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• Liked | MyVoiceNation | Jan 9, 2013

  

  Restaurant Fourteen Seventy-Two

  With Restaurant Fourteen Seventy-Two, which opened in late summer 2012, owners Dave Chmura, Rob Young and Scott Bergin brought the low... More

• Reviewed | Voice Places | Jan 9, 2013

  

  Restaurant Fourteen Seventy-Two

  We just ran accross this place a couple weeks ago, so glad to see it being reviewed. Ok, granted they don't have a sign, but neither does the Sushi Den (a Westword favorite) across the street from them. But let me tell you, sign or no sign, the food was spectacular! Not sure how they did it, but they took a broken down eye sore house in the heart of the Old Pearl Street Business district and turned it into a warm, comfortable and very inviting restaurant. My date and I loved the decor and were well attended to by the wait staff. We started with Mojitos and and Sangria, each made using pure sugar cane juice the bartender presses using an actual sugar cane press. I haven't run into any other spots in Denver that press their own sugar cane juice, and the added taste to the Mojitos as well as Sangria was really something special. Sure beats the heck out of the simple syrup based Mojitos you get elsewhere. After ordering a second round of drinks, we jumped into their appetizers with my date ordering the Crab and Corn Beignets, myself ordering the Roll De Monte Cristo. The Crab and Corn Beignets were loaded with crab and pan fried to the exact point of perfection, not overdone, not undercooking the cornmeal - they were perfect. The dipping sauce was creamy and tasted much like it had creole influences. My only request next time would be to give more dipping sauce with the Beignets. My Roll De Monte Cristo was a very cool, sort of low country meets pacific rim concoction. The rolls (there were two of them) were filled with Kaluha style pork, ham, sharp white cheddar and scallions wrapped in an an egg roll style wrap, fried, then served on a pile of homemade slaw. The wasabi aoli served with the rolls was unique, where they put a splash of sriracha on top making it a little sweeter while giving it a bite. So for the serious chow hound, try the following: take a section of roll, dip it in the wasbi aoli, then before consuming, take a fork load of the slaw and put it on top of the roll, then, and only then, introduce it to your taste buds. Folks, it was pure nirvana! While finishing our second Mojito and after the appetizers, we split a bowl of their She Crab soup. No potato filler in this stuff, just lottsa crab, butter, cream, port and spices. There are definitely some great soups/bisques available around Denver, but I would easily put this up there with the best. Definitely order it when you go. For our main meal, my date went with the Salmon & Crawfish over grits, where I put in an order for the Chipotle Maple Wild Boar Ribs. I was tempted to go with the Cicken and Waffles which the table next to us had ordered and were raving about. Apparently a house specialty, they roast the chicken, pull the meat then simmer it in butter, bacon and whiskey, taking a very healthy portion of it and putting it on what appeared to be a very plump waffle. I will definitely be doing it on my next visit!
  The Salmon and Crawfish over grits was low country at it's best, or so said my date who just happened to be from North Carolina. When we asked, our waiter explained that the restaurant uses steel cut Carolina grits, which for those of you who may not be familiar, make all the difference in the world when cooking low country. The plate consisted of a pool of creamy grits, topped with a beautifully pan seared salmon filet, itself topped with crawfish meat and a blonde roux. This was melt in your mouth level stuff, and the flavors fantastic. For those of you wondering what the heck grits are doing on a dinner entree, stop right there and put your inhibitions on the back burner and try the them. The dish was unique and mouth watering delicious. Can't say enough... I knew I might be taking a long shot on the Chipotle Maple Boar Ribs, as there are alot of good ribs served around Denver. These puppies were in short, "impressive"! Wasn't sure what to expect with Wild Boar Ribs, but any trepiditions were waylayed after trying them. The actual boar rib is a little smaller than a baby back rib and full of meat. The meat honestly fell off the bone dripping with sauce. For rib lovers, you just gotta try these, really really good! As full as we were by the end of the meal, I had to try their key lime Pie. Now I know there are a bunch a folks out there that claim this or that was the best they ever had, but honestly, cross my heart hope to die, their key lime was the best I ever had. I'll leave it at that - just simply the best I ever had, period the end.
  So if you can't tell already, We really loved this place. You will to!

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