Encore on Colfax, 2550 E. Colfax Ave., 303-355-1112, www.encoreoncolfax.com How better to showcase a summer tomato than to wedge it between mayonnaise-slathered bread, crispy bacon, and fresh lettuce? Replace that ordinary mayo with a creamy avocado aïoli made with l’estronell Spanish olive oil, salt, roasted garlic, and a ton of lemon zest. At least that’s chef Paul Reilly’s idea for his lunch dish at Encore on Colfax. The heavenly avocado mixture pairs with La Brea cracked wheat bread, and melds with smoky slices of apple cider-glazed bacon and peppery arugula. Reilly sources his heirloom tomatoes locally and slices them thick. Top off lunch with an order of the hand-cut shoestring fries drizzled with spicy Chinese mustard.

This article was originally published in 5280 July 2010.
Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.