It’s tough having the word “scrap” in your restaurant’s name. It implies afterthoughts, discards, castoffs. But the food coming out of Sullivan Scrap Kitchen is no afterthought. It’s among the more interesting and delicious in town.
| Special to The Denver PostEditor’s note: This is part of our series, Hidden Gems, in which we take a look at those restaurants you should know about but may not. They are either tucked away in strip malls or otherwise off the beaten path. Try them out, and if you like what you eat, pass the word.
Take the lamb carbonara on Sullivan Scrap Kitchen’s current menu. The fresh-made tagliatelle noodles incorporate an herb just made from beat up herbs that would otherwise be thrown away, plus leftover egg yolks from the whites-heavy meringues. The bruschetta duo is another example of taking culinary rejects and giving them delightful new life atop buttery focaccia bread.
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