The garlic fries are pretty good. The seem to taste like they're soaked in butter. Butter makes everything taste better, right? The highlight for me was the fact that they have footlong Brats. Seriously? Footlong? Yes, Footlong. I picked one up with a load of kraut and some mustard. I was a happy Dodger fan.
And for dessert, we went back up to the main concourse during the 7th inning stretch to find one of these grill carts serving up some "Denver" Cheesesteaks. They obviously couldn't call them Philly steaks. These juicy (in my case... chicken) steaks are served up with onions, peppers, and cheese all in a great soft roll. It really hits the spot.
The next day our good friend (and native Coloradan) took us around the town. We started at a place called North for drinks.
They have these great drinks called Frizzantes (foo-foo drinks... I know). They are basically sparkling white wine (not sure if they actually use "champagne") mixed with a fresh fruit puree of your choice. We went with the white peach, pear, and a passion fruit. Very refreshing (and very foo-foo).
Next on the agenda was dinner. We went to the oldest restaurant in Denver. It was also featured on Travel Channel's Steak Paradise. It's called the Buckhorn Exchange.
Be forewarned, this place can be pretty eerie for some folks. There's animals adorned all over the walls. The niche here is their variety of meats.
The wife went with the Caesar Salad and Potato Jalepeno Soup.
The salad was your basic caesar salad, but had pine nuts rather than croutons (nice touch). The soup was really delicious. It was a thick and creamy potato soup, but with a little spicyness from the jalepenos. The great thing was that the heat was not overwhelming. It was just right.
Our friend went with the half rack of pork ribs. The ribs are done nicely. The meat literally falls off the bones.
Now for the more adventurous meal of the night. I went with the combo special of the evening. This was a meal consisiting of an Elk medallion and a Buffalo tenderloin. I ordered both cuts to be prepared Medium Rare.
The Elk cooked to a more grayish color. The meat was a little tough and mild in flavor. The menu (and the servers) describe it as velvety. I really have no idea what velvet tastes like, so I'm not sure if I would agree. I would describe it as very similar to a piece of lean beef sirloin.
The buffalo cooks just like a beef tenderloin. Dark in color, juicy and tastes just like beef. Apparently, buffalo is leaner than beef. But, if you ask me, I wouldn't be able to differentiate between the two.
Although the meals look like ones served up in a typical family restaurant, the prices say otherwise. It's pretty pricey... much like your high-end steakhouses.
Till next time... peace out.
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