Growing up in Southern California has instilled in me two passions: relaxing on sunny beaches and eating fish-centric food. Hand me a mahi mahi sandwich or a fish taco, and I’m content. But these dishes have typically lacked the same appeal in landlocked Colorado. That is, until one ocean-based offering captured my California heart: Euclid Hall ’s new itsy-bitsy fishwich.
True to its name, the sandwich is small—but it manages big flavors with every bite. The light, tempura-fried halibut sets the foundation for a mild jalapeño aïoli, crunchy shredded carrots, and refreshing slices of avocado. The sandwich has a rich, creamy flavor that's wonderfully accentuated by a mini potato bun that's been buttered and grilled.
Biting into it, I’ve never felt closer to a white sand beach while having my feet firmly above sea level.
1317 14th St., 303-595-4255