Seafood splendor at Wild Catch

Wild Catch
1033 E. 17th Ave., 80218
720-382-2935

Wild Catch comes to the wildly popular 17th Avenue dining scene and brings a great new option.

As the name implies, seafood stars in this great looking space. Comfortable, bright, with big windows that look out onto a super patio, a brick wall, focal bar area and comfortable seating give this one room eatery a welcoming feel.

Executive Chef Justin Brunson, genius behind Masterpiece Deli, along with G Kennemer and Joshua Kaufman are turning out a very creative menu.

Start with steamed mussels with grilled bread, grilled lobster tail with fried green tomatoes, ribeye tartar, deep fried oysters, crudo or a fish charcuterie plate. “From the garden” choose the grilled Caesar, divine wood fired vegetables or mixed greens. “From the land” entrees include a terrific chicken prepared one of two ways: belly pork chop, or rib eye.

“From the sea” includes more amazing entrée options. The grouper with amazing veggies and barramundi are musts, along with diver scallops, prawns and arctic char. Each dish is complemented with wonderful sides. There are more sides a la carte if you like.

Desserts change daily but the chocolate cake is heavenly. The wine list arrives on an iPad for you to peruse. Saving paper and being green, it can keep you busy for a long time as you seek the perfect choice.

Service is excellent with a friendly, knowledgeable staff. The very new Wild Catch will be something that the neighborhood with “catch” onto quickly as it brings a super new dining spot to Denver.

The most fun:
The wine list on an iPad, casual and intimate surroundings with upscale food.

Do not miss:
Mussels, fresh catch and the pork.

Price:  $$$

Hours:
Wed. – Sun.: 5 p.m. – 10 p.m.

About the chef:
Born and raised in Iowa to a farming family, Chef Justin Brunson grew up gardening, hunting and fishing. These roots created his passion for food and cooking. After moving to Denver in 2003, he opened Zengo as their Executive Sous Chef. Two years later Justin became the Sous Chef at Luca D’Italia. He later helped open Fruition while in the process of opening up his own business, Masterpiece Delicatessen, where he remains an owner.