FOOD | ARTS | COMMUNITY | STYLE+LEISURE
DINE WRITE
LOVE LOVE LOVE
NIGHT HERON LANDS IN MONTROSE
By Janice Schindeler
Photography by Julie Soefer
Fried Curry Spiced Potatoes
03.5.2018
2:42pm
Smoked Cheddar Burger
FROM THE STYLIZED LOGO TO THE LAST SPOONFUL OF THE TROPICAL RUM COCONUT
PANNA COTTA THAT CHEF JACOB PATE WHIPPED UP IMPROMPTU WHILE I WAS
LICKING MY BOWL OF JASMINE RICE CONGEE, EVERYTHING ABOUT THE SUCCESSFUL
AGRICOLE’S MONTROSE-AREA VENTURE IS LOVABLE. THE NAME NIGHT HERON –
AFTER THE BIG BIRDS THAT ROOST IN THE BROAD OAKS OF NEARBY NORTH AND
SOUTH BOULEVARD – LOVE. LOCALS REFERENCE THIS NEIGHBORHOOD SPOT AS THE
NEST – LOVE. FROTHY EGG WHITE, TARRAGON, SOTOL BLANCO MARGARITAS – OH,
So much love comes as no surprise. The wizards of Agricole Hospitality and the
creators of Night Heron, Ryan Pera and Morgan Weber, stole my heart years ago
with the cozy, acclaimed Coltivare. This dynamic duo also conceived the successful
Revival Market and the clever and ever-popular Eight Row Flint. They have that magic
touch. In all their establishments, they create a concept, study history, develop an
environment, hire good people, cook dynamite food, work like hell and whip up
mighty fine cocktails – without ever breaking a visible sweat. Cool and calm, talented
and totally dedicated to hospitality excellence, local sources and sustainability. And
simple common sense. No valet parking at Night Heron. (Or Revival or Coltivare or
Eight Row Flint, for that matter.)
And these trademark trends continue on at Night Heron where Chef Jacob Pate
(formerly of Coltivare, most recently from Nobie’s) presents a small menu with
worldwide appeal. Snack foods like the smashed an d crispy fried Massaman Curry
Potatoes with the most wondrous housemade ketchup (from the get-go, ask for an
extra ramekin or two of the ketchup). Or the creamy smoked cheese dip with a
combo of tasty fried wonton skin crackers and little rings of taralli (texture-wise think
Italian bread sticks). If sharing the cheese dip, be sure to nab some of those cipollini
onions before your tablemates devour them all. The perfect cocktail accompaniments
are the Turmeric Chicken Frites – slightly tangy from a buttermilk marinade; crispy,
crusty exterior; moist, succulent chicken breast interior – excellent finger food.
Tequila, beet, carrot, grapefruit, lime
In all their establishments,
they create a concept,
study history, develop an
environment, hire good
people, cook dynamite
food, work like hell and
whip up mighty fine
cocktails – without ever
breaking a visible sweat.
YEAH – LOVE.
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L O C A L | 5 . 2018
5 . 2018 | L O C A L
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