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Venue serves American comfort food. It serves American comfort food prepared with French technique, with a little Italian influence, with a green-market sensibility. But that doesn't begin to convey the wonders coming from this kitchen. Under the command of Holly Hartnett, Venue elevates the notion of the "neighborhood restaurant" the way Fruition has on Sixth Avenue and Frasca has in Boulder -- taking the friendliness and openness of the classic cafe and melding it with the rigorous technique and beautiful presentations of the fine-dining restaurant.
Just shy of its fourth birthday, Venue has closed its doors. Owner Holly Hartnett had opened her restaurant in the former Highland home of 8 Rivers on November 12, 2008, and although the place met wit... More »
Earlier this year, in April, the staff from Venue, a New American restaurant in Highland, took a few days off to go on a fishing sabbatical. And now it appears that the sabbatical has turned into a p... More »
If you tried to eat at Venue Bistro yesterday, which was my mission, a sign on the door called for other plans. From what I hear, the spring runoff is good for fishing, and the staff at Venue obviousl... More »
Patrick Horvat Venue 3609 West 32nd Avenue 303-477-0477 www.venuebistro.com This is part two of my interview. Part one of my interview with Patrick Horvat ran in this space yesterday. Favorite res... More »
Patrick Horvat Venue 3609 West 32nd Avenue 303-477-0477 www.venuebistro.com This is part one of my interview with Patrick Horvat, executive chef of Venue. Most chefs are quirky -- or at least have ... More »
Grits: the ultimate comfort food. So poverty-simple, and now, like Britney Spears, so trash-gone-superstar. It's the American polenta, the best thing to happen to high-end food costs since wasabi mashed potatoes. Just about every kitchen cooks grits these days, and just about every kitchen cooks them poorly. But not at Venue. Holly Hartnett's kitchen treats grits with care and respect, topping an immaculate white mound with a piece of perfect pork tenderloin, surrounded by a puddle of maple-pork jus and studded with dried cherries. When a kitchen gives such thoughtful attention to the most simple things, it can do almost anything exceptionally well.
Small, intimate space. I would make reservations if you want to go on a Friday or Saturday night (request the patio so you can people watch).
Simple ingredients make the most delicious food. Their benedict with arugula, sliced ham, poached eggs and sliced tomato tasted fresh from the garden and like I was back in Europe. I will definitely go back, especially to try dinner.
Grits: the ultimate comfort food. So poverty-simple, and now, like Britney Spears, so trash-gone-superstar. It's the American polenta, the best thing to happen to high-end food costs since wasabi mashed potatoes. Just about every kitchen cooks grits these days, and just about every kitchen cooks them poorly. But not at Venue. Holly Hartnett's kitchen treats grits with care and respect, topping an immaculate white mound with a piece of perfect pork tenderloin, surrounded by a puddle of... More »
Venue serves American comfort food. It serves American comfort food prepared with French technique, with a little Italian influence, with a greenmarket sensibility. But that doesn't begin to convey the wonders coming from this kitchen: Manila clams with crumbled fennel sausage and roasted quarters of tomato in a sweet and rich broth spiked with lime and smoked paprika; slow-slow-slow-cooked beef short rib with oyster mushrooms, the meat so sweet and soft that it seems to melt; homemade... More »
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