Thursday, January 23, 2014

First look at Broadmoor's Ristorante del Lago

Posted By on Thu, Jan 23, 2014 at 9:24 AM

click to enlarge The Summit. - EDIE ADELSTEIN
  • Edie Adelstein
  • The Summit.
On Monday night, Summit at the Broadmoor served as the test kitchen for the hotel's coming Italian eatery Ristorante del Lago. We received a comped invitation to attend.

Designed by Adam D. Tihany — who also did Per Se in New York, among other restaurants (including Summit) — del Lago will replace Charles Court and is scheduled, tentatively, to open to the public in early summer. Think of a large community table, specialized charcuterie options, wood-oven pizzas and more.

That communal aspect played out some over a dinner that featured platters of cured meats, jarred pickled vegetables and house mustards, all passed around the table, family-style; and, at the end, whole apple-and-raisin tortes delivered with balls of fried dough filled with apricot marmalade.

Likely due to being paired with the deliciously mild red and whites from Castelfeder Wine Estate — which hails from an area of Italy that was part of Austria-Hungary, until World War I — much of the food smacked of German influence, with its sautéed cabbages and pork loins.

But I'm no expert on the area, either way, so let the pictures speak for themselves and look for information on future dinners here. See Broadmoor Wine & Spirits for the booze; I recommend the bright and completely oak-less Chardonnay ($17).

click to enlarge An hors d'oeuvre of beets in olive oil with shaved pecorino. - BRYCE CRAWFORD
  • Bryce Crawford
  • An hors d'oeuvre of beets in olive oil with shaved pecorino.

click to enlarge Communal house-made antipasti, with duck prosciutto in the foreground. - BRYCE CRAWFORD
  • Bryce Crawford
  • Communal house-made antipasti, with duck prosciutto in the foreground.

click to enlarge Roasted potato gnocchi, Pecorino, Speck and butter sauce. - BRYCE CRAWFORD
  • Bryce Crawford
  • Roasted potato gnocchi, Pecorino, Speck and butter sauce.
click to enlarge Smoked and roasted freshwater trout with white-bean purée and faro. - BRYCE CRAWFORD
  • Bryce Crawford
  • Smoked and roasted freshwater trout with white-bean purée and faro.

click to enlarge Roasted pork loan with braised Savoy cabbage and polenta. - BRYCE CRAWFORD
  • Bryce Crawford
  • Roasted pork loan with braised Savoy cabbage and polenta.

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