When it comes to creating new menus, Chef Robby utilizes seasonal and local ingredients as much as possible. All of our recipes are from scratch and you’ll find hand-shredded cheeses and house-ground sausage on our pizzas. When it’s time to switch the menus for the season, there’s a lot of trial and error before a new item makes it to the menu. Our kitchen crew has the opportunity to try their ideas, as well as the front of house. We make sure the team gets to be a part of the process, including bar menu changes, because it’s important that our people stand behind our product and feel proud to serve it. Sometimes we will post to our social media asking for feedback about items people would like to see on the menus. We like to bring back classics from the last (almost) 10 years but also introduce a few new items each year to keep it exciting. We keep an archive of our menu items so we can look back and get inspired for future menu rollouts. We do these larger seasonal menu changes 4 times a year, with a couple of smaller changes made seasonally for sports specials, holidays, etc.
There’s nothing we stay away from ordering… besides caviar and wagyu. The ingredients we use are high quality and super freshly prepared. It’s definitely more costly these days but we try to keep our menus as reasonably priced as possible, all things considered. We’d like to think that you get what you pay for and there’s a lot of goodness that goes into our food & beverage preparation. We also want our guests to feel welcomed and like a part of the Esters family, our community is super important to us. We put a lot of effort into keeping our restaurants sparkling clean and providing a friendly, delicious experience every time.
The beautiful thing is that we actually don’t offer menu items that anyone else is offering. That might sound silly because there’s a ton of places with buffalo wings, pepperoni pizza or a hot Italian sandwich. Our recipes may be inspired by food we’ve eaten or seen, but the end result is always something original to us. We just added a happy hour food menu and it has a lot of items that definitely exist elsewhere. But each of them have a lil something that makes it signature to Esters, and that’s what makes food so cool. We try to put love and intention into the recipes so our guests feel like they’re enjoying a home cooked meal. It’s definitely cool to see our guests fall in love with recipes that we put a lot of love into. It makes it exciting when we’re doing a seasonal change because we know our guests will be super stoked on certain items *cough, cough Green Goddess*. Our next seasonal change will be for Spring, stay tuned to our Instagram for updates!
@estersdenver on Instagram and Facebook. https://www.estersdenver.com
