The caprese scramble is a tasty breakfast option at Fork and Spoon in Denver’s Capitol Hill neighborhood. (Photo by William Porter, The Denver Post)
Fork and Spoon opened last spring on East Colfax Avenue, occupying the old Taki’s space right across from the state Capitol. Taki’s had a 20-year run there, dishing out a popular miso soup and other Japanese fare.
The new place, at the northwest corner of Colfax and Logan, concerns itself with American-style breakfast and lunch fare. The room is cozy, with light streaming in through the windows that face the Capitol lawn. (On snowy winter mornings, you can sit there and fantasize about a roving pack of wolves taking down a lobbyist. Go, dog, go!, as Dr. Seuss would say.) The service, while not always bustling, is friendly.
The kitchen turns out a variety of first-rate breakfast dishes. One that I’m partial to is their caprese scramble, which is inspired by the . The eggs are soft-cooked in a pan and bound with mozzarella, cherry tomato halves (a bit wan on a recent February morning) and a slivered basil leaves.
It’s a refreshing dish in summer, and even on the coldest day will be a reminder — either sweet or bittersweet, depending on your mood — of warmer days to come.
The standard breakfast side at Fork and Spoon are their roasted red potatoes. They’re really good, sauteed in oil and arriving at the table moist and with a deep, rich flavor. Who says breakfast spuds have to be flavor duds?
Welcome to the Denver Breakfast Club, Fork and Spoon.
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