

Mark Manger Trillium is located at 2134 Larimer Street. Hours are 5-10 p.m. Tuesday-Thursday, 5-11 p.m. Friday-Saturday, 10 a.m.-2 p.m. and 5-9 p.m. Sunday. 35/35

Trillium: Behind the Scenes

In this week's food review, Cafe Society food critic Gretchen Kurtz visits Trillium, a casual urban bistro located in downtown Denver. Mark Manger brought back these photos of the restaurant's American and Scandinavian cuisine.

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