Annette

NEGRONI WEEK (Negroni Week ) is hereeeeee.

And you better believe we are celebrating. Luke, Ally, and Gwen have all stepped up to the plate and are slinging 3 different Negronis (and a spirit free version as well).

We are teaming with Campari America and Imbibe and donating a portion of our Negroni sales to Slow Food USA Slow Food Denver

Giddy up!

📸 Dan Richard

eggplant and egg 🤝

One of my favorite dishes Jake has put on the menu. Coal roasted eggplant, yuzu, confit tomatoes and loads of cilantro.

This dish only comes around for a few weeks of the year! Try it before it’s gone…

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📸 Dan Richard

“Simple yet skillful cooking at an accessible price” (MICHELIN Guide (official) ) is exactly what we set out to do.

Being recognized by the MICHELIN Guide (official) with a Bib Gourmand is beyond our wildest dreams. And to do it alongside another spot in Aurora (Dân Dã ) is extra sweet.

Our team has been cranking along for almost a decade. Our goal has always been to create a space where people can put down their phones, share a good meal (and hopefully an even better conversation) and feel at home.

We wanted it to feel simple. And inviting. We are thrilled the MICHELIN Guide (official) sees Annette that way.

This time of the year you see peppers, corn and tomatoes over and over on our dishes. And soon eggplants will start showing up here and there. Corn will only be sweet for so long… so you better believe we will be using it as much as possible.

House orecchiette coated in a sauce made up of simmered corn cobs, ginger, Esoterraculinarygarden pepperoncini and fish sauce. Topped with a healthy amount of charred scallion relish.

Come celebrate the end of summer with us, it’s sure to be fleeting!

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Reservations are light tonight. But this crew has been prepping all day in anticipation of cooking yall dinner tonight.

This is PEAK season. Tomatoes, corn, squash and peppers only live together on the menu for a short amount of time out here in Colorado.

Snag a resy, walk in, we got the rest of it. 🤝

📸 Dan Richard

V A L

To know Val is to love Val.

I’ve been cooking food that grows in her garden for over 12 years. I feel like the luckiest person in the world.

Last night, she was surrounded by our food. And her food. Every dish (down to her gin and tonic garnish) had an element from Val’s garden. This is it yall. We have officially hit peak summer.

There is always one night of the summer that Val posts up at bar 1 and we surround her with the food she grew. I look forward to this night (and there will be many more!) every year.

We love you Val!!!! xoxo

Val’s green beans are finally hitting the menu! (We had to stop snacking on them first). A heaping mess of grilled greens beans, feta cream, and a Marcona almond and mint chimichurri. We promise to provide utensils… but won’t tell if you used your fingers. 😋

🍈 Rancho Durazno charentais melon 🍈 citrus marigold and 🍋‍🟩 jelly.

Quite possibly the most refreshing way to end your meal. Quite possibly only around for a couple more days.

📸 Dan Richard

The first flush of tomatoes is always so exciting. And deceiving. For 2 weeks I feel like a rich queen carting in heirloom after heirloom from the market. And then, it stops. And then I feel like summer is over. And in truth, it’s must beginning. The tomatoes come back— in a capacity that we almost can’t keep up with (oh but we do…)

This is the first round, babies. And we chose to pile them HIGH for our “Greek salad”. But she’s not your average salad. It’s a full goody salad. 𝐂𝐫𝐨𝐟𝐭 𝐅𝐚𝐦𝐢𝐥𝐲 𝐅𝐚𝐫𝐦 🍅, feta, olives, pepperoncinis, capers, oregano and basil.

This guy floats on and off the menu so if you miss it one day— I can assure, it’ll be back on another day (until the tomatoes run out!)