6/25/2023 0 Comments Lola and the millionaires part 2![]() ![]() "You'll always see a masa course on the menu, because we want to celebrate that story." ![]() "Go ahead and pick it up with your hands," Diaz de Leon says after dropping off a sope made with masa that is milled in-house, a process the chef says took eight months to perfect. ![]() This is fine dining, but there are no white chef's coats or stiff tablecloths in sight, and nothing about the experience is stuffy. ![]() Another gently plates ceviche made from hearts of palm onto a cloud-like white pool made with coconut milk.Īs the meal continues and various courses are composed and served in waves, the atmosphere is calm - almost meditative and completely relaxed, despite the obviously well-thought-out coordination of the team. "I treat the restaurant like my laboratory," says executive chef Michael Diaz de Leon, who is the lone Colorado representative among this year's James Beard Award finalists, nominated in the Best Chef, Mountain Region category.ĭuring service, one chef mans the hearth, a large, wood-burning stove in which everything at the small eatery located inside Free Market at the Dairy Block is cooked. Glass jars filled with corn, a chile library and shelves lined with colorful pickling and fermentation projects can all be seen by diners at the seventeen-seat chef's counter at Bruto. ![]()
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