Studying master chefs doesn't necessarily mean you'll become one yourself, as evidenced by the 12yr-olds continually beating your ass in Halo. Oh, chief? That game makes marginally more sense now. Enjoy eats from a master chef-trainee that panned out to become one hisself, at Coohill's Restaurant
A 280-seat LoDo spot with tables fashioned from wine barrels and a chandelier from 30yr-old Cabernet vines, Coohill's offers the "flavors and ambiance of European eateries”, and is the namesake of Tom Coohill, who trained at Michelin standouts in France before opening national-rankers in Atlanta and winning the US Chef's Open, but not the US Open, because at this point in his career, dude does not serve. The seafood-heavy apps include whipped brandade (salt cod) with toasted sourdough/ chives, a blue crab flan with Dijon/ green onion, blue mussels and sweet parsnips/ white wine/ chervil, and parsley-oiled "spot prawns", aka what you do when diving at really unexciting reefs. Larger plates include pizza like a smoked Alaskan salmon with caper berries and crème fraiche, plus pastas like a pizzoccheri Raka Farms mushroom with garlic/ chives/ veal jus, and soon, molecularly gastronomical seafood ravioli that will “explode” in your mouth called Lobster Burst, soon replacing fruit chew candies in finer movie theaters everywhere
And since you're feeling decadent, they've also got a stacked chocolate mint cake, and a chocolate fig bread pudding with dark caramel sauce which'll rock, but you already n00b that.