Old Major: Seafood, Swine, & Wine

With their in-house nose-to-tail butchery and charcuterie program, Old Major is focusing on what they like to call "contemporary farmhouse cuisine" which is "deformalized fine dining".  With a strong focus on sustainable and local produce and seafood as well as heritage raised meats; Old Major's ever-changing menu reflects this movement.  The menu is simple and concise and focuses on a few great dishes. We visited there during the ICCA Culinary Immersion Denver, plus I went one other time.

The menu is broken down into four sections: The Farmer, The Monger, The Butcher, and Sides.  The Farmer section showcases the local, seasonal produce that is available to them in simple, classic preparations that are made well.  The Monger is a listing of the fresh, sustainable seafood that they source with everything from oysters of the day to grilled octopus, crudos, and and scallops.  The Pan Seared Scallops were done with baby vegetables, fregola, spinach puree, toasted pine nuts, and finished with a roasted garlic vinaigrette.  The Grilled Octopus was plated with green tomatoes, marcona almonds, and finished with house chile sauce. 

The Butcher section is the main focus of the restaurant playing heavily off their charcuterie and butchery program.  They work with local farmers who deliver at least one whole hog every Wednesday. The Nose to Tail Plate is a must for first timers showcasing a variety of pork cuts and classic sides.  On this visit the plate consisted of confit rib, pork chop, crispy belly, city ham, and crispy ear on top of barbecue beans, Coleslaw and corn bread.  Staying true to the butcher they also boast a 24 oz. Bone-In Ribeye, Colorado Double Cut Lamb Chop, and a Whole Roasted Chicken.  They also do more delicate plates such as Beef Tartare with Quail Egg and a Foie Gras Torchon with grilled dates, almond tuille, Lillet gelee, and seasonal fruit.