The waiter was cute and very friendly and provided prompt serice, answering any and all questions I threw out. The burger was medium well and dressed with tomatoes, lettuce, a small amount of grilled onions, melted Jack cheese and a drizzling of charred Serrano vinaigrette which all came together to create a fantastic gastronomic experience. The star of the evening was the Krameria burger which arrived with a toasted bun (something I don't see often these days). While the pita was not exciting I have to say the hummus had great texture and again a bit of roasted red peppers and a little heat as well. The chicken noodle soup was quite lovely with short noodles, chunks of chicken, bits of carrot, onion, roasted red pepper and a dash of Cayenne for touch of heat which was great given the temperature outside. To drink I settled on iced tea (having just come from having pre-dinner drinks alcohol was not on my mind). For dinner I wanted to sample come of this homemade food so the meal consisted of a cup of their homemade chicken soup (the soup of the day), pita with homemade hummus, and their signature Krameria Burger with homemade Serrano chili sauce. One, alcoholic drinks are offered and two, several items were listed with the words "homemade" attached to them (definitely NOT Denny's-esque). It is deceptive in that it does look like standard breakfast, lunch, and dinner menu with a couple of differences. When opening the menu one gets flashes of "Denny's". When you first walk in you get the feeling that THIS is what a diner should feel like: a long bar seating with coffee and tea station on the right, window into the kitchen and several inviting upholstered booths lined down the left. In Denver a quaint little "mom and pop" diner does exist, Krameria Cafe. In these days of chain food shops it's rare to find a real family diner. Location: 1401 Kraneria Street, Denver, Colorado 80220 I paired this with a lovely little Pinot Noir and enjoyed dining with my hubby. We had our chicken with a little side salad and a piece of buttered and toasted baguette. The key points are to make the roasting environment dry and truss the chicken to create a mass that cooks more or less in a uniform manner.
The chicken comes out with a beautifully crispy skin and in credibly juicy. If you want to add thyme, add it to the juices in the pan and baste the chicken with the juices, then let the chicken rest for 15 minutes on a cutting board.Īnd that's it. Don't baste, don't open the oven, just let it cook. Roast until it's done (about 50 - 60 minutes, the juices should run clear).Put the trussed chicken in a roasting or saute pan and once the oven is up to 450 degrees put the chicken in the oven.
Season to your own taste with freshly cracked pepper. The idea is that once it is roasted you should still taste a little salt in the crisp skin. Salt the chicken by simply "raining" about 1 tablespoon of kosher salt all over the chicken.This a great technique for roasting poultry because you create a single mass to heat which helps prevent the chicken from drying out as well as having part of the chicken burned while other parts still pink.
time for comfort food for me and my hubby.