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BRUTØ

@brutodenver

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Current Study // STUDIØ
@michelinguide ✽
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We’re entering the final weeks of STUDIØ x BRUTØ. Saturday, October 31st, marks our last service of a menu structured around seven foundations of fermentation.

Join us before we begin our next chapter. taken in BRUTØ by @brutodenver

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3 days ago

FUNGI

Sunflower + Bean Tempeh / Mushroom Conserva / Mushroom Mousse

Mold fermentation uses fungal growth and enzymatic activity to transform the structure, texture + flavor of a substrate.

Tempeh → fungal mycelium knits sunflower seed, pinto bean + quinoa
Mushroom Conserva → mushroom + aromatic concentration with white wine + vinegar
Mushroom Mousse → lion’s mane + dried mushrooms + dashi + dairy for umami + texture

Sourcing: Colorado-grown pinto beans + quinoa taken in Denver, Colorado by @brutodenver

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13 days ago

Carolina Zubiate’s first menu with BRUTØ begins November 4th.

Rooted in Peru’s flavors, traditions, and biodiversity, the menu reflects Chef Carolina’s story while looking to Colorado’s landscapes. Moving through distinct elevations, climates, and seasons, each course draws connections between the places and ingredients of Colorado and the culinary traditions that have shaped her.

Alongside BRUTØ’s research lab, STUDIØ, the menu brings together ongoing research and collaboration with local and seasonal ingredients, interpreted through Peruvian flavors and techniques. Each course explores the relationship between culture, landscape, and the power of place.

Reservations now available. Limited STUDIØ x BRUTØ reservations remain. taken in BRUTØ by @brutodenver

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18 days ago

AMINO // Course 4

Lamb Garum / Fava Bean Pistou / Pea Miso Brodo

Amino fermentation uses salt + time to break proteins down into amino acids and peptides, developing depth, salinity + umami.

Lamb Garum → protein hydrolysis + amino acid development
Fava Bean Pistou → whole-ingredient utilization of turnip, carrot + daikon
Pea Miso Brodo → kombu + shiitake + allium for additional glutamate + umami

Sourcing: Buckner Farms lamb from Boulder, Colorado; India Jammu + Yecora Rojo flour from Dry Storage Mill. taken in Denver, Colorado by @brutodenver

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24 days ago

ALKALINE // Course 6

Rock River Ranch Sirloin / Blue Corn Tostada / Century Egg Grabiche / Shito

Century egg → alkaline curing → preserved egg → emulsion + pao cai
Dawa Dawa → fermentation → four-day reduction + aromatics + spice → shito

BEVERAGE PAIRING // pickled ginger + Chinkiang black vinegar + Abasolo Ancestral Corn Whiskey (made with nixtamalized corn)

Pickled ginger is used as the base, drawing from the traditional century egg + pickled ginger pairing. Acid + heat provide contrast to the richness of the century egg. taken in Denver, Colorado by @brutodenver

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a month ago

We’re deeply honored to be recognized by @michelinguide with the retention of our Michelin Star, and grateful to everyone who has contributed to the work along the way.

BRUTØ has always been a place to remain curious, explore, and look toward what’s to come. The foundation remains the same: research, education, materials, food, and the people who make the work possible. We’re excited to see where this next chapter takes us.

Congratulations to our fellow Colorado restaurants. We’re proud to be part of a community that keeps moving the work forward. taken in Denver, Colorado by @brutodenver

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a month ago

LACTO

Columbia River Steelhead Trout / Shio Koji Melon / Pao Cai Leche de Tigre / Smoked Trout Roe

Acidity changes the sensory structure of an ingredient: sourness increases + sweetness recedes.

Lacto Pickle Brine → Leche de Tigre
Pao Cai → fermented acidity + aromatic complexity
Shio Koji → enzymatic breakdown + umami
Smoked Trout Roe → salinity + fat + smoke

Sourcing: Oregon-farmed trout and Topp Farms melons from Hotchkiss, Colorado. taken in BRUTØ by @brutodenver

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a month ago

We’re excited to welcome Chef Carolina Zubiate as Culinary Director, joining Kelly Whitaker and the BRUTØ team.

Born and raised in Peru, Carolina’s earliest understanding of cooking came from her grandfather. More than a decade in Colorado has since allowed her Peruvian roots to evolve alongside the ingredients, agriculture, and seasons of the region.

Her work with BRUTØ begins through STUDIØ x BRUTØ, our current menu built around seven foundational fermentation processes.

Reservations available through link in bio and @opentable taken in BRUTØ by @brutodenver

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2 months ago

Fermentation is a process of controlled transformation. Our current study focuses on what happens when we change the conditions around an ingredient - introducing lactic acid, shifting pH, or exposing a ferment to oxygen - and how those variables affect flavor, texture, and structure.

The result is a growing pantry of fermented and preserved ingredients, each with its own set of characteristics: acidity and brightness, deeper umami, altered textures, and new layers of complexity.

This menu is an application of that research, using fermentation not as a single technique, but as a framework for understanding how ingredients can be transformed. taken in BRUTØ by @brutodenver

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2 months ago

#ChaseSapphirePartner Chase Sapphire Reserve cardmembers now have access to primetime tables at BRUTØ thanks to the @ChaseSapphire Reserve Exclusive Tables collection on @OpenTable

Reserve your table through link in bio. taken in Denver, Colorado by @brutodenver

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3 months ago

STUDIØ x BRUTØ

A menu exploring the fundamentals that have shaped our kitchen for years:

Organized around seven foundational fermentation processes, each course examines a different technique, practice, and tradition to create flavor and preservation. This menu puts processes at the center, offering a direct look into the research and ideas that continue to define BRUTØ.

Led by the STUDIØ team with creative direction from @ie_kelly

Reservations for August and September are available through link in bio. taken in BRUTØ by @brutodenver

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2 months ago

CONFITES

A study of quintessential Costa Rican flavors - translated through ingredient sourcing + technique + utilization.

Guaca + Pepper Sugar: Guava Pate de Fruit / Red Bell Pepper Sugar
(An exercise in full utilization: red bell pepper pulp recovered from pepper purée in Gallo Pinto Cracker)

Corn + Cajeta: Corn Cookie / Cajeta / Leche Pinito
(Heirloom corn varietal from inaugural planting in partnership with Masa Seed Foundation)

Arroz + Leche: Arroz con Leche Popsicle
(A study of Carolina Gold rice from Anson Mills, expressed through a frozen interpretation of arroz con leche)" by @brutodenver

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3 months ago