Dining

The Fall Dining Guide

September 11, 2024

Where to Eat in Cherry Creek

ALL THE…FALL THINGS

With the always-anticipated fall menu, we’ve got a fun combo of seasons to feature with our latest dining guide edition. Some of the best chefs and restaurants in the area share what to look forward to from now through November.

Tell us about your new offerings this season…

Clayton Hotel & Members Club Executive Chef John Kramer & Executive Sous Chef Efe Taslik That time period is the best with the tail end of summer and the start of fall produce. In my opinion, fall is the best season for food, long braises, pasta dishes, soups and hardier dishes. People tend to go out to eat more, everything taste better – even wine.

Hapa Sushi Cherry Creek Chef de Cuisine Scott Nakasone As part of our upcoming menu change, we are introducing more traditional vegetables such as Ube, Kabocha, and Shishitos, along with a variety of miso-inspired dishes. Some of my favorites are our Gochujang shishito peppers and our Kale Salad with Kombu and Ube Chips.

Narrative at The Jacquard Executive Sous Chef Charles Albright I’m thrilled to showcase some of Colorado’s beloved local favorites this season. We’ll be featuring tender Colorado lamb and juicy Palisade peaches, which perfectly capture the essence of our region’s rich flavors.

Olive & Finch Executive Chef & Owner Mary Nguyen We’re excited to highlight comforting items that capture the cozy spirit of the season. With kids back to school and families busy with activities, we’re dedicated to providing a welcoming spot where everyone can enjoy convenient meals that are both nutritious and delicious. From our warm soups to hearty sandwiches, every dish is designed to nourish and delight.

Mister Oso & Senor Bear Executive Chef Blake Edmunds: It’s the best time in Colorado’s growing season! We’re utilizing all of the local produce we can get our hands on. Everything from peaches and melons from the Western Slope to sweet corn and the vast array of heirloom tomato varieties grown here on the Front Range.

Local Jones Executive Chef Daniel Young: Our heirloom Colorado tomato and Palisade Peach side and our pan roasted Verlasso salmon with roasted eggplant and snap peas.

What has been the restaurant’s most memorable moment of 2024 thus far?

Clayton Hotel & Members Club Sumac. It’s a super versatile spice that really brightens up a dish. Both with flavor and its color. It has peppery notes that finish acidic, almost lemony and its color is a deep purple/burgundy.

Hapa Sushi Cherry Creek Rice is a staple on our menu, featured in everything from sushi rolls and nigiri to many of our entrées. So simple, but rice is the foundation of sushi.

Narrative at The Jacquard Nutmeg is a staple in my kitchen. It holds a special place in my heart because I was born in the fall, and this spice evokes fond memories of my grandmother’s kitchen and the changing leaves. It’s an essential ingredient that I always keep on hand.

Olive & Finch Great olive oil. High-quality olive oil enhances the flavors of any dish and adds a touch of richness. Its versatility and health benefits make it an essential staple for cooking and finishing meals.

Local Jones: Freshly squeezed lemon juice. It helps balance a lot of our food here. Even when you don’t want something to taste like lemon, a splash helps bring out all the other flavors in a dish.

Mister Oso & Senor Bear: Hot sauce. Everything from the vinegar infused pique of Puerto Rico, to ripping hot Colfax Killer from local hot sauce maker Sauce Leopard. It’s the ubiquitous ingredient I can’t go without.

Give us the perfect meal from your menu.

Clayton Hotel & Members Club Start with Blistered Shishitos with Tahina, Sumac and Charred Lemon, followed by our Grilled Escarole Salad with Roasted Grapes, Goat Cheese, currants, Pinen Nuts and Citrus Vinaigrette. For the entrée, enjoy the grilled salmon with toasted farro, Esoterra Greens, Seasonal shaved vegetables over a carrot-ginger puree; and wrap things up with a warm classic chocolate chip cookie (we make ours with milk and dark chocolate).

Hapa Sushi Cherry Creek To start, I recommend the Truffle Tuna Sashimi and Wagyu Bone Marrow Tartare—both are bright and exciting new appetizers. For the main course, I suggest our Whole Fish. This dish, perfect for two, features a Striped Bass seared with chili oil and topped with Fresno pepper, ginger, and cilantro. To end the meal, you must try our Ube Creme Brulee. This fun twist on the traditional dessert uses ube, highlighting sweet and nutty flavors with hints of vanilla.

Narrative at The Jacquard For a memorable full-course experience, I recommend starting with our tuna poke, served with house-made furikake rice crackers. Follow this with our 8oz slow-roasted pork shoulder, served on a bed of spätzle and topped with a sweet bourbon maple glaze. Finish with a light and airy pavlova, generously topped with a fresh berry compote. This combination always delivers a satisfying culinary experience and leaves me in a delightful food coma.

Olive & Finch Start with the Grilled Artichoke, Tuna Tiradito or our Land & Sea Board paired with a Pink Cucumber cocktail or a Ryokan Mojito. As an entrée, enjoy the succulent bone-in Garlic Roasted Chicken or the juicy O&F Burger. Finish with a Matcha Milk Cake or Lemon Meringue Tart paired with the Vietnamese Coffee Martini, also known as Hanoi Dreams. On Wednesdays, take advantage of half-off wine!

Local Jones: Start with a LJ Party Tray. It’s kind of our version of a charcuterie board. It includes pimento cheese, homemade charcuterie, deviled eggs, marinated olives, crackers, and pickled vegetables. Your entrée is our lemon pepper pan roasted half chicken with spinach, cream, and red skin potatoes; with dessert in the form of Saura’s Mile High Chocolate Cake – it’s a 24-layer chocolate on chocolate masterpiece!

Mister Oso: We do a really fun family style offering called the “Bear Basket.” Adopted from big brother restaurant Señor Bear, our version of the experience starts out with fun snacks, salads, and ceviches. Following the first round up, we do our full smoked meat bbq taco platters accompanied by our award-winning coconut rice and house frijoles. The taco offerings change with the season but might include our coconut braised pork with mojo salsa, short rib quesabirrias, and smoked summer squash with grilled corn and sikil pak. For dessert, it’s our classic churros with vanilla lime sugar and brown butter caramel sauce and home-made ice creams like cotija with goats milk caramel.