Restaurant Review: Cholon

Kellie and I selected the modern Asian bistro, Cholon, (simply due to proximity to work) for our second culinary adventure. We arrived at 5:30 and the restaurant wasn't full but that changed within the hour. Upon seating, you receive a serving of sesame toast and chile sauce. It is a light food to nibble while deciding on menu items. Sharing can be awkward since you have to pinch and break the cracker. 

For beverages, I ordered the Elk Cove Pinot Noir and Kellie, feeling lush, ordered a Villa Fulvia Valpolicella Blend and a house specialty drink, the Huckleberry Fizz.  My pinot noir was a 4 out of a 5! Have you ever experienced a wine that floats in your mouth? Sort of like a NASA astronaut tumbling in a spacecraft? That's how it felt sipping on this smooth glass of pinot noir. I stole a sip of Kellie's Huckberry Fizz which should be the designated summer drink of all lushees. In fact, my only food note next to this drink was "YES!"

For our first round of items we ordered the Cholon's tried and true Soup Dumplings with sweet onions and Gruyere. Let it be proclaimed that citizens of Denver are required to try these soup dumplings at least once! I threw the entire dumpling (sorry princesses there's only one way to eat this dumpling and it's not dainty) in my mouth, let it sit for a second, and then pierced the dough with my teeth bracing for the brothy explosion. If you feel devious, don't warn your dinner mates and wait for the look of surprise once the dumpling burst. The best part about these dumplings is that they're a flavor eruption too.

We also broke out of our appetizer comfort zone by picking the Kaya Toast with Coconut Jam and Egg Cloud. Confession: I have no idea what an Egg Cloud is and honestly, still don't, but it was good. The jam had a surprising spicy flavor and the toast has a sweet coating.

 

From the small plate selection, we picked the Shrimp Rolls. These didn't do it for me. In fact, I recommend a menu skip. It felt like eating a spoonful of mayo. 

To finish our dinner, we selected the Miso-chipotle BBQ Spare Ribs with a sweet corn custard from the shared plate menu and the brussel sprouts with ground pork and kefir lime from the wok menu. The sweet corn custard was delicious and the ribs were tender. A small reduction in the amount of glaze would have allowed the meat flavor to come through more.

 

Life's too short to skip dessert! We ordered the goat cheese panna cotta with frozen huckleberry pearls, Palisades peaches, and sesame ginger granola. First, isn't this a work of art? Just gorgeous, darling. The absolute best ingredient in this dessert is the huckleberry pearls. I liked grabbing a spoon containing a bit of each ingredient.

Overall, Cholon is a fun Denver culinary affair. Some items on this menu missed the marked slightly, but Cholon is an experimental place and rotates items frequently. The atmosphere is relaxed, the staff are knowledgable and Chef Lon Symensma, who we had the pleasure to meet this particular evening, is delightful.