Table 6 puts the buzz back into the space once filled by neighborhood favorite Beehive. Chef Aaron Whitcomb works to strike a balance between bar food and the foamed and fruit-jus’d dishes he made at Adega, the town’s most ambitious restaurant, coming up with dishes like a Cobb salad that trades chicken for fried oysters, or a fork-tender beef brisket banked against Maytag blue cheese-infused mash. The wine list is also imaginative, with selections like a New York riesling from Dr. Konstantin Frank and a Sicilian nero d’avola from Morgante. Best of all, selections are priced modestly – bottles generally run $20 to $40, glasses $5 to $7.
609 Corona St., Denver, Colorado
is W&S’s editor at large and covers the wines of the Mediterranean and Central and Eastern Europe for the magazine.
This story appears in the print issue of June 2009.
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