When I learned that Morin would soon start serving lunch—the new menu rolls out on Monday, March 25 at 11 a.m.—my first thought was: What does lunch at Morin look like?
It’s a glamorous, upscale restaurant, for one thing, fitting seamlessly into the sparkly new LoDo culinary scene that encompasses Jovanina’s Broken Italian, LeRoux, and Tavernetta. A place where you can add Périgord truffles or seared foie gras to your supper for a supplemental fee, and where caviar is an hors d’oeuvres (albeit a pretty damn reasonable hors d’oeuvres at just $8). At Morin, chef-owner Max Mackissock anchors those high-end ingredients with contemporary culinary techniques and a playful vision of what modern French food (and drink) can be. All of which leads to a lunch offering that is far less stuffy than you might assume and, from what I’ve tasted so far, downright delicious.
Here’s a sneak peak at the midday meal as imagined by Max Mackissock, chef de cuisine Charles Matthews, and the culinary team at Morin.
Beverage director Mclain Hedges has been tinkering too, creating an in-house library of fermented kombuchas, kefirs, and the like, as well as a line of non-alcoholic options with the depth and oomph of the original spirits. Think: an N/A “Champagne” and an Americano made with Hedges’ own “vermouth” and “Campari,” the former made with a verjus base and the latter concocted from three kinds of tea—created by Hedges, of course—and a gentian-rhubarb syrup.
As if that wasn’t enough, as of March 25, Morin will remain open on weekdays from the start of lunch service through dinner, featuring a revamped happy hour with $1.50 oysters, a host of refined snacks for less than $10 (including the aforementioned tartine, soup-and-grilled-cheese combo, and croustillant spuds), and a killer $10-or-less drink menu spanning aperitifs, natural wines by the glass, and Hedges’ excellent cocktails.
If you go: As of March 25, lunch runs from 11 a.m. to 2 p.m., Monday through Friday; happy hour on those same days is available from 2 to 6 p.m.