FOR[a]GED

You can dine under a 370,000 handwoven crystal chandelier at this restaurant...

FOR[a]GED is a dynamic, two-level Japanese restaurant & raw bar located in Dairy Block in downtown Denver. We arrived and were seated in the main dining room. The aesthetic was sexy with the alluring sparkle of the chandelier & burgundy seating. The restaurant’s focal point resides in its astronomical goddess of a chandelier - it’s gorgeous.

Owner, Meghan Gold & server, Kaitlin were both wonderful; each made sure we had everything we needed while we dined. Meghan was a firecracker with evident passion for the restaurant & her team (she was so fun).

We started our night off strong with a round of cocktails. The Lycheetini was made with Wheatley vodka, lychee, seasonal fruit, lime, and simple syrup.

The Lycheetini was my favorite cocktail of the night - it was refreshing and tropical with light floral notes.

The Pumpkin Spice Espresso Martini was made with pumpkin spice slurry, Mr. Black Coffee liqueur, Wheatley vodka, and cold brew coffee.

This martini was awesome - imagine all the delicious flavors of fall in a cocktail, and this was that. It had a rich, creamy texture and a hint of spice.

The White Lotus was made with Hendricks gin, sake, pickled ginger, lime, and simple syrup. This was a fun drink with a sweet nose and a hint of citrus.

The FOR[a]GED Old Fashioned was made with coffee infused Buffalo Trace, vanilla bean simple syrup, and black walnut bitters. This coffee-infused old fashioned added a jolt to the classic drink.

FOR[a]GED also has a great selection of beers and sake.

The Crispy Rice was made with spicy tuna, jalapeño, sweet soy, yuzu kosho aioli, and micro cilantro. This was a solid starter; the rice squares went well with the dollops of spicy ahi tuna.

The Yellowtail Sashimi was made with pickled jalapeño, micro cilantro, and mushroom ponzu. This was an extremely flavorful, yet light dish.

The Gyoza was made with pork, spicy balsamic tamari, and spicy mayo.

There were several options of Bao Buns and we had the Pork Belly & Soft Shell Crab. The Pork Belly buns were served with a pineapple hoisin glaze and citrus salsa. The Soft Shell Crab buns were served with a citrus aioli.

We had several Signature Rolls and the presentation on each were great. The Tony Stark Roll was made with spicy tuna, jalapeño, cucumber, cream cheese, dragon crab mix, Thai-chili sauce, spicy mayo, pickled jalapeño slice, and tobiko. The pickled jalapeño slice that topped the roll had the perfect balance between spicy and sour and paired well with the rounded, salty sweetness of the tobiko.

The Zilla Roll was made with shrimp tempura, avocado, cucumber, seared spicy salmon, sweet soy, spicy mayo, and chives.

The Bruce Lee Roll was made with shrimp tempura, crab mix, cream cheese, minced garlic, fresno sauce, unagi sauce, tempura crunch, scallions, and tempura fried. This roll was hearty and very savory.

The FOR[a]GED Roll was made with crab mix, avocado, cucumber, escolar, blue fin tuna, sake-soy butter, garlic chips, and Thai chili-ginger sauce.

The FOR[A]GED roll was creamy from the crab & avocado and the blue fin tuna that topped the roll was smooth and fresh. The Thai chili-ginger sauce added a nice little kick in spice.

The Fried Rice was made with shrimp, green onions, and egg.

The Tonkotsu Ramen was made with braised pork belly, charred bok choy, kimchi, tamari soft egg, fried mushroom, and pickled onion. The ramen was characterized by a creamy soul-warming broth and all the umami & savory goodness of everything in it, from the chewy noodles to the tender pork belly.

For dessert we had the Cheesecake & Lemon Creme Brulee.

What a meal! Huge thanks to FOR[a]GED, Meghan, Kaitlin, & Larry Herz for hosting us!

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

FOR[a]GED

Located in: Dairy Block
Address: 1825 Blake St, Denver, CO 80202
Menu: foragedrestaurant.com
Phone: (720) 826-2147
Reservations: opentable.com