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A retriever? A sock thief? Our guide to the best dog toys has something for every pup. When choosing a bowling ball, just think like Goldilocks. Hugging the bow-fronted windows towards the back of the space is the wine hive, symbolizing a beehive's community efforts. But as much as the surroundings are imbued with symbolism, the menu is straightforward, hearty Italian. Start off with shared plates. The roasted garlic and red pepper hummus has earthy depth with peppery hints.
Creamy but not whipped, it's served with a generous plateful of sliced veggies. The roasted beet salad balances sweetness pulled from the beets with tangy goat cheese tossed into mixed greens. Another good starter option is a deconstructed Caprese in burrata format, the plate strewn with heirloom tomatoes and basil pesto centered by a soft outer shell of fresh mozzarella wrapped around curd and cream.
Scoop the delectable cheese onto toasted bread and top with pesto and tomatoes for an exquisite treat. With pasta and pizza dough made in house from imported Italian flour, you'll want to include at least one from each type. Fermented for 38 hours before baking, the result is a chewy, airy pizza crust with a slightly sour taste; the pasta is springy and resilient with a firm texture.
Since it was early spring, lamb seemed to be an appropriate theme for the evening, the perfect companion for the Renato Ratti Barolo. Tajarin lamb bolognese served with thick strands of egg noodle pasta was similar to a goulash in concept, thanks to a lighter sauce than a typical bolognese, which is cooked down for hours. Partnered with carrots, the result was fresh, flavorful, and a welcome springtime change from a dense bolognese. And make sure you order a bowlful of Tonarelli cacio e pepe, meaning "cheese" and "pepper," a preparation not often found on Colorado menus.
The popular Roman late night food contains only three ingredients: Origins' version is a creamy bowl of comfort, the strands of pasta chewy and coated with melted cheese mixed with a little pasta cooking water to create a smooth, clingy sauce. A meal at Origins is a learning experience, bringing together the art of food and wine.