This article was originally published in April 2007.
Here’s some advice: Eat at Brasserie Ten Ten. I could begin by rambling about its finely lit dining hall, the comfortable and affable service, delectable starters, flavorful and filling main course and savory dessert. Instead, I am going to start by simply saying do yourself a favor and just go there.
Boulderites seem to be notoriously skeptical of “just going” to restaurants. It doesn’t matter how fancy the decor or elaborate the menu, there seems to be an underlying fear of leaving the restaurant with E. coli, some strain of a chicken-related illness, or simply a deflated bank account and an unsettled stomach.
When Brasserie Ten Ten opened in July 2003, it gave avid diners reason to set aside their new restaurant-induced anxieties and try something new. Executive chef Anthony Hessel proved he had more in his repertoire than the tapas he perfected at the Mediterranean Restaurant, as he appeared to effortlessly execute his French menu.
So this time, when I approached the Brasserie with a more critical palate, I wasn’t surprised that it once again exceeded my expectations.
If you’re overwhelmed by French food, The P
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