PHOTOGRAPH CO U RTE S Y OF THE OL D S TONE CH U RCH
much better than that. Jeff put in his time at the Culinary Institute of America, and his menu is instilled with creative amalgams; you’ll enjoy the Southwestern spices he selects for his American fare. He sources fresh Hawaiian seafood on weekends, and the menu reflects seasonal bounties, such as Mexican squash prepared with the salmon entree. Regulars are thrilled that the Pan Seared Trout, a filet done to crispy perfection, is back; the delicate, sweet flesh contrasts with a bacon, poblano and potato hash. Even the bread course is significant, strips of grilled flatbread served with a zesty Argentine chimichurri. I recommend blueberry bread pudding or lemon cream cheese ice cream for dessert. Happy hour features discounted drinks and lots of appetizers—faves are the truffle fries and crab fritters with a habanero dipping sauce—and the layout induces an interesting quietude.
EAT, PRAY, LOVE: The Old Stone Church’s panseared trout with poblano potato hash.
Main seatings are in the old pew area, but you can ask for a table in the choir loft or the organ stand, or even a small table for two tucked away in the old confessional. Say one Our Father and get back to the Grilled Brie plate. 201 3rd St. 303-688-9000; oscrestaurant.com Cag
Gary James is a Boulder-based food and music writer. Read more of his write-ups at coloradoavidgolfer.com. co l o r a d o a v i d g o l f e r. c o m
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August 2013 | Colorado AvidGolfer