Saturday, December 25, 2010

Earl's Parmesan Chicken

Merry Christmas Denver Dishers! I hope everyone had a wonderful day with friends and family, and of course, killer food. Thought I would celebrate with one of my favorite red and green dishes!

Let me start by saying if there was ever a dish that embodied comfortable delicacy for me, it would have to be Chicken Parmigiana. Growing up with an Italian mother who was also a little health nut, it was actually Eggplant Parmigiana on a regular basis. But since nobody wants to turn out like their parents, I usually trade my mom's recipe for a juicy, pan-fried chicken breast that defines southern Italian cuisine. I know, there's nothing wrong with that, but also not much better than that until I tried Earl's rendition of the classic dish this past weekend.

Having asked for the chef's recommendation, without hesitation it was the Parmesan Chicken. In a nostalgic stupor I also agreed without hesitation, and before I know it there was a euporia before me. This time, oven-baked (not fried) in a 600 degree forno oven to a perfect crisp, finished with melted parm and served with a spicy tomato sauce, broccolini and roasted fingerlings. I have to say, something that is this good but only offered on a limited time feature menu should probably become a permanent fixture. That's my take, but they didn't ask me.

To top it all off, Earl's has a great lounge scene and dining room ambience. I've been here a handful of times with large groups as well, and the upstairs wine room is a great spot to snag and get away from the rest of the downtown buzz. And from what I hear, they don't charge a cover on New Year's either.  Head over in the next few weeks if you can, and of course, Dish It Up!

Earl's on Urbanspoon

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