Andrew Booth
BRUTØ | Denver | March 2022
FEATURED DISHES
Manzanilla Sherry Vinegar, Heirloom Corn Shrub, Hoja Santa, and Epazote paired with Pan-seared Branzino, Santa Barbara Uni, Bagna Càuda, Achiote, Puya Chiles, Sea Beans, Tepache-compressed Pineapple and Endive, Hoja Santa Oil, Lime, and Corn Tortilla
Chicha Morada, Purple Peruvian Corn, Tepache, Fermented Pineapple Juice, and Agua de Jamaica, and Sorrel paired with Chaqueño Blanco Corn Tamal, Smoked Maitake Mushrooms, Chile Paste, Barbacoa Seasoning, Nixtamalized Carrots, Charred Greens, Epazote, Cherry Tomatoes, and Salsa Verde
Brandy Old Fashioned: Brandy de Jerez, Brown-Butter-washed Reishi Mushroom Tea, Honey Syrup, Chipotle Meco, Cardamom Bitters, and Tobacco Perfume paired with Buttermilk-brined Fried Chicken, Lacto-fermented Fresno Hot Sauce, Hibiscus, Cardamom, Mezcal Mirin, Umami Aïoli, Lacto-fermented Carrot Pickles, Osetra Caviar, and Black Truffle
Espresso Martini: Sotol, Cold Brew, Piloncillo, Star Anise, and Crème de Cacao paired with Masa Corn Cake, Fruit Miso, Coconut Caramel, Crème Anglaise Ice Cream, Brown Butter Snow, and Sunflower Brittle
Photography by Mike Finocchiaro
