Want great happy hour grub? there… has just the menu
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
1 medium-size red beet
4 ounces button mushrooms
Crumbled feta cheese for topping
Salt and pepper
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
1 pound ground elk
1 tablespoon fresh ginger, chopped
1 tablespoon shallot, chopped
1 tablespoon garlic, chopped
Butter lettuce leaves
White sesame seeds
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.
3254 Navajo St.
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.