BRUTO
Restaurant · Union Station ·
Hearth-driven tasting menu w/ global influences & zero-waste
Hearth-driven tasting menu w/ global influences & zero-waste
"As at sibling The Wolf’s Tailor , much of what drives the intricate, stunningly presented tasting menu at this intimate chef’s counter inside the Free Market in LoDo is a commitment to sustainability. That manifests in everything from a meticulous approach to sourcing local and heritage ingredients to a low-waste program relying in large part on fermentation projects of all kinds. But Costa Rica-born chef Byron Gomez’s global outlook and a wood-fired oven are also major sources of inspiration. Beyond that, no spoilers: Just come with an open mind, opt for the beverage pairings, and prepare for a fully multi-sensory experience." - Ruth Tobias
"The Denver restaurant led by chef Byron Gomez (a contestant on season 18 of Top Chef) where Gomez has been outspoken about his DACA status and the precarity it creates for hospitality workers. He asks, “Are we going to continue to play this game?” and explains the emotional toll: “I’m only allowed to plan for my life in two-year increments. I’ve been doing this for over a decade. It makes you feel like a caged bird.” Gomez highlights how immigration-related labor shortages and fear ripple through restaurants (“How do I explain to guests that it’s costing more to get lettuce because there’s no one to pick it?”) and he urges restaurants to use their community status: “Just because you’re being threatened or targeted doesn’t mean that you can’t have a voice.” His hospitality group, Id Est, has been keeping employees abreast of changing guidelines and procedures to protect them, and the restaurant is actively trying to provide a safe space and nourishment to staff amid the uncertainty." - Jaya Saxena
"Centered around a warm hearth oven, this Denver restaurant offers an intimate 18-seat chef counter and a Mexican omakase tasting menu with a rigorous zero-waste ethos. Chef Michael Diaz de Leon showcases Mexican flavors while drawing from other cultures: moles and fresh masa are made in-house via nixtamal using ashes from the wood hearth left overnight, tortillas are milled in-house, and Asian influences appear in koji, soy sauce from corn, and miso made from corn. Sourcing bison, lamb, pork, and chiles from Colorado (and chiles from Mexico), the kitchen leans on grains, fermentation, sauces, root vegetables, and game meats through winter, fermenting heavily from September to stock five to six months of product; grains—from maize to Colorado-grown wheat berries—are central. A favorite street taco distills the approach: katsuobushi milled into the masa, Alamosa striped bass grilled over a robata, anchovy cheese marinade, house-made miso, chicory hydrated in tepache, sea beans, hoja santa, and smoked roe. “We try not to throw anything in the trash,” so scraps become vinegars and pickles, onion and carrot trimmings turn into dashi and powders, and a dedicated staffer ferments weekly to support cooking from the heart while inspiring the next generation." - Michael He
"A Denver restaurant focusing on fermentation techniques." - Annick Weber
"A one MICHELIN Star and MICHELIN Green Star restaurant in Denver, recognized for its innovative cuisine." - Michael He