The Tasting Panel magazine

November 2017

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42  /  the tasting panel  /  november 2017 COCKTAIL BEAT W hile states like California and New York hold a special place in foodies' hearts, Colorado is making itself known as a culinary force to be reckoned with. Bryan Dayton, Beverage Director and Co-Owner of OAK at Fourteenth in Boulder, as well as Acorn and fast-casual Brider in Denver, is one of the major players behind that renaissance. Dayton opened OAK seven years ago with his partner, Executive Chef Steven Redzikowski; Acorn opened two and a half years later with Brider following in 2015. Dayton will open his fourth restaurant, the Spanish steakhouse Corrida, with the help of Amos Watts early next year. Dayton, a certified sommelier and 15-year veteran of the food and beverage industry, created beverage programs for OAK and Acorn that match their wood- fired North American dishes, including grilled New York strip steak and coal-roasted baby beets. "I like to focus on American cocktails, from tiki drinks to clas- sics like Old Fashioneds, Manhattans, and Negronis," Dayton says. "At OAK the cocktails are categorized by no-alcohol, low-alcohol, and high-alcohol, making it easy for our diners to find a drink that suits their tastes." Drinks like the Oak Martini combine Death's Door Gin or Vodka with Lillet Rosé and Cocktailpunk Morning Grapefruit Bitters, while the Monk's Garden features basil- and tarragon-infused Reyka Vodka, Green Chartreuse, cucumber, and lavender. The wine lists at both restaurants are equally eclectic—a mix of domestic, French, and Italian labels with a couple of Spanish wines scattered in for good measure. "We are adding new wines to our list all the time to keep it fresh, and for our by-the-glass program, we look for wines that pair well with our food and are great quaffable drinking wines," Dayton explains. And with a price range that runs anywhere from $30–$1,000 per bottle, there's something on the list for everyone. Although Brider is a fast-casual concept, wine, beer, and cocktails still make an appearance, with everything served on tap. "It's not mixology," Dayton admits, "but we still have delicious cocktails available that rotate often." Classics like The Last Word and a Moscow Mule are joined by a Harry Nilsson, with black tea–infused rum, kaffir lime, and coconut. "Since this is a casual restaurant, price point plays a role with the wines we select," Dayton says. "What we're aiming for is quality juice at a good price point that our consumers enjoy." Bryan Dayton is the Beverage Director and Co-Owner of OAK at Fourteenth in Boulder, CO, as well as Acorn and fast-casual Brider in Denver. Rocky Mountain Mixology BRYAN DAYTON REINVIGORATES CLASSIC COCKTAILS AT HIS COLORADO RESTAURANT GROUP by Jesse Hom-Dawson PHOTO: BRYAN DAYTON The Monk's Garden from OAK at Fourteenth features basil- and tarragon-infused Reyka Vodka, Green Chartreuse, cucumber, and lavender. PHOTO: JEN OLSEN Acorn's coal-roasted baby beets with radicchio, cara- melized dates, arugula, and goat cheese. PHOTO: BRIANA BALDUCCI

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