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1160 Madison Street
Denver, CO 80206

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Mon: Closed
Tues & Wed: 9 am – 6 pm
Thurs- Sat: 9 am – 9 pm
Sun: 9 am – 6 pm

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Menu Highlights

Brunch & Lunch
Chicken & Matcha Waffle, $13
Chicken, matcha (green tea) waffle,
lemongrass, ginger syrup.

Pork Belly Hash, $12
Tender-belly pork, brussel sprouts,
potatoes, cabbage, poached egg.

Lobster Roll, $MKT
Baumkuchen pretzel filled with lobster, green curry, aioli, pickled asian pears.

Vegetarian Bun, $7
Two vegetarian buns, asian slaw, hoisin sauce.

Braised Short Ribs, $21
24 Hour braised short ribs, tri potatoes, purple cabbage, scallions, soy, sake.

Pork Udon Bowl, $16
Tender belly pork, poached egg, shiitake mushrooms, green onions, miso, and seaweed.

Something Sweet
Citrus Mount Baum, $8
Rosemary and honey cheesecake,
vanilla anglaise, candied orange zest.

Chacolate Yuzu Pave, $7
Chocolate ganache, sesame caramel, applewood smoked salt.

Lunch served:
Tuesday – Saturday 11:00 am – 4:00 pm
Dinner served:
Thursday – Saturday 5:00 pm – 9:00 pm
Brunch Served:
Sunday 10:00 am – 4:00 pm


IMG_6661 (2)A little over two years ago, Heather Alcott opened Glaze, a dine-in bakery that specializes in making baumkuchen or baum cakes, an intricate cake made by laying thin layers of batter on a a rotating spit oven. Luckily for us Denverites, Alcott decided to expand Glaze’s menu earlier this year to feature a wide selection of Pan – Asian dishes served for brunch, lunch, and dinner.

The menu isn’t the only aspect of Glaze that Alcott had her mind set on expanding, she’s also working on a new design for the outside patio which will add an additional 30 or so seats. Inside, the restaurant has a contemporary and fresh design aesthetic, with mostly bare grey walls, clean hardwood floors and simple but opulent tables and chairs. Near the back of the restaurant is an exposed glass room is where the “red dragon” lives, the 2,200-pound oven that bakes the nineteen variations of Glaze’s famous baum cakes.

I suggest sitting at the bar where you can also watch Glaze’s chef, Kris Padalino hard at work. Paladino has an extensive background in pastry, bringing her training in all things sweet to create Glaze’s amazing new menu items. Many of the brunch menu items play on sweet and savory. For example, the chicken and macha waffles: sesame crusted fried chicken, so moist and savory, it perfectly compliments the hint of sweetness found in the green tea waffles, house made honey butter and blackberry ginger syrup.

Another favorite sweet but savory brunch option is the egg in the hole, a fun layered dish that begins with orange mount baum cake stuffed with potatoes and topped with two sunny side up eggs and micro greens, with plenty of house made gravy to dip everything in. In one word: yum!

For brunch or lunch, try the pork belly bun, you can’t go wrong with this dish. Delicious, soft buns filled with generous portions of tender belly pork, pickled asian slaw, and hoisin sauce. The crispy texture from the pickled slaw is the ideal compliment to the succulent pork and soft bun.

The menu selections slightly overlap, but the dinner menu kicks everything up a notch with a variety of hearty options to choose from. For something light but satisfying try the fresh fish, served on a bed of udon noodles and seasonal vegetables. The fish changes weekly, which keeps things seasonal and sustainable. If you feel like indulging, try the braised short ribs. Braised for 24 hours in scallions, soy, and sake, the short ribs have a luscious texture and aro-matic essence, and are served with a side of tri potatoes, and purple cabbage, which elevates the presentation of the dish and gives it a bit of needed bitterness.

Glaze’s new menu offers something for everyone, for every mood—sweet, savory, or both! And with options to dine in for brunch, lunch or dinner, you can visit at time convenient for you. See you there!

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