Executive Chef Nicholas Kayser
With its 20th anniversary on the horizon, Vesta {1822 Blake Street, Denver; 303. 296.1970} has remained a staple of the dining scene in the heart of downtown Denver. Opened by restaurateur and entrepreneur Josh Wolkon in 1997, Vesta served as a destination restaurant in LoDo, just as the area was being called LoDo. It’s clear that Vesta is the starting point to Denver’s robust culinary scene that we see today.
However, after nearly two decades perched on Blake street, Wolkon decided a few changes were in order. Not only did the restaurant shed its former name—dropping the ‘Dipping Grill’—but Wolkon has brought new talent to the kitchen with the introduction of Chef Nicholas Kayser.
A Cincinnati native raised in Denver, Chef Kayser received his bachelor’s degree at the International Culinary School at the Art Institute. Working with top names in the industry—including Bryan Naggao, Thomas Valenti, and Laurent Tournadel—the chef built his repertoire at several acclaimed restaurants in New York, Las Vegas, and Hong Kong. After years of cooking abroad, Kayser dreamed of returning to family and friends in Colorado, and as luck would have it, he stumbled upon a listing for Vesta. The third executive chef in the history of Vesta, Chef Kayser has surely brought new life to the famed restaurant.
With a menu influenced by streamlined global and regional flavors, Chef Kayser has presented a menu with sharing in mind. For starters, Kayser has created a lineup of flavorful plates, from the small bites to the Artichoke Tortellini to the handheld Endive and Gorgonzola salad. Keeping in mind the famed dishes of Vesta, Kayser has also reinvented classic dishes such as the Togarashi Tuna Poké.
Artichoke Tortellini filled with house made saffron ricotta, sunchoke chips, topped with garlic beurre monté and thin shreds of Thai chili threads
The Endive and Gorgonzola salad is perfect for sharing a fresh bite. The dish is made with bacon lardon, fig jam, candied walnuts, sherry emulsion, and topped with shredded pecorino
A take on the classic Vesta Roll, the Togarashi Tuna Poké incorporates fresh poké tossed in wasabi syrup, jalapeño ponzu with cucumber salad and pickled ginger, served with a crispy tempura nori.
For heartier fare, peruse a menu of fire-grilled meats, including local Colorado lamb, fresh fish, and more—all served alongside Vesta’s signature sauces.
The composition of veggies and meat comes together beautifully with the Madras Grilled Venison served with creamy potato gratin, crispy brussels sprouts, oysters mushrooms, and dried cherry beurre rouge.
The Butter Roasted Chilean Sea Bass served with fingerling potato lyonnaise, pickled red onion, baby cabbage, and veal demi glacé | Photo courtesy of Vesta
To wet your whistle, the bar boasts a flurry of creative and seasonal sips. From fall influences, such as the Sherry Cobbler to a full in-house barrel-aged cocktails program (to a sangria-serving contraption you have to see to believe) guests can find a drink to suit their fancy.
For dinner libations, opt for the Sherry Cobbler made with Sandeman amontillado sherry, Leopold Bros cranberry liqueur, orange, and garnished with fresh berries and mint.
Nothing cures the chill of winter like the barrel-aged cocktail, 1822.
Save a little room for dessert, because these options are truly decadent. Crafted by award-winning pastry chef Nadine Donovan, her sweet and savory creations are sure to add a playful end to the night.
Peanut Butter Cup filled with chocolate ice cream dots covered a layer of creamy peanut butter mousse nestled inside
Delightfully puffy Sweet Potato Beignets are truly a treat for all served on a bed of toasted marshmallow, rounds of cranberry compotes, and crispy slivers of caramelized milk.
Story and photos by Morgan Carter, Editor
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