How much I love good food is no secret. When I heard that a new restaurant would be opening in the location formerly occupied by Southern Hospitality in Denver I was looking forward to learning more about the new concept. Sorry to JT [Who was a part owner in SH] but Rose & Thorn is literally 1000x better.
Described as latin style street food the upper level of the property houses an upscale dining experience perfect for date night or getting together with family. Ironworks and draperies combine with an amazing lighting design to create the perfect intimate environment right in the heart of the city..
Downstairs the Double Barrel Club showcases a classic speakeasy vibe with Cuban inspiration. With the goal of becoming the home to the largest selection of rum in Denver, the Double Barrel Club is perfect for happy hours, bachelorette parties, or just a low-key place to grab a drink with friends. The full menu is available on both levels but the ambiance is entirely unique.
In addition to the public bar, rum aficionados can join the private rum room with a membership fee of $5,000 annually. The cost includes a bottle of rum and access to the room whenever it is available, providing the perfect solution to business meetings, football parties and beyond.
Back upstairs for dinner I couldn’t wait to try out the Ice Lab. Designed as a feature in the entrance of the restaurant the lab itself is a patented process for high end mixology. Each drink is paired with an option of savory or sweet ice that has been infused to change the flavor profile of the drink as the night continues. Instead of watering down a drink, the Ice Lab creations enhance them.
My pick for the evening was the Aqua Vitae with Rosemary Lemon while Drew tested out the Aqua De Rosa with Raspberry Rose. You can not beat the presentation of these drinks and the flavor was amazing. I am typically a slow drinker so being able to experience the changes in the Aqua Vitae as the ice melted made it feel like each sip was a new drink entirely.
We started off the evening with three sharing plates, Pork Belle Carne Frita, Crab & Piquillo Cheese Dip and Tostone Al Ajillo. With generous portion sizes these three dishes could have easily been a stand alone meal.
Fried and roasted the Pork Belly was unlike anything I’ve ever tasted. Big thick pieces made this a rich and flavorful start to the evening. Eating each bite required starting out by cutting from top to bottom with a steak knife, that’s how thick this pork was! The crispiness alongside the full flavor of the pork makes for dish I would order again.
We previously had a neighbor who invited me over for fried plantains so when I saw the Tostone Al Ajillo on the menu I had to give it a try. Double fried each plantain chip was rich in seasoning with a satisfying crisp.
After eating through the first two starters I wasn’t sure if I ‘needed’ the Crab & Piquillo Cheese Dip but it looked so good I had to forge onward. Creamy an served on French Bread crostini’s the dip was much lighter then I expected and I was able to easily eat several without feeling overfull before dinner.
For our mains we chose the Carribean Curry Chicken and Pabellon Arepa to share. Let’s start off with the Carribean Curry Chicken because I could literally talk about it all night.
It’s hard to cook chicken in a way that turns it into fork tender meat but this award winning dish does that and more. The recipe is direct from Chef Jose’s grandmother’s kitchen and he literally doesn’t allow anyone else to prepare it. This dish is a labor of love and it shows. Each batch is marinated, frozen and marinated a second time before it goes into the kitchen for final preparation. What comes out to the table is a holy grail of curry. Every bite was the perfect combination of coconut, spice and smoke.
After having this dish I know I definitely could get along with Chef Jose’s grandmother.
If you’ve never had an Arepa before it’s a bit of a unique experience. Traditional Arepas similar to a pita, using a corn meal wrap to convey the filling into your belly. That said I’ve never had an Arepa like the Pabellon before. The wrap was the perfect thickness and didn’t overpower the rich full bodied taste of the shredded beef inside. Rose & Thorn’s beef recipe is seasoned with 23 herbs and spices making it unlike any meal you’ve ever experienced before. Each Arepa is served with a fresh and bright side salad that includes the resturants signature Sofrito Dressing. With the consistency of ranch, Sofrito is so-so much more. It’s hard to say you really love a salad dressing but in this case, they’ve completely earned that title.
For dessert we wrapped up the meal with Mexican Chocolate Ice Cream served alongside lemon cookies filled with Carmel. While the ice cream itself is not made on location it is made with the chef’s recipe. That recipe is one for chocolate magic. A hint of chili brings a unique taste that is the perfect compliment to the rich smooth chocolate.
I’m excited to see such an innovative menu and creative take entering the Denver restaurant scene. I can’t wait to come back to try out brunch and want to put together a big group to check out their ‘Whole Suckling Pig’ experience. With the ability to serve 12-15 guests the Suckling Pig requires a 2 day notice but if the curry is any indication of why that time is worth it, I can’t wait to check it out myself!
Rose & Thorn is located on 17th & Blake Street. You can visit them online at their website, Facebook or Instagram.
Disclaimer: I was hosted at Rose & Thorn to facilitate this review. All photos, thoughts and opinions are my own.
No Comments