Mmmmm Paella!
Our connoisseur of dining-out has been at it again. He’s always on the hunt for great food and eating his way into new adventures. In this issue he tries brunch at “Bar Dough” and dinner at “El Five”… both in Denver, Colorado.
AT BAR DOUGH
Bar Dough is an Italian kitchen that has an elevated take on traditional cuisine in a cozy neighborhood setting. Acclaimed chef Max Mackissock’s menu of inventive small plates, traditionally prepared meats and fish, handmade pasta & wood fired pizza has drawn rave reviews nationally. The Italian inspired cocktails, craft beers and Italian wine list appeal to even the most discerning palates.
(See BAR DOUGH’s Brunch Menu at the end of this article.)
AT EL FIVE
FINAL COMMENTS:
“The Bruch was delicious and the Dinner was excellent. If I had any complaints at all, the calamari in the Paella was a little overcooked, but overall all of the food we tried was great and well prepared.” – Zane Beck
Editor’s Note: As a part of Zane’s personal fitness discipline, he has a mental process for not over-eating while dining-out. He stops eating when he’s full, or even when he has experienced the food, but not eaten it all. He always leaves the remainder of the food on the table to be bussed away, he NEVER takes home any leftovers! He thinks of this like an MBA would a budget, using the calories as his numbers. Any uneaten, leftover food on the table he considers “Sunk Cost.” Meaning dollars already spent can never be recovered and the pleasure of the meal has been exchanged for this money. To Zane, the additional calories in these leftovers only make his food consumption for the next week more complicated. He is disciplined enough to simply walk away from reasonable portions of food, left on his plate, even when the food is excellent and expensive!
We could all learn from his approach!
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From the “El Five” website:
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BRUNCH MENU for BAR DOUGH
• castelvetrano olives
orange, aleppo pepper, garlic, olive oil 6
• french toast / housemade brioche, house jam, hazelnuts, maple syrup, whipped cream 13
• ricotta donuts / lemon curd, blueberry jam, sugar 8
• pimento cheese dip housemade sourdough 10
• veggie summer quiche
• fancy toast
• soft scrambled eggs*
• housemade brioche, two eggs, fresh spinach, cheddar fondue, fried leeks 15
• eggs benedict* / housemade sourdough, two poached eggs avocado, prosciutto, brown butter hollandaise 15
• avocado toast* / avocado, heirloom tomatoes, fresh mozzarella, housemade sourdough, super seeds 14
• sunday sando* / jumbo housemade english muffin, crispy mortadella, one sunnyside egg, american cheese 15
• nutella toast*
• housemade brioche, two poached eggs, nutella, pepper jam, bacon, cheddar hollandaise 15
• contorni verde / summer greens, goat gouda, lemon, olive oil 12
• smashed home fries / lemon garlic aioli, fennel pollen, aleppo pepper 8
• spicy candied bacon / brown sugar, crushed red pepper flakes 5
• garlic bread / house-made focaccia, grana padano parsley, evoo 7
(* chef’s favorites)
brunch beverages
• mimosa / naonis prosecco, orange 8 bottomless 15
• aperol spritz / aperol, naonis prosecco, soda, orange 9 bottomless 25
• bloody mary / spring 44 vodka, tomato, clamato, horseradish garlic, celery salt, dill, citrus, castelvetrano olive 10
• riflettere / ocho tequila blanco, lillet blanc pomegranate juice, orange juice, ginger beer float 12
• la luca / spring 44 vodka, contratto bar dough bianco, bruised cucumber 12
• method roasters whole bean coffee (denver, co)
• espresso – 4/6 americano – 4 drip – 4
Special Requests:
• Gluten free or grain free pasta available upon request 3/6.
• (limited quantity, order early) chef’s choice seasonal vegetables, summer greens 14
• buttermilk fried chicken* / (limited quantity, order early) made to order
fried egg, calabrian chile honey, summer greens 16
• cacio e pepe* / bucatini, poached egg, pecorino romano lemon beurre fondue, black pepper 12
(Source: All photos in this article were taken specifically for ARTSandFOOD. Menu photos came from the restaurant’s website.)
