Sartos

Sew, Sartos Will Tailor Make A Meal For You...

The first thing we noticed when walking into Sartos was the very large, sewing needles that served as handles on their front door.  Because we don't research our locations before we visit them, we were just a little bit confused.

The first question we asked our server was what Sartos actually means.  We were told that it was an occupational name meaning "tailor" in Italian, from the Latin sartus "to mend".   Well, that made a lot of sense.  It explained the door handles and the schematics of sewing machines as well as the actual antique sewing machines found throughout the restaurant.  The bathrooms are lined up in a hallway and are labeled "fitting rooms" and a there is a three way mirror at the end of the hallway which was a nice touch.  Plaster casts of scissors and other items used in sewing are hung on the walls as well.  The "tailor" theme is carried through all parts of the restaurant.  You see, the owner's name is Taylor which is why this theme was chosen.  Very cute, Sartos.  We like it.

The restaurant itself is beautiful.  With tons of natural light and large windows, it is a clean and pristine white with a beautiful patio area that also serves as a mini garden.  The restaurant grows things like tomatoes and rosemary to be used in their dishes.  They offer a pantry area where customers can purchase soups and sandwiches for lunch and buy food such as pastas and sauces to go.  They also sell boquets of flowers for six dollars. 

For our Maniacs with gluten issues, never fear!  Sartos offers gluten free options on their menu.

Brunch is offered on Saturday and Sunday and dinner starts at 5pm.

One of the unique offerings Sartos has is a chef's counter option.  This costs $60 per person with an optional wine pairing for an additional $30.  It consists of a "tailor made" (see what we did there?) five course meal made especially for you and depending on any limitations you give them, it can be quite the experience.  We had a few food allergies to worry about and they excelled at working around those issues.

We actually arrived quite a bit early so we tried some cocktails before dinner.  We would like to compliment, Josh, our wonderful bartender who made custom drinks on the fly based on our distinct tastes.  He was a master of beverages that night creating both alcoholic and virgin cocktails that were all very delicious.  He was knowledgeable and knew exactly where each glass of wine came from.  He gave accurate and detailed descriptions of each for those people who chose to add the wine pairing.  Thank you, Josh, for helping to make the evening a great one.

As we have said before, we love writing this blog.  Without it, we would not try a lot of the food we have in the last few years.  Some food we have liked and some food we have not, but  we tried it and that is what counts.  For instance, the first course included salmon, oko tuna from Hawaii, scallops, compressed melon, catfish caviar, fresh basil, oranges, and arugula puree.  These were all served on a block of pure, pink Himalayan salt which "cooked" the fish and added a delicious saltiness that paired with the sweetness of the fruit.  This is one of those things we would not try...ever.  All in all, it wasn't that bad.

From there we were served a fresh salad of seasonal veggies and pickled plums served over a creamy, fluffy goat cheese.  All produce, aside from what they grow on their patio, is sourced from Colorado farms. The night's produce was supplied by Leffler Family Farms in Evans, Colorado.  Farm to table is truly one of our favorite things.  The difference in taste and freshness is just amazing.

One of the more unique dishes was a risotto type dish made from huitlacoche.  Pronounced whee-tla-KO-cheh, it is also known as corn mushroom, corn smut, or Mexican truffle. It is a fungus, which randomly grows on organic corn (not sprayed with any fungicide) and was topped with fresh sweet corn.  Man, we learned so much that night!  So much fun!!!

The first main course was Oko tuna with a red onion ash, and forbidden black rice (rice that was only served to Chinese emperors),  Although we are not huge fans of fish, this was quite good and the ash coating tasted a little bit like coffee.

For desert we had a fabulous tiramisu which is always a favorite.

Thank you to Reggie, our talented chef, for a wonderful meal.  You were a lot of fun and we appreciate you putting up with all our questions.

On this outing, we were lucky enough to be joined by one of our Maniacs and budding photographer, Rio Rivera.  The photos on this blog entry are just a few examples of the extent of Rio's talent.  She has taken photos of our pets as well and they are simply phenomenal.  She has a real gift.  If you are in need of a photographer, please contact Rio at missrio@fuzzystaycations.com.

Overall, Santos was a very good restaurant.  The staff was amazing, knowledgeable, and friendly.  We were given a tour of the restaurant, we met the Manager, and the atmosphere was fun and light.  The chef's counter is definitely the way to go.  It is a wonderful way to learn all about new food and to try something unique.  For all these reasons, we give Sartos a fork.

As they say in Italy, Grazie a tutto il personale Sartos per l'ospitalità e cibo eccellente. Ci vediamo presto!

Thanks again!

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 good. We’ll take another stab at it.
	Didn’t make the cut.