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Central Bistro and Bar expands brunch to Saturdays

Denver’s Chef Matt Selby and his brunch-partner-in-crime, Chef Jesse Vega, have long delivered a morning menu that is clever and imaginative. As of recent, brunch lovers can experience Central Bistro and Bar's food, cocktails, patio, and view of the downtown Denver skyline all weekend long instead of only on Sundays.

Bistro Chilaquiles
Egg Yolk Carpaccio

It’s easy to find Mexican Chiliaquiles in Denver. But Chef Matty’s remarkable version of Bistro Chilaquiles layer crispy chips with braised pork, salsa roja, and crème, and are only made better as the runny egg yolk is broken spilling down the sides. The Smoked Salmon Flatbread can be split amongst the table as an appetizer, or ordered as a main dish. Crispy, hand-tossed flatbread is topped with whipped cream cheese, red and green onion, tomato vinaigrette, and Everything Bagel seasoning. The spot-on bagel seasoning quickly transplants you to an East Coast bagel shop. (And apparently stems from a who-makes-a-better-bagel-competition in the kitchen!)

Many of the brunch menu items were created by Chef Jesse as he was given some major creative authority. He’s quickly becoming renowned for his specials and supreme palate. Last weekend he was testing a dish called Egg Yolk Carpaccio. Reminiscent of something you would find on a dinner menu, stunningly plated egg yolks were topped with crumbled chorizo, crispy asparagus tips, sliced radishes, diced avocado and heirloom tomatoes, sunflower sprouts, and drizzled with basil mayonnaise. The extraordinary thought was only beaten by the exceptional flavor. This dish is one-of-a-kind and surely a memorable bite.

When asking the server what she recommends, she’ll tell you she consistently mentions Umami Fried Rice to brunch-goers. It’s another brainchild of Chef Jesse. Fried rice is topped with seared scallops, halibut, frothy eggs, carrots, celery, cilantro, and radishes. The hints are unquestionably umami, a little bit salty, and completely flavorsome. The dish was originally a kitchen favorite which was loved so much that it crept its way into the dining room.

As part of a seasonal and changing menu, the summer menu is receiving a slight refinement with Shrimp Tacos replacing the Cuban BBQ Pork Sandwich. Large shrimp are battered and quickly fried and served in a corn tortilla. Standard seafood taco fare – cabbage, cilantro, onion, and avocado – dress-up the tacos which are then drizzled with a slightly spicy chipotle cream sauce and fresh lime juice.

Of course, the patio cocktails are flowing all weekend long. Try the Bloody Mary with 42 Below infused vodka and house-made Bloody Mary mix. The Bloody Mary mix is blended each morning by that day’s bartender. They combine tomato juice, whole peppercorns, Worcestershire sauce, horseradish, lemon and lime juices, and two types of Tobasco sauce to taste. The secret is a pinch of whiskey salt and a glass rimmed with chili lime salt. No weekend brunch would be complete without bottomless mimosas. Central Bistro and Bar takes morning mimosas one step further with a Seasonal Mimosa in addition to traditional orange. Seasonal fruity flavors rotate often.

Check out weekend brunch in LoHi at 1691 Central Street. Menus, events, specials, and more info is available online.

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