Brutø
Denver, USA
⭐1 Star
The Experience
From Michelin Guide
This hip spot from Kelly Whitaker's Id Est Hospitality Group is tucked away in the Dairy Block's Free Market. Chef Byron Gomez runs the show here, where the team takes a serious approach to locality and seasonality, including a dedicated fermentation program that highlights both grains and produce. The mastery of the hearth as the primary cooking implement makes this operation special, and infuses each of the tasting menu's courses with distinct notes. The menu, which incorporates Japanese and Nordic elements, has a clear narrative, embodied in dishes like kombu-cured diver scallop with fermented crabapple and chamomile. The non-alcoholic pairings are especially intriguing, as in the lamb fat-washed old fashioned.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Brutø in Denver:
1. Open Kitchen with No Back-of-House
Brutø features a completely open kitchen design where there is no back-of-house. The kitchen consists of an oven and butcher block at the center, surrounded by guests. This layout eliminates barriers between chefs, bartenders, and diners, fostering direct interaction and collaboration during service and preparation. This setup enhances cohesion and communication, making the dining experience highly engaging and transparent.
2. Zero-Waste and Sustainability Focus with Fermentation and Local Grains
Brutø is deeply committed to sustainability, demonstrated through its zero-waste ethos and innovative fermentation program. The restaurant emphasizes the use of house-milled grains grown locally in Colorado and partners with initiatives like Zero Foodprint to reduce its carbon footprint. Their sustainable practices have earned them the Michelin Green Star, highlighting their leadership in eco-conscious gastronomy. This approach extends even to their cocktail program, which is designed to minimize waste and maximize ingredient utilization.
3. Brutalist Design and Culinary Philosophy
The restaurant embraces a "brutalist" concept both in its culinary approach and interior design. The menu is curated with brutalist ideas, focusing on raw materials and minimal waste, while the space itself features a modern, minimalist aesthetic that emphasizes simplicity, natural materials, and warmth. This design philosophy aligns with their food ethos—highlighting natural flavors with minimal embellishment and presenting dishes that celebrate simplicity and seasonality.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Brutø in Denver reflect its focus on sustainability, seasonality, and a blend of Japanese and Nordic influences. Key ingredients include:
Kombu: Used in curing diver scallops, kombu (a type of edible kelp) imparts umami and a delicate oceanic flavor, showcasing the restaurant’s Japanese influence and commitment to subtle, refined tastes.
Diver Scallops: A premium seafood ingredient featured prominently, highlighting freshness and quality, often paired with fermented elements like crabapple to add complexity and depth.
Fermented Crabapple: This ingredient adds a tangy, fermented note that complements seafood dishes, reflecting Brutø’s use of fermentation techniques to enhance flavor layers.
Heirloom Colorado Grain: Used in their bread, this ingredient emphasizes local sourcing and heritage, paired with house-cultured butter infused with lacto-fermented ramps to create a unique, regionally inspired starter.
Snap Peas from Esoterra: Featured in vegetable dishes, these peas exemplify the restaurant’s sustainable sourcing and zero-waste philosophy, with close collaboration between kitchen and bar to maximize ingredient use.
These ingredients are significant not only for their quality and flavor but also for how they embody Brutø’s culinary philosophy: a seamless integration of local, sustainable produce with global techniques and a narrative-driven menu. Signature dishes often highlight these elements through careful preparation and presentation, such as the kombu-cured diver scallop or the heirloom grain bread with fermented butter.