Chef/Owner Lon Symensma, of Cho Lon and Cho77 fame, has made a departure from Asian fusion cuisine to open Concourse Restaurant Moderne, a concept he really hopes takes off. Why the aviation puns? Concourse is located in the new Eastbridge Town Center in the Stapleton neighborhood, which used to be the airport.  Concourse is one of a small collection of restaurants in the Town Center, bringing additional dining options to the area. The restaurant combines the talents of Symensma with his friend, Executive Chef Luke Bergman.  They worked together in New York, honing their French culinary skills and feel Denver is ready for what they have to offer.

In addition to hearkening back to the history of Stapleton, the name Concourse is about the idea of people gathering together, like in an airport’s or train station’s concourse. The food at Concourse is also about coming together – a blending of ingredients that you might or might not think go together – until you taste them like the roasted beets and arugula sorbet (see below). And it’s about people coming together over shared plates of food. Chef Luke explained that he aims to “present food in a way that’s fun to eat, a place to hang out with your friends and to share and enjoy fun discussions.”

The elegant atmosphere (oh, that ceiling!) and creative combinations of ingredients might lead one to think Concourse is a bit lofty or pretentious which is exactly something Chef Luke is conscious to dispel. He describes his food as playful and well-thought out with flavors that people relate to. “They are not new and different, just presented in a way that hasn’t been presented before,” he says. “We bring out amazing flavors, with fun people (local growers) who want to bring us great ingredients.”

Concourse
Roasted Beet Salad, Arugula Sorbet, Shallot Dressing ($9)
Concourse
Tuna Tartare, Lime Vinaigrette, Cucumber, Chili Crisp ($16).
Concourse
Wagyu Beef Tataki, Smoked Egg Mayo, Potato Chips ($14).
Concourse
Free Form Lasagna, with Swiss Chard-Ricotta,Mushrooms,and Black Sesame ($15) .
Concourse
Seafood Paella, Bomba Rice, Saffron, Preserved Lemon, Fennel ($22).
Concourse
Duroc Pork Loin, Black Venetian Rice, Fava Beans, Pueblo Chili Powder ($20).
Concourse
Shaved Tropical Fruits, Frozen Lime Mousse, Lemon Curd, Mint Granita ($8).
Concourse
Milk Chocolate Chantilly Gold Bar, Hazelnut, Feuilletine Crunch ($5).

“It’s the concept of being Colorado ingredients with New York and European techniques,” says Chef Luke. “We felt it so fitting. Maybe we are the new Colorado cuisine. “

Concourse is open for breakfast and lunch as well as weekend brunch. The breakfast concept is slightly different, more fast-casual, encouraging you to make use of the sunny front of the house and patio.

COncourse
Caramelized Onion-Tomato Toast topped with Fried Eggs, Avocado Mousse, Double-Cut Bacon ($12).
Concourse
Coffee service done up right with a French Press and sugar cubes.

With both our extensive dinner or our grab-a-bite breakfast, each dish was expertly prepared and beautifully plated. Fanciful, yet not fussy nor “precious.” The kitchen understands the importance  of allowing fresh flavors to emerge from a careful mingling of ingredients. 

True to its name, Concourse is a destination and a place to gather, whether for breakfast, lunch, brunch, dinner or happy hour. Their wrap-around patio and elegant interior are beckoning. Concourse is worth the trip. 

Concourse Restaurant Moderne is located in the Stapleton neighborhood at 10195 East 29th Drive, Suite 140, Denver CO, 80238

 

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