The recent opening of Safta inside The Source Hotel + Market Hall in Denver’s RiNo Art District yields a modernized expression of Middle Eastern dishes from, James Beard Award-winning chef proprietor, Alon Shaya of Pomegranate Hospitality. The new restaurant announces the debut of a special Turkish menu throughout the month of November that kicks off a rotating series of featured regional representations.
“Turkish cuisine is a great example of a true ‘melting pot’ of cultures, which is central to the menu at Safta,” says Jessica Nowicki, chef de cuisine at Safta. “Modern Turkey began with a migration of many ethnic and cultural groups. As each of these groups made their way to Turkey, they all added a new layer into the cuisine.”
Nowicki collaborates with Shaya on a Table Menu for $65.00 per person +$35.00 for optional beverage pairings that she says showcases “grains, meats, fruits and vegetables that are all very seasonal yet traditional Turkish dishes.”
Slow Cooked Leeks & Potato: preserved lemon, egg yolk and caviar
Cocktail pairing: mezcal, fino sherry, urfa, citrus, bubbles
Wood Fired Sablefish: sumac onions, herbs and fresh milled freekeh pilaf
Wine pairing: Chardonnay – Recanti, Upper Galilee, Israel 2004
Manti: Turkish lamb dumplings with garlicky yogurt and spicy chili oil
Wine Pairing: Pinot Noir – Stobi, ‘Macedon’ Tikvesh, Madedonia 2015
Roasted Quince: crispy pastry, honey and Fruition Farms sheeps milk ricotta
Dessert Wine Pairing: Tokaji – Orom Metamorfozis Hungary 2009
Safta presents a casual to-go option with the opening of Safta’s Counter, also within The Source, that invites guests to “sit and snack” or opt to takeaway a range of classics from tahini and hummus to baba ghanoush and Alon’s signature wood-fired pita made-to-order.
Additionally, Liliana Myers, Safta’s pastry chef, an alum of Frasca Food & Wine, introduces an Israeli twist on Thanksgiving pies, available throughout the holiday season (for pickup within 48 hours of ordering online) along with a sweet selection of daily pastries such as baharat coffee cake, coconut clove macaroons and chocolate hazelnut babka.
Holiday pies and toppings include:
- Baharat apple pie ($25)
- Heirloom pumpkin pie ($25)
- Bourbon pecan pie ($30)
By the half pint:
- Pomegranate caramel ($5)
- Vanilla whipped cream ($5)
*All images courtesy of Safta