After spending a lovely weekend in Broomfield with Brian’s grandparents, I traveled to Denver for a conference. One of my teammates was also at the conference so we met for dinner at Linger. Thanks for the recommendation Molly! Self-described as Denver’s finest “Eatuary” (it used to be a mortuary), it did not disappoint. I started off with this delicious cocktail – the Corpse Reviver. Made of gin, ginger liqueur, Lillet Blanc, absinthe, lemon, and activated black charcoal (hence the color).

The menu can be best described as “global fusion.” I ordered the fried cheese curds and shishito Peppers with orange-habanero jam. Why wouldn’t you want Wisconsin and Japan together in a dish? It was delicious!

My only regret about this tofu boa bun was that I only ordered one. The boa was cooked Korean fried chicken style with kimchee and pickled fresnos.

On our second night, a group of us headed to dinner at Chow Morso Osteria in the LoDo neighborhood. I started with this simple and delicious cocktail – the Sea to Sea. Made from Moletto Gin distilled with San Marzano tomatoes and served on the rocks with a rosemary sprig and tonic.

Although the waiter said that the salads were large enough to share, I had no problem taking care of mine. The panzanella salad was great with torn ciabatta bread, cucumbers, heirloom cherry tomatoes, capers, baby arugula, basil + roasted shallot vinaigrette.

The potato gnocchi with creamy herbed crimini mushrooms and parmigiano cheese was rich and delicious. I ate all but one bite, because I have my limits.

Following dinner, I headed back to my hotel room to pack for my early morning flight. I had to change my original flight due to anticipated winter weather. The weather ended up being a “bomb cyclone” which is basically a hurricane of snow over land – totally nuts! I was on the last flight out and it was super turbulent. We eventually landed safely, thanks pilots! Stay safe out there y’all, I’ll see you again next week from Portland, OR.

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