“With exquisite European bistro fare on the table and twinkling crystal chandeliers hanging above, gorgeously appointed, 10-month-old LeRoux is one of the most romantic restaurants in town. Reserve the curved back booth for the privacy it affords and a great view of the marble-topped bar and front dining area. Created in partnership with Urban Villages, Semple Brown, and Hive Construction, the restaurant exudes a Parisian vibe complete with slate blue paint, leather banquettes, slim white tapers, and muted music. And as delicate as each dish may appear, chef and co-owner Lon Symensma’s techniques are bold. Case in point: Paper-thin slices of wild mushroom transform into a multilayered terrine that is seared for crisp edges and a melty interior. This spring, a pass on the “plancha” (flattop grill) gave tender octopus charred depth, and the accompanying spicy “panisse” (a Provençal chickpea flour cake) was the best I tasted among the spate on local menus. To complete the extravagant vibe at LeRoux, tableside showmanship abounds, from the roving cheese cart to the flames that engulf the seasonal baked Alaska.”
“‘Michelle is one of the best dim sum chefs in the country,’ notes Lon Symensma, chef/owner of ChoLon and a longtime colleague of Xiao. They met when Symensma was hired as executive chef to open Steven Starr’s Buddakan, his jaw-dropping Asian restaurant in New York City, and Xiao was second in command on a twelve-person dim sum brigade.”
https://www.cholonconcepts.com/wp-content/uploads/2019/08/chef-2.jpg596745Savanna Roncohttps://www.cholonconcepts.com/wp-content/uploads/2019/09/cholon-restaurant-concepts-monogram-dk-264x300.pngSavanna Ronco2019-08-06 08:00:092019-08-20 22:35:38This Chef Brought Her Dumpling Skills From China to New York to ChoLon
“Chef Lon Symensma, known for the pan-Asian restaurant ChoLon, gets back to his French culinary training with this jewel box of a restaurant off downtown’s 16th Street. Dishes such as lobster meunière and lamb chops with potatoes Anna are served alongside old-world wines and wintery house cocktails. The bar is a highlight, and lunch is served weekdays.”
https://www.cholonconcepts.com/wp-content/uploads/2019/08/Screen-Shot-2019-08-19-at-9.10.45-PM.png8861184Savanna Roncohttps://www.cholonconcepts.com/wp-content/uploads/2019/09/cholon-restaurant-concepts-monogram-dk-264x300.pngSavanna Ronco2019-08-01 08:00:252019-08-20 20:56:26The 15 Hottest Restaurants in Denver, August 2019
“Most everything about this seven-month-old, European-inspired restaurant in LoDo feels romantic, from the sparkling crystal chandeliers to the deep, dark booths to the exquisite desserts. Led by chef-owner Lon Symensma, there’s a beautiful sensibility to the sweets menu, which transforms classics such as baked Alaska and Paris-Brest into modern marvels by tweaking their elements until the dishes feel altogether new. The Paris-Brest in particular will linger in your thoughts for weeks thanks to its craveable union of a traditional crisp choux pastry ring, a delicate pistachio crème mousseline (a riff on the typical praline cream), and a wholly au courant salty caramel sauce. While you might be tempted to clink forks with your date over one of these luxurious confections, trust us: You’re going to want your own.”
https://www.cholonconcepts.com/wp-content/uploads/2019/08/Pate-a-Choux-e1566315112900.jpg23702368Savanna Roncohttps://www.cholonconcepts.com/wp-content/uploads/2019/09/cholon-restaurant-concepts-monogram-dk-264x300.pngSavanna Ronco2019-06-28 08:00:472019-08-20 21:01:205280 Top of the Town Best Dessert (Editor's Choice) - LeRoux
Best Restaurants 2019: LeRoux
/in LeRoux European Cuisine Press, Press /by Savanna Ronco“With exquisite European bistro fare on the table and twinkling crystal chandeliers hanging above, gorgeously appointed, 10-month-old LeRoux is one of the most romantic restaurants in town. Reserve the curved back booth for the privacy it affords and a great view of the marble-topped bar and front dining area. Created in partnership with Urban Villages, Semple Brown, and Hive Construction, the restaurant exudes a Parisian vibe complete with slate blue paint, leather banquettes, slim white tapers, and muted music. And as delicate as each dish may appear, chef and co-owner Lon Symensma’s techniques are bold. Case in point: Paper-thin slices of wild mushroom transform into a multilayered terrine that is seared for crisp edges and a melty interior. This spring, a pass on the “plancha” (flattop grill) gave tender octopus charred depth, and the accompanying spicy “panisse” (a Provençal chickpea flour cake) was the best I tasted among the spate on local menus. To complete the extravagant vibe at LeRoux, tableside showmanship abounds, from the roving cheese cart to the flames that engulf the seasonal baked Alaska.”
Best Restaurants 2019: LeRoux
This Chef Brought Her Dumpling Skills From China to New York to ChoLon
/in Cho77 Asian Street Food Press, ChoLon Modern Asian Press, News & Updates, Press /by Savanna Ronco“‘Michelle is one of the best dim sum chefs in the country,’ notes Lon Symensma, chef/owner of ChoLon and a longtime colleague of Xiao. They met when Symensma was hired as executive chef to open Steven Starr’s Buddakan, his jaw-dropping Asian restaurant in New York City, and Xiao was second in command on a twelve-person dim sum brigade.”
This Chef Brought Her Dumpling Skills From China to New York to ChoLon
The 15 Hottest Restaurants in Denver, August 2019
/in LeRoux European Cuisine Press, News & Updates, Press /by Savanna Ronco“Chef Lon Symensma, known for the pan-Asian restaurant ChoLon, gets back to his French culinary training with this jewel box of a restaurant off downtown’s 16th Street. Dishes such as lobster meunière and lamb chops with potatoes Anna are served alongside old-world wines and wintery house cocktails. The bar is a highlight, and lunch is served weekdays.”
5280 Top of the Town Best Dessert (Editor's Choice) - LeRoux
/in LeRoux European Cuisine Press, News & Updates, Press /by Savanna Ronco“Most everything about this seven-month-old, European-inspired restaurant in LoDo feels romantic, from the sparkling crystal chandeliers to the deep, dark booths to the exquisite desserts. Led by chef-owner Lon Symensma, there’s a beautiful sensibility to the sweets menu, which transforms classics such as baked Alaska and Paris-Brest into modern marvels by tweaking their elements until the dishes feel altogether new. The Paris-Brest in particular will linger in your thoughts for weeks thanks to its craveable union of a traditional crisp choux pastry ring, a delicate pistachio crème mousseline (a riff on the typical praline cream), and a wholly au courant salty caramel sauce. While you might be tempted to clink forks with your date over one of these luxurious confections, trust us: You’re going to want your own.”
5280 Top of the Town Best Dessert (Editor’s Choice) – LeRoux