First came the Michelin stars. Now comes the attention. Denver has one of the best restaurant dishes in the country, according to The New York Times.
Bruto’s freshly charred bread service was featured on the newspaper’s
“Fresh-baked bread service is fairly common these days, but the version here is something special,” wrote The New York Times’ Brian Gallagher. “Made from Colorado grain milled nearby, the personal-size boules are popped into an oak-fired oven for a mere minute and a half before being handed across the counter to you, piping hot, dotted with char and served with rotating pairings like housemade achiote butter or mole blanco dipping sauce.”
Bruto, 1801 Blake St., is having a record year for accolades. The small, Mexican-inspired omakase restaurant led by chef Michael Diaz de Leon, was one of five Colorado restaurants to earn a Michelin star this year. In turn, it has seen a flood of reservations through the holidays.
The New York Times also recently featured two Denver restaurants — Molotov Kitschen + Cocktails and La Diabla Pozole y Mezcal — in its 2023 best restaurant list.
Correction: Hearth Bread was not involved in the list as previously stated. Bruto uses its hearth oven and its own locally milled grain for the bread.
