A great friend, Taylor Shaw, invited us to an amazing place, Colt and Gray. Colt and Gray can only be described as an cellar of gluttony and fulfilling hedonic desires. The environment is a little grey - dark, mysterious, yet elegant. After a week of drinking beer at the Great American Beer Festival, I only looked at the cocktail menu, and it was very pleasing to me. Get the Steve Holt.
To keep your tummy happy, there are amazing little cheesy poofs. On the
menu, they are called blue cheese dusted gougères. They are pungent,
flavorful, soft with a nice chew texture. I love these things.
Over the last several years, piggie has been all the rage. I grew up
eating mostly pork, and it was oddly a nostaligic even though the pork wasn't
prepared in any way that I had growing up. Before we arrived, some of our
fantastic friends had ordered the half pig head. Chef Nelson brought out
the "oh so lovely" pig head.
The pig head was served with pickled vegetables and a cauliflower / pig brain
puree. It tastes much better than it sounds. This type of dish is a
fun adventure. Restaurants should be offering interactive foods more
often. I can only think of a few other interactive meals: Korean BBQ (gogigui),
Korean pork belly grill (Samgyeopsal gui), Chinese Hot Pot,
Japanese shabu shabu, or fondue.
I'm not sure how it happened, but I took responsibility of carving this
beasts of a meal. There was some cheek meat, crunchy skin, tongue, and
moist fatty skin.
I guess you could tell that I was pretty aggressive with the carving of this
beast of a dish.
And I probably had too much fun playing with it later too!
Colt and Gray has earned a spot on my
"must go to" Denver list.