Denver has no shortage of high-end burgers topped with fine cheeses, special sauces, eggs, and various cuts of pork, but there will always be a day when I’m pining for a greasy cheeseburger wrapped in paper. That’s where My Brother’s Bar comes in. As you can see in my photo above, I couldn’t wait to sink my teeth into this all-American classic. I always like to top my burger with some mustard and pickles from the condiment box they bring to the bar. You’re guaranteed to find me at My Brother’s Bar at least once a month satisfying my cheeseburger craving.
I was lucky enough to go to the Ratio Beerworks, Method Roasters, and Habit Doughnut Dispensary pairing this month. While beer and coffee are without a doubt a necessity for any Sunday brunch, the doughnuts really stole the show. The top was their savory selection, a golden arches brioche mini doughnut sandwiching griddled spam, smashed tater tot, and blueberry bourbon jam. For the dessert course, Habit provided us with the malted chocolate glazed brioche mini doughnut.
My only complaint? That our breakfast wasn’t full-sized.
While I’ve passed the Western Daughters Butcher Shoppe outpost in The Source numerous times, this past month, I finally made it to their storefront over on Tejon Street. My word of advice? Go now.
The friendly, knowledgable, and passionate staff is emblematic of the philosophy shared by co-owners Kate Kavanaugh and Josh Curtiss, who place a heavy emphasis on transparency and sustainability. Tell them what’s on your menu, and they’ll be sure to have a cut just for you.
In my situation, I was in search of quality steak to compliment a special-occasion plate of lobster tail and asparagus. I was pointed in the direction of a magnificently marbled, dry-aged top sirloin. We discussed sourcing (all WD beef products are local to 150 miles, antibiotic and hormone free, and 100 percent grass-fed) cooking techniques (the employee reconfirmed my stringent methodology of salting, then heating, a cast iron skillet until smoking), and cook times (just two to three minutes on each side)—and I walked out with the best cut of meat I’ve had in Colorado.