We had breakfast at Acova over the weekend and had a lovely brunch. Acova offers an extensive line-up of gluten free & vegan options that we readily took advantage of - a healthier 2023 is off to a great start.

Upon entering Acova, we were greeted by three ostriches, exposed brick, & lush hanging planters - Acova means 'nest' in Italian. The space was attractively youthful with great vibes and a lovely staff. General Manager, Michael and server, Megan took great care of us.

For cocktails we had the Espresso-lico and the It's Berry Hot per Megan’s recommendations.

The Espresso-licos were made with jones house vodka, Kahlua, Frangelico, espresso, simple syrup, and nutmeg garnish.

The Espresso-licos were fabulous. They had a smooth, velvety mouth-feel from the Kahlua & the perfect microfroam froth from shaking.

The It's Berry Hot was made with Tanteo jalapeño tequila, leopold bros. blackberry liqueur, fresh lime juice, agave, on the rocks, and a tajin rim.

This was a solid blackberry margarita - the Tanteo jalapeño tequila had a nice spice that was balanced by the sweet tartness of the blackberry liqueur.

For Appetizers we had the Diablo Eggs made with whipped eggs, house hot sauce, fresh herbs, and prosciutto crumbs (Gluten Free).

The eggs were so good - a must order. Each egg half had a creamy whipped filling of fresh deviled yolk mixture with a pinch of spice from the hot sauce. The flavorful prosciutto crumbs that topped the eggs added a nice crispness in texture to each bite.

For Brunch we had the Italian Benedict, Sourdough French Toast and the Brunch Chick.

The Italian Benedict was made with two eggs, prosciutto, greens, basil, sun-dried tomato hollandaise, balsamic, polenta cakes, potatoes and per Megan's recommendation we added crab cakes (Gluten Free & a Vegan Option available).

Now this is how a benedict is done - luscious & stacked. Rich thick hollandaise sauce generously coated the poached eggs, which gave way to crispy prosciutto & sweet crab meat.

The Sourdough French Toast was made with bourbon banana syrup, mascarpone, and strawberries (Gluten Free option available).

The French Toast was heavenly - the golden brown slices of sourdough were layered with a sweet, creamy mascarpone and drizzled with mellow bourbon banana syrup.

The Brunch Chick was made with buttermilk-battered fried chicken, two eggs, sausage gravy, honey cayenne sauce, biscuit, and potatoes (Gluten Free).

The large piece of buttermilk-battered fried chicken was tender and flavorful. I really liked the biscuit and got a side of lavender honey butter to go with it.

Big thanks to Acova, Michael, Megan, Alyssa Mamuszka and Prim + CO for hosting us!

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

Acova

Service options: Dine-in · Takeout · Delivery
Address: 3651 Navajo St, Denver, CO 80211
Menu: acovarestaurant.com
Phone: (303) 736-2718
Reservations: opentable.com