Denver Happy Hour @ The Curtis Club, Wednesday, August 20, 2014

The Co-Host for the August Denver Happy Hour is Debbie Wilson (Managing Partner/Attorney at Law).  I met Debbie through my friend Rebecca a while back.  She is so sweet, genuine and amazing at what she does..  Come by The Curtis Club to meet her :)

The Curtis Club is a restaurant/bar located in Curtis Park on Curtis Street :) The decor is like no other.  So charming...  The food and drink are both fresh and delicious.  Open for lunch and dinner.  Come join us on August 20th!

The Curtis Club

Wednesday, August 20th

Please join us on Wednesday, August 20th

Denver Happy Hour is the way you want networking to be. Here's the Concept. A New Co-Host(s) & Bar/Restaurant Once a Month. Free Appetizers and Happy Hour Cocktails from 5:30pm to 7:30pm. A Great way to meet new people, catch up with friends, help local businesses and Explore Denver. It's the Best Excuse to mingle during the week. www.denverhh.com

The Curtis Club

Happy Hour Specials from 5:30p to 7:30p

Networking 5:30p to 7:30p

720-420-9898

2100 Curtis Street, Denver, CO 80205

+More About the Co-Host

Debbie Wilson, Managing Partner/Attorney at Law

Debbie Wilson

Managing Partner/Attorney at law
Springman, Braden, Wilson & Pontius, P.C.
4175 Harlan Street, Suite 200 

Wheat Ridge, CO 80033
p:  (303) 685-4633, ext 101
f:  (303) 685-4637
www.SBWP-law.com

Springman, Braden, Wilson, Pontius, PC is one of the leading Landlord law firms in Colorado, exclusively representing Landlords and Property Management Companies in evictions and deposit matters.  The firm offers in-house collections for breach of lease and other issues.  The firm also represent Community Associations in collections and other related legal matters. The firm attorneys teach classes in Fair Housing, Mobile Home Park law,  and other real estate related matters. For more information, please contact attorney Debbie Wilson, Managing Partner, 4175 Harlan Street, Suite 200, Wheat Ridge, CO 80033, p:  (303) 685-4633, ext 101 www.SBWP-law.com

 

~More about The Curtis Club

2100 Curtis Street
Denver, CO 80205
720-420-9898
http://www.thecurtisclub.com

BAR HOURS:
 Tuesday - Wednesday 11:00am - Midnight
 Thursday - Friday 11:00am - 2:00am
 Saturday 10:00am - 2:00am
 Sunday 10:00am - 3:00pm
 Closed Monday

KITCHEN HOURS:
 Lunch: 11:00am - 3:00pm (Tues - Fri)
 Dinner: 5:00pm - 10:30pm (Tues-Sat)
 Brunch: 10:00am - 3:00pm (Sat & Sun)
 Happy Hour: 2:00pm - 6:30pm (Tues-Fri...till 5pm Sat)

EMAIL US:     thecurtisclub@gmail.com

PHONE US:  720-420-9898

FOLLOW US:  Facebook, Instagram, Twitter

JOIN US:  2100 Curtis St. Denver, Colorado 80205


EXECUTIVE CHEF: Eric Johnson GENERAL MANAGER: Erik Bearinger

The Curtis Club: Welcome to the mild, mild West

Danielle Lirette..Westword

Despite the decor's nod to the wild West, chef Click|keyword[Eric+Johnson]">Eric Johnson — formerly of the Flagstaff House in Boulder — has designed a menu that contains none of the clichéd buffalo stew, chicken and dumplings and cornbread you might expect. Bison does make an appearance, though — not as stew, but in a tender, wine-splashed Bolognese over almond fettuccine, one of many gluten-free options. (That song about a home where the buffalo roam is wrong; early explorers mistook bison for the buffalo of Asia.) I couldn't resist stealing tender, ricotta-specked bites from my husband's plate. He, in turn, stole bites from my duck dish — and he's not even a duck fan. He was after the farro cake, chewy with plump grains and flecked with thyme, under a tower of duck confit and crispy duck breast. I was after the acidity of the tomatoes in the Bolognese, which I needed to cut the richness of all that fowl.

Confit isn't the first — or even the fortieth — thing that comes to mind when I think of the Old West. Neither are Brussels sprouts, another indication that the kitchen is thinking contemporary, not chuckwagon. Served as a cold salad, the sprouts were sliced into what the menu called "petals" and sprinkled with almonds, currants and aged goat cheese. Tossed in an Italian agrodolce, or sweet-and-sour sauce, they tasted lightly pickled. The refreshing salad paired perfectly with a decadent appetizer of rabbit rillette. Creamy rather than greasy, with sherry vinegar and berbere spices eliminating any hint of gaminess it might once have had, the rabbit coated toast points like butter. This dish, one of my favorites at the Curtis Club, would make a great introduction to rabbit — and tiny quail eggs, for that matter, which are deviled and plopped on top. But it's definitely a dish to share; it's too rich to indulge in solo.

With so many French terms — confit, rillette, etc. — you might get the impression that the Curtis Club is a French restaurant in Western garb, but it's not. "I'm not trying to do hoity-toity French food — or down-home Southern cooking," says Johnson. "I'm after more of a mainstream, go-to thing." But instead of roast chicken and flatbread pizza, which epitomize mainstream eats, he offers grass-fed beef tenderloin with Bordelaise and prunes, and white-bean-lavender soup, featured one night as the "soup of the moment." Made with duck stock and puréed beans, the smooth soup had just enough lavender to taste elusive, not perfumed. Johnson's idea of mainstream also extends to oysters and greens with feta and grilled pear, as well as to a fantastic trio of sliders, definitely a "go-to thing" during happy hour. Topped with tomato jam, caramelized onions and herb aioli, the beef version always disappeared first from our table, though the crisp bass patty, akin to a crabcake, and housemade veggie burger with lentils, quinoa and more berbere, never lasted long, either. Too bad the dinner lineup doesn't include entree-sized burgers (beef and veggie burgers are available only at lunch); they would go well with the decor, not to mention one of the eight local beers on tap.

Sitting in the dining room, warming up with an elegant bowl of soup while watching snow coat the sidewalks of this still-edgy part of downtown, it's wasn't hard for me to see the Curtis Club's classy side. But the place often comes across more rough-and-tumble than it should. One night we were greeted with a brusque "You wanna start with somethin'?" that seemed out of step with both the fare and the price point. Another time, a server spilled my drink and walked away without wiping up the mess. We were never informed of daily soup, vegetarian or seafood options, nor did servers describe the plates as they set them down, standard practice at restaurants of this ilk.