Ultreia at Union Station has finally kicked into high gear with construction work underway on the 1,900-square-foot space and chef Adam Branz ready to preview a menu his team hopes will unveil in late fall.
Created by Jennifer Jasinski, Beth Gruitch and Jorel Pierce of Rioja, Bistro Vendome, Euclid Hall, and Stoic & Genuine, the elevated tapas project — also dubbed a “gin bar” and “gastroteka” — draws inspiration from Spanish and Portuguese locales scouted by the team.
Located in the building’s Great Hall, inside the shuttered home of "fresh eXchange" to test out their future menu, chefs Jasinksi and Branz will takeover dinner service at Bistro Vendome Sept. 14-15. Reservations can be made at 303-825-3232.
On the preview menu, “bare hands” choices like costillas de cerdo, Moorish spice-rubbed pork ribs and olive oil, Trucha Curada, cured trout and potato chips and Cinco Jotas Jamaon Iberico de Bellota, featuring a four-year-old acorn-fed ham. Tools are required for dishes like cedar-plank mushrooms with black garlic aoili, or warm butternut squash, and larger dishes include the Pollo Piri Piri, a very spicy toasted Petaluma Rocky Jr. Chicken; a skewered skirt steak; or Estofado de Pulvo, a stew of octopus, pork rib, chorizo and beans.
A selection of gin and tonics, sherry, port and Madeira will be featured on the drinks menu.