Last Wednesday, Le Colonial opened its 7th restaurant in Cherry Creek. From Le Bilboquet’s, Rick Wahlstedt and business partner, Joe King, Le Colonial’s concept derives inspiration from the 1920s Saigon era and boasts an escape to another era within the city through its thoughtfully curated design and exceptional food and drink menu. Lush greenery, hand-painted murals, ambient lighting and a gorgeous lounge are just a few details that bring the space to life.
Founded in 1993 in New York, the restaurant still evokes the feelings of an oasis and serves up original dishes from its inception like Bo Luc Lac and Ca Chien Saigon. Rick Wahlstedt said his introduction into the restaurant industry came about when one of his clients, for which he was a professional squash coach for, introduced him to the business and ever since then he fell in love. He began working as a bartender at Indochine, one of New York’s first Asian fusion restaurants, and the rest is history. “We want the general feeling when you walk in to be as if you were transported to another place without ever having to get on a plane.” What began in New York spread to Lake Forest, Atlanta, Chicago, Delray Beach and more until it reached our very own Denver, CO.
Since Le Bilboquet was already established in the Cherry Creek neighborhood, Wahlstedt had no problem finding a space that would fit Le Colonial perfectly. “We are confident in Cherry Creek’s continued expansion over the next five years and are committed to being an integral part of it” exclaims Wahlstedt. By working with the same developer, Le Colonial found its home on Fillmore Street and can be noticed from its lively interior and wide panel of windows that can be converted for al fresco dining in the summer. The 6,000 square foot space is adorned with thoughtfully crafted furniture pieces, hand painted murals (including a hand laid gold leaf ceiling in its entryway), lush tropical plants, vintage photographs and decor, vibrant wallpaper and so much more. DF Creative Designs is the firm behind making sure every detail exudes a harmonious mix of vintage and contemporary styles. Its dining rooms throughout are complete with their own ambiance for a personalized dining experience, which includes a private dinng area fit for 12 and a buzzing cocktail lounge adorned in red velvet. At the lounge, guests are invited to stop in for casual affairs and nightcaps, with a full, dedicated bar and small bites curated from the main menu.
Its kitchen is spearheaded by Executive Chef Phong Ngyuen, who headed the kitchen at its Lake Forest location for 7 months before transferring to the Rocky Mountains, with culinary development support from Nicole Routhier, culinary ambassador, acclaimed Vietnamese chef and cookbook author, who was born and raised in Saigon and is also considered one of preeminent cookbook authors of Vietnamese cuisine and Le Colonial’s National Culinary Director Hassan Obaye. Chef Ngyuen is from Vietnam, which he says, “makes the cuisine easy to understand since I’m used to the techniques,” and also notable, is that a good protion of the kitchen staff also comes from Vietnamese heritage making the processes in the kitchen just a little bit more smooth.
At first, its menu may appear overwhelming if you’re not familiar with signature ingredients commonly used in Vietnamese cuisine lilke fish sauce, lemongrass and basil, but rest assured the flavors are nothing short of brght and harmonious. For those with experiened pallets, the menu offers a nostalgic wonderland. “Le Colonial’s cooking incorporates many Asian influences and yet respects the deep history and traditions of Vietnamese cuisine. Take, for example, our Ca Song (spicy yellowfin tuna tartare): The addition of soy caviar makes the dish luxurious but, at the same time, it retains the integrity and balance of flavors that makes it so delicious. The feathery rice wafer that adorns the dish creates a sense of curiosity and elegance. All this adds up to an inventive and surprising dish that is at the same time familiar and accessible,” explains Routhier.
Its dinner menu is lined with small plates, soup & salads, large plates, shareable sides, and of course, dessert. Some original dishes that have been on the menu since the birth of the restaurant include: Banh Uot (Sesame Beef Ravioli; grlled sesame beef rolled in rice crepe, Rocky Mountain cucumber, lettuce, nuoc cham sauce), Pho Bo (Hanoi Beef Noodle Soup; American wagyu oxtail broth, rice noodles, scallions, cilantro, bean sprouts, American wagyu beef), Bo Luc Lac (Shaking Beef; carmelized fliet mignon, Rebel Farm greens, Rocco’s onions, Rocky Mounatin tomaotes, Mountain Man’s watercress, lime pepper vinaigrette), Mi Xao Don Chay (wok-seared leafy greens, Colorado Sun’s tofu, soy ginger suace and its Signature dish, Ca Chien Saigon (Crispy Red Snapper; whole red snapper, peppers, scallions, dill, butter lettuce, chili garlic oyster fish sauce). Chef Phong recommends the Bo Luc Lac and Cha Gio, while Walhstedt reccomends the Ca Song (Spicy Yellowfin Tuna Tartare) and Ca Chein Saigon. “What’s great about the menu is that you can cater your experience to your own taste preference – some people prefer more meat forward dishes and others vegetarian,” commented Wahlstedt.
Each dish is carefully rooted in the rich history of Vietnamese cuisine and carefully considers the lifestyles of those in the state: “We take pride in partnering with regional vendors to craft a dining experience that truly reflects Denver’s spirit” Wahlstedt continues. Le Colonial partners with local farms such as Rebel Farm, Colorado Sun Tofu, Boulder Farms, Petrocco Farms, Fiber of Life and Rocky Mountain Fresh which they hope to continue and build more relationships with as time goes on.
While the food offers its own adventure, its cocktail menu is just as notable. From New York Employees Only’s, internationally known mixologist, Danito Bozobiks, Le Colonial’s beverage program uses Southeast Asian flavors to make harmonious, flavorful and palpabe cocktails, mocktails and organic teas. Crowd favorites include the Lychee Martini, blending Wheatley vodka, house-made yuzu liquer, lychee puree, a skae spritz and fresh lime juice; Le Colonial, combining Corazon Anejo tequila, Kikkoma plum wine, absinthe mist, egg white and fresh lime juice; and Saigon Tea, Askur gin, shochu, Lush Orchrd tea, house-made yuzu liquer, fresh lemon juice and Q tonic. Although those are its most notable drinks, we highly reccommend the Forbidden City with Sake, Rhum Agricole, pineapple juice, basil, pineapple shrub and fresh lime for an exciting balanced kick. Its mocktail menu also offers the same sweet surprises that can be found on its cocktail menu. We recommend the Saigon Mint Colada for an unexpectedly subdued yet flavorful kick – coconut milk, fresh pineapple, fresh lime, fresh mint, tumeric and fresh nutmeg. The coconut sits in the background while the mint and tumeric really shine with moments of pineapple in this drink, and surprisingly not as sweet as you might think. “We look to fresh, flavorful ingredients like pomegranate, cilantro, mint and pineapple to bring vibrant flavor to our non-alcoholic offerings, and we aim for them to balanced and complex rather than cloying or boring” reflects Declan Nye, wine and service director.
There’s nothing quite like dessert after a long meal, and Le Colonial’s Warm Chocolate Cake served tableside is sure to unite chocolate lovers from all around. It boasts a deep, dark chocolate balanced with vanilla ice cream and a flambee of rum. Or try its, restaurant manager, Juan Solis’ recommended Pineapple Upside Down Cake with light coconut genoise, coconut ice cream and orange-scented rum sauce.
Whatever you choose to eat at Le Colonial is sure to have your taste buds longing for more.
Le Colonial is located at 255 Fillmore Street, Denver. Its hours are Sunday – Monday 5 p.m. – 9 p.m. and Tuesday – Sunday 5 p.m. – 10 p.m. Its Lounge hours are Sunday – Thursday 4 p.m. – 10 p.m. and Friday – Saturday 4 p.m. – 11 p.m. Lunch service is set to begin December 16. Reservations can be made on its website.
All photos courtesy of Le Colonial.