Today Chef Lon Symensma and business partner Christopher Davis-Massey announce the long-awaited reopening of their European restaurant, Bistro LeRoux, located in the heart of Denver’s LoDo neighborhood. LeRoux shuttered earlier this year to undergo a menu revamp as well as some interior changes.
“We wanted to take what turned into a relatively fancy, strictly French restaurant and bring it back to its bistro bones,” says Symensma. “I wanted the food to focus less on haute French cuisine and hearken back to my time spent in all different parts of Europe, bringing that old-world, inviting vibe you can find in small bistros all throughout Europe.”
During his training, Symensma spent time cooking (and eating!) in kitchens across Europe in Spain, France and Italy. It was this experience he wanted to bring to life with the new menu. Still an homage to his mentor at the Culinary Institute of America, Xavier LeRoux, the menu has just taken a softer, more approachable angle.
The menu now features a “Snacks” section, featuring light bites perfect for pairing with a glass of wine in the new lounge, with items like Smoked Marcona Almonds (smoked in-house) with paprika spice; Pommes Frites with Oak-Aged Vinegar Aioli; and the European classic nosh, Medley of Radish Crudite with homemade whipped butter and gastrique.
The “Small Plates” section is a Mediterranean tour with delectable shareables like a Local Charcuterie and Mediterranean Cheese Board, with house-dried fruit chutney, cornichons and homemade olive oil crisps; Chicken Liver Mousse, with Fig and Port Jam, Menage a Poivre and Toast Points, Spanish-style Meatballs with Roasted Pepper Ragu, Fresh Ricotta and Basil; and Oysters--either chilled with Ice Wine Mignonette or Broiled Rockefeller with Lemon-Garlic Butter and Parsley Panko. Still on the menu is LeRoux showstopper, 7X Wagyu Steak Tartare) with Smoked Egg Salad, Crème Fraiche, and Potato Chips (pictured, credit Matt Nager).
The “Large Plates” section features dishes that are easily shareable, or enjoyed on their own: there’s still original LeRoux favorites like the Onion-Crusted Short Rib served with Gruyere Cheese Potatoes and Thyme Crunch; and Mushroom Mille-Feuille but this time with White Bean Cassoulet and Red Wine Jus; a Cowboy-Style Rigatoni with a hearty Pork Bolognese with tomato cream and basil; a Moroccan Chicken Tajine with Saffron Couscous, Lemon Confit and Olives.
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