It feels like a Parisian atelier In the light-filled, glass-fronted space on Davis Street, surrounded by vintage Dayton scales, John Boos butcher blocks, and a menu hand-written on a butcher paper scroll. Trained at the prestigious Culinary Institute of America in New York and a former instructor at Le Cordon Bleu in Dallas, Chef Aaron Hubbard opened Garnish Kitchen to realize his dream of opening a combination cooking school and working restaurant. Lunches include flatbreads, soups and salads, and Hubbard’s famous carolina pulled pork sandwich. During Sunday brunch, served 11 to 3, you may find quiches, Bananas Foster French Toast, and a “Biscuit & Gravy” flatbread.
The folks behind The Woolworth recently opened Smithy on Henderson Avenue, in what was once Henry Potter’s ironwork shop. Food, much of it designed as shared plates, tends to be heavy. Tots poutine are topped with a decadent blend of pot roast, cheese curds, candied bacon, and gravy. Luke’s Hot Chicken, crispy chicken strips tossed with a spicy piri piri sauce, comes with forgettable mashed potatoes and Nana’s corn, an addictive blend of sautéed corn kernels, fried bread chunks, and scrambled egg—the stuff on which to end a night of drinks.
The Dallas outpost of this popular Denver brunch spot carries local brews (Community Beer Co.) and breads (Empire Baking Company). Steer clear of the corned beef hash, which, on a recent visit, was short on beef and long on grease. Instead, order anything with the delightfully tangy green chili sauce. The Chile Verde Benny starts with two stacks of corn tortillas layered with green chili and topped with pulled pork (braised, not smoked), perfectly poached eggs, and a sprinkling of pico and cotija cheese over a blanket of green chili hollandaise. But the real reason to come here is the pancakes. Skip the Sunburst Cakes with their overly sweet topping of lemon créme anglaise in favor of the Pineapple Upside Down ones.