Corinne, Le Méridien Denver

During our staycation at Le Méridien Denver, we dined at their restaurant Corinne for dinner. Corinne is an upscale American eatery & bar with southern inspirations.

Corinne, Le Méridien Denver

We were seated in the back of the main dining room in a brown banquette. The aesthetic of Corinne was warm and inviting with large gold & wooden light fixtures and gauzy drapes throughout the space.

Corinne’s main dining room

Our server Lilly was great. She was attentive and knowledgeable on Corinne’s menu and answered all of our cocktail & food questions with ease. Chef Jose came and checked in on us during our meal - he had great energy and was evidently passionate about everything him and his team put of of the Corrine kitchen.

I started off dinner with a Craft Cocktail - Gin with Some Tonic. The Gin with Some Tonic is made with gin, tonic-infused orange & vanilla soda, & lemon juice.

Gin with Some Tonic

The Gin with Some Tonic tasted like an orange creamsicle for adults - this was a creamy and citrusy summer cocktail where the botanicals in the gin upped the taste complexity.

For Starters we had the Crab Croquettes and the Oysters.

The Crab Croquettes are made with pommes purée, lemon, chive, & citrus aioli.

Crab Croquettes

These were the best crab croquettes we have ever had. The croquettes were delicately crisp on the outside and sensationally creamy on the inside. The croquettes interiors were smooth and buttery which went perfectly with the sweetness of the crab meat - a must order!

The Oysters were served by the 1/2 dozen and paired with mignonette, cocktail sauce, & lemon.

Oysters

The oysters had brilliant shine, were very mild in taste and had smooth mineral notes to them.

For Plates we had the Ora King Salmon and the Wagyu Steak Frites.

The Ora King Salmon is made with beluga lentils, soubise, lemon, fresh herbs, & grilled broccolini.

Ora King Salmon

The Ora King Salmon had a flakey, meaty texture with medium-fattiness and full salmon flavor. The beluga lentils the salmon was served over were similar to black beans but had a richer, more intensely earthy flavor. The full-bodied lentils went well with the salmon.

The Wagyu Steak Frites are made with flat iron wagyu, garden herb butter, poached egg mayo, & watercress.

Wagyu Steak Frites

Yes please - the wagyu steak was perfectly cooked (medium-rare) and topped with a garden herb butter that melted into the meat adding in delicious flavor. The wagyu had a deep, earthy richness to it making it a stellar pair for the salty fries. The supple, meaty bites against the crunch of the fries upped the textural contrast of the dish.

For Sides we had the Roasted Mushrooms. The Roasted Mushrooms are made with miso-ginger butter.

Roasted Mushrooms

The Roasted Mushrooms wowed us; the umami flavor of miso really made this side exceptional. The miso ginger was a smooth, salty-sweet sauce that generously coated the earthy, piping hot mushrooms.

For Dessert I had an Espresso Martini and Ross had an Espresso.

Espresso Martini & Espresso

My Espresso Martini was strong, rich & smooth - a lovely coffee, liqueur, and dessert combination all in one.

What a meal!

Following dinner we headed to Le Méridien’s rooftop bar, 54thirty for a nightcap (SO. MUCH. FUN). 54thirty is Denver’s highest open-air rooftop bar. Check out my review of 54thirty HERE.

Big thanks to Corinne, Lilly, Chef Jose, Le Méridien Denver, hotel staff, Rachel Eroh & J Lauren PR for hosting us!

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

Corinne, Le Méridien Denver

 
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