C’mon, Get Happy

Want great happy hour grub? there… has just the menu

there-happy-hour

BOARD MEMBERS At there…, you can snack on (from top) soft-shell crab steamed buns, mushroom beet tostadas, elk lettuce wraps and pork rillet tostadas. Photo by Cassandra Stiltner

Think bar food and picture baskets of limp fries, luke-warm nachos or over-sauced wings? Your happy hour is about to get a whole lot happier.

Head to there…, a Telluride-based restaurant and bar that opened its second location in the Highland neighborhood last year, and elevate your post-work drinks from 4:30 to 6:30 p.m. with light bites like tostadas, steamed buns and lettuce wraps for $3 or a bottle of wine and four of those picks of your choice for $30.

“Denver has a really competitive happy hour circuit, and we want to be part of it and try to be the best,” says head chef Ben Knaus. “A happy hour for us is a way to say, ‘Hey guys, come on in!’ ” The restaurant also offers a late happy hour special from 10 p.m. to 1 a.m., with everything except “shareables” plates $1 off, to cater to people who don’t work normal 9-to-5 hours. “Bartenders and kitchen staff who don’t get out of work until 10, when most of the kitchens are closed, still have three hours to come get a full dinner,” he says. “It’s a little something for everybody.”

Want to make the most of happy hour food? Knaus says there’s no big secret; just be sure to opt for quality. And hint: At there…, be sure to ask for off-the-menu “verbal” deals like the Brussels sprouts. “They’re never on the menu and we still sell around two cases a night,” Knaus says.

MUSHROOM BEET TOSTADA
Courtesy there…

INGREDIENTS
1 medium-size red beet
4 ounces button mushrooms
Tortilla chips
Crumbled feta cheese for topping
Orange zest
Salt and pepper
Balsamic vinegar

DIRECTIONS
Boil the beet in salted water until it is easily pierced with the tip of a sharp knife. Remove cooked beet from water and peel once cool. Drop mushrooms into boiling beet water and boil until soft, about 5 minutes. Strain mushrooms. In a food processor, chop mushrooms and beets. Season with salt and pepper and a few drop of balsamic vinegar.

TO PLATE: Portion one dollop of mushroom beet mixture on a tortilla chip and top with a sprinkle of crumbled feta cheese and a pinch of orange zest.

COLORADO ELK LETTUCE WRAP
Courtesy there…

INGREDIENTS
1 pound ground elk
1 tablespoon fresh ginger, chopped
1 tablespoon shallot, chopped
1 tablespoon garlic, chopped
Kosher salt
Butter lettuce leaves
White sesame seeds
Soy sauce

DIRECTIONS
Mix elk with ginger, shallot and garlic. Season with salt. Form seasoned elk mixture into 2-ounce patties and grill until medium rare. Slice up elk patties and place on individual butter lettuce leaves. Season each lettuce wrap with a sprinkle of white sesame seed, crispy garlic, chopped scallion and a drizzle of soy sauce.

NEED-TO-KNOW INFO
there…
3254 Navajo St.
720.500.3254

HAPPY HOUR: From 4:30-6:30 p.m., score a bottle of wine and your choice of four tostadas, steamed buns or lettuce wraps for $30; tostadas, steamed buns or lettuce wraps for $3; your first “Shaken” martini for $5; and Telluride drafts for $3.

LATE NIGHT HAPPY HOUR: From 10 p.m. to 1 a.m. take $1 off everything on the menu.

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