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Best Things We Ate: June

We came, we saw, we ate

From Latin-inspired fare to chocolate indulgences, here’s what is stoking our appetites this summer:

hearth & dram

A must not miss on the provisions menu, Chocolate Ganache Doughnuts

Hearth & DramRegardless of what your brunch time cravings are, order the Chocolate Ganache Doughnut at H& D is a must. Sure it’s a sugar bomb of a doughnut—with crunchy chocolate pearls and a dollop of whip cream—but it’s definitely worth the crash.

[Read more: Brunch O’ Clock: Hearth & Dram]

bigsby's folly

Bigsby’s Folly—RiNo’s newest urban winery is truly a treat for all the senses. The vast 7,000-square-foot warehouse—styled after the Roaring 20’s—offers ample seating indoors and even boasts two sizeable (and dog-friendly) patios. As far as wines go, the 2013 Malbec is definitely a favorite, but feel free to sample different varietals by ordering the Rosé Flight or taste the entire lineup up with the Folly Five (a secret flight you won’t find on the menu). For snacking, don’t miss out on the stacked charcuterie boards or the Sea Salted Kettle Chips.

[Read more: Where to Drink Now: Bigsby’s Folly]

senor bear

Rubor from Señor Bear

Señor Bear—First: Order the Ceviche and the Alaskan King Crab with avocado served in a chilled cucumber-chile and coconut broth (you won’t be disappointed). Second: Choose from over five different pisco variations (my favorite: the classic Pisco Sour). Third: Sit back and enjoy.

[Read more: Señor Bear Opens Today in LoHi]

Randolph's Filet with Rösti

Randolph’s Filet with Rösti

Randolph’s—There’s nothing on Chef Vincent Vigil’s menu that lacks, but if I were to pick one indulgence, it would have to be the Filet with demi-glace and potato rösti. Classic? Yes. Decadent? Yes. Perfection? Yes.

[Read more: Randolph’s at The Warwick Unveils New Chef, Menu, and Design]

Spruce Half Chicken

SpruceWe recently nodded to Spruce’s new chef and menu renovation—alongside The Hotel Boulderado, of course—and there are many reasons to applaud the talented Chef John Payne, but the Roasted Half Chicken tops the list. A classic dish reconceived, this Spruce centerpiece showcases a farro salad that stuns, not to mention impossibly moist chicken with herbaceous, crackly skin.

[Read more: Hotel Boulderado Celebrates New Chef, Design Updates]

—DiningOut Staff