Well this is restaurant 4 in the 5280 journey, we are a bit behind from triathlons, 24 hour races and life but we'll make it up. This one was with fellow endurance athletes Barb and Randy. We all had races on Sunday so this Friday would be no wine list. Barb was leery as was I about the service. But luckily our waiter, Steven, was a St Croix half IM veteran. So we had fun and no worries about our non drinking status. It was actually quite cool to have a triathlete waiter to chat with.
Dana and I presented Barb with her well earned gifts for scoring her first 4-handle half Ironman. Trading bonds one refers to the left of the decimal as the handle, e.g. a 99.50 priced bond has a 99 handle. So I use this for tris and can say Barb loved it when she heard it, simplifies things. So 4 handle is under 5 hours which is rockstar in the tri world. She nailed Kansas and got a super cool, uber nerd designed T-shirt and a very solid Kazakhstan good luck charm, my wife is more elegant than I am.
So the cool thing about dinner is Randy and Barb are foodies like Dana and I. More importantly they shared their food with me, very cool. I also shared my lamb with Randy who was ready to slap his mama, that shit was so good. I tried his veal which was good but like rabbit tasted like ham to me, hmmm weird. I don't eat veal or foie gras normally but for this project I have suspended policies for the evening to experience the gamut. But funny thing is, neither of those has impressed me. The veal was nice and tender but the flavor was lacking. Now Barb's halibut was very nice and light. Definitely something to order 2 days before you throw down a 2 minute PR at the Boulder Sprint (she's a little intense). Now the clear winner was my lamb order but the dark horse, my wife's Ostrich filets was a close second and if I had an Ironman on Sunday that was the way to go. Uber lean and well prepared. I loved it.
Spring Truffle Quiche (Fresh Farm Egg, Truffle Duxelles, Asparagus Salad)
BBQ Wagyu Beef Short Ribs (House Made Rolls, "Cole Slaw" Texas BBQ Sauce)
Pan Roasted Ostrich Loin (St. Augur & Walnut Bouche, Calvados Glazed Beets, Mache)
Rack of Colorado Lamb (Goat Cheese & Herb Gnudi, English Pea, Pancetta, Parmesan Emulsion)
Alaskan Halibut (Whipped Potato Napoleon, Fava Beans, Spring Garlic Veloute)
Roasted Veal Ribeye (Braised Veal Short Rib, Grilled Artichoke, Sauce Hollendaise)
On to dessert, Randy and Barb picked better. We went with the white chocolate filled crepes with banana foam or something, very lacking in flavor. They got homemade graham crackers, delish, and a pot of chocolate and caramel and marshmallow sauce to make new school smores. Way better.
White Chocolate Mousse-Stuffed Crepes (Carmelized Banana Foam & Candied Walnuts)
Chocolate Butterscotch Souffle (Marshmallow Creme, House Made Graham Cracker)
Four Happy Diners
So the really cool thing about Mizuna, is all of our food was ordered off of June's menu. It changes every month, so that is really interesting going forward. The service from Steven was superb. The food was very good also, maybe just a little less than that flavor where I can't stop eating. The restroom was simple and clean. Overall I highly recognize this Denver classic. I give it an A- on my 5280 project.
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