Ok folks, it’s time to get down to the business of food. I’m in Denver now, attending a library conference, so for the next few postings I’ll be concentrating on Denver restaurants.
My first night in Denver I decided to eat at my hotel’s restaurant. The hotel, The Brown Palace, is a grand old historical hotel. Their “fine dining” restaurant is The Palace Arms. It is in the tradition of the hotel itself, elegant and “refined”. The service is attentive, yet not fawning. One of the criteria by which I judge a restaurant is how a woman dining alone, or 2 women dining together is treated. This restaurant passed with flying colors. I was given an excellent table and treated with respect.
On to the food. I started with a crab cake, recommended to me by my server. It was an excellent choice. The cake was probably 98 per cent crab and just enough bread crumbs to hold the succulant crab meat together. One was able to appreciate the full flavor of the crab. It was served on a bed of lemon grass, basil & micro salad, with baby vegetables on the side.
My entree was “Colorado Bison Rossini”. It could have been sublime, but I think the dish was just over the top. The piece of meat was delicious, well-prepared at medium rare. The fillet was served on a bed of brioche & swiss chard, in a sea of a wine/berry reduction. That should have been where the chef should have stopped. But wait – there’s more. The bison was topped with a piece of foie gras and a light hollandaise sauce. Yes, the foie gras was delicious, but along with the topping sauce, was completely unnecesasary. It made the dish much to rich. More is not always better.
Although I really shouldn’t have endulged, I enjoyed the dessert of fresh fruit sorbets. They were the perfect dessert after the over the top entree.
The wine list at the Palace Arms is extensive and tends to be on the overpriced side. On the plus side, they do have a decent selection of wines by the glass and half bottles. I had a BR Cohn, Olive Hill Vineyards, Sonoma, Cabernet Sauvignon, 2004. It was decent, and after being decanted and left to breath, it opened up. (Wine Spectator gave it an 83).
So – bottom line for The Palace Arms? It’s expensive but an elegant and worthwhile dining experience.


