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And now, it has become an icon in Denver. But the authentic taste of fried chicken pulled people towards itself. BirdcallĪ few years ago, Birdcall was just a spot of plain and casual fried chicken because then, the media was more focused on technology and not food. The best food here is a plate of hot and honey hot fried wings. But the restaurant's name tells that something is blazing, and that is chicken. Serving people soul food is the main theme of this restaurant. And guess what? The restaurant strated shining in Denver because of a long tower-like burger containing fried chicken and yummy sauces. So, the restaurant started in Denver with more flavorful fried chicken, burgers and sandwiches. It’s going to be my go-to on mornings when I feel like spoiling myself and leaving the cares of the world behind.Once this restaurant was a flop in San Diego, but then the owner decided to move it to a differnet city and state. It’s going to be my go-to on mornings when I feel like spoiling myself and leaving the cares of the world behind. It’s going to be my go-to on mornings when I feel like spoiling myself and leaving the cares of the world behind.Īll good brunches must end, sadly, but this one did with a tinge of happiness – not only because I knew there would be time for more eating and sipping later, but because I had discovered a new treat. Um, you should get everything.Īll good brunches must end, sadly, but this one did with a tinge of happiness – not only because I knew there would be time for more eating and sipping later, but because I had discovered a new treat. By the way, try the passionfruit variety. Thus, the menu at Zengo: an admixture of signature sushi, Asian-Mexican breakfast treats, a nod to dim sum, and cocktails that are so delicious (and simple) they are downright dangerous.Īs a chaser to the meal – or perhaps as a groove-shaking complement – a DJ can be found spinning pop tunes into cheeky background music near the bar, while 20- and 30-somethings usher in to sip flute after flute of mimosas. Traditionally, brunch is that catch-all, quasi-morning meal that grants you every freedom to drink a cocktail right after eating eggs, to gobble dessert before you touch anything savory, and to indulge in just about any culinary faux-pas you want because, as we all know, rules don’t apply between 10 a.m. They haven’t, but my, do they do it well. Chef de Cuisine Clint Wangsnes executes brunch like he’s been doing it for years, and the front-of-the-house hums along with such ease and fluidity, you wonder if this brunch thing is something they’ve done before. Yes, this is the creation of a now-famous chef busy with other concepts, but it hasn’t been forgotten. One of the reasons Zengo has been successful is because it’s not only creative, but also careful. The real question: How good is it? Can the appeal of bottomless everything leave us with quantity and quality? Happily. Sure, breakfast is a growing trend in the city, and sure, it’s easy to find bottomless mimosas or Bloody Marys, but the whole shebang? It still astounds me to think that a morning menu rich with sushi, creative breakfast dishes, and AM cocktails – all unending – would round out to an even $35 per person. What better way to usher in a new era than with breakfast? Whence comes Zengo’s newly minted Bottomless Brunch. But eight years is a long time in restaurant life, and while Denver itself continues its culinary reinvention, Zengo has made us lust for a new face, a new character, a new menu. It has made us think more broadly about cuisine and dining, while also feeling a native son. Thanks to the dedication and passion of Chef Richard Sandoval, Zengo is now enjoying its eighth year – with many more to surely come. These days, it’s a cornerstone of Denver’s culinary reinvention, but when the doors opened in 2004, it left us wondering – will the curious merger of Asian and Mexican really survive? Isn’t that too crazy for the Mile High City? That’s why, once upon a time, Zengo seemed to be a gamble. However good a restaurant may be, we know that we’re just not ready for certain things. It forces us, as a dining public, to lean toward realism. Sadly, many of the concepts we get excited about fade within a year or two. Will they survive? Will they be the next best thing? Will they have good beer? Will the waitstaff be cute? Denver is still no culinary mecca, so we foodies often find ourselves waiting with bated breath when new concepts open. One of the celebrated joys of my job – beyond savoring never-ending deliciousness – is watching restaurants grow.