Troy Guard, up to it again. And by “it”, I mean fabulosity at TAG Restaurant. Food, heart, soul. It’s all there in his trendy downtown Denver restaurant. And Troy’s Pastry Chef Noah French, has it goin on too. They’re vibing and jiving like nobody’s business. I was ecstatic to get my mouth into this restaurant after hearing so much about it, and this was finally my chance. The dark interior, look around, everyone’s just cool. The bartender’s are hip, they all look like they’ve got really deep, yet meaningful, poems to share with you while you belly up and drink your custom aperitif. Just tell Tyler which flavors you’re craving, he’ll create a spectacular beverage, and then proceed to tell you the history of all of the ingredients, like this Portuguese Mustache – egg whites, black walnut bitters, 20Year Ruby Port, Benedectine liquor, Nux Alpina Walnut Liqueur, and Crusoe Spiced Rum.
And then there’s Noah, the personable Jersey boy who’s traveled the world and has finally laid down roots to settle in Denver. We’re thankful to have this transplant, and taste his dessert masterpieces. Noah’s shining star dessert, which is served on Chef’s whim (call ahead if you want this one) is the Chocolate Sphere. A chocolate “ball” filled with vanilla cream, candied walnuts, marshmallows, and brownie chunks. Like a rocky road filled ball. But that’s not all folks, at the table Chef makes a scene by pouring HOT caramel sauce over the top, melting the chocolate sphere and releasing it’s center of joy. Like a chocolate pinata. Aye yi yi!
My favorite was the Carrot Cake Cheesecake. I’ll be honest (because I have no filter) typically I find myself spooning the cream cheese frosting off of a slice of carrot cake into my mouth, never touching the cake. As I sit here today typing this, a day after my tasting, I am thinking about how much I adored that Carrot Cake Cheesecake. And don’t even ask how I’ll get through editing it’s photo without gnawing off a limb. It was everything you love about a carrot cake – the warm and rich flavors, with the most dreamy smooth texture. THIS is how carrot cake should be eaten – with a HUGE layer of cheesecake slapped on top of it, topped with caramel glaze, candied walnuts, and a side of sea salt ice cream. Chef Noah has reinvented the carrot cake wheel, and I’m now a fan of HIS carrot cake.
Like what you see? Show them some sugar… Website