The plimoth is one of the top restaurants in Denver. If you don't believe us, just take a look at 5280, Opentable.com or any other restaurant review website and you'll see the plimoth listed at the top of anyof their lists for good reason. They have a true passion for food and it shows.
The plimoth is not hard to find, but it is also not in a part of town we were familiar with. Located on the corner of Josephine and 28th, the closest major attraction to the restaurant would be the Denver Zoo. Parking was limited to street only at no charge. We deliberately choose an early dining time so we could experience the place before it got too busy. Upon our arrival, there were only two other parties seated. Within 30 minutes, the place was packed! When you visit the plimoth, be sure to make reservations, you'll need them.
Great things come in small packages and the same can be said for great restaurants. The plimoth has definitely made the most of their dining space. With seating at both the window and full service bar, this amazing eatery has room for approximately 40 diners. It makes for some close quarters when sitting next to strangers due to the fact they have no booths and only tables; however, it didn't seem to be a big problem. The exposed brick, rich colors, and beautiful textured wallpaper added to the refined and elegant decor. It is an open style restaraunt with a full view of the kitchen. Their website describes the atmosphere perfectly as "eclectic yet approachable".
Instead of the usual bread and butter pre-dinner offering, the plimoth serves their patrons a cheese herb popcorn. The mix of asiago, romano, and blue cheese is a great combo and offers a light, flavorful beginning to a fantastic meal.
Our waiter offered suggestions for dinner and we took his advice. We ordered the two most popular dishes for the main course, the Boeuf a la Bordelaise and the Cracklin' Chicken.
Boeuf a la Bordelaise is braised beef served with shaved cured foie gras pommes, puree' aux celeriac, crispy onions and wilties (wilted spinach). This was excellent. The beef had rich flavors and was so tender that there was no need for a knife. The braising liquid became a beautiful wine reduction sauce and the potatoes where whipped to perfection with a light and creamy texture. This dish is like sampling a fine wine. It is aromatic, elegant, and captivating to the senses.
Now our favorite part of the meal...desserts!
For those looking for a pastry to finish their meal, look no further. Try the Apple, Almond Jalousie. A layered crisp pastry with apples, almonds and cream cheese filling. The whisky caramel sauce, and the cinnamon ice cream brought the dish together nicely.
For such a small restaurant, the plimoth had ample staff who catered to our every need. They kept our water glasses filled and never once did we have to ask for a refill. As soon as we finished our food, the waiter or waitress would swoop in and remove the empty plate each and every time. Our server, Scott was ready with suggestions and reviewed the menu with us. This is always a nice touch, especially in these types of establishments where people may not be as familiar with ingredients and the types of dishes listed on the menu. On our way out, Scott was kind enough to give us the executive chef's card and email address in case we had any questions regarding the menu or the restaurant. Request Scott when visiting the plimoth. He'll take care of you!
The question we heard repeatedly throughout the night was why the restaurant name is spelled the way it is. Well, here's the skinny. The owner comes from Massachusetts. Apparently, the original spelling of Plymouth, Mass. was actually Plimoth with an I instead of a Y. Over time, the spelling of the city's name changed from Plimoth to Plymouth.
Huh. Who knew?
Where will our January dinner pick be? We don't know either, keep an eye out for us on Twitter and Facebook to find out.
The Officially Unofficial Voting Legend
Take it with a grain of salt, we're not professionals.
Awesome place, we’ll shovel more food in our face!
It was okay. Not our favorite, but we’ll take another stab at it.
Didn’t make the cut.