I can say with confidence that before dining at Interstate Kitchen & Bar, I’d never had a jonnycake.

A bit of research reveals that the cornmeal cake hails from New England and probably originated with the Native Americans. Traditionally, the bread is dense with a crispy outside thanks to a quick fry in pan drippings. But at Interstate, the dish becomes more nuanced and lighter. The jonnycake is airy and almost crepe-like while maintaining a cornmeal flavor. The pancake (of sorts) is folded over itself and topped with sliced radishes, a bright parsley salad, crème fraîche, and a drizzle of spicy honey.

Tip: The dish is listed as a snack but it can easily be a meal.

1001 Santa Fe Dr., 720-479-8829

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.