Barolo Grill The off-menu mushroom tagliatelle at Barolo Grill. Whatever you choose to eat from the modern menu, pair it with-what else?-your choice of five spritzes. Our go-tos: The Berkshire pork Milanese and one of the seasonal pastas (right now, we recommend the almond-pesto-slicked strozzapreti with artichokes). (The fun factor also isn’t surprising considering that Culinary Creative Group, the team behind Bar Dough, has also given us the quirky, always delicious Señor Bear, A5, and Forget Me Not.) Executive chef Russell Stippich-formerly of Boulder’s Frasca Food and Wine, RiNo’s now-closed Acorn, and the Nickel-mans the kitchen, turning out a rotating lineup of stellar pastas, vegetable dishes, pizzas, and larger entrées.
If this six-year-old Highland restaurant were a cocktail, it would be a spritz: The sparkling, trendy quaff befits Bar Dough’s celebratory, convivial nature.
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