BRUTØ

06/14/2026

AGUA DE SAPO //

A traditional Costa Rican beverage whose name translates to “toad water,” referencing the opaque appearance developed from dissolved panela and ginger extraction. Originating along the Caribbean coast of Costa Rica, the beverage is traditionally consumed as a cooling response to tropical climates.

BEVERAGE STUDY NØTES: Agua de Sapo reinterprered through inoculation with BRUTØ Ginger Bug culture: wild fermentation propagated from ginger-derived yeasts. Culture initiates secondary fermentation, metabolizing residual sugars = natural carbonation + organic acids. End result: a broader aromatic spectrum while introducing layered acidity, microbial complexity, and textural effervescence without forced carbonation.

06/04/2026

BARRAMUNDI + TUBERS

Arizona Barramundi / Rondon Sauce / Tubers

Barramundi as protein baseline, set against yuca rondon (fat + allium + coconut), with tubers staged across forms (fried, softened, structured). System built on starch, heat, and saturation.

Sourdough tamarind kvass from grain - fermentation as acid + lift

RONDON STUDY NØTES: Originating from Afro-Caribbean communities along Caribbean coasts of Costa Rica as resource-driven stew. Name derives from “run down,” referencing practice of cooking ingredients down together into unified broth. Historically, the dish functioned as an expression of full utilization - adapting to available catch, tropical agriculture, + preservation methods.

05/19/2026

BEEF + YUCA

30-Day Dry-Aged New York Strip / Charcoal Yuca / LIZANØ

LIZANØ STUDY NØTES: ongoing study of the foundational Costa Rican sauce - reverse engineered through the lens of in-house production. Root vegetable trim (turnip, carrot, daikon + other aromatics) undergoes a 3% salt lacto-fermentation over five days.

Resulting liquid is layered with spices + dehydrated vegetable solids are reincorporated to deepen structure and flavor concentration. Finished with vinegar for calibrated acidity + lightly thickened with cornstarch to achieve viscosity.

Yuca sourced within local Colorado network - connecting Costa Rican growers to our kitchen through a tighter, more intentional supply chain.

08/01/2024

06/25/2024

// intention in each drøp //

BRUTØ’s bar program focuses on sustainability and maximizing zerø waste to the fullest

06/14/2024

Last bites øf the season

Pear + Tulsi

04/05/2024

// duck hearts / anticucho //

04/01/2024

// May Experiences Available / Book thru øur website //

📸

02/01/2024

Brutø French 75 is a great example of not only the cross utilization from kitchen to bar, but our efforts in lowering our carbon footprint by sourcing from our neighbors in Palisades, CO. We showcase our efforts in sustainable practices through the use of our house corn soy sauce. Enhance your experience by enjoying on of our pairing options.

Pictured:
Cap Rock Apple Brandy
Roasted Jicama Juice
House Corn Soy Sauce
Ginger
Ordinary Fellow Sparkling Wine Float
Black Apple- Fennel Sugar Cube

01/26/2024

We’re thrilled to announce as the new chef of BRUTØ. Chef Byron has worked in some of the country’s best kitchens including Eleven Madison Park, Atera and Cafe Boulud and his new menu promises intentional, beautiful food and captivating flavors and sustainable techniques. Chef Byron’s new, fresh dishes will start to appear on our menu, with his full takeover debuting in March.

📸