Humboldt Farm. Fish. Wine. opened just more than a month ago in the venerable 1700 Humboldt space occupied forever by Strings.
But after owner Noel Cunningham’s death, his wife, Tammy, opted out of the restaurant business although she still owns the land. Concept Restaurants, a group helmed by Rock Bottom founder Frank Day, took over the space and gave it a total rehab by adding seats in the bar, tearing down the wall that separated the bar from the restaurant, and opening the kitchen into exhibition style.
On Tuesday, media members were invited to taste test the new menu, which aims to offer “really good food done the right way,” according to chef DJ Nagel, who, with Concept Restaurants director of operations Sean Huggard, designed the menu.
My favorites on the happy hour menu (offered from 3 to 6 p.m. daily) were the cucumber gimlet made with Pearl cucumber vodka, fresh lime and sugar, and the smoked trout dip with homemade potato chips and sweet onion jam.
Other items we sampled were crispy fried oysters, charbroiled Acme oysters and Humboldt baked oysters; jumbo shrimp cocktail; crispy broccoli (which is the best broccoli I’ve ever had), steak Diane; Niman Ranch pork tenderloin, and a variety of desserts including the to-die-for key lime pie and chocolate flourless cake.
Reservations: www.humboldtrestaurant.com or 303-813-1700. Brunch with a “bottomless bubbles” option is brand new on Saturdays and Sundays.
Above, charbroiled Acme oysters; below, steak and fries. (Photos courtesy of Humboldt Farm. Fish. Wine.)
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