The Tour de Forks presents A Modern Gothic Estate
Tour Guide: Haythem Dawlett
Chef: Chef/Butcher David Wright, Euclid Hall (Denver, CO)
Stepping into Haythem Dawlett’s home feels like a journey into medieval Europe. It is a castle of secret rooms, twisting and complex hallways, and arched doorways. Its oversized furnishings are of lush gold and maroon tapestries. Coats of arms and hand painted murals harkening to the early renaissance adorn the walls. The features are grand – from the stone waterfall and massive candelabra-ensconced tree in the entrance hall, to the impressive jutting prow of true floor to ceiling windows in the great room. One half expects a vintner monk to amble up from the stone wine cellar, leaning on the hand-forged iron railings. A journey worth taking, the multiple rooms of the cellar glow in low candlelight with tables and a bar for sitting.
A new chef on the Tour, Zagat named Euclid Hall Bar & Kitchen’s Chef and Butcher – David Wright – as one of the "12 Secret Weapons Behind Denver's Top Restaurants." Euclid Hall is the third restaurant from the team of Jennifer Jasinski and Beth Gruitch, owners of the award winning Rioja and Bistro Vendôme on Denver's historic Larimer Square. Chef David is the backbone behind the gastropub’s Red Wine Braised Rabbit, Duck Poutine, and Bruléed Center Cut Beef Marrow Bones with Porter Demi and Sherry Gastrique. His housemade sausages are renowned with innovative and international twists on the classics - Beef Short Rib Kielbasa, Mortadella with Pistachio and Black Pepper, Boudin Noir avec Curry e Aubergine, and Vindaloo Lamb Belly with Ginger and Turmeric.