The Art, restaurant, Denver Colorado

This is the fourth floor directly above the first floor lobby, directly above the sidewalk on Broadway. You see the angle of architecture. It puts you over the sidewalk below but not over the street. We entered by the door leading to the outdoor patio. That is, we went outside then came back in.  

The building with the mural is where I live on the fifth floor so about equal to this. These floors are higher. 

Staff there are very friendly. I mentioned to one I'm glad I'm not cleaning the windows. She agreed it's a lot of panes. I said, the angle of cleaning is bad. She said, "Oh! Don't look over there. I feel so bad for a bird that hit the window and left an impression. The window pane is just out of frame on the right. I walked over to photograph but two women were sitting right there underneath the bird impression and they were not amused with having me point it out. The sun was directly behind it and impossible to photograph reasonably so I drew it instead. The bird smashed like that made it look like an owl, but it was just some dirty powdery little bird.

Colorado lamb sliders. There were three of these. They are perfect. 

But lonely on the plate. I ate half of Joe's salad too. 

Expensive. Bummer. The lunches weren't so bad but my bloody Mary was $10.00. It tasted too strong for me and it was hardly worth mentioning. From my pov the worst bloody Mary I've ever had, but eh. maybe others would like it. 

We are in a hotel that is somehow attached to the Denver Art Museum directly behind us. This is the Colorado History Museum across the street Broadway at 12th, catty-corner to the building of my residence. 

From our table where we sat. 

Half a block west right behind where we are sitting is another statue of cows. Bison, cows, this proves that grazing quadrupedal ruminants loom large on the minds of civic art buyers around here. 

From our table where I sat. It's just interesting watching people meander around below.

Cuba Cuba, restaurant, Denver Colorado USA

This lively and popular restaurant is in my neighborhood a few blocks from the Denver Art Museum. 

Buckhorn Exchange, steaks

All photos from one spot while seated.

We're taken to an enclave in the back where I've not been before. If it were a house the space would be a bedroom. I took the seat with the short view. This is what I saw when seated. 

Up.

Behind

So I told Joe I'm temporarily poor due to emergencies and such and that's a bit ridiculous but he can still be counted on for jumping right in with, "That's okay, on me!" 

So I said, "I ordered the most expensive thing possible and still manage so that this is all worth it for you." And he cracked up because that is kind of logical.  

Through our enclave's doorway. This is the hallway of linking segments that forms the lower portion of the restaurant and leads to our side enclave at the back, not the side enclave in the middle. Its theme seems to be Bill Cody.

And dead animals.

So that's lamb, buffalo, and elk. The lamb chop is thick. The waitress came back and told me to eat this bit. The tenderloin bit. The best part. Dear thing, she worried herself I would miss it. 

My favorite part is the gastrique that comes with one of these things. I think they call it blueberry sauce. 

Buckhorn Exchange Bean Soup

I LB Great Northern beans

1/2 cup diced onions

3 oz. diced ham

1 oz. chicken base

1/2 teaspoon seasoned salt

1 teaspoon Liquid Smoke

1 teaspoon granulated garlic

1/2 gallon water

Put in pot. Oven. 200℉ for 8 hours.

Bring to stove top. Add slurry, boil to thicken.

1 oz. cornstarch

1/2 cup water

These beans are very good. Very satisfying indeed. They hit the spot every time. 

Mine are better.

Use site search up there, or tags down there to see and compare, if you like. 

Off the top of my head, I would add chile flakes, or some form of chile, it just screams for it. There is no bay in this recipe. I would use more herbs, more cilantro, or mint, if I had it, something to spruce it up rosemary would work so would thyme. Why powdered garlic and not real garlic since the onions are being chopped anyway or conversely why not dehydrated onion since they're taking that shortcut? This recipe has no acid at all, they do not specify diced tomato, nor molasses, no brown sugar. I would thicken with smashed beans and leave out the deadening cornstarch. I'd leave out Liquid Smoke simply because I do not understand that ingredient, the Buckhorn Exchange is an exceedingly smoky place already, it smokes up the whole neighborhood. Introducing the ingredient Liquid Smoke does not make sense unless they're making it themselves. Instead I'd include fond that was stuck on from singed protein and lifted off with wine, most likely, but they do not bother with this basic cheffery technique. I'd consider salt pork for additional flavor, and then remove it. And I'd use beef stock instead of chicken stock. I would consider half a teaspoon of fish sauce or even a touch of anchovy, for boost, not for fish flavor. 

This is the sort of place men go in packs. Seated behind me was such a table of big fat men, and, man, do they put it away and have themselves a fine robust time. I'm imagining each one of them chomping down on a 16 oz buffalo steak with all the trimmings. I did my best to to be a pig but I don't hold a candle to the guys who hang out at this place. They like big caveman steaks. 

Melita's Greek restaurant and deli -- Denver

Oh dear. This happened before. I was so excited to have a sandwich I tore into it before taking a few shots and not realizing that until the end and so I cannot provide a photo of a Melita's gyros sandwich in pristine form but rather must provide one in devoured form. Behold, the world's first fast-food sandwich, and still reigning champion, in my book, the lamb and beef gyros with feta and tzatziki sauce.

On Lincoln, approaching the capitol, at 10th this is what you see. 

I almost bought mountain tea by mistake, man, that would have been a bummer.

This is what I brought home in my knapsack so this delicious sandwich can be replicated here, but you know what? It's not going to be the same without fresh tomato, sliced onion, and without the atmosphere created by the friendly gracious people at Melita's.