's fried chickpeas with harissa aÃ¯oli are my bar-snack darlings. Ordered with a glass of citrusy Con Class Verdejo or at the table as part of dinner, these tiny golden nuggets are crispy on the outside and creamy on the inside.
They're addictive, especially when dragged through the velvety, house-made aÃ¯oli. And that would be good enough, but chef John Broening augments the sauce with harissa, a heady paste redolent of chile and garlic.
719 E. 17th Ave., 303-861-5050