Monkfish with cauliflower lobster hash pooled in a cauliflower bisque bolstered by Santorini lemon oil.
Brioche breadcrumb-topped braised veal cheeks in cast-iron pots plated with a gremolata salad topped with rings of Meyer lemon.
Peterson in his exhibition kitchen, hunched over the burners preparing last night's terrific feast.
Last night's dinner was hosted in Bittersweet's second dining room, which will seat thirty once it opens to the public on Saturday. The room, which features a double-sided gas fireplace, will also be used for private parties.
500 E. Alameda Ave., Denver, CO