This time of year—when produce bins overflow from the harvest—I seek out dishes that emphasize simplicity and straightforward flavor. One such discovery: the market growies appetizer at Beatrice & Woodsley on South Broadway.
For the starter, which is ideal for sharing, chef Pete List brings together an early fall medley of fresh, lightly roasted peppers, tomatoes, Brussels sprouts, and baby carrots, and serves them atop a sweet-hot, agave-pasilla chile sauce. Two triangles of toasted, thick-cut chile-squash bread and a sphere of airy avocado mousse complete the plate.
The soft savoriness of the bread, the smooth mousse, and the vegetal crunch all lend satisfying texture. But it’s the colors—the dark greens, bright oranges, and deep reds—that really dazzle. If you’re ready to fully embrace fall, this dish, and Beatrice & Woodsley’s cozy urban-cabin ambience, should be on your dining agenda.
38 South Broadway, 303-777-3505