BEZEL

BEZEL is located in the Sheraton Denver Downtown Hotel and serves up craft cocktails & small plates. The space has transformed into BEZEL Lodge for the holidays - think “Après Ski” in the heart of Denver.

We arrived at Bezel and were seated at a table by the windows looking out onto 16th Street’s Christmas lights. The space was beautiful - the aesthetic was unique and modern with white mesh lighting, black accents and a copper backlit bar. The Lodge pop-up included fireplaces on the 16th St. Mall, fuzzy blankets, outdoor heat lamps, a chairlift, ski-themed décor & warm specialty cocktails.

For cocktails I had the Tyler Pumpkins. The Tyler Pumpkins was made with Mezcal, House-Made Pumpkin Spice Syrup, Cream & Egg.

My cocktail had a full body and velvety mouth feel.

Ross had the Fall of the Armada. The Fall of the Armada was made with Laws Bonded Rye Whiskey, Armada Olorosso Sherry, House-Made Plum Shrub & Allspice.

This cocktail took up dark flavors of figs & hot artisan plum.

For Bites we had the Bezel Bison Sliders, Short Rib Ravioli, Colorado Lamb Lolli Pops and the Crudo Trio.

The Bezel Bison Sliders were made with Hudson Valley Foie Gras, Béarnaise, Jalapeno Jam & Cornichon.

The bison meat was comparable to beef with a slightly sweet aftertaste. The Foie Gras, Béarnaise, Jalapeno Jam & Cornichon all came together for the perfect balance of tang and flavor against the juicy bison and fluffy bun. The sliders were really filling & great to share.

The Short Rib Ravioli were made with Black Truffle Sauce, Exotic Mushrooms & Chanterelle Dust.

Our first batch of ravioli came undercooked so we got a replacement that was cooked all the way through and this ended up being my favorite dish of the night. The black truffle sauce added luxurious character to the classic Short Rib Ravioli that I couldn’t get enough of.

The Colorado Lamb Lolli Pops were served with Romesco & Frisee Salad.