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BRUTØ

@brutodenver

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Current Study // STUDIØ
@michelinguide ✽
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Denver-made aprons. The Food Network kitchen. 🔥

Also, Happy International Chefs Day!!! For this one, we get to celebrate a little extra with the people who make it all worth it.

Seeing Union Stitch aprons worn by @chefbyrongomez and the team @brutodenver on Bobby Flay, The Line is a pretty special feeling. Every apron we make starts in our Denver studio, and knowing where they end up — and who wears them — never gets old.

To the chefs who push boundaries, put in the work, and make hospitality happen every single day: this one’s for you. ❤️

Happy International Chefs Day! So proud of all of you!!

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@brutodenver delivered an amazing meal and experience for @veronicathaanum ‘s birthday! The lamb agnolotti in the two-year pea miso broth was one of those dishes you wish you could take home.

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"Pepper Jelly Biscuit"

A recent trip back to Mississippi was a gentle reminder of simple comforts: still mornings, a plentiful breakfast table and the love of those it was shared with.

This dish weaves those memories into the first bite of our fall menu, meant to welcome guests to our table. It highlights different structures of soy, as well as the various fermentation practices I've been studying in my time @brutodenver.

Silken tofu is pressed and whipped with isolated lactic acid to recall the cultured dairy notes of cream cheese. It is then wrapped in layers of paper thin yuba, the delicate sheets of protein formed by gently heating soy milk. When pan fried the layers lift and create a shatter crisp "biscuit" with a melty center.

Garnishing this is a pepper jelly made with a personal favorite, @tooheyandsons mighty Criolla Sella. They are combined and gently reduced with twin ferments: a Tulsi Basil and Asian Pear cheong and vinegar.

The result is crisp to tender, sour to sweet and the first vegan item we've produced.

🌸🦁

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BRUTØ. Dairy Block. Michelin star and a Green Star, and it earns every bit of both. Live fire, zero waste, no printed menu. The chefs cook it right in front of you. Most interesting table in Denver right now. Book it.

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Had the pleasure of dining at @brutodenver! The service was spot on and the plates were playful and creative. Counter seating allows you to see each dish being made and the care they take in plating. One Michelin star that is very inviting and welcoming. A fun date night experience!

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Fine dining in Denver is out of this world 🍽️ Our Michel star lineup is full of bucket list restaurants 🍲🍣

#michelinstar #michelinguide #denver #finedining #restaurants

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Cheers to 10 years. 🤍🥂

Yesterday we celebrated 10 years of marriage with an incredible dinner @brutodenver

One of the things that made the experience so special was Bruto’s focus on fermentation — a process that takes time, patience, and intention to create something truly exceptional.

And I couldn’t help but appreciate the parallel.

The best things in life aren’t rushed. Whether it’s a marriage, a friendship, or the relationships we build along the way, there’s something really special about taking the time to nurture something meaningful.

It’s a philosophy I’ve been thinking about a lot lately as I step into an exciting new chapter, both personally and professionally.

Here’s to 10 years, new beginnings, and all the beautiful things that take time. 🤍

P.S. If you haven’t experienced Bruto, I can’t recommend it enough. Truly one of the most memorable meals we’ve had!

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Four Denver dinners, four totally different nights out. 🍽️

BRUTØ is the Michelin splurge, fermentation-heavy tasting menu, priciest of the bunch, and I still think about it. Tavernetta is the classic pick, warm and polished with focaccia that lives up to the hype. Corsica is my actual favorite: French-Italian small plates, best value by far, the one I’d rebook every time. Hop Alley keeps it laid-back with RiNo energy and shareable plates that hit way harder than the vibe suggests.

Save this before your next Denver trip.✈️

#DenverEats #DenverRestaurants #ColoradoFoodie #RiNoDenver

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“Nobody ever goes there anymore — it’s too crowded.”

Baseball great Yogi Berra’s joking complaint about a St. Louis restaurant may be almost 80 years old, but the sentiment remains when it comes to getting a reservation at some of Denver’s hottest eateries.

The days when Westword food critic Jason Sheehan bragged about being able to walk in and snag a table for two anywhere in town are gone-daddy-gone. Making dinner plans today has become a competitive sport.

For some restaurants, reservations are well-nigh impossible, as a research search for some of the more popular eateries confirmed.

✍️ Read the full story by Cynthia Barnes at westword.com or at the link in our bio.

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𝔹𝕣𝕦𝕥𝕠 - 𝕒𝕟 𝕚𝕟𝕥𝕚𝕞𝕒𝕥𝕖, 𝟙𝟠-𝕤𝕖𝕒𝕥 𝕔𝕙𝕖𝕗’𝕤 𝕔𝕠𝕦𝕟𝕥𝕖𝕣 𝕥𝕒𝕤𝕥𝕚𝕟𝕘 𝕞𝕖𝕟𝕦 𝕣𝕖𝕤𝕥𝕒𝕦𝕣𝕒𝕟𝕥 𝕚𝕟 𝕃𝕠𝔻𝕠’𝕤 𝔽𝕣𝕖𝕖 𝕄𝕒𝕣𝕜𝕖𝕥 𝕤𝕡𝕒𝕔𝕖 𝕚𝕟𝕤𝕚𝕕𝕖 𝕥𝕙𝕖 𝔻𝕒𝕚𝕣𝕪 𝔹𝕝𝕠𝕔𝕜, 𝕜𝕟𝕠𝕨𝕟 𝕗𝕠𝕣 𝕚𝕥𝕤 “𝕓𝕣𝕦𝕥𝕒𝕝𝕚𝕤𝕥” 𝕡𝕙𝕚𝕝𝕠𝕤𝕠𝕡𝕙𝕪 𝕠𝕗 𝕦𝕟𝕒𝕕𝕠𝕣𝕟𝕖𝕕 𝕓𝕖𝕒𝕦𝕥𝕪, 𝕣𝕖𝕘𝕖𝕟𝕖𝕣𝕒𝕥𝕚𝕧𝕖 𝕤𝕠𝕦𝕣𝕔𝕚𝕟𝕘, 𝕒𝕟𝕕 𝕒𝕟𝕔𝕚𝕖𝕟𝕥 𝕗𝕖𝕣𝕞𝕖𝕟𝕥𝕒𝕥𝕚𝕠𝕟 𝕥𝕖𝕔𝕙𝕟𝕚𝕢𝕦𝕖𝕤. 𝕀 𝕒𝕝𝕨𝕒𝕪𝕤 𝕝𝕠𝕧𝕖 𝕒 𝕧𝕚𝕖𝕨 𝕚𝕟𝕥𝕠 𝕥𝕙𝕖 𝕜𝕚𝕥𝕔𝕙𝕖𝕟 𝕥𝕠 𝕞𝕖 𝕚𝕥’𝕤 𝕝𝕚𝕜𝕖 𝕒 𝕔𝕠𝕟𝕕𝕦𝕔𝕥𝕠𝕣 𝕒𝕟𝕕 𝕚𝕥’𝕤 𝕤𝕪𝕞𝕡𝕙𝕠𝕟𝕪 𝕒𝕥 𝕨𝕠𝕣𝕜. ℂ𝕠𝕔𝕜𝕥𝕒𝕚𝕝𝕤 𝕒𝕟𝕕 𝕄𝕠𝕔𝕜𝕥𝕒𝕚𝕝𝕤 𝕀 𝕣𝕖𝕔𝕠𝕞𝕞𝕖𝕟𝕕 𝕕𝕠𝕚𝕟𝕘 𝕥𝕙𝕖 𝕡𝕒𝕚𝕣𝕚𝕟𝕘 𝕨𝕚𝕥𝕙 𝕥𝕙𝕖 𝕞𝕖𝕒𝕝 𝕚𝕥 𝕨𝕚𝕝𝕝 𝕟𝕠𝕥 𝕕𝕚𝕤𝕒𝕡𝕡𝕠𝕚𝕟𝕥.

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A big thank you to everyone who joined us at The Wolf’s Tailor before the Michelin ceremony last week. We’re incredibly grateful to be part of a community that continues to show up for one another.

Thank you to @tacoslosprimosdenver for the hospitality at our post-ceremony team gathering, thank you @semipreciousdrinks for hosting us, thank you @lizwillettewines for the delicious champagne, thank you @paradise_found_records for providing the jams all day long, and thank you @therealtsarnicoulai for the continued partnership. The list goes on. We are grateful for every single one of you.

And congratulations to everyone who was recognized this year. Here’s to the people behind the work, and to everything still ahead.

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Time spent in the Kitchen

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