We're in the heart of peach season, that small window during late summer when the bounty from Colorado's own Palisade pops up on menus across Denver and Boulder. Though the juicy fruit makes for plenty of sweet desserts, it can also be the perfect complement or main feature to a savory plate, which is proven in the 12 dishes highlighted here. Bonus: Mobile bakery the Long I Pie's lineup often includes the 212, a peach rosemary chicken pot pie. And remember, as peach season draws to an end these items will rotate off menus in the coming weeks, so enjoy them while you can.
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Under the "head of the table" menu section at this Park Hill mainstay, you'll find sauteed peaches served with a parsley-Tabasco vinegar glazed grilled pork chop, mashers, and blue cheese. The restaurant does not participate in Restaurant Week, but does offer a $40 three course menu.
The menu changes monthly at this RiNo spot, and the August board includes a chilled Palisade peach soup with raspberry, plum, mint, whipped goat cheese, and toasted almond.
This pop-up spot behind the Truffle Table showcases unique sandwich creations on an ever-rotating basis. This week you can find a peach sandwich with brie cheese and basil, but it may only be a memory by the time next week comes around.
At dinner time ChoLon offers a plate of charbroiled chicken, Palisade peaches, lemongrass, and kaffir lime. There's also a petite salad with peaches, miso, candied pecans, and sesame found on the lunch and dinner menus.
The pork and peaches entree here features a bourbon-brined and grilled bone-in chop, DW's barbecue sauce, shoestring onions, and peach and Gorgonzola salad. Wash it down with a selection from the extensive beer list.
This newcomer to the Hotel Teatro has a dinner entree of braised beef short ribs with grilled Palisade peach, shaved horseradish, and wild arugula on its opening menu. Utilizing the wood-fire grill, the restaurant also offers a side dish of wood-roasted peaches with fig balsamic, goat cheese, and basil.
The fish-centric hot spot in Union Station features flash-seared Georges Bank scallops on its raw bar menu. The dish comes with champagne basil consommé and Palisade peaches.
Another restaurant that tends to swap out dishes monthly, Frank Bonanno's flagship concept incorporates grilled peaches into a veal tenderloin entree, alongside prosciutto zucchini, herb spaetzle, and carrot creme fraiche for its August menu.
This rustic bistro and bakery is known for its crepes, and a current option on the savory side marries smoked turkey with chipotle grilled peaches, goat cheese, and balsamic syrup. Also, look to the dinner menu for an arugula salad with peaches, as well as a hearty entree of chicken, grilled peaches, cornbread, collard greens, and country gravy.
Two different dishes at this LoDo pizzeria take advantage of peach season, the first being a burrata small plate with grilled peaches, arugula, and olive oil. There's also the peach salad that includes wild arugula, red onions, chevre, white sesame seeds, pecans, and sesame balsamic vinaigrette.
This recently opened spot replaced Q's in the Hotel Boulderado, and is serving up a grilled Palisade peach small plate with arugula, a basil-chevre fritter, prosciutto “tuile,” and black pepper honey balsamic reduction.
Under the "head of the table" menu section at this Park Hill mainstay, you'll find sauteed peaches served with a parsley-Tabasco vinegar glazed grilled pork chop, mashers, and blue cheese. The restaurant does not participate in Restaurant Week, but does offer a $40 three course menu.
The menu changes monthly at this RiNo spot, and the August board includes a chilled Palisade peach soup with raspberry, plum, mint, whipped goat cheese, and toasted almond.
This pop-up spot behind the Truffle Table showcases unique sandwich creations on an ever-rotating basis. This week you can find a peach sandwich with brie cheese and basil, but it may only be a memory by the time next week comes around.
At dinner time ChoLon offers a plate of charbroiled chicken, Palisade peaches, lemongrass, and kaffir lime. There's also a petite salad with peaches, miso, candied pecans, and sesame found on the lunch and dinner menus.
The pork and peaches entree here features a bourbon-brined and grilled bone-in chop, DW's barbecue sauce, shoestring onions, and peach and Gorgonzola salad. Wash it down with a selection from the extensive beer list.
This newcomer to the Hotel Teatro has a dinner entree of braised beef short ribs with grilled Palisade peach, shaved horseradish, and wild arugula on its opening menu. Utilizing the wood-fire grill, the restaurant also offers a side dish of wood-roasted peaches with fig balsamic, goat cheese, and basil.
The fish-centric hot spot in Union Station features flash-seared Georges Bank scallops on its raw bar menu. The dish comes with champagne basil consommé and Palisade peaches.
Another restaurant that tends to swap out dishes monthly, Frank Bonanno's flagship concept incorporates grilled peaches into a veal tenderloin entree, alongside prosciutto zucchini, herb spaetzle, and carrot creme fraiche for its August menu.
This rustic bistro and bakery is known for its crepes, and a current option on the savory side marries smoked turkey with chipotle grilled peaches, goat cheese, and balsamic syrup. Also, look to the dinner menu for an arugula salad with peaches, as well as a hearty entree of chicken, grilled peaches, cornbread, collard greens, and country gravy.
Two different dishes at this LoDo pizzeria take advantage of peach season, the first being a burrata small plate with grilled peaches, arugula, and olive oil. There's also the peach salad that includes wild arugula, red onions, chevre, white sesame seeds, pecans, and sesame balsamic vinaigrette.
This recently opened spot replaced Q's in the Hotel Boulderado, and is serving up a grilled Palisade peach small plate with arugula, a basil-chevre fritter, prosciutto “tuile,” and black pepper honey balsamic reduction.
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