Posted: February 3, 2010 7:45 AM
It's been a couple days, but I can't stop thinking about Colt & Gray
's potted Peeky Toe crab appetizer. Much like a rillette
, this creamy seafood spread arrives in a little glass jar with a hinged lid.
Lift out a little, lump it on the accompanying crostini, and take a bite. The textured blend tastes perfectly, richly of the sea. Then take a bite of the lemon-dressed side salad, and the crab simply sings. You could be on the coast, eating this dockside.
An order of executive chef Nelson Perkins' Long Farm pork chop (served with a rustic salad of bacon, spaetzle, arugula, and apple) brings you, very nicely, back to Colorado.
1553 Platte St., 303-477-1447