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REVIEWS
- Cork House Wine Restaurant |
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"The Cork
House was designed to make us comfortable in a refined
setting,
and the wine loosened our tongues.." -- Rocky
Mountain News, September 2005 |
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"The Cork House
takes over the space that was Tante Louise. The house is
updated, and the patio redesigned with stamped concrete and
water treatments as a background--the perfect setting for
the new type of dining experience now featured here. It's
about wine, cheese, small plates and fun. The cheese
offerings are fabulous--select three, five or ten cheeses
from the 25 or more available, accompanied with candied
walnuts, grapes, jelly and warm bread. Servers know every
detail of the offerings and gladly suggest a complementing
wine as well. Small plates include Kobe-beef burgers,
steamed mussels, sesame-crusted scallops, seared ahi tuna
and salmon lollipops. Lamb nachos, oysters and spicy
jambalaya are more. The chopped salad served in a huge
martini glass, stacked tomato mozzarella, and beef salad are
great options for sharing. Entr馥s include steak, lamb
chops, duck, prawns, pheasant and chicken. Don't miss the
sweet potato fries as a side. Ever-changing desserts end the
meal. Wine is the main feature, with an extensive list by
bottle and 50 wines by the glass at reasonable prices.
Twenty flights are on the list, as well. The Cork House is a
great addition to the fast-growing East Colfax area."
--
Gabby Gourmet |
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"A reasonably priced menu features
large and small entrees of steak, chicken and fresh fish.
Cozy atmosphere in converted historic home. Large selection
of wines at affordable prices." --
5280 Magazine
Dining Guide |
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"Two veteran Denver restaurateurs took over the beloved,
30-year-old Tante Louise and turned it into a small-plate
place, gently renovating the romantic restaurant into a
slightly more contemporary space that invites snacking with
a glass of wine from the lengthy, well-priced roster. The
wine bar offers 25 to 30 cheeses a night, with fresh breads,
p穰駸 and other appetizers, and the staff is adept at
matching the vino with the victuals." --
Fodor's |
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