Local Expert
Jason Steele
In 1997, Jason gave away everything he could not fit in his car and moved to Denver, Colorado. Here, he has been able to enjoy the beauty and wonder of the Rocky Mountains along with the…
In 1997, Jason gave away everything he could not fit in his car and moved to Denver, Colorado. Here, he has been able to enjoy the beauty and wonder of the Rocky Mountains along with the excitement of the Mile High city.
His favorite pastimes include discovering new bars and restaurants, going to professional sporting events, and of course, travel. When he is in the mountains, he enjoys hiking, camping, road biking, mountain biking, skiing, and snowboarding.
Jason is also a certified Pilot, Flight Instructor, SCUBA diver, and Microsoft Systems Engineer.
As a Local Expert for Denver and the Rocky Mountains, his goal is to be your guide to much more than just great skiing.
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In a Perfect World....
In a perfect world, celebrity chefs would have their own TV shows on the Food Network, and be well respected by serious foodies. They would open up their restaurants not in New York or LA, but in a fun, up and coming market like, I don't know, Denver.
You would walk into their restaurant for the first time, and of course, they would be preparing food right in front of your eyes, not just lending their name to the place. In fact, their name wouldn't even appear anywere. If someone were to leave a local weekly on the table, which happened to feature said celebrity on the cover, he would remove it out of apparent humility.
Such a restaurant would not require reservations months in advance, you could simply drop in on a weeknight without any wait. With decor looking like something right out of a Crate and Barrel catalog and fancy silverware to match, you might be be wise to avert your eyes from their prices, content that you are dinning in the glow of the famous. Your fears would be unfounded as all dishes are $10 or less.
Service would be exemplary, almost to an extreme, with at least seven employees visible in a small space that only seats 25. No attention to detail would be missed. Cold water would be served without ice in a bottle that is left on your table. Coffee would have it's own menu, and even the Coca Cola served would be the kind from Mexico, with real cane sugar, not corn syrup.
Like a childhood fantasy, dessert would be elevated to the same stature as the meal. Small plates and small prices would allow you to leave room in your stomach and you wallet for a guilt free extravagant finale to your perfect evening.
By now, you have realized that such a perfect restaurant does exist, as I am not creative enough to envision it on my own. While I am not yet a "serious foodie," and I don't even get the food channel anymore, I do know a great experience when I have one.
Do yourself a favor and check out D Bar Desserts, before it gets crowded and/or expensive. Go there not because of the name or even the reputation; go there to enjoy the authenticity that serves as a yardstick that other restaurants may be judged by.