DrewTr

Maybe my first post wasn't specific enough. My wife & I like the "breakfasty" stuff & just keeping it simple. What we don't want is overcooked eggs & soggy hashbrowns, which seems to happen all too often when places are swamped for brunch. Colorado Kitchen is always busy at brunch, but I have never gotten a poached egg that may as well have been hard-boiled or potatoes that are crunchy only because they haven't been cooked enough. We also like good sweets to start sometimes i.e. doughnuts, sweet rolls, muffins. I also really like bis & firefly, but crave a breakfast like I'd cook at home if I had the time or energy. Thanks,

It has been 3 years, since I moved away, but some of my favorites were; 315(French/ New American, great wine bar)Ristra(New Mexican/ French), the owner is from Paris & the Chef worked at Joel Roubchon, Mu Du Noodles (delicious Pan-Asian dishes using really nice, fresh, & organic ingrdients, Pasqual's (New-New Mexican, great breakfast), Counter Culture (sandwiches & breakfast, their French toast is made from their housemade pecan rolls, Harry's Roadhouse (diner food), Andiamo (Italian, quainter & more personal than Pranzo), & Tomasita's (Old school New Mexican). A really cool bar is the Dragon Room attached to the Pink Adobe. Enjoy

My wife & I really like the brunch at Colorado Kitchen, a place where the eggs have always been cooked as ordered, the home fries crispy & well seasoned, the doughnuts delicious, & the price right. Are there any other suggestions out there for a good alternate, preferably in the city limits? Thanks, Drew

Half price wine night occurs every Sunday.

Mendocino will be particpating in Restaurant Week, but apparently not appearing in the ad. Our whole menu will be available with some supplements. Yeehaw!

Hey guys, I don't have a committed date yet, but my cheese rep from Artisanal in N.Y. is coming to town this month. By next Wednesday I should know when he is coming in. We have been discussing doing a wine & cheese forum here. It may coincide with our normal Thursday night wine tasting. If anyone is interested I'll get back to you with the details.

The beet salad is already there as is the cobbler. The other items may find a way on to the lunch menu in varied forms and many times if a request is made at lunch for something on the dinner menu we are able to fill it. Say hi next time you're in.

As I mentioned, the menu is in flux right now, while we are waiting (very impatiently) for things to come in. Currently, we have a roasted baby beet salad with greek feta, toasted walnuts, frisee', & walnut vinaigrette that I like, also there are seared diver scallops with braised baby root vegetables, black trumpet mushrooms, celery root puree' & herbed braising jus. In the offing, grilled virginia kobe tri-tip with oxtail porcini tart, & fresh alaskan spot prawns with their roe steamed in dashi. Our menu constantly changes, but I can tell you I have been looking forward to brussels sprouts. On the dessert side we have an local apple dried cranberry cobbler with maple cinnamon ice cream. The apples we have been getting are amazing & also appear in our chicken liver bruschetta. On fridays our fish purveyor has been bringing in fish from Japan (all sorts of interesting sashimi grade fish) & we have been playing with it. Most recently, we had sea bream tartare with watermelon radish, preserved lemon, & hyssop dressing. Hope this whets your appetite.

I'm not JRage, but I can say that the menu on our website is not current. We are trying to get our web designer in to show us how to update the site in house. If you want me to I can fax or e-mail you the current menu. It is a work in progress as we are updating it for fall. Drew Trautmann Executive Chef Mendocino Grille

I was able to go to a preview on Saturday (my wife works there). The museum is gorgeous and quite interesting. I went to the Mitsitam Cafe and was able to sample a decent variety of food. The cafe is divided into five geographical regions (Midwest, Northwest, Northeast, Southwest, & Central America if I rememeber correctly). The food is quite respectable. I am happy and amazed at how far museum food has come in the last few years. I tasted quahog clam chowder, cheese pupusa, black bean tamale with peanut sauce, juniper glazed salmon with roasted beets, chicken taco with green mole, Maine lobster roll, & a pecan bar While all the the foods are not traditional Native recipes they are all based on foods introduced to the world by American Indians. All in all I would rate the whole experience pretty great. Be sure not to miss the contemporary exhibit on the third floor. Drew Trautmann Executive Chef Mendocino Grille & Wine Bar