What to Eat and Drink at Atticus, Opening Today
Today at 7 AM sharp, the popular DU sports bar that is Boone’s Tavern welcomes a new sibling right next door. Like Boone’s, Atticus is casual, ultra-cozy and community-centric. But otherwise, it more closely resembles yet another member of the Table to Tavern restaurant family: the intimate contemporary charmer at the edge of Country Club known as Table 6. Here’s what you can expect from the day-to-night newcomer.
In the morning: Simple, hearty grab-and-go breakfasts. Chef Robert Alfaro’s handful of rise-and-shine items are just that, handfuls: think runzas (pastry pockets) stuffed with ham, eggs and cheese, smoked pork belly on biscuits or chorizo burritos with red potatoes and black beans. To wash them down, there’s a full lineup of coffee drinks as well as cold-pressed blends from Gypsy Juice Raw. We love the one called Greens, made with kale, spinach, parsley, romaine, apple, lemon and ginger.
At lunchtime: Salads and sandwiches with rustic flair. Take your pick from curried chicken salad with feta on 14-grain toast; a grilled-salmon burger touched with sesame oil and wasabi mayo; warm Brie and Granny Smith apples on cranberry-aioli-slathered ciabatta and more.
For an afternoon snack: Salumi and cheese boards come with house-prepared garnishes like pepper jelly and candied pecans.
From the full bar: Craft libations, local beers and a wine list curated by Table 6’s Aaron Forman. Forman has long proven himself one of Denver’s most adventurous sommeliers, and the selection here reflects his taste for cult producers like Australia’s d’Arenberg and Argentina’s Susana Balbo. Meanwhile, the cocktails showcase such Colorado distillers as Downslope and Spring 44.
Come dinnertime: Alfaro’s bistro-style menu is rife with contemporary comforts like wild-boar chili, smoked short ribs in orange-horseradish glaze – and the dishes in the following slideshow.
Breakfast and lunch as listed on the blackboard.
The small charcuterie platter features uncured salami, spicy ham and mortadella as well as aged Gouda and Grand Cru cheese. Cornichons, stone-ground mustard, candied pecans and pepper jelly round out the selection, as does a basket of breads from Grateful Bread Company.
House-smoked ruby trout is exquisitely delicate over creamy apple-fennel slaw, accompanied by pickled red onions and crostini.
This appetizer combines two Italian classics: calamari fritti and a bruschetta topping of tomatoes, basil, garlic, olive oil and balsamic vinegar.
Tender herb-crusted quail in a port-wine pan sauce sits on a bed of mashed sweet potatoes alongside grilled zucchini and yellow squash.
Chef Alfaro is half-German, and he’s honoring his heritage with a seasonally changing spaetzle. The inaugural version incorporates squash, carrots, broccoli and herbs in a lemony beurre blanc.
Photo by: Ruth Tobias
The fireplace room, strewn with old knickknacks.