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In this long-drawn-out spring of ours (ahem, snowy April), I’ve been craving the crunch and snap of spring produce more than ever. Perhaps that’s why I’m enamored with Duo‘s raw spring salad. Executive chef Tyler Skrivanek is of the same mind-set: “We’re getting all of these radishes and quick-growing vegetables in,” he says. “They’re coming out of the fields so fresh. I don’t want to cook them.” Instead, he mandolines asparagus, fennel, radish, and just a hint of onion, tosses them with sliced kalamata olives and olive oil, and sprinkles chopped pistachios on top. The salt and meatiness from the olives offsets the vegetal freshness—especially when you drag a bite through the kalamata gastrique decorating the plate.
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