While Encore on Colfax  has been serving Sunday brunch for a couple years, chef-owner Paul Reilly recently decided to open for Saturday brunch, too. That addition brought on a menu revamp, and yesterday I had a chance to sample a few of the signature dishes.
Most brunch spots  serve the basics (pancakes, omelets, eggs Benedict, etc.), but Reilly takes pride in finessing each classic. His French toast is made from eggy brioche, stuffed with mascarpone, and served with spiced pluot jam; the eggs Benedict comes cloaked in a tarragon-rich béarnaise instead of ho-hum hollandaise.
Reilly has a little fun, too, as seen on the menu's "hot pocket," an ode to the convenience food . His version is stuffed with shaved Black Forest ham and Brie and topped with Bloody Mary gastrique and a fried egg. The pastry is flaky, and the gastrique is jammy—I could eat this every weekend.
One more to try: Fans of the Encore hot pocket might also like Table 6 's riff: the "haute pocket" with steak, tasso, scrambled eggs, cheddar, potatoes, and grilled onions.
Encore on Colfax, 2550 E. Colfax Ave., 303-355-1112
Table 6, 609 Corona St., 303-831-8800