“For dinner at Work & Class, a restaurant from Dana Rodriguez, one of Denver’s star chefs, the portions arrived large enough to share. Still, coriander-roasted Colorado lamb, stout-braised short ribs, and mascarpone biscuits lasted maybe 3 minutes on the table. Every dish I tried reminded me of my grandmother’s Sunday meals of smothered chicken with a pot of greens left on the stove all day. The white corn grits at Work & Class had that same quality: simple on paper, impossible to stop eating, and the kind of thing that makes you realize you’ve been underestimating an ingredient your whole life.”
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