Colt and Gray restaurant on Platte street

After a few delays to the opening start date, Colt and Gray is standing as proudly as a trophy horse. Though the sign was not up, I knew the ambiance was right as Colt and Gray shimmered underneath the bridge on Platte Street. So I saddled in to a table on their large, perfectly manicured patio, and crossed my fingers the gastropub proved gastronomical. Jacqui, our server, made sure that happened by running back and forth with advice from the sommelier and carrying trays of fresh oysters in a white wine mignotte, fried oysters, fresh goat cheese, and even an extra chair for my camera.

After sharing a bottle of amazingly deep Spanish wine, Tikal, I decided to be bold and try the pate’. My taste buds exclaimed, “Hooray”. This plate is not anything like the liver your mom used to serve. This is French and farm fresh at its finest, as was the duck Carpaccio.

And if you don’t feel as daring, like my neighbors sitting at the table next to us, try a main dish of lobster bangers and mash or the ricotta ravioli with wild mushrooms and pancetta.

Colt and Gray is named after owner/chef Nelson Perkins’ sons. A sweet chocolate dessert is named after his daughter Ellie. Perkins, give your daughter a promotion and open the vacant spot next door as a bakery named Ellie’s. I guarantee we would stampede in there as well.