Guess where I'm eating tagliatelle with spring vegetables and venison ragu?

venisonragu.jpg
Lori Midson

Spring menus are in full bloom all across the city, and this dish, a tangle of tagliatelle, fresh peas and morels (my favorite mushroom) straddling a venison ragu, beautifully summarizes the season.

Can you guess where I'm eating?

Special bonus: Anyone who gives the first correct answer to a Guess Where post -- on the Cafe Society blog, not on Facebook -- is entered into the contest pool, and every Monday, we select one lucky winner who'll receive a 2014 EatDenver dining deck, worth up to $520 in discounts at independent restaurants.


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25 comments
ScubaSteve
ScubaSteve topcommenter

Hasn't anyone noticed yet that venison is misspelled in this article headline?

Denver Dave
Denver Dave topcommenter

Il Posto?  Big serving dishes, small portions, morels = some place high end like that.

Doktor
Doktor

Amerigo Delicatus

denvergregg
denvergregg

It isn't Big Papa's barbecue because that place has closed.

moscugo
moscugo

It is not the Wooden Table

ScubaSteve
ScubaSteve topcommenter

Vesta Dipping Grill

DonkeyHotay
DonkeyHotay topcommenter

@ScubaSteve  ... Patty is proud of allowing Wasteword employees to get stoned.

GTice
GTice

@denvergregg Big Papa's has not closed.

angie216
angie216

@moscugo "It is not the Wooden Table" has a spring menu out?  I had no idea!  Thanks for the heads up. 

DonkeyHotay
DonkeyHotay topcommenter

@ScubaSteve  


house made tagliatelle   $14


morels and english peas, pickled ramps, spring venison ragu

denvergregg
denvergregg

I'd love to be wrong, but they sure are making it look like they've closed (all these as to the original location): the open sign hasn't been lit, no one answers the phone, the voicemaill message says "this mailbox is full" and twice I've stopped by during business hours to find it locked up tight - including today about 1 pm.

moscugo
moscugo

Slowly unveiling a new menu. There is an incredible duck breast dish with a ravioletta stuffed with Robiola and pulled duck confit meat with spring pea purée and a split pea vinaigrette. I dream of that dish!

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