=" /> The Mile High Eater: 12/01/2010 - 01/01/2011

Tuesday, December 21, 2010

Fogo de Chao

Hello all,

We first visited Fogo De Chao last year on it's pre-opening night event. Since then, we have visited Texas de Brazil and Rodizio Grill and had come to the conclusion that we thought Fogo De Chao was the best of the three, but had a suspicion that maybe the day to day menu and service there at Fogo may be different than the grand opening so we wanted to come back to Fogo to see if it still held up to it's pre-opening night buzz.

Guess what? It did. We still consider Fogo the best of the Brazilian restaurants.

We invited a couple of friends to try it with us who had never been there but like us had tried the other Brazilian steak houses in the area to see if they shared our view, and they did as well.

Jonathan started off with the signature Brazilian Caipirinha drink (1 lime, 2 ounces of cachaça, Sugar to taste and ice cubes). This tasted a bit like a Margarita. Jonathan really enjoyed it and would recommend for any margarita lover out there to give it a try.

The drink was a great start to the evening along with the house bread, which is a parmesan bread that is gluten free and delicious (these are evil little things that in Jonathan's belief are there to fill you up before the meats come, because they are so darn good when they are toasty hot that it's almost imporrislbe to stop at one of them).
In fact we found out that almost everything on the menu with one or two exceptions is gluten free which is a huge boon for the people that have to watch that.


The Salad Bar
The salad bar at Fogo is full of tasty treats. The items among our favorites were: fresh beets, salmon, asparagus, basil sauce and fresh mozzarella to list just a few of them.

The comments from the table were: The salad bar had less items then the other restaurants, but Fogo's was fresher and seemed of higher quality, and if you let yourself it would be very easy to fill yourself up there. But, whatever you do, don’t do it because if you fall to temptation and fill up on the bread and salad bar, you're missing some incredible meat.




Let the meat begin! Fogo has 15 different meats that their gaucho chefs bring to the table. We found out that the servers are also cooking the meat. So, they are very aware about each piece they serve you since they know which cut is rare, medium rare, etc. and seem to take a pride in making sure the meat is exactly the temperature you want, which I think really comes from them being the cook and server.




We also tried out some wine and if you have read the blog much you know we are not huge on wine and know very little about it and seem to gravitate to a white wine when we got a Terreza Reserva Malbec 2008, which we both liked a lot. It wasn’t an in your face strong wine and it seemed to us to go very well with the meat though. Our friend Elena thought it fought with some of the items.

We started out with Filet Mignon (which everyone agreed was the best). From there the meats moved fast and furiously. We were served: lamb chops, chicken wrapped in bacon, pork loin encrusted in parmesan cheese, sirloin and rib eye.

Also on the table are three sides: mashed potatoes, polenta and carmelized bananas. The polenta was a huge hit at our table. Our friends declared it the most moist and best that they had but for Barb and myself the caramelized bananas were the treat of the sides. Thought to be honest, I tried not to spend too much time on the sides because there was just too much wonderfully cooked tender meat to be had.

Daniel showed us a great evening and even gave us a tour of the kitchen area. It was amazing to see where the meat was cooked and to see how the gaucho chefs stay on top of their meat.



Daniel also showed us the Private Dining areas. They also have private rooms and equipment for meetings of all sizes from 8 to 130 and the cool thing about them you can have them for no charge other than the cost of the meal itself. That’s a pretty nice thing where most meetings rooms outside a public library cost an arm and a leg.


We were all so full, but we couldn't pass up trying a few desserts (and share family style). We tried Creme Brule, Flan, Turtle Cheesecake, Key Lime Pie and their signature dessert Papaya Creme.

I think we were definitely winding down as we left dessert on the plate - except for the Flan and Creme Brule. They didn't stand a chance! Jonathan kept coming back to the Papaya cream even though he should of stopped. It had a great taste and seemed very light and just appealed to him a lot.



If you are HUNGRY and want a great dining experience, take a few friends out to Fogo De Chao, a great night will be had by all. Thanks again to Fogo De Chao for having us over to prove that our first opinion was not just a fluke! If you have any comments feel free to leave one here or email us at barb or jonathan @milehigheater.com

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Friday, December 17, 2010

Friday Food News


Not much news this week but here are the things that we have been told about.


Who: The Denver ChopHouse Restaurant & Brewery, a division of Louisville, Colo.- and Chattanooga, Tenn.-based CraftWorks; Samaritan House, Delores Project, Denver Rescue Mission’s Champa House, Lawrence Street Shelter & The Crossing locations, Denver Children’s Home, SafeHouse Denver, Joshua Station, New Genesis, Urban Peak and Volunteers of America’s Family Motel, Theodora House & Brandon House locations; the Rock Bottom Foundation, a 501c(3), non-profit dedicated to combating hunger in the local markets around the country where CraftWorks brands operate restaurants; sponsors Shamrock Foods, Health Grades, Pepsi, Alpha Baking Company, Bank of America, Robinson Dairy, Radiant Systems, Merchant Link, NTN Buzztime, Anthem, Rocky Mountain Valet, Northwest Seafood Inc, Colorado Trailer Company, Cheer Central Suns and the local Denver community.

What: On Christmas Day, Denver ChopHouse Restaurant & Brewery employees and more than 300 volunteers will come together to provide a warm holiday meal and Christmas cheer to approximately 2,000 homeless and in-need families from Denver.

In addition to a delicious meal that is served on white linen table cloths, Santa will make an appearance to take photos with children. Attending families will receive new winter clothing, pajamas and books for all children, and the opportunity to take a professional family portrait to commemorate the day.

When: Christmas Day – Saturday, Dec. 25, 2010 at 10 a.m. – 3 p.m.

Opportunities: Eager volunteers serving Christmas meals to attendees; children visiting with Santa and having their photos taken; Christmas carolers strolling and singing through the event; and families taking part in professional photos to commemorate the holiday.

Where: Denver ChopHouse Restaurant & Brewery, at 19th & Wynkoop, in downtown Denver.

Why: The ChopHouse Restaurant & Brewery and Rock Bottom Foundation are dedicated to combating hunger in the local markets around the country where they operate restaurants. The Foundation is continuously active in giving back to its local communities and is especially passionate about recognizing the meaning and importance of the holiday season through providing meals and other necessities to adults and children in-need.

Frasca Food and Wine
is proud to announce an evening with

Guest Sommelier
Rajat Parr
(RN74 Restaurant, San Francisco)
(Wine Director, Michael Mina Group)
(Co-author Secrets of the Sommeliers)


Jordan Mackay
(Wine and Spirits Writer, San Francisco Magazine)
(Co-author Secrets of the Sommeliers)

Wednesday, January 5th, 2011

$100 per person*
*not including tax or gratuity


*4 course menu
*Parr Selections wine pairings
*signed copy of Secrets of the Sommeliers

Call 303.442.6966 for reservations

Rajat Parr's profound knowledge of wines, enduring relationships with producers, and renowned tasting abilities have made him a legend in the business. Director of the wine program for the Mina Group, Parr presides over the lists at some of the country's top restaurants. In Secrets of the Sommeliers, Parr and journalist Jordan Mackay present a captivating portrait of top wine professionals and their trade.

Rajat Parr is the wine director of the 17-restaurant Mina Group, which includes properties in Las Vegas, Los Angeles, Miami, and Washington D.C. His program at the flagship restaurant in San Francisco holds a Wine Spectator Grand Award. He is also the co-owner, with Michael Mina, of RN74, in San Francisco, which was a finalist for the 2010 James Beard Award for Best New Restaurant.

Jordan Mackay is the wine and spirits writer for San Francisco Magazine and the author of Passion for Pinot. He is a regular contributor to the New York Times, the San Francisco Chronicle, Decanter, and Chow.com

Monday, December 13, 2010

Colorado Cheese Festival

Hello all,

While poor Jonathan had to work this weekend, I snuck off to the Colorado Cheesefest with our friend Elena. Lined up all around the Embassey Suites were tables full of cheese (cheese Gromit)!

Our first table was Haystack Mountain Goat Dairy out of Longmont (www.haystackgoatcheese.com). They had several types of cheese to partake of, including one of my favorites of the day which was the Buttercup. Their website describes this cheese as: Our first mixed-milk cheese combines cow milk with our goat milk to produce a butter-colored satisfying semi-hard cheese. Buttercup wheels are dipped in black wax and aged for 30-60 days.

This was one of the cheeses that I purchased today.

Elena purchased the Queso de Mano which is Haystack's first raw milk cheese, which has a robust, nutty flavor with herbal hints. It is aged for a minimum of four months.

Haystack was one of my top 3 Fromager's of the Day.

We also enjoyed Beehive Cheese Company based out of Utah. We had three cheeses to try: Barely Buzzed, Sea-Hive and Big John's Cajun.

The Barely Buzzed includes expresso and lavendar. You could definately taste the coffee in this cheese. I'm not much of a coffee drinker as you know, but mixed with the cheese flavor, I have to admit I liked it.

The Sea-Hive is rubbed with Beehive wildflower honey and Redmond RealSalt.

Big John's Cajun was hot and spicy (I don't think Jonathan could have handled it). It actually brought tears to my eyes, but the heat was good.

Another Fromager we liked was the Avalance Cheese Company. They had several cheeses to try. Such as: Chevre, Garlic and Basil Chevre Spread, Truffled Honey and Lemon Chevre Spread, Lamborn Bloomers, Midnight Blue and Cabra Blanca. Go to their website to get more details (www.avalanchecheese.com).

My favorite was the Lamborn Bloomers (which Elena and I both purchased). This cheese is so smooth and gentle. I have to say it's my favorite of the day.

Another favorite table was the Rocking W Cheese from Olathe, Colorado. Again, they had a wide assortment of cheeses to try. We tried: Farmer's Veggie, Queso Blanco, Farmer's Plain, Garlic Chive Jack, Portobello Leek Jack, Jalapeno and Tomato Basil.

My favorite here was the Farmer's Veggie. I was told it had celery, sun dried tomatoes and pepper. The rep there said this is an awesome grilled cheese sandwich.

And, this is so true. We asked our local King Soopers to get some in so we could try it, and it's now Jon's favorite cheese for a grilled cheese sandwich.

I didn't purchase anything here because you can get their cheese at King Soopers and Whole Foods. She said if your store doesn't carry them, ask and they will get it to the store.

Again, these are the tables and vendors who struck us as the best. But, you can choose for yourself by going to www.cocheesefest.com to check out all of the vendors who were at the Fest.

Thanks for stopping by our food blog. If you have any questions, please leave a note here, or email us at jonathan or barb @milehigheater.com.

Friday, December 10, 2010

Fridays food news

Just a few news items that have come our way about the colorado food scene this week.

From Terrior in Longmont

Please join us this Sunday, December 12 at 5 p.m.
for our final wine dinner of 2010
featuring a sampling of champagnes from
Nicolas Feuillatte

Course 1:
Paupiette of sole with Dungeness crab and seafood crema paired with the Brut Blue Label

Course 2:
Chicken ballentine with Spanish chorizo, parsnips, and sundried tomatoes served with grilled asparagus and mango cucumber salpicon paired with the Brut Blanc de Blancs

Course 3:
Grilled swordfish with coconut risotto cake, snow peas, and blood orange beurre blanc with the Brut 2000

Course 4:
Polenta and Meyer lemon pound cake wtih strawberry mousse, whipped goat cheese, and white chocolate ganache paired with the Brut Rose

Tickets for this event are $65 excluding tax and gratuity.


Other Upcoming Events at Terroir:

Wednesday, December 15 at 6:30 p.m. Monthly Community Beer Social featuring Timmermans Strawberry and Framboise Lambic Beers and New Glarus Belgian Style Red brewed with Wisconsin cherries...tickets for this event are $25 excluding tax and gratuity

Friday, December 17 and Saturday, December 18 Spend your morning with Chef Tim Payne for an "All About Duck" Cooking Class. Classes are limited to four students and cost $65.

Friday, December 24 Open for dinner service on Christmas Eve from 4 p.m. - 8:30 p.m. Closed Christmas Day, Saturday, December 25

Friday, December 31 Celebrate the New Year with us! Dinner service starting at 4 p.m. Enjoy a special five course tasting menu or order from our a la carte menu

Please call 303.651.0630 for more details or to make a reservation for any of these events. Wishing everyone a happy and healthy holiday season!

Terroir Restaurant is located at:

246 Main Street
Longmont, CO 80501
Phone: 303.651.0630
Fax: 303.651.0631

This holiday season, CBR YouthConnect’s (CBRYC) latest program, Catering Connection, will be heating things up in the kitchen for a worthy cause. Catering Connection students will bake pies, breads and various desserts to donate to local community events over the holiday season.

Catering Connection students will begin the baking process a week before Christmas. CBRYC students will then deliver the baked goods to the charity events prior to Christmas day. Any Catering Connection student that remains at CBRYC over the Christmas holiday will have the opportunity to help serve up their creations.

“This is a great opportunity for our students, many of whom come from disadvantaged families, to give back to the community, share their talents and to participate in an event that brings about compassion, caring and giving to others. It is a time when the spirit of Christmas, the spirit of love, giving and sharing, becomes real in their lives,” said Martin Masar, executive director of CBR YouthConnect. “When we are given the chance to help others, to volunteer, to participate in a cause, to lend a helping hand to others, we open our hearts and minds to receive emotional rewards a hundred times greater than anything we could ever imagine. The children begin to open their hearts to such feelings as compassion, happiness, excitement, confidence, hope and love. These are tremendously powerful healing emotions that contribute to and strengthen the child’s healing journey.”

Besides donating baked good items, Catering Connection students have the chance to give back to needy students in their area. Every Thursday, “The Backpack Program,” sponsored by Care and Share Colorado and Sodexho, provides free lunches to students in the Arkansas Valley. The Catering Connection students help fill the backpacks with available food items.

Under the highly supervised guidance of trained and qualified professionals, youth involved in the Catering Connection program can learn a number of skills in the world of culinary arts, including preparing healthful meals, food safety, cooking, nutrition and employment options. Catering Connection operates as a full-service catering program serving the Arkansas Valley. The program offers CBRYC youth the opportunity to learn and participate in culinary skill building activities and customer service.

About CBR YouthConnect

CBR YouthConnect is a nationally accredited psychiatric residential treatment center. The main campus is located on a 320-acre campus near La Junta, Colo. Founded in 1959 as a 501 (c) (3) nonprofit organization, CBR is dedicated to helping youth with severe emotional and behavioral problems become healthier and more effective members of society. Boys ages 10-21 come to the main campus from throughout the nation. CBR YouthConnect also has developed Prevention Intervention and Intervention Treatment mental health outreach initiatives, which include such programs as Pawsitive Connection that serve girls as well as boys. For more information, visit www.cbryouthconnect.org.


The perfect stocking stuffer for your favorite foodie: EatDenver's 2011 Dining Decks are now available for $50 a pop - sold online at EatDenver.com and at Tattered Cover bookstores.

EatDenver is an association of 50+ of Denver's best locally-owned restaurants, committed to supporting and promoting the value of independent dining within the community. The Dining Deck holds 52 cards, each offering $10 off a food order of $25 or more at a participating restaurant, resulting in a possible savings of $520 if diners use all cards. The deck is good from January 1 through December 31, 2011, and includes EatDenver members such as 1515 Restaurant, Black Pearl, Dixons, Encore on Colfax, Jonesy's, Olivea, Steuben’s, Table 6 and many more. $1 from the sale of each deck will go to the local Slow Food chapter.

Download high-res images here: http://www.box.net/shared/bk6j39zsa1


A short but sweet glimpse behind the scenes and into happenings which are typically only shared with our most interested guests...

Gift Cards are available! Now through the end of January when you spend $100 on Gift Cards you'll receive a complimentary $25 Gift Card for yourself! We want to make your happy holidays a little happier!

We're offering a wonderful New Year's Eve prix fixe tasting dinner... Check out 'Diversions' just below- read: Dom Pérignon Champagne!


New Brunch Menu!

This week we unveil our new Brunch Menu. We surgically removed some fantastic dishes and replaced them with what we think is a more than fair trade. Like someone taking your backyard away and giving you a tropical beach or ski slope in return, but with eggs, bacon and biscuits...

Grilled Fisherman's Daughter shrimp with buttery grits, sunny egg,
Ellie’s brown ale butter sauce and bacon, jalapeño and roasted corn salsa

Spicy breakfast sausage links, wrapped with buttermilk pancakes,
two sunny eggs and maple tree syrup

Spicy masa biscuit filled with house chorizo paired with
soft scrambled eggs and green chili ~garden preparation available~


New Specialty Cocktails

We have just completed our tasty new cocktail list. And boy are there some delicious new drinks to be discovered. Here are a few examples:

Orchard in the Rye
Served up with Stranahan’s Whiskey, Leopold’s Peach Whiskey,
Apricot Brandy, and Orange Bitters

Ginny’s Green Thumb
Served up with Muddled Arugula and Cucumber, Right Gin,
Lemon Juice, Sage Simple and a flicker of Drambuie

And we brought back the ever-popular...

Worm’s Wild Ride
Served on the rocks with Leopold’s Apple Whiskey, Jack Daniel's,
Cinnamon Simple, Lemon Juice and a splash of Soda

Don't forget Woodsley's Nosh & 'Tails! It's a delightful way to give these drinks a spin! 5pm until 6:30pm, Monday through Friday; featuring weekly changing tasty bites, $6 specialty cocktails, $7 selected pet wines and seasonal $4 draft specials.

2009 Ladera Howell Mountain Sauvignon Blanc Exclusive

Through our friendship with Ladera Vineyards we've acquired the only Sauvignon Blanc available in Colorado! Join us for a glass before it is gone for another year! Only 47 bottles left...

"The Ladera Sauvignon Blanc is planted in a very cool area of the Estate vineyards on Howell Mountain. It was planted in this spot because we like the crisp acidity, freshness and heightened aromatics that are inherent in cool temperature sites and it was too cold to ripen Cabernet Sauvignon, Merlot or Petite Verdot in these blocks. Sauvignon Blanc is delicious as a grape and our goal is to preserve as much of the grape quality in the wine as is possible."

The grapes were whole cluster pressed immediately after picking, while berries were still cold. The juice was cold settled overnight and then racked to a combination of new barrels (11%), neutral barrels (5%) and stainless steel barrels (84%). The new barrels added a small amount of toast complexity. The neutral barrels give barrel fermentation character without overwhelming the wine with new wood. The stainless barrels preserve the vibrant fresh fruit aromas but still give the wine the lush mouth feel from aging with the lees. The wine was cold fermented for two weeks and aged on the lees for 5 months. 965 cases were bottled on March 16, 2010.

There are green apple, pear, grassy and melon aromas, along with the hints of vanilla from the lees contact and the small amount of new barrels. The Ladera Sauvignon Blanc palate is most characterized by the crisp acidity and the mouthwatering texture.


New Year's Eve Tasting Dinner

We hope you can join us for another night of wine cellar decadence. We will be serving a six course wine and champagne paired dinner for 14 of our closest friends so we can say goodbye to 2010 and ring in 2011 with good company! All concluding with a toast of Dom Pérignon Champagne!

A fond farewell... A new beginning

First Course
Grilled diver scallop, sauce romesco, candied fennel and bacon

Domaine Giachino ~ Jaquere; Savioe, France

Second Course
Seared Hudson valley foie gras, petite minced meatless tart and tellicherry pepper essence

Castelfeder ~ Schiava; Alto Adige, Italy

Third Course
Carrot ginger soup

Selbach “incline” ~ Riesling; Mosel, Germany

Lobster and champagne "risotto"

Viña Santa Maria ~ Torrontés; Mendoza, Argentina

Assiette of milk fed veal

Il Faggio ~ Montepulciano; Abruzzo, Italy

Chocolate savarin cake, brandy and morello cherry ice cream

Dom Pérignon ~ 2002 Vintage, "Andy Warhol Colors" Special Edition

7:30 pm, December 31, 2010

Intimate community seating in the wine cellar

$100 prix fixe; tax & gratuity included

Reservations Required... 303-777-3505

Thanks as always for stopping by!


Critically Threatened Bluefin Tuna Still on the Menu in Colorado


DENVER- Animal activists will lead a demonstration Friday to raise awareness about bluefin tuna, an endangered species which is still served as sushi at a handful of Denver restaurants. With signs and sustainable seafood guides in hand, vegan advocates from the nonprofit Plants & Animals Denver will gather at Sushi Den at 5pm for a three-hour protest of reckless eating.

Known to aficionados as “toro” or “hon maguro,” the fatty belly meat of bluefin tuna is considered to be among the most delectable sushi options. This tastiness, however, may be the species’ downfall. Decades of overfishing, toothless regulatory quotas, black markets, and a seemingly insatiable Japanese appetite for toro have brought bluefin to the brink. With its population estimated to be 15 percent of its pre-1960 level, the World Wildlife Fund lists bluefin tuna on its top ten list of threatened species for 2010. Recent failures of the U.N. CITES conference and the International Commission for the Conservation of Atlantic Tunas, or Iccat, to take any meaningful protective measure in favor of bluefin have left environmentalists and Denver animal advocates frustrated.

“At $100,000 per fish, you can understand why fishing fleets have gone to such lengths to catch and ranch these ocean titans,” says Dylon Smith of Plants & Animals Denver, a grassroots nonprofit that advocates plant-based eating as a solution to this and many other environmental and social problems. “But at some point, consumers have to realize that their support of this industry is causing real harm to our oceans.”

Friday’s demonstration will be a new step in P&A’s campaign to make Denver a bluefin-free city. According to Smith, “letter-writing, business outreach, and weekly leafleting sessions have brought minimal response from sushi bar managers, so we are reaching a new phase of our campaign, which includes this demo and a free screening of The End of the Line on December 9th.” For more information visit www.plantsanimals.org.

Sunday, December 5, 2010

Tgi Friday's

Hi all,

We were invited out to TGIFriday's to taste some of their new menu items. Six locations in Colorado are trying out these new dishes and with what we got to taste, I would say they are going to do very well.

We had our meal with Stacey Sepp who is with Xstatic Public Relations and Korisa Geiger who is with Philosophy Communication.

We started out with some of the new drink items. Stacey and Korisa started out with the new Seasonal Red Sangria. In the Sangria were Cabernet, Triple Sec, wild berry puree, fresh berries and fresh lemon and lime slices. The drink came out in the glass which had ice and the berries and lemon and lime slices. Along with this came a small picture of the Sangria mixture which you then poured into the glass. It was a beautiful presentation.

Jonathan tried the Smashed Berry drink. It was fresh raspberries, blueberries and lemons muddled in a glass with your choice of Jack's Daniel's or Crown Royal whiskey.

He says: I liked this alot! Probably way too complicated for me to attempt at home but this was a great tasting drink if a bit scarey, by scarey I mean you really need to be careful with this one, it would be easy to drink too much.

She says: I had a quick taste of Jonathan's drink, but for me it was too whisky-ish tasting for my taste.

Barb had the Strawberry Vanilla Mojito. It was Bacardi or 10 Cane rum, vanilla syrup, fresh strawberrie, mint and lime muddled in a tall glass and topped with club soda.

She says: Now, this was more like it. As those who visit our blog regularly know that I'm not much of a drinker, but let me tell you, I could drink this all night long. It was delicious, not too over the top, but just enough kick.

He says: I thought this was good as well but I prefer the one I had, but thats probably the whisky lover in me

We tried three of the new appetizers: Heavenly Hummus, Ahi Tuna with Avocado Crisps and Warm Pretzels with Colorado Native Beer Cheese Dipping Sauce.

We started with the Pretzels. Here's how it reads on the menu: Dunk these thick oven warmed pretzels in our creamy cheese sauce with Colorado Native beer.


He says: Fresh pretzels, beer cheese. Do I really need to say more? It was GOOOD so good you wanted to lick the sauce out of the bottom of the bowl once the pretzels were gone. If you go for nothing else stop by for a order of these!

She says: To phrase my husband on here, "YUM"! These were soooo tasty. Soft, just the right amount of salt and the dipping sauce was divine. You could eat a bowlful of the sauce alone and be very happy.

Next, we tried the Ahi Tuna. Here's the description: Blackened Ahi tuna slices on warm tortilla chips, with chunky guacamole, jalapenos, and cool veggie slivers, splashed with Lemon Basil Vinaigrette and Wasabi Ranch dressing.


He says: This one I thought was ok in general. I am not a huge fish guy and this was no exception. It was good enough for me not to dismiss and the avocado surpised me with how much I liked it, but on my own I probably would not go for it.

She says: I haven't tried avocado much and didn't really think I liked it, but I liked it in this concoction. The flavors blended beautifully. The one thing I would suggest to those who try this, is make sure you don't forget there's a jalapeno on this dish. I got that as my last bite and it was a little kick that I wasn't expecting.

Next up was the Heavenly Hummus. The menu says: A blend of garbanzo beans and sesame tahini, garnished with classic Mediterranean goodies and served with pita bread pieces.


He says: Hmmpf Hummus! That was my original thought along with ewwww, gross, and please noooooo, but decided to be a good sport and give it a try even though I knew from previous experience I would not like it. Well, I was wrong. When you got a bit of everything on that pita it was just darn yummy. I would actually order this on my own and that is saying something indeed. So, I say TRY this even you hummus haters out there (like me) you will be surprised.

She says: I've only had Hummus once before and wasn't something I would want a lot of, but let me first say the presentation on this dish was visually stunning. And, the flavors were good together. Like other dishes we talk about, you have to get a little of everything to make it work. Once you did that, the dish was more enjoyable.

Out of the appetizers, I would pick the pretzels and the Ahi Tuna again.

On to the main dishes!

We tried four different dishes: Victory Garden Pasta, Sizzling Chimmichuri Steak and Fries, Grilled Vegetable Dagwood and the Turkey Cranberry Reuben.

The Victory Garden Pasta: Spaghetti tossed with sauteed fresh broccoli, cherry tomatoes, radicchio, spinach and sugar snap peas in a lemon vegetable sauce with basil butter and parmasean.


He says: Been on a bad run with pasta lately. Not that it was bad, but it was just ok, nothing special move along nothing to see here.

She says: This was my least favorite of the dishes we tried. That's not to say that it was bad, it just wasn't up to par with the other dishes.

Sizzling Chimmichuri Steak and Fries: Tender grilled flat iron steak, with peppers and onions, grape tomatoes and a spicy Chimmichui sauce for authentic flavor served with crispy fries.

He says: Tender steak very nicely cooked and a fantastic Chimmichui sauce that I just loved, this was wonderful.

She says: This came out sizzling and smelled delicious. The meat was tender and tasty, and mixed with the peppers and onions made it a great combo.

Grilled Vegetable Dagwood: Crisp toasted pita piled high with spinach, broccoli slaw with mango chutney mayo, cucumber and tomato slices, and grilled tandoori-marinated veggies, garnished with goat cheese crumbles.

He says: Vegatarian again, another hmmpf for me (are you getting I like meat), but you know it was good, really good. I wont go so far as to say I would order it on my own, but if someone at the table did I would want a nibble. For a veggie sandwich it's hard to beat.

She says: This was a great cold sandwich. A great mixture of tastes combined with the pita made this a sandwich worth having again. This is a great vegetarian choice on the menu.

Turkey Cranberry Reuben: Rye bread with Cranberry jalapeno thousand island dressing and a generous layer of whole berry cranberry sauce to cushion smoked roast turkey, bubbly melted swiss cheese and a layer of crunch cranberry coleslaw.

He says:MMMMMMM YUMMMMMM NUM NUM NUM!! Step away from my reuben, violaters risk being bitten. Think my point may have gotten across. I REALLLLLLY liked this.

She says: I wasn't sure about this, but was pleasantly surprised by it and it actually was my favorite of the night, followed by the Chimmichuri dish. The flavors blended well together and I wanted more of this sandwich.

We tried one new dessert and one current dessert.

Berry Shortcake Sliders: Warm flaky almond biscuits topped with fresh strawberries, raspberries and blueberries glazed in a light strawberry syrup, with whipped cream and a dusting of powered sugar.

He says: I liked this alot. Very light enjoyable dessert with a great fresh taste. A great choice if you want something sweet but not heavy at the end.

She says: This was ok. Not great, and not bad - just ok. The talk about the table was that this would be a great brunch dessert and I think that's a good idea.

Chocolate Peanut Butter Pie: Chocolate ganache layered with peanut butter mousse in a peanut butter graham cracker crust. Topped with whipped cream and a peanut butter cup.


He says: Yumm! I love peanut butter and chocolate any way so no way this could go wrong. It is however very rich and probably best shared.

She says: Now, this was a great dessert. It was like a big peanut butter cup with lots of chocolate sauce to dip it in. This, I would order again.

TGIFriday's has 20 new items on their menus for you to try. They are playing with their menu to reflect the modern flavors that diners crave. They are building on fresh ingredients and bold flavors. The new dishes have freshly prepared and cooked to order items.

If you haven't been to TGIFriday's for a while, we would recommend you get there and try some of these new dishes for yourself. It's a fun night out with friends and ordering a few things and sharing them, by doing so you can try more of the new stuff or share some of your old favorites with friends.

Thanks for stopping by our Colorado food and restaurant blog. If you have any comments, please leave them here on the blog, or email us at jonathan or barb @milehigheater.com.

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