Yesterday I had the opportunity to sample nearly all of the items on the full lunch menu being served by the kitchen, which is led by chef Josh Legrand.
Here are some items to look out for:
Socca – Earthy chickpea flat bread served with yuzu ricotta basil ($5 + $4 for the ricotta upgrade)
Al Pastor Calzone – Wrapped in a pocket of the type of first-rate bread chef Kelly Whitaker’s restaurants are known for and sprinkled with roasted pineapple chunks (perhaps my new favorite pineapple preparation?). ($14)
Wildflower Soda – They’ve got us teetotalers covered. This spirit-free option is a smooth (and pretty) drink. ($5)
Smoked Chicken and Rice – Chicken is great, but it’s not really rice, more of a polenta. Whatever it is, it’s delicious. (The highest priced item on the menu. It’ll set you back $17)
Despite it’s rough-around-the-edges name (“brutø” means crude or stupid in Spanish), the look of the place is anything but. It’s a little gem of a space tucked in the back of the Free Market (shout-out to Regular Architecture on the design). Simple and casual (thanks to natural wood tones), yet glamorous (accents of brass and a particularly sexy shade of hunter green). Possibly the “French Girl” of Denver restaurant spaces? (You can quote me on that one.)
There are some two and four tops, but my preference on seating is snagging one of the bar seats that wrap around the open kitchen, where you get to see all the (culinary) action.
I think this would also make a great spot to grab a drink after work or as a pre-game to your dinner reservations somewhere downtown. (Currently Brutø is not scheduled to be open for dinner.)
Feel like this one speaks for itself. Just a matter of WHEN you’re going to stop by – not IF. Are you down to try out this new restaurant?
Brutø – 1801 Blake Street
Please note: Financial compensation was not received for this post. I was invited by the PR firm working with Brutø and Free Market to sample items off the lunch menu. Opinions expressed here are my own.