Hola everybody, I know it's been a long time since I rapped at ya. No but seriously, I do apologize for the extended delay in posts. Eat Colfax had to take a hiatus. But now I'm back! However, I will make this disclaimer right now: keeping up with my eating and writing duties on a weekly basis is definitely a challenge, and I will no longer keep myself on a strict deadline of posting every Monday, or even once a week. Bear with me folks. I'll do and deliver the best that I can.
So I finally decided it was time to restart this project, and on a gloriously sunny Sunday afternoon I waltzed over to Bourbon Grill only to discover they were closed. Sigh. Nowhere online told me that, nor do they have their hours posted on the building. So beware. Apparently the Holy day rabble that wanders Colfax isn't worthy of a little fattening up. The next day we had more faith and sure enough, door open and neon signs aglow; but lest you think you can enter that door, you cannot. Bourbon Grill feels like a permanent street-food truck, sans tires and engine. You order at a window and get your food to-go, all in ubiquitous styrofoam. Bourbon Grill offers Southern food in all of it's drippy, messy, greasy glory. Oh and cheese steaks, or cheeze steaks rather, which definitely satisfies those three adjectives. I order what they're known for, which would be Combination #1: Bourbon Chicken with steamed rice, 2 Side Orders, and Sm. Drink. Mom grills the meat and Pop takes the orders and money.
I spy the steam well through the window, the hotel pans mostly brimming with hearty side dishes, the electric yellow of the mac'n'cheese all bubbly and calling out to me. Grilled corn or green beans? The corn looks strikingly similar to the mac'n'cheese, if I didn't have near-perfect vision I'd be confused, plus I like my food to represent a variety of the color palette so I go for the beans. It's still summer dammit and I want to believe they are fresh and local, but I realize that's probably a more likely origin for the corn. We wait a few minutes on the "patio", which is just two plastic tables on the sidewalk under the gigantic red awning, the cars and exhaust and the busy 5-way intersection that is Colfax and Franklin and Park Ave making it a not-so-inviting locale to eat some grub. The man bags everything up for us and we stroll over to the park.
We find my favorite cement picnic table and Kristin plops down the bag with a thunk. I reach for the top box and it's a good thing I was going in for a really solid grab because that box had to weigh at least 5 pounds. Add to that the ultimate flimsiness of the styrofoam and I almost lost my whole day's project to the squirrels. You get your money's worth at Bourbon Grill, that's for certain. I open the box and am truly astounded at the massive pile of chow in front of me. The mac'n'cheese looks like some kind of velveeta-y soup with little elbows floating on top, the beans are sprawled every which way, and I can see the cheese sauce has oozed over the side of its allotted slot and is now forming a very solid base under the beans. And the chicken, oh my god. Is there a whole chicken in here? Okay, it's at least half a chicken. The rice, while I have no doubt was once steamed, is now heavenly drenched in the sweet bourbon sauce, with steamy drippings of grilled chicken soaking in to every kernel. Booya. Time to dig in. But the nice man only gave us feeble plastic forks and no knives, and this chicken is going to need some rassling. Fingers it is.
These chunks of chicken really are huge. I rip them apart and am a little bummed at the more than fair amount of gristle and fat. That's what makes it taste good but it sure ain't edible. The beans are snappy and perfectly cooked, and dipping them in the cheeze sauce makes them all the more delightful. Oh and the cheeze, as I'm now going to refer to it: I don't know what it is, how much of it actually came from a cow or a chemist, but it is real real tasty. But truly, not enough pasta in there. Oh well, all the more to dip my vegetables and chicken in. This is truly picnic food and it feels good to be eating it outside in the warm Colorado sunshine.