We were seated in a booth next to the bar. Behind the bar was a man in the same denim apron that all the servers sported...but his seemed to have a purpose. He was reshaping large ice cubes (the clear kind that only places with mixologists seem to be able to produce) with a cleaver. It was an Edward scissor hands kind of moment but with ice shavings flying at his chest rather than branchlets.
At this point our dinner dates arrived. After removing their helmets (because they biked...duh) they were ready to join us in a deep dive of the menu. First drinks.
Steve had ordered the Bierstadt Pilsner because it is hard to find. So he says and its better just to believe him. We spent some time talking to our server about the Toki-Hi. Evidently it is blended Japanese Whiskey that is evervesed by a device that looks like a soda stream but has some sort of rock in it. Either the whiskey or the machine are the only one in Denver. That particular hi-bol got earmarked for next time.
It was at this point that Steve and I tried to share the excitement of the ice shaving with our companions. "They weren't making cubes!" (that was me, perhaps too excited) They were making..."Dodecohedrons" (that was Steve and me in thrilling unison.) D + J laughed at us as I explained that dedecohedron was our safe word. "Really?" "Well it is now." Also- dedecohedron is spelled dodecahedron.
So normally we would go for the tasting menu. Here it is called Entrust which is a great name...except I kept reading it as encrust. and outside of pies and earths I don't like the word crust. Instead we opted for one small dish, three sticks, one pasta, and one large dish. Want to guess which ones?
Next up were the sticks. Chicken Meatball, giant mushroom leg, and prawn. The prawn was the major winner. A great hit of spice, perfect texture, some other description that a real foodie would give.
For our large plate we devoured the wagyu flank steak. Perfect texture. Sauce wasn't salty enough for me but I am a freak about salt. It came with Chickory in some sort of delicious aioli. I didn't think I liked chickory. I was wrong. I was also wrong about the spelling of Chicory. K? Also porridge with herb pesto from their outdoor herb walled dining area. For someone who would rather be a carnivore than an omnivore the chicory was a shocker.
Then there was dessert.
The menu called it Buckwheat Chocolate Tart. Featuring winter citrus caramel and cofe corretto cream. It did not look like a tart. That did not matter. Smooth and crisp, salty and sweet, warm and cool. This was study in contrasts that came together perfectly. It is tomorrow now (assuming you agree that time is non-linear) and I want it again. Dodecahedron.
You might have noticed the lead photo on this post. Why? Because you have eyes and a soul.
Wolf's Tailor details:
Magical Ice show
Fancy Japanese stoned whisky thing
Pasta with great mouth feel
Opened by Basta Chef Kelly Whitaker
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