SHEEP is a temporary pop-up restaurant in the Clayton Hotel. It’s headed by Chef Kelly Whitaker, and his team from Denver‘s only two star Michelin restaurant, The Wolf’s Tailor. They focus on a four course menu with options for two of the courses. Many of the dishes are prepared over an open fire.
Two of us started with the tomato and tuna dishes. The tuna was hidden under the flowers and carrots, but when you found it, it was real fish tasty. My tomato dish was the hit of the afternoon. Each small tomato was sliced on the bottom to sit upright and then was fitted with a crown and a flower. It won the presentation of the day and had a great summer taste.
The second dish was titled piada (pasta ) had curried peach and burrata cheese. It was good. The main dish of lamb which my friend had was covered in blue flowers and had salsa and huckleberries. The lamb was so tender. My main dish of mackerel with cream was crispy and very good tasting.
The dessert, paleta, was a melon and cherry flavored ice cream popsicle covered is a style of cotton candy but was just so so.
My ratings are: It’s OK, Good, Very Good, and Excellent.
The verdict ⚖️ for SHEEP by The Wolf’s Tailor is Very Good.
@sheep_twt
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