"So, this would be pretty good for DC, yeah?" asked my friend.
"Hell, this would be pretty good -- no, really good -- anywhere," I replied, and I meant it.
If you find yourself in Denver on a Sunday morning and don't have brunch at Duo, you're missing out. This little restaurant with exposed brick walls and funky mismatched napkins focuses on farm-to-table fare, and does it with aplomb and creativity. The sweet sunday poached eggs on grilled sourdough bread + spinach, mushrooms + sweet onion ragout in a whole grain mustard cream sauce, crispy potatoes ($8) came with perfectly poached eggs; the substantial amount of nicely sautéed vegetables had great flavor, the mushrooms earthy and tender, the spinach nicely wilted and without bitterness, and the onion ragout pulling it all together with sweetness. The mustard cream sauce provided an outstanding counterpoint, a bit sharper than a traditional hollandaise (vastly appreciated in this case), and the potatoes, crisped with a bit of smoked paprika, were a great foil for soaking up the runny yolk.
One member of my party chose the pork hash house made pork sausage + kale, carmelized onion, roasted tomato, potatoes + sunnyside up eggs ($9), which he pronounced outstanding (when I could get him to weigh in, as he promptly devoured his meal). Our table also sampled the challah french toast fresh fruit compote + vermont maple syrup ($9) which came as four thick, fluffy slices dusted with powdered sugar and an abundance of fresh blackberries, along with a tiny carafe of good syrup, and the applewood bacon ($4), three strips of crispy, smoky bacon. Excellent coffee in a French press finished off the meal nicely.
With a drink, a glass of juice, and three orders of the bacon (hey, I maintain that there is no such thing as too much bacon, at least at brunch), the total for three people came to $55 before tip. If this is dining in Colorado, sign me up.