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Deviled eggs—no longer relegated to church socials and brunch at grandma’s house—have become a hip addition to Denver menus. Steuben’s led the way a couple years ago, and the dish is making its way around town at spots such as Euclid Hall and Yard House.
My favorite, however, is Ocean Prime’s white truffle caviar version. The appetizer arrives on an oversize platter with three hard-boiled eggs that have been halved and stuffed with a generous mound of smooth yolk. The filling is then topped with a slivered round of black truffle and a dollop of briny black caviar.
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Biting into it, you can smell the heady truffle oil and taste hints of heavy cream and lemon juice. For the perfect bite, dredge the egg in the basil-infused olive oil that dots the platter.
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