Denver Food Crawls by Bre Patterson

Author:Bre Patterson
Language: eng
Format: epub
Publisher: Globe Pequot
Published: 2020-01-08T00:00:00+00:00

2 SASSAFRAS AMERICAN EATERY

I love Sassafras because it doesn’t need to be the weekend to enjoy brunch. Every day is brunch here and you don’t need to be sassy to devour the southern-inspired food. SASSAFRAS was the brainchild of proprietress Julia Grother. She put up an ad for a chef specializing in southern cuisine and received more than 70 applicants. Along came chef Colin Mallet of Louisiana with an entire tasting that blew Grother away. The two of them and their other partner, Richard Stewart, opened Sassafras in 2012.

The restaurant is decorated with collectors’ spoons, cross-stitched signs, pigs, roosters, wood hutches filled with adorable teacups, and a large “Welcome Home” pennant sign. The southern charm and welcoming tone immediately make you feel at home. The menu has approachable classic southern dishes like biscuits and gravy, but Grother wanted to give customers an experience and encourage them to venture out with exciting entrees.

Sassafras wood is used to cook everything here, hence the name of the restaurant. The boozy milkshakes were made famous with coverage from Thrillist, Paula Deen, and USA Today. The Cap’n Crunch and Cinnamon Toast Crunch milkshakes are staples while the other flavors are changing. The shakes are served in tall glasses and topped with whipped cream. Once you taste the beignets and berry jams, you will crave for a Sassafras location to open near you. Luckily you can take home the jams from the retail area next to the host stand. The berry jam is made sweet with just a touch of cinnamon while the voodoo jam is heated by bell peppers and jalapeño.

The signature and most Instagrammable dish is Chicken-Fried Egg and Buffalo Hash: free-range buffalo smoked on pecan wood, jalapeño corn-bread, and Fresno chile hollandaise. The buffalo hash is put into a ring mold on the flat top, while the cornbread is toasted on the griddle. They don’t allow substitutions because it’s a dish you can’t get anywhere else. They want you to experience it as it was meant to be.

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