Old Major, dedicated to all things swine. I was so excited for this restaurant to open; so excited I emailed them from Madrid asking about their anticipated mid-February opening date. Their now fired manager, Jonathan Greschler, promptly emailed me back saying they would open February 15. The date was pushed back and, amidst the chaos of my quick Denver return, I lost track of Old Major.
Williams & Graham co-owner going crazy for the maple bacon creme caramel. Upon this Denver return, I got 3 friends together for an Old Major food adventure.
We sat down and began scanning the menu. The waitress came over and offered us still or sparkling water. We all chose sparkling. It was a gentle carbonation, a mild bubbling. Their menus were encased in brown leather. I jokingly thought "they really do use the entire pig".
A drink menu hadn't arrived yet, so we asked for that. Their drink menu comes in a tablet. Slick. I hadn't seen that before, but wondered if it gets cumbersome if diners want new second drinks at their full table. We scanned it and my friend chose the Captain Tootsie.
Juan, one of the co-owners, stopped by our table during this time. We discovered they raise two pig varieties at their own farm and slaughter 5,000 lbs of meat every two weeks. We discovered that Wednesdays are a great time to watch butchery in the kitchen area, especially if you sit at three particular tables (want the table numbers? I have them). I really appreciate their dedication to farm to table and involving their guests in the experience.
Overall, I had a great time at Old Major. I certainly want to return to experience the butchering and learn more about it. For splitting plates, I definitely recommend sharing the main entrees rather than the small plates. You might find other small plate winners, though. And regarding drinks.... well, Williams & Graham is next door.