Denver Restaurant Week, Part 2.

This evening found us at O’s Steak and Seafood, just a couple miles from our home.  While O’s is housed in a hotel, this is not your standard hotel fare.

To start, Greg chose the crab cake with avocado relish and sriracha caviar while I decided upon the apple-tarragon puree with bacon-wrapped mushrooms.   He was very pleased with the crab cake, while the amount of soup was overwhelming for me (though quite appetizing).

For the main course, we both selected the prime rib – medium rare, of course.  

The only good pictures of the evening came from dessert.  I had the Hawaiian-style donuts with white chocolate/macadamia sauce and Greg had the vanilla custard with tapioca and assorted fruit.   (Why, yes, I do plan on working out more often to combat the effects of all these Denver Restaurant Week desserts.)

For more commentary and food photos of O’s during Denver Restaurant Week, please visit Claire at Culinary Colorado.

We will probably visit another restaurant or two before the extra week ends on March 6.