Wobbly Olive unleashes new food, cocktail menus

We’re big fans of the Wobbly Olive here at the Rocky Mountain Food Report.  Sean and Inez Fitzgerald and Co. regularly bring the funk and bring the noise from their perch on Powers Boulevard. Just one example is the upcoming Bar Fight between Famous bartender Luis Rodriguez and Sean in a Bar Fight on April 26.

But we’re here to talk about the new cocktail and food summer menu the restaurant unveiled last week in a small preview dinner.

The cocktail selections now start with a full page of of fun, reminding me of Brooklyn’s on Boulder Street in spirit. “We are your bartenders,” it starts. “We want to serve you a craft cocktail, or some food, or some combination of the two. That’s why we are here. However, during our many compounded year of serving people we have learned many life lessons. These lessons are as follows:

• Never, under any circumstances, take a sleeping pill and a laxative on the same night.

• Don’t worry about what people think, they don’t do it very often.

• If you must choose between two evils, pick the one you’ve never tried before. …

We got caught up in new drinks like the Sterling “Duchess” Archer: Ford’s Gin, house strawberry cordial, balsamic vinegar, lemon juice, egg white, rhubarb bitters, basil and black pepper. And the Laws of Attraction: Laws Four Grain Bourbon, tobacco bitters, Amaro and oleo-saccharum. And a gorgeous blackberry daiquiri made with house ingredients.

The food from executive chef Gary Bryant and consulting chef David Cook was having a monster night as well. We started in Hell, with pork belly deviled eggs and Devils on Horseback, a plate of bacon-wrapped dates with blue cheese and Luxardo cherry syrup. These gave way to insanely velvety beef sirloin tips over pappardelle pasta; and peppercorn seared tuna with caramelized fennel; and a medium-rare duck Rendang that could pass for the best seared beef.

The modestly titled Spicy Indian Chickpeas brought toothy chickpeas together with tomato-cinnamon curry, curry leaves, coconut, candlenuts and grilled naan for the perfect food: light, energizing, clean and meaty.

See more here:

Wobbly Olive 2016 summer food menu by Bryce Crawford

Wobbly Olive 2016 summer bar menu by Bryce Crawford

Duck Rendang: Mango Salad, Malaysian Curry, Burnt Lemongrass, Mint Carrot, Bamboo Rice
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Spicy Indian Chickpeas: Tomato Cinnamon Curry, Candlenuts, Curry Leaves, Coconut, Grilled Naan
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Peppercorn-Seared Tuna: Sunchoke Puree, Caramelized Fennel, Blood Orange, Castelveltrano Olives
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Lobster Bisque: Lobster Broth, Lobster Claw Meat, Cream, Sherry Wine
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Angel’s Share Sour: Angel’s Envy Bourbon, Fresh Lemon Juice, Raw Egg White, Angostura Bitters, Demerara Syrup, Port Wine
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Devils on Horseback: Bacon Wrapped Dates, Danish Blue Cheese, Luxardo Cherry Syrup
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Blackberry Daiquiri: Cana Brava, Fresh Lime Juice, Baker’s Sugar
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Pork Belly Deviled Eggs: Crispy Pork Belly & Traditional Irish Deviled Eggs
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Laws of Attraction: Laws Four Grain Bourbon, Marie Laveau Tobacco Bitters, Amaro Montenegro, Orange Oleo-Saccharum
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Beef Sirloin Tips: Pappardelle Pasta, Shiitake, Blue Cheese, Grilled Pears, Demi Glace

[Images: Bryce Crawford]