The first item to catch my eye: the beignets. These fried pockets of dough are filled with molten Ibarra chocolate, dusted with cinnamon-sugar, and served with warm cajeta caramel. They are as good as the menu makes them out to be. But it's the corn-and-quinoa pudding with mushroom-lobster ragout that I can't stop thinking about. The composed dish (pictured) arrives with tender pieces of Maine lobster and earthy Hazel Dell mushrooms in a rich ragout. Perched on top is a steaming pudding, served tamale-style, with a bundle of whole-kernel sweet corn, soft quinoa, and diced red and green chiles. I dare you not to eat every bite.
Tip: Bottomless Bloody Marys and Mimosas are offered only on the weekends.
10600 Westminster Blvd., Westminster, 303-410-5813
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