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Bittersweet’s Alaskan halibut with poppy seed crème fraiche, leeks, marble potatoes, and sugar snap peas. Photo by Matt Nager.

Bittersweet

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How do Olav Peterson and Melissa Severson, Bittersweet’s co-owners and chefs (he savory, she sweet), not have more of a following? Why is their gem of a restaurant not consistently packed with Patagonia-wearing Denverites and the occasional lost Boulderite? Why doesn’t every chef in town plate food with their finesse and Michelin-star-worthy artistry? (And how many pairs of tweezers are there in the kitchen?) Finally, how do they continue, six years in, to cook in that delicious space between sophistication and simplicity, where short ingredient rosters and spot-on seasoning translate to perfection on the plate? Please eat at Bittersweet, and tell me if you figure it out. 500 E. Alameda Ave., 303-942-0320

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