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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.
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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.
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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.
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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