Round two with Wade Kirwan, exec chef of Adrift
Part one of my interview with Wade Kirwan, executive chef of Adrift, ran yesterday; this is part two of our chat.
Favorite restaurant in America: This is a tough one, but I'd say Boulevard in San Francisco. The food is unbelievable -- and they do it right. The quality of ingredients and the care they put into making everything really shows. I did a stage there and got to see the kitchen first-hand, and I was really impressed.
Favorite cheap eat in Denver/Boulder: Tacos y Salsas. Their tortas rule, and they serve these roasted jalapeño peppers that are so, so hot. I learned the hard way not to eat the whole thing; I was all red and sweaty with hiccups for about half an hour.
If you only had 24 hours in Denver/Boulder, where would you eat? I'd swing by Snooze for breakfast, then Steuben's for lunch, followed by happy hour at Charlie Brown's, dinner at Sushi Sasa, and then, for a late-night snack, I'd go to Pete's Kitchen. These are all places I like for various reasons: I've either had a good time there, or I really just love the food.
What you'd like to see more of in Denver/Boulder from a culinary standpoint: I'd like to see more chefs support other chefs. I'm completely guilty of not doing what I preach, but it would be rad to have a chef tell you that they're coming in for dinner...and then actually do it.
What you'd like to see less of in Denver/Boulder from a culinary standpoint: I'd like for people to not be so trendy with their dining choices -- you know, only going to the hot, new spots. We need to remember the restaurants that have paved the way, not just the new, cool ones.
Most memorable meal you've ever had: Restaurant Vetri, in Philadelphia. My girlfriend and I went on a Friday, when they only offer a tasting menu, which amounted to about fifteen courses. Our server told us that they only send out some of the courses and that if there was anything we really wanted, to let her know. I ordered the goat ribs and we started talking, and the next thing I know, the sommelier is at our table pairing wine with the menu. They ended up sending out the entire tasting menu, Mark Vetri came out, and at the end of the meal, the sommelier took us on a tour of the restaurant and the charcuterie room. It was pretty epic.