Months ago, my friends and I sat down to brunch at Lou’s Food Bar. In an attempt to be healthier, I ordered an eggs-and-potatoes dish. It satisfied, but I spent the meal pining over a friend’s pick: the apple-stuffed French toast. In the dish, thick cuts of house-made brioche surrounded caramelized apples, which were garnished with crunchy candied walnuts and a tangy ginger gastrique. It was a brunch staple reimagined in the best possible way.
Because Lou’s often relies on seasonal ingredients, that exact dish is no longer on the menu. The good news: It’s been tweaked into a summer-suitable strawberry-rhubarb version. Executive chef Mike Peshek was inspired by the memories of his grandmother’s springtime strawberry-rhubarb pie. He uses the family recipe to create the pie-like filling before layering it on brioche with cream cheese that’s been whipped with sugar and vanilla bean. The treat is then covered in candied pecans and dotted with aged balsamic syrup.
I won’t make the same mistake twice.
Brunch is available Saturdays and Sundays from 10 a.m. to 2 p.m.
1851 W. 38th Ave., 303-458-0336
—Image courtesy of Rachel Nobrega
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