About five minutes after I got to D19 in Aspen, Dena Marino, the chef passed by and asked me, "Weren't you here last year? You sat two seats over from where you are now." Clearly, a creature of habit, I had dinner at the bar last year as well. On that visit, I chatted with a great booster of the restaurant that turned out to be her father. Obviously, he had great things to say about the great Italian food Dena and her team serve at D19. I was certainly happy with it enough to put it high up on my short list of places I wanted to visit again.
In fact, I had hoped to go earlier in the week, but had no appetite for most of the week after my misadventures over the weekend. Fully recovered, I chose my meal with one foot towards the exotic and the other firmly in the world of comfort food.
I started with the exotic, Charred and Tender Octopus, Marino's signature dish. She even shares the recipe on the website, which I want to try at home at some point. It was wonderful. I loved the firm texture, even if slightly chewier than I'd prefer. But then it's octopus, it's supposed to be.
The flavors all worked very well together, blending the subtle fish flavor of the octopus, the salty char and the tangy sauce of chili flakes and cooking liquid.
After the octopus was gone, I coated the arugula and potatoes with the sauce making them irresistible. When I ran out of veggies, I turned to my bread, sopping up every last drop I could.
My entree was a big bowl of Spaghetti and Meatballs, which was everything it's supposed to be: Comforting, delicious and with meatballs the size of tennis balls.
I love sitting out at the bar. From there I see all the traffic coming from the kitchen, the waitstaff coming in for drinks and, best of all, I get to spend some quality time with the personalities behind the bar.
My service on this visit was from Joe, who spent most of the time working the crowd, greeting his regulars and hooking them up with the hot spots in the area and Dennis, who I recall from last year. Dennis helped me out quite a bit selecting my libations for the evening.
My first round was a Cesari 'mara' valpolicella 2006. Light bodied and fruity, but not overly sweet. It reminded me of chianti, but without the cloying finish that typically puts me off.
Second up was a Syrah from Paso Robles. Which worked with the Spaghetti having a fuller, bigger flavor and a thicker mouthfeel.
Dennis also gave me a taste of a Barbaresco they offer by the glass, a Moccagatta 2000.
The main event for me in the wine world was the dessert wine. I had a Torcolato, which is a lesser known Italian dessert wine, made well more or less by one winery, Maculan. I found a photo I took of it last year and was reminded that I wanted to have it again. It was Cold, sweet and thick, fruity, yet not overly sweet.
After seeing how much I enjoyed that, Dennis gave me a taste of icewine from the Canadian side of Niagara falls. Made with the Vidal grape: Wonderful. Fruity, sweet with lychee flavors.
I'm not sure if I'll swing it, but I really hope to have another go at D19 before I go.
D19
305 South Mill Street, Aspen.