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When Troy Guard created TAG|Raw Bar just down the block from TAG, he knew that since he didn't have a hood or grease trap, he'd have to take raw ingredients and manipulate the cooking techniques. He also knew that he wanted his new place to feel like it was part of the TAG family, so he outfitted the space in a similar orange-and-metallic color scheme -- though he turned the lights up high rather than repeat TAG's soft glow -- and created a similarly cocktail-focused beverage list. Then he started experimenting with the menu, seeing what dishes he could cook up with ingredients that hadn't seen more heat than a butane torch. The resulting board rotates through vegetables, fish and tartares, but the best way to order is to succumb to the whim of the kitchen and ask for the tasting menu, which often nets you dishes invented on the spot.
TAG|RAW Bar, 1430 Larimer Street, was awarded Best Chef's Counter in our 2013 Best of Denver, which hit the streets yesterday, and tonight is a perfect opportunity to see for yourself why it won. Ever... More »
Shaun Motoda TAG|RAW BAR 1423 Larimer Street 303-996-2685 tagrawbar.com This is part two of my interview with Shaun Motoda, chef de cuisine of TAG|RAW BAR; part one of our conversation ran yesterda... More »
Shaun Motoda TAG|RAW BAR 1423 Larimer Street 303-996-2685 tagrawbar.com This is part one of my interview with Shaun Motoda, chef de cuisine of TAG|RAW BAR; part two of our conversation will run tom... More »
Troy Guard has again been selected to represent Denver in the annual Taste of the NFL, a charitable food and wine tasting that takes place Super Bowl weekend in New Orleans. Guard -- who owns TAG, TA... More »
This past year was a good one for vegan food in Denver, what with the opening of Nooch and the continued success of such events as VegFest and other regular gatherings of herbivores. And I reaped the... More »
For an unofficial -- and free -- lesson in masterful raw cookery, head straight to TAG|RAW BAR, where every stool gives you insider access to the workings of chef Shaun Motada, whose pedigreed techniques speak to a real counter culture. Motada and his staff cook at a supersonic but controlled pace as they prepare a series of brilliant small plates and raw-fish compositions: kangaroo steak tartare, citrus-spiked ceviches, stunning sashimi and sushi rolls, ramen noodle bowls. It's a... More »
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