 |
| Wine glass chandelier caught our eye |
In a land of Navajo
tacos and down home family restaurants we were surprised to find a rather
elegant farm to table cuisine restaurant and wine bar. 626 on Rood (because
they are on Rood St.) partners with local growers to provide fresh, creative
American cuisine to the quaint downtown area of Grand Junction.
Theo Otte and his
partner Brenda Wray wanted to do something unique when they opened the
restaurant in Grand Junction. They were determined to incorporate the Grand
Valley's local products into their restaurant and create dishes with a flair
not usually found in the area.
 |
| Heirloom tomatoes awaited diners |
After traveling the
Four Corners area of the Southwest for a little over a week we were ready for a
creative meal. I was pleased with the décor of the restaurant and wine bar and
impressed by the menu and wine list incorporating Colorado wines into the
offering.
I chuckled at the
last entrée on the menu, Wagyu Bone-in Ribeye from 7X Cattle Ranch (Hotchkiss,
CO) weighing in at 40 ounces! It would be accompanied by horseradish crème
fraiche. Nothing was said about “eat at all and your meal will be free” so I
also chuckled, to myself, about the price of $135.
 |
| The calamari was beautifully presented |
Our group ordered
appetizers including oysters on the half shell and Calamari stuffed with crab,
shrimp and tarragon, with a red pepper compote. I ordered the half rack of
lamb, smashed fingerlings in a berbere – cherry – red wine reduction. I added
roasted vegetables. The half rack was two chops, a reasonable meal.
As I ordered I heard
a commotion at the end of our table for 10. Our tall and fit trip leader had
decided to “go for it all.” He ordered the 40 oz. Wagyu Ribeye and had no doubt
that he could finish it all. We agreed he deserved it after putting up with us
for over a week and so watched intently as Chef Theo showed him the
soon-to-be-cooked portion. It didn’t dissuade him in the least.
 |
| 40 ounces. Can he eat it all? Should he? |
We enjoyed
appetizers and flights of wine, including excellent Colorado wines. My favorite
was the Red Fox Cellars Sangiovese ’13 from nearby Palisade, Colorado.
 |
| The rack of lamb was well seasoned and the roasted vegetables were fresh from local farmers. |
It was time for the
entrees. My rack of lamb was beautifully presented and lightly cooked as is
best for lamb chops. But all eyes were on the end of the table as the now
cooked Wagyu beef was presented to our trip leader. It was sliced and the huge
bone remained on the plate. It was accompanied by horseradish and a creamy side
of macaroni and cheese.
 |
| The succulent rib eye was sliced for easy eating. |
As we dined, we noticed that the
succulent and lightly seasoned rib-eye was apparently a hit. And, apparently, it
was not all that difficult to eat. By the end of the evening only a few bites
were shared with those who wanted a taste.
And the bone? Well a lucky dog was going to get to knaw on that. We all enjoyed our meals and remained
impressed with the quality of the meat and produce as well as the presentation
and taste.
The meals were
topped off with shared desserts, all equally amazing.
 |
| We were pleased to be introduced to Theo Otte and his
partner Brenda Wray and discover the cuisine of 626 on Rood |
If you are in the
the Grand Junction, Colorado area, perhaps touring Colorado National Monument
or wine tasting in the valley, consider staying an extra evening and making a
reservation for dinner at 626 on Rood.
More Information
626 on Rood Website
Visiting Grand Junction Colorado
626 on Rood Website
Visiting Grand Junction Colorado
This experience
was part of a Grand Circle tour provided by Southwest Adventure Tours and
hosted by the members of the Grand Circle Association. While this has not
influenced this content, the writer believes in full disclosure of all
potential conflicts of interest.
No comments:
Post a Comment