100% my new favorite restaurant in Denver.
I had heard about Chook through various platforms, and its rotisserie chicken-based menu immediately had me recalling two most favorite meals of my entire life: a chicken shack on the island of Cozumel selling rotisserie chickens with warm corn tortillas and beans for mere pesos, and a Parisian picnic where E and I feasted on street-cart rotisserie chicken and potatoes that had been roasted in the chicken's flavorful oily drippings. I immediately began looking for an opportunity to see if Chook stood up to all the hype!
E and I arrived on a rainy, chilly Spring evening around 8pm. We ordered at the front counter - half a chicken with all three sauces, mac & cheese, charred vegetables, and delicata squash - and took some of the only seats available, in the very back at a counter in front of the rotisserie. E and I are always looking for some dinner entertainment, and these seats did not disappoint. We got a front and center show for every chicken that was pulled off the open coals and deconstructed for dinner plates, and we also got a good view of the organized chaos happening in the enclosed kitchen.
Although built on a fast-casual concept, we felt so well taken care of. The front-of-house manager made sure we had water and checked in on us a couple of times, and our food was brought to us instead of having to retrieve it. On top of that, we struck up a conversation with the cook in charge of the chickens, and learned a fun thing or two!
The longer we stared at those juicy chickens spinning over the coals, the more our anticipation built! When our dinner arrived, we gleefully tucked in to one of the most delicious meals we've both eaten in AGES. The chicken was juicy and perfectly seasoned, with an amazingly crisp and smoky skin. The three sauces - bright chimichurri, spicy, warm piri piri, and a classic gravy - each complemented the meat so well. E loved the piri piri best, but I am still having dreams about that chimichurri. Chook, care to share the recipe?! I'd literally pile it on anything and everything.
The sides were standouts on their own. The delicata squash, my personal favorite, arrived roasted perfectly, with spots of charred skin, drizzled with brown butter and topped with almonds and soft feta. The charred mixed veg showed how determined to be sustainable and low-waste the restaurant is - broccoli crowns were accompanied by chopped broccoli stems (something most people throw away!), cauliflower, and carrots. They were topped with a smoky lemon tahini and E proclaimed them his favorite side. The mac and cheese, though, was no slouch - made from scratch with white cheddar, it is ridiculously rich and silky smooth.
Drink-wise, they have a small but varied collection of on-draft local craft beer, on-tap red, white, and pink wine, and a few select no-frills classic cocktails.
The people are friendly, the interior is homey and comforting and bright, and the food is absolutely delicious. But above all, the business practices of this restaurant are to be celebrated and supported. Clean ingredients, healthy natural chickens, an emphasis on composting and recycling - I highly recommend you explore their "Food Practices" of their website because that right there is what ALL restaurants should strive towards.
E and I cleaned our plates and loved every minute and every bite. We can't wait until the next time we get to dine with the friendly people and delicious birds at Chook! read more