In May 2017, Concourse Restaurant Moderne opened in the Stapleton neighborhood of Denver. The name Concourse is reflective of its location; Stapleton once housed its own airport near the site and “[the restaurant] embraces the definition of the word ‘concourse’: a space where pathways cross; a gathering of people; a meeting place.” I love the thought behind the name, as restaurants are often reflective of a bigger ideal and a bigger past. Concourse has a wavy wooden ceiling, reminiscent of air waves and a large outdoor patio filled with cozy couches for lazy summer days.
Owned by renowned chef Lon Symensma of ChoLon and Cho77, Concourse is a modern take on classic, Colorado-inspired dishes. Concourse strives to use seasonal and local ingredients while creating their menus. The menu items play on simplicity with a twist. The brunch menu specifically consists of dishes for everyone; from Eggs in Purgatory (similar to shakshuka) to a dish that is a creative rendition on avocado toast. Concourse bakes all of their bread in house and it is to-die-for. I had the Caramelized Onion-Tomato Toast, Fried Eggs, Avocado Mousse, and Double-Cut Bacon -- aka what I just referred to as the new rendition of avocado toast, which was delectable. The bar makes a mean Gazpacho Bloody Mary, which you can read about below. If you aren’t in a Bloody mood, they also offer bottomless mimosas!
AT A GLANCE 18/20
Concourse’s Bloody Mary looks simple and delicious. Garnished with a slice of salami, large green olive, pickled pepper, and lemon, the garnishes are just right. The Gazpacho Bloody is orange in color and looks very thick. Lots of spices float throughout.
The garnish presentation and ingredient selection are on par, but nothing crazy. My favorite part is the chocolate stout mole sausage salami-- it tasted sooo good and was sliced in a heart shape (not sure if this was the decision of the salami makers or Concourse).
Woah. The spices and ingredients used in Concourse’s Gazpacho Bloody are some of my favorite to date. Concourse uses various veggies and fruits to create their mix -- think cucumber, charred tomatillos, pequillo peppers, shallots, grilled red onion and jalapenos -- along with lots of black pepper. The taste is phenomenal and not too spicy, though there is a kick at the end of each sip.
TEXTURE & ACIDITY 20/20
The Gazpacho Bloody is as thick as they get. The Bloody closely resembles actual gazpacho and is made of pureed veggies and fruits, so it is thicker than your usual Bloody. It isn’t acidic and is refreshing due to the use of cucumber in the gazpacho puree.
Concourse’s Gazpacho Bloody is truly unique. Earthy and vegetal tones characterize this Bloody that is closer to gazpacho than you may expect. The cucumber adds refreshing notes (I love Bloodies with cucumber in them!), while the grilled and charred ingredients add a contrasting smokiness. I could literally wake up every day and drink this Bloody-- even without the vodka.
FINAL SCORE 95/100
Head over to Concourse Restaurant Moderne for a delicious Colorado-inspired meal and Gazpacho Bloodies. Concourse Restaurant Modern is located at:
10195 East 29th Drive, Denver, CO 80238