Blake Edmunds and Max MacKissock
Bar Dough | Denver, CO | September 2016
FEATURED DISHES
Salt-Cured Diver Scallop, Cantaloupe-Watermelon Gazpacho, and Salad Burnet
Wood Oven-Roasted Carrots, Farro, Chickpeas, Carrot, Cumin Vinaigrette, and Pine Nuts
Mezzaluna Ravioli: Corn-Mascarpone Mousse, Chanterelle Mushroom Conserva, and Wood Sorrel
Grilled Spanish Octopus, Avocado, Roasted Jimmy Nardello and Padrón Peppers, Pickled Fresno Chiles, Pepper Flowers, and Tomato-Chile Water Acqua Pazza
Sunflower Seed Risotto: Saffron, Garlic, Sunflower Seed Soffrito, Honey Yogurt, and Grana Padano
Carne Crudo: 7X Wagyu Eye of Round, Capers, Aïoli, Pickled Onion, Cured Egg Yolk, Shaved Raw Fennel Stem, Parsley, and Puffed Rice
Signore Bianco: Olive Oil, Stracciatella, Parmigiano, Creamed Leek, Red Onion, Green Olive, Pickled Fresno Chile, and Fennel Pollen
Commendatori; Sopressata, Prosciutto, House Fennel Sausage, Montasio Cheese, Aged Mozzarella, and Garlic
Photography by Megan Swann
