Choose Between Two Options
$65 for dinner for two people ($114 value)
- One shared first bite ($12 value)
- Two “boring salads”—fresh arugula with oil and vinegar ($10 value)
- Two entrees ($62 value)
- Two glasses of wine ($30 value)
$120 for dinner for four people, which includes the above items for each couple ($228 value)
A shared first bite—such as the smoked cheese soufflé called out by Eater—kicks off multi-course meals paired with wines from the Wine Spectator Award of Excellence–winning wine list. Guests tuck into entrees such as five-spice seared duck breast, swordfish dressed in local microgreens, or pasta primavera with english peas and housemade pappardelle.
Black Pearl Restaurant
If the owner's sommelier status doesn't assure you that Black Pearl Restaurant is serious about its wine, then its multiple Awards of Excellence from Wine Spectator will remove any lingering doubt. But for some, the wine list—impressive though it may be—is secondary to chef Justin Hall's menu of new American cuisine. Denver Westword mooned over its "eye-rollingly sultry duck pâté" and bestowed Black Pearl with a Best Charcuterie Plate in Denver award in 2014. Eater praised the smoked blue-cheese soufflé as a sumptuous dish worthy of both vegetarians and meat-eaters. The weekend brunch menu keeps up the high bar set by the rest of the week with bottomless mimosas, espresso-custard French toast, and a duck-confit hash skillet.
Executive chef Justin Hall talked to us about developing a menu that both expresses his culinary style and preserves what regulars have come to love about Black Pearl.
On conscientious sourcing: “We use nothing but locally sourced produce. Our mushrooms come from a company called Hunt & Gather—they’re all hand-foraged, straight from the source. We work with Mcdonald Family Farm, a well-known meat provider, to bring in our whole animals.”
On his current favorite dish: "Right now I'm excited about the burrata caprese salad [with house-made burrata, heirloom tomato, basil pesto, olives, arugula, and grilled ciabatta]. It’s combining a traditional Italian-style burrata with elements of the caprese salad, giving it a new twist.”
On charcuterie: “One of the highlights of our restaurant is our charcuterie program... Everything is done in-house. We were recently recognized for Best of Denver for our charcuterie.”