10 Must-Try Dishes at The Squeaky Bean
Since the departure of chef Max Mackissock last summer and the subsequent arrival of Theo Adley, Johnny Ballen’s supremely quirky LoDo destination, The Squeaky Bean, has seen all kinds of changes. Here’s what you should know - and what you should try.
Chef Adley’s serious about having fun. His free-wheeling approach to contemporary cuisine shows not only in new dishes like Kung Pao lamb sweetbreads but the return of old signatures, including the “TV dinner”: think lemongrass-pulled pork and chamoya-pineapple slaw with shrimp-lime dressing, served in a compartmentalized tray for a blast of nostalgia. See some of our other favorites in the slideshow below.
The cocktail program’s bigger and better than ever. The Bean team has long been known for their experiments with everything from housemade liqueurs and tinctures to molecular techniques like nitrogen cavitation. But bar manager Brian Smith has just unveiled a new, expanded drink list that goes even further with funky concoctions such as the so-called Crocktails, made in Crock-Pots and served warm in mugs or goblets. (Come spring, says Ballen, they’ll likely be replaced with boozy snow cones.)
The Bean is betting the farm on organic produce. Having long tended the restaurant’s own garden, partner Joshua Olsen is now working closely with Everitt Farms in Lakewood with an ambitious project in mind: in addition to overseeing several acres of land dedicated to non-GMO crops, he and owners Derek and Kamise Mullen plan to open a retail space and community agricultural-education center. Stay tuned for details as they unfold.
1500 Wynkoop St. Ste. 101; 303-623-2665