WIAW: Restaurant Edition

I am elated. 

Not only because it’s Wednesday and time for another installment of WIAW, but because you all had the best comments on my last post.  Seriously, my heart was all warm and fuzzy after reading your advice or just hearing that I’m not alone in feeling a little lost/pressured.  I love you all to the moon and back.  <—Do you remember saying that when you were younger?  I know I do.

Oh and about that new job.  I’m only one day in but in the words of little orphan Annie, “I think I’m gonna like it here.”  <—Please say you know what I’m talking about.  The people are super nice and patient and I get unlimited free drinks on the job.  Feel free to guess where it is   And no it’s not a bar.

Anyways, let’s get this party started, shall we?

In  lieu of my good mood and as a thank you to my fabulous readers I thought it would be fun to give you a restaurant edition of WIAW, which should really be called “What Didn’t I eat Wednesday,” because I assure you a lot of devouring went down on Sunday. 

Root Down is a locally owned and operated restaurant in Denver that strives to serve food in the “field to fork” manner.  In other words, the food served there is mostly organic, local and natural.  My waiter mentioned that 70% of their menu fits the previous description.  They also grow a lot of their own herbs in a close-by garden.  Cool huh?  The atmosphere is a blend between sophisticated and funky.  An old gymnasium floor and bathrooms decorated with old scales on the walls  are balanced out by crisp white tablecloths and clean and artistic plates of food. 

I was so glad the Colorado weather decided to behave so we could sit on the patio.  The actual dining room is rather small but it’s the patio you want anyways.  I was comfortable in a skirt and short sleeved shirt.  Hallelujah, it’s finally Summer!

On Sundays the restaurant offers a 5280 menu, which just means for the flat rate of $52.80 (or $26.40 per person) you can get 3 courses and can usually have a few choices to pick from in the appetizer, entrée and dessert categories.  Denver’s elevation is 5,280 feet above sea level, hence the random price.  Half of our party opted to participate in the 5280.  The regular menu offers a bunch of small plates (tapa/appetizer size) so you can order a bunch and taste a little of everything.  Joey and I decided to order from that menu.

So what’d we get?

“Devils on Horseback” — Date and Goat Cheese Stuffed Peppadews, wrapped in Serrano Ham, Smoked Paprika-Sherry Gastrique

I know you’re wondering what a peppadew is.  It’s a cross between a tomato and a pepper.  There will be a quiz at the end of this post.

These were great!  A little spicy for me, but I’m also a huge spice baby.  Flavors were spot on.

Seared Colombian Arepas — Mozzarella, Poblano-Pistachio Pesto, Achiote Crema & Pico de Gallo

Holy cheesy goodness.

Organic Roasted Red Beet Gnocchi — Big B’s Apple Cider Reduction, Marcona Almonds, Iberico Cheese, Spinach, Organic Blueberries & Micro Rainbow Greens

I don’t know who you are, Big B but thank you for this dish.  Beet gnocchi is officially on my “to make” list.  Although the regular old golden beets may have been even better than the gnocchi.

This plate gets an A+ for visual appeal.

Maple Leaf Farms Hoisin Duck Confit Slider — House Made Lemon Creme Fraiche, Fried Sweet Potato Garnish, Organic Arugula & Udi’s Challah Bun

I like to think of myself as adventurous when it comes to food, but duck is just out of my realm of comfort.  Joey ordered this one and didn’t like the sliders at all.  In other words, I don’t regret not trying it.  His Dad happily traded him a piece of chicken for a slider so all was not lost.  I guess you just have to be into duck.

If you’re wondering what a sweet potato garnish looks like, here ya go.

Veggie Burger Sliders — Tomato Jam, Sprout Salad, Organic Sweet Potato Fries,Udi’s Challah Bun & Curry-Lime Sauce

Veggie burgers and sweet potato fries are way more my thang.

I wish I knew exactly what was in these burgers.  I could see broccoli and carrot pieces in there and some kind of grain.  Joey said “we’ve made better,” and while I agree that the texture of the burger was a little too much like the bun, I thought the tomato jam and sprout salad were both really delicious and unique. 

Don’t even get me started on the sweet potato fries.  Loved!

Also unique was the curry-lime dipping sauce.  It was fluorescent!!

 

By the time the sliders came I was pretty full so a good bit of it came home with me.  I’ll know to order less next time!

However, there’s always room for dessert.  Am I the only one with a separate stomach for dessert?  I might be part cow.

Nutella Crepes

Pretty self-explanatory.  This one must have been special because it’s not on the normal menu.  Joey looooved it.

And the dish I came for…

Udi’s Croissant Bread Pudding — Leopold’s Whiskey-Butter Sauce & Sour Cream Ice Cream

Gah, so good.  I practically squealed when I saw the words “Udi’s croissant” and “bread pudding” all in the same sentence.

Good, but not this good.

I left one full girl.  The happy kind of full, though and it was oh-so-worth it. 

I had a few criticisms.  The timing was a little weird with the way things came out at different speeds, I’m not sure if that was planned or not, but ultimately I think Root Down has a good thing going and I can’t ignore their food/restaurant philosophy.  Good, local, deliciously creative food in a funky, fun and sophisticated atmosphere.

Verdict: I can’t wait to go back!  Good thing my birthday is coming up.

                                                                       

What was the best thing you ate today?

Oh and what’s a peppadew?  Told you there’d be a quiz