C & Y Steak – Indulgent Surprises!

Is your discriminating palate craving a dining experience that indulges all your senses? It’s here! In Denver! It’s CY Steak!

Cliff Young, local, national, and international renowned restaurateur is back in Denver! In the fall of 2009 he opened his latest venture, CY Steak located at 1222 Glenarm Place in downtown.

As you enter through the private door on Glenarm or through the entrance be-tween CY Steak and the Diamond Cabaret (a legendary gentlemen’s club) you are greeted by Cliff Young himself, or by one of his gracious staff… like Captain / Sommelier, Tomasz Tomczyk

Right away the ambiance of the CY Steak dining room strikes everyone that enters this inner sanctum as being mysterious, yet welcoming. It is elegant, sensual and enticing. You get that feeling when you know that you are in for a pleasurable evening.

The décor and feel is very avant - garde and is designed in keeping with their French style, with deep red leather booths, ambient lighting and rich wood and beautifully polished sandstone walls. The dining room truly exudes elegance and sensuality, reminiscent of the great cabarets of Paris.

Cy Steak offers your senses a soothing experience with the Down Tempo Triphop and / or Downtown Tempo Ambient music playing, which does not over power but enhances the mood. Cliff prefers to call it Buddha Bar music and I agree.

Once you are settled in, I would like to suggest that you order one of the House Specialty Cocktails, such as their popular Pomegranate Martini to wet the palate and ease you in to a relaxed state. Their list of fine cocktail creations are crafted by true mixologists and prepared and served tableside.

Cliff has brought back a lost art with regards to mixology. This is only a start to the enjoyable evening you will experience at CY Steak.

Just recently I had an incredible dining experience while dining at CY Steak with my husband Lorenzo on the occasion of his birthday. Cliff Young and his gracious staff cater to your every need by being attentive, yet not intrusive. They offer suggestions for your evenings’ dining pleasure while giving you their expertise and advice on what type of wine to pair with your meal from CY’s extensive list of over 500 wines that are normally not served elsewhere.

Cliff generously gifted us with a Jarvis 1996 Cabernet Sauvignon from Napa. The wine was an intense, bold, deep cab. It was decanted to open up its rich and fragrant flavors that could not be contained. This particular wine was a fat red wine with a bountiful bouquet to match. Smooth and exquisite!

CY’s menu is truly an escape from your normal steakhouse, which can be found anywhere in Denver.

Cliff Young and his Executive Chef, Clement McHale have created a menu of American cuisine with a French influence that combines steaks that are of the finest cuts of naturally fed, prime, aged beef, supplied by Harris Farm of Colorado. Each steak is served with a Roasted Herbed Veal Marrow, Onion Straws with your choice of seven heavenly gourmet prepared sauces. The Prime New York Strip 16oz and Prime Delmonico Rib Eye 16oz steaks are Black Angus Prime, as are the Filet Mignon 8oz and 12oz.

You may also opt for the Fresh Chilled Shellfish Plateau, The Raw Bar selection is enticing and there are several other dishes to delight your palate: Colorado Rack of Lamb, with minted red glace prepared tableside, Lobster, Chicken, Pasta, Troll King Salmon, just to name a few of the main dishes that are all equally delectable and created and prepared to your liking.

Select a few side dishes; some favorites are the Potatoes Gratinee Dauphinois, Grilled Asparagus with Shaved Granna Parmesan, or Japanese Black Rice Maitre, d’ Hotel Butter. These are just a few of the sumptuous side dishes offered to compliment your entree.

Chef, Chris Jensen creates his French infused Charcuterie Platters that are not to be missed. I enjoyed our specially prepared Charcuterie with three types of foie gras, dried meats including native game saucisson, with a house made terrine and baguette grille. You may also accompany this with cheese if you like.

CY’s desserts can only be described as decadent and are also another way to heighten your grand dining experience.

Choose from the Crème creations, the Flambé that is featured nightly and is prepared at your table. Also, the Chocolate is served several ways, and from their cheese cave a selection of six artisianle cheeses from the Colorado region and the world. This offering is served with rustic crosstini, pate and a lavender honey.

The dessert menu is as diverse as the Starters, Charcuterie Platters, Raw Bar, Plateau (shellfish), Caviar, Soups and Salads (farm to table), Selected Main Dishes, Steaks, Sauces, and the farm to table sides.

While enjoying your meal you are engulfed in the sensual surroundings that also includes live adult entertainment with beautiful women. It truly is a fun and sexy environment…you deserve to come to CY Steak.

You may also top off your meal with a cigar, as CY is also designated for this pleasure.

CY Steak combines the culinary flare of American and French cuisine, making for the ultimate infusion of cultures.

Cliff Young is a charming and gracious host. He really knows how to delight the senses. He serves quality food that is affordable considering the gourmet creations, presentation, quality and thought that go in to each dish. I know you will leave satisfied.

I recommend CY Steak on a scale of 1-10 as a 10+. It surely is deserving of a 5 star rating!

CY Steak is located at 1222 Glenarm Place, Denver, Colorado 80202.

For reservations please contact Cliff Young at 720-596-4513 or via the Diamond Cabaret at 303-571-4242 and by their direct line at 303-571-4747. Please visit their website for more information and directions at www.cliffyoungs.com

H BurgerCO Sizzles

H  BurgerCO hosted its public opening Feb. 10, at it’s sleek new location on the corner of 16th and Blake in the Sugar Cube Building. H Burger will be open daily for lunch and dinner.

Boasting an ingredient-focused menu with an emphasis on freshness, originality and sustainability, H BurgerCO uses hormone and antibiotic-free, 100-percent Angus beef, hand-formed freshly ground patties ground, locally sourced lamb, fresh baked goods delivered daily, and the highest quality seasonal vegetables and toppings.

Aside from the traditional burger, H BurgerCO also serves turkey, lamb, fish and veggie options, all inspired by Executive Chef Ian Kleinman. H BurgerCo’s customizable menu allows the diner to create dishes for any palate or mood, including a Build Your Own Burger, Build Your Own Salad, and a host of distinct sandwiches, salads, sides and, naturally, fries.

Chef Kleinman, also known as the Nitrogen Chef, brings a unique touch to the menu with liquid nitrogen milkshakes like the Raspberry Crème Brulee and the Nutella/Marshmallow as well as the world’s coldest beer. Using a special technique to cool the glass with a shot of liquid nitrogen, H BurgerCO can serve a perfectly chilled beer at the coldest temperature possible, leaving guests with a refreshing beverage to complement their savory meal.

Pete Pflum, the mastermind behind H BurgerCO’s innovative concept, brings a lifetime of dining experience to the table, working as Operations Manager for Dave Query’s Big Red F Restaurant Group and spending 11 years as the VP of Operations at Quiznos.

Pflum worked alongside renowned chef Ian Kleinman to create a gourmet twist on a time-tested American dish. Their aim is to redefine the burger, while keeping the classic appeal.

For more information, visit hburgerco.com/new_home.

 

Panzano Reopens with Fundraiser

 

Panzano, the award-winning Italian restaurant at 909 17th St. in the heart of downtown is celebrating its reopening after a major remodel with a two week fundraiser from Feb.1–Feb. 14, for Sense of Security, a Denver non-profit.

Diners can give to Sense of Security three different ways during the Fall in Love with Panzano All Over Again promotion. Simply eat in the restaurant for breakfast, lunch, dinner or weekend brunch through Valentine’s Day and Panzano will donate $1 per person to Sense of Security.

Guests are encouraged to add their own donation to the bottom of their guest check with 100 percent of the money going to the charity.

In addition, Panzano will auction off a five-course dinner for 8 prepared in the winner’s home by chef Elise Wiggins. Again, 100 percent of the money raised will go to Sense of Security, a non-profit that gives financial assistance to breast cancer patients in Colorado. They pay non-medical expenses allowing the patient to concentrate on dealing with the disease.

The contemporary Northern Italian menu that has flourished under Executive Chef Elise Wiggins will remain the same in the newly upgraded setting. Designed by the award-winning Puccini Group, the remodel updates the old world feel of the restaurant with a more contemporary flair. The new design concept injects the restaurant with renewed energy and emotion through a refreshed paint palette, new furniture, fixtures and equipment, a revised seating layout, signage, and new finishes.

The engaging layout is punctuated by 3 distinct areas; main dining, bakery and bar/lounge. The entire space is washed with a refined neutral palette, but the three unique spaces play up their own personalities and individual styles with punches of red applied in patterns and textures, giving a stylized edge to what was previously a traditional space.

The new carpet pattern is inspired by an Italian streetscape that infuses the energy of an urban restaurant environment. The red hues prevalent throughout are pulled from the terracotta tile roofs that bloomed in Florence during the Italian renaissance.

In addition, a row of new contemporary copper pendants hang above the prep line and become a feature element. The back wall has been renovated with new equipment and new bakery retail display. The pizza oven and back wall have been clad with a contemporary, vertical, bronze metallic tile. The concrete floor has been refinished with a new concrete glaze to tie into the new color palette and add additional slip resistance.

Also, the existing railing across from the bakery was replaced with a new banquette wall, creating a more intimate space along the 17th St. windows. Booth seating has been removed at the lower dining area, to make way for new tables which encourage social interaction between guests and friends.

“We are thrilled to have a contemporary new look to the restaurant,” said Executive Chef Elise Wiggins. “I look forward to welcoming our guests into this new environment.

For more information, visit panzano-denver.com, senseofsecurity.org or call 303-296-3525.

Menus from Twelve

While the Winter chill continues, Chef Jeff Osaka of Twelve Restaurant is preparing a number of savory ways to warm his guests. For starters, one might simmer into the White Bean Soup with Celery-Fennel Puree and Chervil, or perhaps a rich French Foie Gras, Seared and Mousse, with Blood Orange Salad is the dish chosen to ignite the dining experience.

There is even a spicier way to heat things up: Diver Scallop with Fried Egg, Cracked Black Pepper and Spanish Chorizo Vinaigrette.

The comforts from the culinary realm also enter into the main arena, with choices that include: Grouper with Bacon Crumble, Whole Grain Mustard and Brussels Sprouts Hash; Risotto of Aged Carnaroli Rice with Carrots Vichy, Thyme and Fresh Buffalo-Milk Ricotta; American Waygu with Purple Kale, Garlic, Shiitake and Red Wine Jus; and Duck Breast with Orange Glaze, Pecans, Roquefort and Red Cabbage Salad, among other palate-warming options.

As always, there are several dessert choices that will hit the sweet spot, such as Mom’s Lemon Chiffon Cake with Citrus Sauce or the ever-popular Trio of Chocolate. Add either of these to a hot cup of Mexican Coffee or a lovely glass of Port, and that’s a toasty way to bundle up before leaving the coziness of twelve and heading back into a brisk Denver evening.

Speaking of ways to keep warm, Twelve will be open for Valentine’s Day on Sun., Feb. 14. Chef Osaka will present his February menu along with several romantically inclined specials for this occasion, and reservations are required.

For more information, visit www.twelverestaurant.com.

Prime Time at Palm Bar

The Palm has raised the bar on happy hour with our all-new Prime Bites menu, specially priced at $3.50 a plate during Prime Time, the Palm’s new Happy Hour.

Prime Bites specially priced menu includes: Kobe Beef Sliders with bacon, lettuce, tomato, and pesto aioli; Filet Capri Sandwiches aged filet mignon topped with imported mozzarella di bufala, tomato and basil with a balsamic aioli;

Ultimate Chicken Strips panko and parmesan battered with sweet and sour chili sauce; Mini Broiled Crab Cakes mango salsa and chipotle tartar sauce; Veal Parmigiana Sliders Palm classic on a roll; and Pt. Judith Calamari Fritti cornmeal dusted and tossed with lemon and cherry peppers.

Prime Time pricing valid only at the bar, during designated hours at participating locations. Prices do not include tax or gratuity.

Contact the Palm for hours.

Rosa Linda’s Celebrates 25 Years

We want to thank everyone for their help and loyalty over the years. We are planning on doing a summer event to celebrate Rosa Linda’s Mexican Café’s 25th anniversary. During our 25 years we have fed thousands of meals to those in need.

We have fed and hosted several generations of same families, major music artists, senators, mayors, US presidents and their wives. Rosa Linda’s has appeared twice in the Wall Street Journal and been featured on the NBC Nightly News and other news programs. But we remain humble and feel blessed.

We have always made our own chorizo, roasted our own chile’s and never compromised in the kitchen. We serve people just as if they were members of our own family. Our neighborhood was considered the “hood;” we were the Northside and many of the kids who we grew up here were from immigrant families, Mexican and or Italian. Often, it wasn’t the best of neighborhoods.

As a close knit community, kids played outside in the streets and spoke two or three languages: Spanish or Italian, and English. The neighbors knew who you were and knew our parents. Many families worked together and socialized together.

Today you can find BMWs parked outside unlocked and see girls jogging outside after dark. No longer the Northside “hood,” we are now Highlands and there have been many changes for the better. It’s safe now but still an exciting and vital neighborhood.

Thank you for supporting for year 25 years and we look forward to serving you for another quarter century.

Rosa Linda’s Mexican Café, 2005 W 33rd Ave.

Spice Trader’s Chocolate Meets Creekside Cellars

When it’s the Georgetown Valley Candy Company in Georgetown, Colorado and the Creekside Cellars in downtown Evergreen, it becomes a mouth watering experience.

Shortly after Christmas Michelle Cleveland, Creekside’s winemaker, brought in her gift of Spice Trader’s Chocolate for Executive Chef, Irene Boyd, to taste. “We were both impressed with the quality and unusual taste combinations of the chocolates,” exclaims Chef Irene. “The exotic flavors are an ideal match for the complex flavors of the Creekside Cellars wines.”

It wasn’t long before Chef Irene added these Georgetown Chocolates, dried fruit and toasted Marcona almonds on a small dessert board with the option of adding a flight of Creekside wines. One chocolate board is paired with a dry varietal fight; the other paired with their dessert wines.

If you are a romantic, this is the month of Valentines to do your own pairing.

Bring your own special someone to the Georgetown Valley Candy Company in Georgetown where the new Spice Trader’s Chocolate fills the air with smells of cardamom, ginger, lavender, rosemary and rose petals and the wonderful aroma of chocolate everywhere. Come and watch the Spice Trader, Scott Goeringer, hard at work and experience the wonderful candies and caramel corn.

Alternatively, visit Creekside Cellars in Evergreen for a romantic lunch or afternoon delight and pair yourselves with their Chocolate Boards and a flight of wine.

For more information, visit www.shopgvcc.com, www.creeksidecellars.net or call 303 569-2778.