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Denver - Tante Louis & Kevin Taylor Questions


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Denver - Tante Louis & Kevin Taylor Questions

Bill Hunt | Apr 14, 2006 05:39 PM

Though I do not normally think of Denver as being in the Southwest (Phoenix IS in the SW, but Denver?) there doesn't seem to be any other forum within Chowhound in which this set of qustions should be better posted. Sorry if I missed something. These questions are for the Denver Chowhounds:

First, some memories. It was with great sadness, that I received the news that Corky Douglas had closed Tante Louise. In our eighteen years in Denver, it became our favorite restaurant and when we were back in town, we never missed an opportunity to dine there. Though I missed Chef Michael Dagnehart’s cooking, the following chefs were all top-notch. Chef Michael’s garlic soft-shelled crab is still the paradigm for all soft-shelled crab, the world over, and both my wife and I, are from the Gulf South, where soft-shelled crab is “king.” Who would have ever thought that the very best example of that dish could have been found in Denver, Colorado?

Now, for the questions: does anybody have a line on what is happening with the Tante Louise property? I had heard that Chef Michael had done a stint at the Mansion at Ken Caryl, but never got the chance to get out there and see for myself. Does anybody know where he might be working? Last, on the Tante question list: does anybody know where Bob Mandeau, who was once the sommelier at Tante’s might be? Man, those were the “good old days,” Corky, his dad, Chef Michael, Bob and Jeff working the bar!

Last, is my memory faulty, or was Kevin Taylor the exec. chef at BrasserieZ, after Zenith? I saw that he appears to both have an eponymous restaurant on 14th St and one in, or near, the PAC. Does anyone know if he has his “flash fried calamari” from BrasserieZ on any of his menus? His Web site only lists “tasting menus,” that obviously change with some regularity. Of all the calamari in this world, that I have eaten, the Flash Fried from BZ were the best.


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