Denver Restaurant Week (Finale)

My favorite time of year has finally come to an end. I was able to knock out four restaurants, which is definitely an improvement over last year's two. Was it worth the cost? You bet. Should I have done one more? I'll probably be asking myself that last question until 2010's Restaurant Week. Some people may question going out four separate times at approximately $52.80 per meal, but doesn't everyone has something they spend money on? What better way to sample some of Denver's finest restaurants? Other people are sitting at home microwaving dinner while I'm enjoying a three-course dinner, so I don't feel guilty about the price.
We ended our two weeks of epicurean bliss at Kevin Taylor at the Opera House. It was a wonderful setting for a restaurant. They set the mood of lounging in an open wheat field under the stars. The tables are set rather spaced apart under a ceiling not unlike a planetarium with maple wood floors. Walking down the stairs towards the host stand reminds one of parading gallantly into a palatial ball. At least that's what I imagine a palatial ball would be like. The service is reminiscent of other Kevin Taylor restaurants, in which one is treated with delicate professionalism. I cannot give them ratings as high as Restaurant Kevin Taylor, however they did very well. I began the evening with the Roasted Red Kuri Squash Purée. It was excellently displayed in the bowl with a thinly sliced piece of Granny Smith apple and the cardamom cream. The soup was then poured into the bowl at the table. There was an excellent contrast of savory and sour with the creaminess of the soup and the tartness of the apple. The main course was a Dry-Aged Colorado Strip Loin served with Yukon Gold Potato Mousseline, Broccoli Rabe and topped with a dab of Prosciutto Butter. It was an excellent portion and of course everything complemented each other. I was able cut my steak with a butter knife, which certainly signifies a good cut. Last and not least was dessert. I went with the Milk Chocolate Bombe, Housemade Toffee, Malted Anglaise, Cajeta Caramel. To be fair, I'm not a big chocolate fan. Chocolate on the dessert menu is probably one of the last things I'll choose next to a bread pudding. That being said, they nailed this one for me. Despite it being completely chocolate on the outside and on the inside, it was not overwhelmingly chocolatey. Am I making sense? I feel like this dessert would unite chocolate and non-chocolate lovers.
It was a wonderful meal and a great ending to two delicious weeks even if it wasn't the best meal out of the four. As I've mentioned before on this blog, get out there and have a good meal. Enjoy the experience and savor it.