ChoLon Modern Asian Bistro

Lon Symensma, the globe-trotting vet of NYC's Buddakan and Spice Market, opens up his first Denver restaurant, a modernly homey SugarCube space filled with travertine stone, copycow leather banquettes, and bar-area tables built from Cherry Creek walnut logs. Dishes combine French techniques with Asian ingredients, as in rice noodles w/ lamb sausage & Chinese broccoli, and slow-baked halibut w/ wild mushrooms, served with tom yum broth, which in Thai means "so this guy Tom thinks this soup is pretty good".