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April 27, 2002
From journal weekend in denver
by TRAVELPRO guide
July 7, 2001
Pastas are on the menu are very different from the traditional spaghetti, lasagna or vermicelli in most Italian restaurants. For example, Barolo’s rotollo is a rolled spinach pasta served with roasted eggplant, mushroom and Ricotta. I ordered it, and it's delicious.
Their pastas are homemade or imported from Italy. Select olive oils, balsamic vinegars, prosciutto ham and regional truffles, which are imported from Northern Italy.
This Italian restaurant also serves a risotto dish consisting of rice slow simmered in red wine and chicken broth, tossed with braised veal and black mushrooms. Throughout the meal, we dined on generous rounds of Barolo’s rosemary bread, served with olive oil for dipping.
Owner Blair Taylor’s favorite appetizer is fritto misto. This lightly battered fried selection of fried shrimp, calamari and scallops is served on curly endive with a spicy Harissa mayonnaise dip that provided the right accent for this fresh crispy seafood.
One of the things that makes this Italian restaurant special is that Taylor journeys to Italy several times a year to keep abreast of what’s new in Italty in the wine and food industry. For 10 days in July, he closes the restaurant and takes his entire waiting staff to wineries and restaurants in Italy. Another time he goes with his executive chef. Their carefully planned itinerary features wine tastings, sampling regional cuisine, and excursions to the renowned prosciutto and cheese manufacturers of Italy.
On a third trip, he takes in one of the world’s largest wine fairs in Verona, Italy. The result of these trips is a Denver restaurant that serves fine and authenic Italian food and wines as they do in Northern Italy.
The restaurant has lots of atmosphere. In the winter months, a cozy fireplace burns in the dining room. The owner is very friendly. We noticed that he goes around to tables and visits with with his customers, many of which he knows by name.
From journal A MILE HIGH AND RISING