Wildflower

Mile High Dining visited an exciting new restaurant, the Wildflower, located in a small boutique hotel in lower Highlands. They serve breakfast and dinner Tuesday through Saturday’s and it is decorated with beautiful artwork and flowers. The food is Colorado based produce, meats, and even Alamosa bass. The food is many small plates and four main entrées all designed for sharing.

We selected artichokes, blistered snap peas, mussels, striped bass Crudo, potato croquettes, and agnolotti. The presentation of all six plates was excellent.

The grilled artichokes had Gigante beans, peas, and radishes. It was really a spring salad as the grilled artichokes were lost. The artichokes lacked the traditional grilled flavor.

The blister snap peas with blueberries, yogurt foam, and leeks not only look good with the white foam, it had a great taste.

The potato croquettes with Pea shoots and a touch of horseradish were deep fried but retained a very light and delicious texture.

The onion agnolotti is a pasta dish with blistered springtime onions had a pretty plate presentation but the pasta itself was not soft enough.

The mussels escabeche ( marinated) with garlic, paprika, and cilantro with chicharron ( fried pork) was a new way to serve mussels. Sadly, the mussels were lost in the process.

The bass Crudo using Alamosa Colorado fish with citrus, pickled Serano peppers, and radishes was an excellent dish. The mix of the hot peppers and soft fish was a great taste.

My ratings are : It’s OK, Good, Very Good, and Excellent.

The verdict ⚖️ for the Wildflower is Very Good. Although the artichokes and mussel dishes were disappointing, we loved the attempt to try a different style presentation!