Cart-Driver LoHi Rolls Out New Fall Menu Selections
Seasonal offerings pay homage to the cart drivers in Southern Italy.
Photo: Cart-Driver
What began as a cart-to-table concept has grown into Cart-Driver’s two eateries in Denver’s LoHi and RiNo neighborhoods. Each spot has its own personality, but both share a commitment to ingredients from local growers, including Esoterra Culinary Garden, Toohey & Sons, Cannolo Family Farms and Switch Gear Farms.
The LoHi location creates a welcoming, warm ambiance with an open kitchen and 80-seat dining room. Family-friendly with a menu designed for sharing, the spot offers food choices that guests of all ages will love. Adults can choose from a comprehensive wine, beer and cocktail list.
Photo: Cart-Driver
New to LoHi are fall food and drink selections that make the most of the produce harvested in autumn. “Fall is one of my favorite times of year to be a chef,” says LoHi Executive Chef Jacob Thornton. “As the air gets crisp and the sun starts setting a little too soon, the flavors and spices on the menu begin to feel like a warm hug.”
Diners can start their meal with Cart-Driver’s November seasonal cocktail, the Frost & Flower. This “Cocktail for a Cause” is made with vodka, cranberry, St. Germaine and lime. 100 percent of the proceeds from each Frost & Flower go to Denver Kids, which pairs Denver Public School students with counselors and mentors to help them graduate.
Photo: Cart-Driver
A seasonal cheese and honey appetizer features a fromage blanc with fresh oregano and local honey. It’s served with sourdough fougasse made for tearing and sharing. The restaurant also offers market oysters —raw and cooked. The grilled squash and radicchio plate marries the flavors of tetra squash with Castelfranco radicchio, miso vinaigrette, pickled apples, candied hazelnuts, pecorino and grilled lemon.
Photo: Cart-Driver
“Right now, what I’m most excited about is our house-made saccottini,” says Thornton. “It brings together the natural sweetness of local heirloom carrots, a warm sage cream and fall-spiced pepitas. It’s exactly the kind of food I love this time of year—familiar, comforting and exciting.” Cart-Driver’s seasonal entrees include risotto cooked in squash and apple stock and topped with poached apples, pumpkin gouda and balsamic and candied hazelnuts.
Photo: Cart-Driver
Finally, the not-to-be-missed fall pizza is built upon sourdough crust topped with butternut squash purée and tender braised beef. Carmen peppers, herbs, pecorino and a finish of balsamic add flavor to the pie. A gluten-free sourdough option is also available. Cart-Driver LoHi is open for dinner Sundays 3 to 9 pm, Mondays from 4 to 9 pm, Tuesdays, Wednesdays and Thursdays from 4 to 10 pm, and Friday and Saturday from 3 to 10 pm. Reservations are accepted.
Photo: Cart-Driver
