2022 May at the Denver Four Seasons

We spent a couple of days at the Four Seasons Denver while our Four Seasons Vail was closed for a pipe replacement. We were given an upgrade to an Executive Suite and it was lovely.

Our suite, 1214, had a long entry hall with a second bathroom. There was a living room with a large mini-bar with a coffee maker and a mini fridge. The bedroom had a large chest of drawers, an area for closets and drawers, a large bathroom with a tub and separate shower, and also 2 sinks. It was a lovely suite with a wall of windows looking at buildings. In the living room,  there was a long wooden built-in that we used as a desk. There was also a round table and 2 chairs. For sitting there was a sofa and 2 easy chairs. There was plenty of space. There was a bowl of fruit when we arrived. The staff was lovely and a couple of people recognized us as being from the FS Vail because they had worked at our property for a time. That was fun. Breakfast was a la carte. The service was slow but good. The outdoor Jacuzzi was great on the first day (on the second day, it was not in service.)

We went to two very good restaurants in Denver, one was Brutø and the other was Cho Lon.

We had a wonderful, inventive 5-course tasting menu with great service at Brutø (1801 Blake Street, Denver, CO, info@brutodenver.com, (720) 325-2195, https://www.brutodenver.com/). The space is pleasing and we waited until we could have seats with backs so we’d be more comfortable. Chef-Owner Michael DeLeon Diaz is very talented as well as personable. It was fun to sit and watch all the activity in the kitchen. We started with the house signature bread called piada made in the oven which was blazing and inviting when we walked in. As with all of the dishes on the chef’s choice menu, it was delicious and unusual. The staff was professional, well-informed, and delightful too. We started with the really great spring tortilla. The dishes that followed included a wonderful fish dish, a pasta that was excellent, a bison dish, and then dessert. Rather than detailing the exquisite tastes, we just encourage you to get a reservation! We spent about $250 without alcohol (there is a non-alcoholic pairing option that we didn’t have). We will be back; the menu changes with the season.

 At ChoLon Modern Asian (1555 Blake St., Suite 101, Denver, CO 80202) the food was great and our service was good. We started with the scallion pancakes ($5) and moved on to the mushroom dumplings ($13), kaya toast ($12), French onion soup dumplings ($14), and asparagus salad ($17). All of the small plates were inventive and tasty. For dessert, we had the spiced doughnuts ($12). A service charge of 3% was automatically added and we added a tip to the $89.67 price of the meal.

Our visit to Denver was a great success: we biked using Audre's new XS Trek e-mountain bike (with front and rear suspension). We visited Andrew at the Evergreen bike shop where we bought the bike (Evergreen Bicycle Outfitters, E Colorado, 29017 Hotel Way, Unit 101C, Evergreen, Colorado, 80439-8236, 303-674-6737). We shopped for our food provisions to take back to Vail. For all of the food we bought, there was storage at the front drive of the Four Seasons Denver and the valets brought it to our car when we checked out. VERY nice!

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