As with many of the organic, healthy—and ideally local—foodstuffs that have become de rigueur in the past few years, the grain bowl appears as if it’s here to stay. It’s infinitely customizable; you can eat one at any time of the day (put an egg on it at breakfast!); and, as the grain bowl at Punch Bowl Social on Broadway proves, it can be perfectly delicious.

Punch Bowl’s version arrives with quinoa and lightly fried farro ringed with leafy kale, paper-thin radishes, tangled alfalfa sprouts, pickled chiles, and roasted carrots and shiitake mushrooms. A delicate poached egg sits in the middle, adding yolky richness to the miso-ginger vinaigrette that dresses, balances, and unifies the ingredients. What makes this bowl—which is the doing of celebrity chef and Punch Bowl culinary partner Hugh Acheson—so successful is the variety of textures it delivers with each bite. Every forkful is like a little toast to the idea that, after all, good-for-you food can also taste really darn good. 65 Broadway, 303-765-2695

5280 January 2017
More From The Issue
This article was originally published in 5280 January 2017.
Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.