Radek Cerny is an incredible chef who has been cooking French-influenced cuisine for many, many years in Denver and Boulder. If you love steak tartar, this is something you definitely want to order.
Radek does a different swist on how he serves his Foie. The Foie Gras Mousse had been caramelized on top. I still like the traditional presentation of toast points with my foie with some Ligonberry preserves.
Another starter that is not always on the menu is the tuna tartar. Beautifully executed, served with toasted won ton wrappers. And Radek's presentations are always pleasing to the eye.
It's a simple and pleasing space with bundles of lavender hanging on one wall and copper pots on another.
And I like how the large windows open up, bringing the outdoors in. The patio is great for dining out, especially on a gorgeous summer evening. Too hot for your outside, the air conditioned interior is always cool!
A refreshing fresh mozzarella and tomato salad. And the tomatoes were tasty!
Salad Nicoise , lovely.
My all time favorite dish in the restaurant is the Lobster Ravioli, a specialty of Radek's. The lobster filling is tender, not over cooked. Served in a light Champagne beurre blanc sauce.
And special just for me and my friends, sweetbreads and mushrooms. One can not go wrong with that combination.
Atelier by Radek
2100 E. 17th Ave.