Duo Restaurant
Denver, CO 80211
Phone: (303) 477-4141
Editorial Review for Duo Restaurant – by Lori Midson
In Short
This cozy eatery's eclectic decor includes scarred hardwood floors, worn window frames used as decorations, and whimsical accents like polka-dotted placemats inscribed with kids' recipes. The seasonally changing menu favors market-fresh ingredients and boasts dishes such as duck confit and mushroom ravioli in porcini broth. On weekends, a mid-morning crowd gathers for brunch. Brunch choices include a trio of grilled cheese sandwiches with tomato-apricot chutney or challah-bread French toast bathing in Vermont maple syrup.
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Insider Tips
Know Before You GoReservations are only taken for parties of six or more.
Where To SitIf you want an up-close view of chef John Broening's exhibition kitchen, ask for a seat at the chef's table.
User Reviews for Duo Restaurant
09/12/2008 Posted by AC1209
The Duo is tucked away downtown. It is warm and inviting with a knowledgeable staff. The menu is seasonal offering a great reason to go at least 4 time a year to see what is being cooked up. Currently on the menu is the best Buttermilk Fried Chicken you could ever imagine. Paying $18 for a plate of fried chicken at an upscale restaurant sounds ridiculus, but trust me, you will realize why you did it with the very first tender and juicy bite. It is magnificent! Bobby, the mananger and Friday night bartender, is amazing. He is very knowledgeable of the menu and makes a fantastic cocktail. The rest of the staff is absolutely amazing too! It is a great place to go and have a delicious meal at a moderate price. You will not be disappointed!
Pros: There are too many to list!
Cons: Sometimes it can be hard to get in without a reservation on the weekend (as well as finding a place to park), but dinner at the bar is just as nice!
05/07/2008 Posted by den123
We've had dinner at Duo three times in the last 5 months. The prices for the wine list and quality ingredients are an incredible value - we used to go to Cafe Star for the value, but ever since Chef Rebecca left, the food has gone downhill. But I digress. The ingredients at Duo are fresh and simple. The asparagus salad consisted of fresh large stems that were the biggest we'd ever seen; the flavor combo of butter, lemon, pinenuts, tomatoes, bacon (and other stuff I'm missing, I'm sure) was pleasantly surprising. The lamb meatballs (perfectly textured and soft) w/pureed eggplant and a spicy tomato sauce was also amazing, but simple at the same time. The Shortribs Gnocchi is our current fave; lots of tender short rib meat w/soft homemade gnocchi! Last season, we had the quail and duck dishes - both were executed very well, but it didn't leave us panting like the current menu. The caesar salad is incredible - so different w/whole grilled red onion slices, polenta croutons and white anchovies, but very familiar at the same time. They use whole romaine leaves, which is nice. There are some dishes, however, that don't quite live up to the others. The deviled eggs were on both last and this season's menu - they're just deviled eggs with a few drops of caviar and a sliver of prosciutto. Didn't seem anything special to us. The crabcake is perfectly round and fully breaded (so you can't see the meat through the breading), then dropped in a deep fryer, which is kind of sacrilege to my Philly-born husband. A crabcake should be lightly breaded so that the meat shows through, and it should be pan fried. The dessert/pastry chef is truly the most talented of her kind in Denver. The brown butter cake with marscapone cheese we had last night was truly amazing. I'm so glad we ordered it, b/c it went off the menu as of today, our server told us. They're taking reservations for less than 6 now, b/c we reserve a two-top each visit.
Pros: Food and Value
Cons: Crowded on weekends, loud
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