Cody Cheetham

CHEF
Written By Nicole Borden

Tavernetta | Denver | April 2022

FEATURED DISHES


Seared Maine Diver Scallops, Toasted Pine Nut Purée, Green Apple, Perigord Black Truffle, and Extra Virgin Olive Oil

Spinach and House-made Ricotta Tortelli, Brown Butter, Prosciutto Brodo, and Extra Virgin Olive Oil

Spaghetti, Dungeness Crab, Confit Fennel, Lemon, and Pistachio Pesto

Osso-Buco-style Monkfish, Saffron Risotto, and Buddha’s Hand Gremolata


Photography by Erin Lettera

Nicole Borden
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