At least 18 restaurants will be participating for the first time in the culinary extravaganza known as Denver Restaurant Week — including some that recently opened.
The 10-day event, which starts Feb. 26, features multi-course dinners that cost $30 per person.
“Every year we get new participants who look to Denver Restaurant Week to give their establishment a shot in the arm at a traditionally slow time of year, and who also see it as a way to get exposure to a new group of customers who might come back time and again,” said Justin Bresler, vice president of marketing and business Development for Visit Denver.
Aloy Modern Thai in Denver’s Ballpark neighborhood and Farmer Girl in Lafayette, which both opened this month, have joined the 230 restaurants that have registered to participate.
Bradford Heap’snew seafood restaurant in Boulder, Wild Standard, is also on the list of new eateries, along with Justin Cucci’s Ophelia’s Electric Soapbox and Chris Sargent’s Telegraph Bistro and Bar.
Other new places to try include Del Frisco’s Grille, Blue Island Oyster Bar, Brik on York, Bacon Social House, Southern Hospitality Park Meadows and the Fire Lounge at the downtown Art Hotel, which soon will debut its new spring menu.
“For the busiest restaurants, Denver Restaurant Week is like New Year’s Eve for 10 straight nights,” said restaurant consultant John Imbergamo. “Honor your reservations or cancel them, tip generously and maybe have a little more patience than you would if paying full price.”
Information about all participating restaurants and menus can be found at denver.org/denver-restaurant-week.
Cooking gourmet fish
Some people love to eat fish but don’t feel confident about cooking it at home beyond the basics of grilled salmon.
One remedy is to learn from top chefs.
Chef Jorel Pierce of Stoic & Genuine, the upscale seafood restaurant in Union Station, is launching “School of Fish” cooking classes on the first Saturday of every month.
Pierce, a former contestant on Bravo’s “Top Chef,” is a Denver native who graduated from the city’s Johnson and Wales University then worked his way through restaurants owned by James Beard Award-winning chef Jennifer Jasinski, including Stoic & Genuine, Euclid Hall and Rioja.
The two-hour class will cover cooking techniques for different types of seafood, along with information on the history and economic importance of seafood.
The first class on March 5 is “Crawdads, Redfish and the Gulf of Mexico.” The April class covers halibut and flat fish.
Other classes include “Best Oysters of the Year” and “Soft Shell Crabs and Maryland Stripers.
Each class is limited to 10 people, so reservations are required by e-mailing info@stoicandgenuine.com. Prices include lunch made from the items taught that day, and range from $60 to $70 except for “Lobster, Crab and Caviar,” which is $120.
For the complete schedule, go to stoicandgenuine.com/#events.
Giving back to firefighters
Fire Chief Ale is coming back to Rock Bottom Restaurant and Brewery, and drinking it can benefit local fire-fighting heroes.
Fire Chief Ale is a medium-bodied ale with a slight sweetness from caramel and crystal malts.
For every pint sold, Rock Bottom will donate 25 cents to local fire departments and such charities as the Denver Fire Fighters Burn Foundation and Firefighters Survive Alive.
There’s also a limited-time selection of seasonal dishes that pair well with the ale, including 3 Alarm Chili, Firecracker Shrimp and top sirloin steak.
The fundraiser goes from Feb. 16 through April 17. 1001 16th St. 303-534-7616.
Colleen O’Connor: 303-954-1083, @coconnordp, coconnor@denverpost.com
