More from our review of the Squeaky Bean

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This week's restaurant review takes us to Denver and the much-lauded (and recently rebooted and upsized) Squeaky Bean. Co-owners Johnny Ballen and Max MacKissock are doing really kick-ass things with food, and we think it's definitely worth a stop the next time you're northward. (And just to clarify: Every few months, we're folding in out-of-Colorado-Springs reviews for those who like to flex their travel muscles. We're also reviewing local dining classics, like Swiss Chalet or the Sunbird, at about the same pace.)

Anyway, what follows are photos taken by my coworker, Matthew Schniper, of our dinner at the Bean. Check the review for exactly why we freaked out over the following, and enjoy.

A trio of almost complete Beets dishes, viewed via the eight seats in front of the open kitchen.
  • Matthew Schniper
  • A trio of almost complete Beets dishes, viewed via the eight seats in front of the open kitchen.

From the menu. Carrots: Variations of carrot, citrus peanuts, kafir lime ice cream, potage de crécy
  • Matthew Schniper
  • From the menu. 'Carrots: Variations of carrot, citrus peanuts, kafir lime ice cream, potage de crécy'

Scallop & Mango: marinated scallop, sunflower & seeds, yuzu, soy
  • Matthew Schniper
  • 'Scallop & Mango: marinated scallop, sunflower & seeds, yuzu, soy'

Executive chef and co-owner Max MacKissock checking plates, tickets and times.
  • Matthew Schniper
  • Executive chef and co-owner Max MacKissock checking plates, tickets and times.

New Caledonia Prawns: leek & shrimp broth, celery, apple

Whey Poached Lamb: sirloin, farro, shelling beans, lamb lardo, grapes
  • Matthew Schniper
  • 'Whey Poached Lamb: sirloin, farro, shelling beans, lamb lardo, grapes'

Foie Longjohns: foie gras mousse & powder, fig jam, Mission figs
  • Matthew Schniper
  • 'Foie Longjohns: foie gras mousse & powder, fig jam, Mission figs'

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