Monday, November 8, 2010

Euclid Hall--seriously yum

I figured I'd take a break from my film blogging, if only for a moment, to wax on about one of my other passions--FOOD. One of the difficulties during the film festival, at least for me, is figuring out how to eat decent food since I end up not being home for dinner most of the evenings. When I have moments between films at the Auraria campus, I am stuck with the option of popcorn (good but often not quite what I want for dinner), the food court (only if desperate), the coffeeshop (good coffee but food options not quite so appealing for a quick dash of 15 minutes), and the pizza place (terrible pizza but usually dinner since it's right there and quick).

Last night though there was a nice chunk of time between films, so Nan and I ventured downtown to check out the new digs at Euclid Hall. Since it was another endeavor by the team that runs Rioja and Bistro Vendome, I expected great; I got spectacular. The space is open, inviting, with two floors of tables, two bars, and plenty of room. We got there during Study Hall (their rendition of happy hour from 3-6pm), with all draught beers available for $3. Normally I like a hoppy hoppy beer, but on the recommendation of the waitress, I opted for Boulevard Brewing Company's Tank 7 Farmhouse Ale. Each sip brought a flavor of hops mixed with an air of citrus--perfect.

Even though I had spent the morning at home cooking up a bunch of cabbage and sausage, it seemed almost sacrilege to not sample the hand-cranked sausages made fresh. After a delicious run-down on all their attributes, we chose the hand mixed boudin blanc, accompanied by four homemade mustards (a yellow, spicy brown, horseradish, and bordeaux--hard to pick a favorite). The perfect accompaniment was the pickle sampler (hops pickles, spicy pickles, bread and butter pickles, and some pickled tomatoes).

The menu features various poutines, something we'd only sampled on a trip through Quebec, in a fast-food establishment, likening it to mushy fries with a bunch of gravy on top. However, with the waitress extolling its virtues, we chose the mushroom poutine, delivered with all its luscious flavors of fresh mushrooms mixed in with a buttery perfect gravy and cheese curds, resting atop perfectly cut fries.

And if all that wasn't enough to satisfy, the oyster po'boy smelled of the sea as the juicy bits of oysters melted together with the bacon aioli.

Euclid Hall will only continue to get busier as word gets out. Grab a beer from its numerous selections, order a poutine, and take the chill off the darkening autumn nights.

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