When we first heard that the back end of Boone’s Tavern was being transformed into an upscale restaurant, it seemed like a joke. The DU area isn’t known for dining options and Boone’s is the type of place you only visit when you don’t have cable and need to catch a game. So color us surprised that upon entering Atticus we found funky, farm-inspired decor, a cozy corner fireplace, and a handsome bar. The place looks great and makes us forget we’re on quotidian Evans Avenue. Unfortunately, the service and food is hit or miss.
On one occasion, we waited a half hour for our entrees and the place was only two-thirds full. There's a nice, family vibe here that we appreciate, so waiting isn't always that big of an issue. But the wait staff (and/or kitchen) is not up to snuff. This is the kind of place where you have to grab your waiter as they pass so you can get more water or even your check. And while we're discussing service, let's talk about the Atticus menu item "Buy a Six-Pack for the Kitchen – $10." What is that? I know it's a restaurant-industry thing where you buy the kitchen some beers for being awesome/doing their job, but putting it on the menu? What's next, Platinum Premier Plates™ with priority seating? However you feel about that sort of thing, it certainly seemed to work wonders for the table next to us. Our opinion? This is wack.
If you want to enjoy your time here, stick to happy hour. Atticus has strong, tasty cocktails and the cheese board or mussels offer nice bites. Beyond that, you're getting a whole lot of fine-to-good food, which just isn't enough in Denver anymore. We call that progress.
A nice mix of warm and cold elements with earthy, roasted parsnips, potatoes, and carrots. But like most things here, this felt kind of tame overall.
A very good tomato saffron broth paired with grilled bread, frites, and fresh mussels. Really nailed the seasoning here. More bread please.
Nice, filling spread of assorted cheeses, bread, local honey, nuts, and fruit jam. We enjoyed the mustard seed and pickled veggies. Honey + bleu cheese is our new favorite thing. If you stick to small plates and drinks here, you’re much better off.
This is the best of the entrees we’ve had. The leg was crispy and delicious, but the breast was pedestrian and the skin just wasn’t crisp enough. Good, not great.
A bit chewy, which is a shame because it was pretty well seasoned. The best part of the dish was the apple slaw and whiskey sauce underneath. Again, just fine. Nothing too memorable.
Creamy and inviting. Banana bread pudding with cream, strawberries and dulce de leche sauce. A winner.