Bistro Barbès
DAY 2: 6-Course Butter Meets Harissa Dinner Series
This very special restaurant in North Park Hill takes its inspiration from the Barbès, a little-known neighborhood in Paris’ 18th arrondissement that is known for its North African population. Reading a menu entry like Lamb Cheek Tajine with turmeric couscous, snap peas, radishes, harissa-honey carrots, chive-mint vinaigrette feels like pure poetry. And then there’s the Alamosa Striped Bass with spiced panisse, sautéed pea tendrils, spring alliums, preserved lemon, and carrot beurre blanc. Bistro Barbès is a collaboration between owner Jon Robbins, a former chef at Mizuna and creator of Red Sauce, Souk Shawarma, and the popular pop-up Gypsy Kitchen, and Executive Chef Jacob Leonard. The Denver Post says, “Residents of [Park Hill] should be doing handstands with the arrival of Bistro Barbès. Frankly, so should everyone in town,” while 5280 calls Bistro Barbès “an endearing and romantic bistro with neighborhood charm and global soul.” We will be taking over the restaurant for this event, and Chef Leonard will be on hand to answer your questions and walk us through the glories of North African cooking.
About the Hosts:
Jon Robbins
Chef & Owner
Chef Robbins spent the earliest years of his culinary career in Paris, where he trained at the Michelin-starred Ledoyen and La Truffe Noire. Since returning to Denver, he has built a restaurant empire with Red Sauce, Souk Shawarma, Denver Central Market's Temper Chocolates, and Bistro Barbès, which opened in April 2014.
Jacob Leonard
Executive Chef
A graduate of Johnson and Wales University, Chef Leonard cut his teeth at Atomic Cowboy's, Bittersweet, and Solera, before joining the opening team at Bistro Barbès in 2014. He has since worked his way up the restaurant's ladder to become Executive Chef.
The Lineup
All savory courses will be served family-style. Dessert will be portioned individually.
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Chickpea Panisse & Escargots
with peruvian teardrop peppers and aigo buido sauce
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Moroccan Potato Salad
with spring onions, pine nuts, and lemon-herb vinaigrette
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Alamosa Striped Bass
with eggplant zaaluk, tomatoes, and chermoula
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Three Bean "Amandine"
with haricots verts, yellow wax beans, poached chickpeas, marcona almonds, and vindaloo vinaigrette
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Braised Beef Short Ribs
with baby artichoke tagine and couscous
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Pistachio Poundcake
with chocolate ganache, blueberry compote, and candied pistachios
Bistro Barbès
5021 E 28th Ave
Denver, CO 80207
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $75 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event, we will be able to accommodate all dietary restrictions and food allergies except for dairy allergies. Please make sure to Update Your Dietary Restrictions within your Account Info before or after you purchase tickets, or email us at support@tastingcollective.com after you purchase tickets to let us know what your allergies/restrictions are.
