{"id":6082,"date":"2012-06-12T03:59:27","date_gmt":"2012-06-12T03:59:27","guid":{"rendered":"http:\/\/www.eataspen.com\/blog\/?p=6082"},"modified":"2012-06-12T03:59:27","modified_gmt":"2012-06-12T03:59:27","slug":"project-eatreviews-bbs-kitchen","status":"publish","type":"post","link":"https:\/\/eataspen.com\/blog\/project-eatreviews-bbs-kitchen\/","title":{"rendered":"Sydney eats Aspen: BB's Kitchen"},"content":{"rendered":"

Review of\u00a0BB’s Kitchen<\/a>\u00a0Aspen<\/strong>\u00a0June 3 2012
\nby Sydney<\/p>\n

\"\"<\/a>Dinner at BB\u2019s Kitchen<\/a>, across Durant Avenue from the social hub that is Paradise Corner (as locals know it), was a pleasant surprise. I have only \u2013 and very frequently \u2013 done the brunch scene at BB\u2019s, so was excited to see what the dinner menu had to offer. I was not disappointed.<\/p>\n

The menu is relatively small, but offers a dish for everyone, whether a pasta or poultry person, a fish fanatic, or a carnivore. Every dish on the menu, which is tweaked every other day during the off-season \u201cjust to play around and change it up,\u201d as the waitress put it, is prepared with the freshest local and regional ingredients, and offers up a \u201cfarm to table\u201d element. Impressively, the breads, pastas, and preserves are all made in house.<\/p>\n

My dinner companion Shannon and I were promptly seated and well taken care of by an attentive waitress who patiently answered all of my questions regarding her favorite items (one of them being a prosciutto and melon appetizer served with almond crusted goat cheese) and, later, the various ingredients in our meal.<\/p>\n

Soon after ordering, a plate of warm, buttery pretzel balls were brought to the table \u2013 a creative substitute for the traditional breadbasket. The port wine and cherry mustard that was served on the side perfectly complemented the saltiness of the pretzel.<\/p>\n

Shannon and I were then served the appetizer we had ordered to share, a caprese-like dish consisting of fresh tomatoes, crostini, and creamy burrata drizzled with balsamic vinegar. The dish tasted like many capreses I\u2019ve sampled before, but was still delicious. The rich burrata was a welcome change from the classic mozzarella.<\/p>\n

After devouring the appetizer (simply labeled \u201cburrata\u201d on the menu), Shannon and I received our main courses \u2013 a roasted chicken for her and a Bronzini (Mediterranean sea bass) for myself. My Bronzini was perfection. The fish, prepared with lemon and dill, rested on caramelized fennel, juicy roasted tomatoes, and a delicious lemon butter sauce. I am not typically a fan of fennel, but the licorice-y taste was subtle, and the crunchiness of the vegetable was a wonderful complement to the suppleness of the fish. The tomatoes lent a rich, tart flavor, as did the citrus in the sauce. All in all, a fantastic fish dish.<\/p>\n

Shannon\u2019s poultry dish was fairly basic but still flavorful. The moist roast chicken was served with a light sauce that included little crumbles of smoky pancetta. The plate was piled with fresh, fat asparagus and roasted potatoes. Both main course dishes were satisfying and delicious.<\/p>\n

Then came dessert. I should have known we were in for it with a name like \u201cPeanut Butter Bomb.\u201d In one word: Rich. But so, so yummy. The dessert, plenty for two people, was configured in a little tower of chocolatey goodness. A scoop of chocolate ice cream topped a sesame cookie crisp, which balanced atop the \u201cbomb\u201d aspect of the dessert. The bomb was a rich peanut butter mousse on top of a Kit Kat bar base, and then that was coated in a chocolate shell.<\/p>\n

Needless to say, Shannon and I left with full bellies\u2026 and a chocolate-induced hangover.<\/p>\n

-Sydney M.<\/p>\n

*was a guest of BB’s Kitchen<\/p>\n

\"\"<\/a>

Sydney<\/p><\/div>\n

Sydney, an 9-year resident of Aspen, CO, is currently attending Brown University where she is majoring in Brunch. \u00a0Her status as a “lactard” frequently interferes with, but does not overcome, her unmatched love for froyo and grilled cheese. \u00a0Sydney enjoys traveling, photography, eating, eating while traveling, and photographing what she eats. \u00a0She is always available for a lunch date.<\/p>\n

Read more reviews by Sydney\u00a0<\/a><\/p>\n

View all eatAspen eater reviews<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I have only brunched at BB\u2019s, so was excited to see what the dinner menu…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5],"tags":[94,440,460,533],"class_list":["post-6082","post","type-post","status-publish","format-standard","hentry","category-aspen-restaurants","tag-bbs-kitchen","tag-project-eatreviews","tag-reviews","tag-sydney","author-dmwkes","aspen-restaurants"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1aUGV-1A6","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/eataspen.com\/blog\/wp-json\/wp\/v2\/posts\/6082","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eataspen.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eataspen.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eataspen.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/eataspen.com\/blog\/wp-json\/wp\/v2\/comments?post=6082"}],"version-history":[{"count":0,"href":"https:\/\/eataspen.com\/blog\/wp-json\/wp\/v2\/posts\/6082\/revisions"}],"wp:attachment":[{"href":"https:\/\/eataspen.com\/blog\/wp-json\/wp\/v2\/media?parent=6082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eataspen.com\/blog\/wp-json\/wp\/v2\/categories?post=6082"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eataspen.com\/blog\/wp-json\/wp\/v2\/tags?post=6082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}