Spring Fling: Old Major and Rhubarb

June 2013

Nothing says spring like rhubarb—and few showcase the ingredient better than Old Major chef-owner Justin Brunson. Stop by the LoHi restaurant and find a seasonal menu cut through with the vegetable: the tangy Rhubarbara Walters cocktail; the pan-seared foie gras served over a rhubarb bar studded with walnut crumbles and accented with rhubarb-pomegranate molasses; and the hearty, nose-to-tail pork entrée accented with pickled rhubarb and rhubarb jus.

Sip this: Pair the foie gras appetizer (pictured) with the Patrick Bottex “La Cueille” Bugey Cerdon Rose. The wine's touch of sweetness and light, fruity acidity complement the decadent foie gras and bring out the freshness of the rhubarb.

Tip: Not a rhubarb fan? Don’t miss Brunson’s whole spring chicken: a juicy, crisp-skinned Cornish game hen served on a cutting board with haricot verts, kale, carrots, and roasted duck fat fingerlings.

Bonus: Paul Attardi, one of Denver’s favorite maître d’s, recently joined the Old Major team. Most diners remember Attardi from his many years heading up the front of the house at Fruition. Though it may seem like a dramatic shift to go from Fruition's fine dining environment to Old Major's more casual vibe, Attardi says, "I jumped at the chance to work with Justin after our days working together at Mizuna."

3316 Tejon St., 720-420-0622