Mile High Dining found a neighborhood gem at the plimoth. We had one of the few inside tables as the restaurant was at full occupancy and outside seating is a popular option. The owner/chef, Peter Ryan, formerly at Z Cuisine, started about 10 years ago. When you visit, plan ahead and secure reservations.
As for food, there are lots of vegetable-based starters and several entrees. The starters were the main attraction for Mile High Dining. We chose 4 different ones: spinach tart, snap peas, pea fritters, and zucchini tortellini. For an entree we ordered the chicken with spinach. The two of us shared all plates.
The pea fritters were paired with lemon cheese and thin-sliced pickled carrots. The fritters dipped into the lemon cheese were very good especially plated with the paper-thin bright orange carrot slices.
The blistered snap peas with tomatoes, herb butter, and a touch of chili oil were a great way to enjoy this spring dish.
The third starter of tortellini filled with roasted zucchini in lemon curd were excellent. The pasta with a touch of lemon curd was delicious.
The last starter of the spinach tart with brie cheese and caramelized onion was a different style of a tart. The tart was presented at a very warm temperature that brought out the great flavor of the spinach and onions.
We selected the Cracklin chicken based upon the recommendations of our thoughtful server. The chicken with spinach, onions, ham croquettes, and honey mustard is a very large sized entrée. Enough for two to share. The chicken was tender and juicy on the inside but it lacked the crispy skin promised. The side of spinach and roasted onions made up for the skin.
The menu changes daily and with 10 starters and four entrées presented each has a separate wine pairing.
My ratings are: It’s OK, Good, Very Good, and Excellent.
The verdict for the plimoth is Very Good. This small neighborhood gem is one of the better restaurants in Denver.
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