Apple Blossom

We had the pleasure of dining at Apple Blossom for dinner during our stay at the Hyatt Centric Downtown Denver.

We arrived at Apple Blossom and were seated in the main dining room. Apple Blossom encompasses "The Best of America’s Seasons" - they have a strong focus on the agricultural offerings of local and regional ranchers, farmers, & purveyors. The aesthetic of Apple Blossom is light & airy and we really got that farm-to-table feel from the décor; specifically from the enchanting wall mural depicting vibrant fruits, flowers, birds & butterflies. This mural was painted by Apple Blossom’s pastry chef - talk about talent!

The staff at Apple Blossom were spot on with service - Service Manager, Jeremiah and Server, Toni were inviting & warm. Both ensured our meal ran smoothly and had great recommendations on what to order.

We started off our dinner with shots of the Apple Blossom cocktail. The Apple Blossom is made with Laird's Apple Brandy, lemon, & apple cider.

The Apple Blossom cocktail had good tang from the lemon juice & a sweetness from the apple cider. The smooth apple brandy mellowed the acidity of the lemon and cider out the palate.

Next I had the Gin + Tonic. The Gin + Tonic is made with purple gin, fancy tonic, & aromatics.

The Gin + Tonic was served in a wine glass which really enhanced the cocktail's aromatics. The bittersweet taste of the tonic water was a good counterpoint to the piney smell of juniper.

For appetizers we had the Bay Scallops and the Housemade Spam.

The Bay Scallops are made with sweet pea, ham, bell pepper, & tarragon.

The Bay Scallops were delicately sweet and buttery with a tender texture. The sweat peas complimented the scallops and added a snap of springtime to this app.

The Housemade Spam is made with pan fried rice cake, rhubarb amba, nori, & smoked pork tare. We ordered this appetizer per Jeremiah's recommendation and we're so glad we did. This is something we never would have ordered unprompted - Apple Blossom's staff knows best!

The Housemade Spam had a savory, Polynesian inspired taste (spam is very popular in Hawaii) - the glazed spam slices went perfectly with the warm, sticky rice cake. The spam had a great salty & teriyaki taste to it.

For entrees we had the Potato Gnocchi and the Olive Oil Poached California Halibut.

The Potato Gnocchi is made with Florida white shrimp, wild sorrel, crème fraiche, & caviar.

The Potato Gnocchi was incredible and became my favorite of the meal. The gnocchi were soft little pillows coated in a creamy sauce. The Florida white shrimp were mild in flavor with notes of natural sweetness. The chewy texture of the shrimp went really well with the pillow-y texture of the gnocchi. The crème fraiche and caviar certainly took this gnocchi up a notch in decadence - SO GOOD.

The Olive Oil Poached California Halibut is made with king trumpet mushroom, mushroom cream, pickled mustard seed, & green chickpeas.

This halibut was perfectly cooked - light & subtly rich with a silky, buttery texture from the olive oil.

With the entrees I enjoyed a Riesling from Forge Cellars per Jeremiah’s recommendation. This was an old world style Riesling - very dry with nice acidity and it paired beautifully with the gnocchi and halibut.

We had the Roasted Spring Radishes as our side of vegetables. The Roasted Spring Radishes are made with heirloom farina, tatsoi, white truffle butter, & pink peppercorn.

The fresh Roasted Spring Radishes were gorgeous in color - a welcoming sign of spring. The radishes were pleasantly mild in bitterness and had a flavor comparable to turnips. They had a crisp and crunchy texture.

As a pick me up before dessert, Ross had an espresso and I had an Espresso Martini.

For dessert we had the Skillet Cookie, the Thai Tea Panna Cotta & the Lemon Meringue Pie.

The Skillet Cookie is made with a salted chocolate chip cookie, your choice of ice cream (we chose cookie dough), chocolate sauce & is *baked to order*.

Holy moly, this skillet cookie was sinfully delicious. The soft and chewy cookie had an ooey-gooey brownie-like consistency. The temperature variation from the warm cookie to the cold cookie dough ice cream was everything.

The Thai Tea Panna Cotta is made with pistachio shortbread, & butterscotch whip.

The Thai Tea Panna Cotta was a lovely shade of orange. It had a silky texture and a vanilla, sweet taste. We enjoyed each smooth bite - shout out to Toni for such a great recommendation.

The Lemon Meringue Pie's filling was smooth and creamy and the meringue was billowing and irresistible. The pie had a nice balance of lemon and sweet.

Huge thanks to Apple Blossom, Jeremiah, Toni, The Hyatt Centric Downtown Denver, Morgan Blanner, & Bon Communications for hosting us!

Check it out babes and let them know that denv.her. sent you! xx

Apple Blossom

Service options: Dine-in · Takeout · No delivery
Address: 822 18th St, Denver, CO 80202
Located in: The Hyatt Centric Downtown Denver
Phone: (303) 301-8999
Reservations: exploretock.com

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