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When I think of summer desserts, lighter, fruit-based treats like strawberry shortcake and sorbets come to mind. Doughnuts, on the other hand, rarely do.
That’s changing now that I’ve tried Encore on Colfax’s latest menu addition: ricotta doughnut holes. These fried nuggets are a far cry from the sugary gut bombs of my childhood. Chef-owner Paul Reilly mixes ricotta into the cake-like dough before deep-frying it, adding an unexpected creaminess to a traditionally greasy dessert. Each hole is then topped with a Greek yogurt and caramel glaze, as well as a dash of sea salt. It’s served with Meyer lemon marmalade on the side for a punch of tartness.
And with only three doughnuts per plate, they make an ideal post-meal treat.
Bonus: Don’t miss out on the other new goodies on the revamped menu, including strawberry-rhubarb pie and key lime crème brûlée.
2550 E. Colfax Ave., 303-355-1112