The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.

Slavic peoples get their physical characteristics from potatoes, their smoldering inquietude from radishes, and their seriousness from beets.

The beet is the melancholy vegetable, the one willing to suffer. You can’t squeeze blood out of a turnip.

The beet is the murderer returned to the scene of the crime. The beet is what happens when the cherry finishes with the carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies.”  –Tom Robbins, “Jitterbug Perfume”

Beets dye clothing in high Vietnamese mountain villages, they help clean and heal your liver, they can be sweet and syrupy or tangy and toothsome…beets are the true magical fruit – well, vegetable, really. We do ours up in style with watermelon radishes and peppery watercress. Feast your eyes, feast your liver . . . on this most serious of salads:  Colorado Goat Cheese + Beet at the one and only T.C.O.

You know you want it.

Fresh from the spring cocktail menu! What a better way to drink whiskey in the spring and summer-cold and juicy. This signature cocktail is made with Maker’s Mark bourbon, Thatcher’s organic apple spice ginger liqueur, fresh lemon, honey serum and a little fresh apple juice.

St. Patrick ’s Day didn’t go unnoticed this year at TCO!  With staff decked out in their green décor and Green Champagne flowing…wait did you just say GREEN CHAMPAGNE?  Yes they did!  This year The Corner Office featured green champagne instead of the traditional green beer to create a fun, funky, and classy way to celebrate the Irish holiday.  The champagne bottles kept popping and guests kept asking for more.  What made this green champagne so delicious?  Well I am sure Megan McGinness, Senior Restaurant Manager, can tell you!  “It’s not just Green Champagne, it’s a champagne cocktail.  We started with a glass of Prosseco, added a bit of St. Germain…a no brainer…and finished it off with the perfect ingredient: green food coloring!  We dressed it with a lemon twist and the drink was set to go!”  We think this could become a tradition at TCO, what do you think?

“Is that a deep fried stingray?” you ask. My answer . . . “Why, no. That, my friend, is a deep fried butterflied pork chop of the finest degree.” That’s right. Here at TCO we take taste to a whole new level. Proudly, we present to you Chef Will’s newest dinner deliciousness that debuted Tuesday, March 1st. Come on down, unbutton your jacket, sip back a classic martini and indulge in our worldly culinary wonders.”

A preview of what’s hitting next in March:

Suppli al Telefono – braised short rib + mozzarella risotto fritters, arugula, tomato ragu, tapenade

Low Country Shrimp + Grits – gulf shrimp, mussels, tomato + fennel, confit pork belly, slow cooked artisanal grits

Chuleta Empanizada - fried kurobuta pork chop, corn + chile tamale, chorizo vinaigrette

Disco Brunch . . . can you dig it?

With our new Executive Chef Will Cisa at the helm, The Corner Office is diggin’ on disco . . . Disco Brunch, that is. Guests can jive to the tunes while sippin’ on an “I Will Survive” bottomless bloody Mary or mimosa. In addition local folks can get your Sunday groove workin’ with Chef Cisa’s coconut milk French toast. From soul music to funky décor, crafty cocktails, to crave-able food, the TCO brunch will be where it’s at in downtown Denver.

With tang-rimmed Buzz Aldrin martinis and pads of Post-It notes in the bathroom actually inviting graffiti, the Corner Office Restaurant + Martini Bar brings tongue-in-cheek hipness to an otherwise staid section of downtown.