Larimer Square, Denver Colorado, is a mountain town version of the “main drag”. While Denver may have out grown some of its mountain town ways Larimer Square clings distinctly to the rustic charm and style that one (who does not live in Denver) would associate with the city out west. Draped in christmas lights that run over head across the streets in rows, the single block of Larimer between 15th and 16th ave glimmers and shines as if it belongs a snow globe. Home to some of Denver’s best food, drink and entertainment the lights of Larimer will forever hold a special place in my heart.
On this particular evening we visited a booming Gastro Pub just on the edge of the square, and slightly around the corner. Euclid Hall is the third installment of one of Denver’s most well know chef owner teams. Beginning with the award winning Rioja and followed by Vendome (both also on Larimer) Jennifer Jasinski and Beth Gruitch opened a now well known and loved pub style restaurant just around the corner.
I’ve visited Euclid a few times now and it is fast becoming a must take out of towers spot. Famed for their bone marrow luges (at least among mashugana’s such as myself) it is a perfect location to indulge in the souls more primal desires, namely fat and booze. A menu of playful decadence and a great bar makes Euclid hall the sometimes needed but always desired medicine for the soul.
The cast of the evening consisted of the Maestro and myself. A simple boys night out to celebrate a sad anniversary. Having never visited the Maestro we eager to try the fat heavy food I had been raving about. Upon arriving we found two stools at the corner of the bar bordering the service station. We were greated a very hipsteresc female bartender, not the least common thing at Euclid, and offered drink lists. After reviewing a very impressive draft and beer list, as well as cocktails I settled on a Stone GO-TO IPA and Maestro decided upon a beer cocktail. My GO-TO was a perfect and fresh as Stone beers always are. The beer cocktail, referred lovingly to as Amendment 64. contained bulleit bourbon, ginger simple syrup, lemon and Avery’s Maharaja double IPA. It was very tasty if not a little sweet for my taste.
The food at Euclid did not disappoint. Sticking to a very strict diet of booze and fat the Maestro and myself ordered three things to share. We began the “chips and dip”. The classic snack inspired duck dish was absolutely delicious. A base of lemoned goat cheese was topped with a fresh pile of crispy potato chips. This mouton was completed by duck two ways, confit and thin sliced smoked duck breast. The amount of flavor in this dish fantastic. The smokiness of the duck breast combined with the saltiness of the chips and the savory confit. All of this was balanced by the zing of fresh dill and lemon (from the goat cheese). Unbelievably tasty this dish does nothing but makes you hungry for more.
Following the duo of duck we were created by bone marrow brûlée. This is always my favorite part of the meal at Euclid. Large trough cut bones are two halves for nine dollars. They give them a sugar coating on top before the oven and roast them off to create a beautiful brûlée on top. The sweetness of the sugar and the richness of bone marrow is truly sinful. Some of the meatier bone marrows I’ve fond as well the marrow at Euclid should not be missed, and as if this wasn’t enough of a reason to drop whatever your doing and run off to suck marrow there’s more. Once the bones are finished you can ask for a supplement of bulleit bourbon with muddle apple, which they will happily provide for you in a metal cream. The creamer allows you to luge your shot of bourbon down the fat coated bone trough. This is, needless to say an unbelievable treat for a mashugana.
The last nail in or coffins that night was perhaps the richest item of the night and surely will cause us to die an early death. Poutine, a French-Canadian favorite classic, of french fries smothered in cheese curds and gravy, it is both heaven and hell on a plate. With several poutines to choose for we settle on the fowl play containing duck confit, peppercorn duck gravy, a fried egg and for added sin an ounce of foie gras. Nothing more needs to be said about this dish.
Overall Euclid is certainly a Denver Classic. On the for front of the scene it provides a classic lade back Colorado atmosphere with great libations and certain to kill you dead, decadent fare. Our arteries sufficiently hardened we could take no more. A thank you to our bartender, a quick cigarette and we were off to the Polish Vodka bar, but thats another story.