Bar Dough — Restaurant in Denver

"The Reinvented Classic: A Review of the ‘Caesar’ Salad with Bagna Cauda, Shaved Celery, and Parm"

Stepping into the realm of culinary tradition and innovation, the 'Caesar' Salad with Bagna Cauda, Shaved Celery, and Parm is an offering that artfully straddles the line between classic and contemporary. This intriguing dish takes you on a journey through time and taste, with each bite more tantalizing than the last. The star of the show is the Bagna Cauda, an Italian warm dip made with garlic, anchovies, olive oil, and butter, masterfully applied here as a dressing. This bold decision transforms the dish, providing a rich, complex flavor profile that dances harmoniously with the other ingredients. The Bagna Cauda is both the anchor and the compass of this culinary voyage, guiding your palate through the symphony of flavors with an assertive yet subtle touch.

The shaved celery comes in as a brilliant counterpoint to the richness of the Bagna Cauda.

The presentation of this 'Caesar' Salad is as thoughtfully crafted as the ingredients themselves. The salad is plated with a sense of sophisticated minimalism, each ingredient standing out yet blending harmoniously to create a feast for the eyes as well as the palate.

"A Crust Above: A Review of the Piada Bread and Focaccia"

Bread is often seen as a humble accompaniment, a mere bystander to the main course. But when it comes to the Piada Bread and Focaccia served at this establishment, they transcend this role and demand the spotlight in their own right.

The Focaccia, on the other hand, was a masterclass in the art of baking. The exterior was golden-brown and lightly crisp, while the interior was fluffy, moist, and beautifully aerated. The subtle hint of olive oil and rosemary was a testament to its authenticity. Each bite offered a perfect blend of crunch and softness, with a delicate balance of flavors that was hard to resist.

Overall, the Piada Bread and Focaccia were more than just sides - they were an experience in their own right. Whether enjoyed on their own or as a complement to the other dishes, they added a layer of depth and satisfaction to the meal. Their success lies in their simplicity and authenticity, a reminder that sometimes, the most humble dishes can leave the most lasting impressions.

Diavolo Nuovo Pizza

Pizza is a food that needs no introduction, but the Diavolo Nuovo is a fiery reinvention that commands one. With its Spicy Red Sauce, Pepperoni, Date, Mozzarella Di Bufala, and Fennel Sausage, this pizza dares you to step into the deliciously dangerous territory of bold flavors and unexpected pairings.

The Spicy Red Sauce, true to its name, is the fiery heart of the Diavolo Nuovo. It brings a tantalizing heat that teases and tantalizes the palate without overpowering the other ingredients. The sauce has a depth of flavor that speaks to a careful blend of spices and a thoughtful cooking process.

The pepperoni and fennel sausage add a savory depth to the pizza. The pepperoni is rich and full-flavored, its slight smokiness perfectly playing off the heat of the sauce. The fennel sausage, on the other hand, brings an aromatic freshness that cuts through the richness of the other ingredients, its distinct flavor adding a new dimension to each bite.

The addition of dates is an unexpected twist that takes this pizza from the ordinary to the extraordinary. Their natural sweetness tempers the heat of the sauce and the saltiness of the pepperoni and sausage, creating a beautiful balance of flavors. It's a daring move that pays off, making each bite a delightful surprise.

The Mozzarella Di Bufala is the crown atop this regal dish. Creamy, delicate, and luxuriously soft, it adds a touch of elegance to the pizza.

Diavolo Nuovo Pizza is a bold and innovative take on a classic dish. The careful balance of flavors and textures, as well as the surprising addition of dates, make it a culinary adventure that any pizza lover would be remiss not to embark on. It's a devilishly good slice that's sure to leave a...

First time at Bar Dough. We tried the White Asparagus, the romanesco, and a few pastas. First, and very importantly (!), our service was impeccable. Attentive, detailed, and friendly.

Our dishes were a little hit/miss. Asparagus: miss. The asparagus wasn’t seasoned, so it was bland. The Calabrian chile (I think?) hollandaise was also not seasoned. Spicy! But otherwise bland. And the consistency was more like mayo than sauce. The egg yolk was described as a “soft egg” but the whites were almost completely raw. It probably only needed like 30 more seconds of cook time, but goopy egg whites are a no from me. Finally, I found the candied apricots to be overpowering…just screamed right past everything else & ended up being the only flavor in the bite. So, mostly bland & pretty unbalanced.

Romanesco: miss. I liked the herbs (I believe mostly parsley), almonds and golden raisins, but the romanesco itself was overly salty in some bites, under seasoned in others, and had this odd mustiness that I just didn’t enjoy. I think making the herbs into more of a pesto or a pistou would serve the dish better because it took a big bite of parsley to offset the mustiness. Some kind of creaminess like a tahini or some such might help too.

Cacio e Pepe: miss-hit. This one was so so. The house made pasta is absolutely fantastic, but…It was ok but not $24-for-four-ounces good. Really came off as more of a kids’ dish, more of a butter & cheese pasta than a pepper and cheese pasta.

Bolognese: hit. Again, house made pasta is 10/10 fantastic. Big, wide noodles with a meaty sauce. The shishito gremolata was a surprise…great offset to the very rich meat sauce. Btw this bolognese isn’t very tomato forward, much more unctuous than acidic. I would definitely order it again. Big hit.

Gnocchi: hit. Big hit. The sauce is acidic, tomato-forward, but balanced by the cream in the vodka sauce. But THEN has a hefty sprinkle of lemon zest. I could eat a pound of pasta with that sauce. I didn’t love the consistency of the gnocchi itself (too soft/smooshy for my taste) but the sauce...

First trip in. I ordered the olives to start which were great but all of them were the same. I don't know if this is normal, but a mix of a few different types would be much better. Then I got the Salsiccia pizza and was so disappointed because I was soooo hungry and drooling over pizza. The crust reminded me of eating a slightly over cooked Pancake. Extremely flimsy and hard to pick up. The crunch and crust of a normal pizza was not there, and to ME....that IS pizza. I'm sure many people love this place but, I can't spend my money here because I truly belive there are 10 good pizza places in Denver for a similar price. The size of the pizza for the money was better than average I would say. The ingredients used seemed quality. The service was efficient. Promising place but in my opinion they tried to hard to "improve " something that never needs changed. Good ingredients, a nice sturdy, crunchy, foldable crust and San Manzano tomato sauce with quality mozz will NEVER lose to this pizza they serve here. Anyway, I ate the whole thing but, I did not enjoy it for the money I had to spend to eat it. Hey, it's pizza man.....even when it's bad.....its still pretty good!!!!! So now I get the bill. They added a 20% surcharge Tip to the bill without my permission. I was a party of one! So they just took my tip gangster style wich is not what TIP even means. Resturants have lost the art form of earning money. I wish I could just TAKE WHAT I WANT at work when ot comes to my pay. Should my work ethic even matter? This is a joke and quite frankly I'm even more dissatisfied that I was 20 min ago. Not only have you lost me as a customer, I will never recommend this place JUST BASED on your gangster money grabbing scheme. Earn your tip just like everyone else...